I wonder if rows of swiss chard lined the Garden of Eden? In my imagination this brightly colored, nutrient packed, tasty leaf would be right at home in God’s perfect garden.
After all, swiss chard is super easy to grow… God would have plenty of time for working on the rest of Creation.
In my (less than perfect) garden, swiss chard also found a home. Due to the tiny nature of my patch of earth, my swiss chard took up residence behind the air conditioner.
Here are three great recipes we enjoyed last year using swiss chard from our own garden:
- Salmon and Swiss Chard Quiche
- Greens with Carrots and Feta
- Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
Swiss Chard is great raw in salads, tossed on top of a piping hot pizza, sautéed and seasoned with red pepper flakes, shredded and made into a slaw with raisins and nuts, or mixed with your favorite grain–rice, quinoa, couscous, pasta, whatever!
Of course, the finest swiss chard experience takes place in the garden, when the chard is young and tender. Just snip and eat right there. It doesn’t come any fresher and appreciation for this beauty won’t be any greater.
But don’t wait till summer standing around in your garden to eat swiss chard! Eat it now. Grocery stores are selling swiss chard in bunches–often there are two or more varieties to choose from. It’s a great winter vegetable, and can be found in winter farmer markets along with other leafy wonders such as kale and spinach. It’s a good time to try (or retry) swiss chard and think about adding it to the garden this summer.