Swiss Chard

My Happy Swiss Chard Bed

This is not so much a recipe as an Ode to Swiss Chard and its abundance.  Last year I planted four rows of Swiss Chard and was buried in it.  This year I planted two rows and am still overwhelmed by it's ability to thrive.  Next year Swiss Chard has an iffy future when it comes to my garden.  Perhaps it's the vegetable scraps that I bury in my garden that turn to compost and nourish my crops.  Whatever.

At any rate, if any of you are also suffering from veggie overload, I have a few quick recipe ideas about how to dispose of your surplus.

One of the good things to know if you're dealing with crops such as Swiss Chard and other green leafy vegetables is that they wilt when lightly steamed.  That means that you can get rid of a very large amount simply by searing it in a hot pan with just a little bit of oil.  The water left on the leaves from washing the greens provides the necessary moisture to create the steam.  Then, for your more finicky eaters, just slather on a tablespoon of butter.

No takers on that?  Steamed greens can also be added as a lasagna layer or chopped fine and added to the top of a pizza and camouflaged by a light sprinkle of cheese.  Chopped and steamed greens also blend well in casseroles, especially those made with rice or pasta. 

Still in need of ideas?  Large, shiny greens can also be added to floral bouquets.  Can you hear the desperation in my voice?   You should see my flower bed's lettuce border!