COOKING SWISS CHARD MISSISSIPPI-STYLE OR MICHIGAN-STYLE

Swiss Chard at the Farmer's Market.  Swiss Chard comes with white, yellow or red stems.  When the three colors are sold together it is called Rainbow Chard.  The red stem variety is often called Rhubarb Chard.

Every time I purchased Swiss Chard at the Farmer's Market someone asks me how do you cook it.  I have always cooked it like spinach, but Tom's cousin, Joyce, taught me how to cook it Mississippi-style this summer.  Swiss Chard does not have as strong and bitter taste as Mustard or Turnip Greens.

I first became acquainted with Swiss Chard when I lived in Missouri.  In areas with hot summers and spring seasons which quickly heat up, spinach bolts and goes to seed overnight it seems.  I learned that Swiss Chard grows much better in warmer climates than Michigan.

MICHIGAN-STYLE SWISS CHARD

Swiss Chard

Salt and pepper to taste

Swiss Chard.

Rinse chard well as it can be sandy.   Chop steams into small pieces.  Cut leaves into 1-inch wide or so ribbons.  I like to put a vegetable steamer in the bottom of the cooking pot, but it is not necessary.  Add a little water to cooking pot and add stems.  Cook for a few minutes.  Add leaves, cover pot, and cook chard until wilted.  Drain and serve.

Chop stems into pieces.

Cut leaves into ribbons.

Put a little water into a pot and cook stems for couple of minutes.

Add leaves to pot.

Cover pot and cook chard until leaves are just wilted.

Drain.

Season with salt and pepper, if desired.

JOYCE'S MISSISSIPPI-STYLE SWISS CHARD

Swiss Chard

Garlic clove

Olive oil

Balsamic vinegar

Ingredients:  Chard, garlic, olive oil and Balsamic vinegar.

Rinse chard well as it can be sandy. Chop steams into small pieces. Cut leaves into 1-inch wide or so ribbons.  Cut garlic clove into slices.  Put olive oil in a frying pan.  Add garlic and cook to softened.  Be careful that it doesn't get browned or burned.  Add chard steams.  Cook for a couple of minutes.  Add the leaves.  Cook until wilted.  Serve with a splash of Balsamic vinegar.  

Cleaned chard.

Chop stems.

Cut leaves into ribbons about 1-inch wide.

Clean garlic and thinly slice.

Put olive oil in a frying pan and add garlic.

Cook garlic until it softens.

Add stems and cook for a few minutes.  Oops, need Tom to take pictures.

Add leaves and cook until the leaves are just wilted.

Serve with a splash of Balsamic vinegar.

Enjoy, enjoy, enjoy!!!