I love my fruit and veg box. BUT I am growing tired of having to figure out what to do with the chard that seems to be a year round fixture. Any good vegetarian ideas? This is what I have made of it recently... -chard and potato... (46 replies, last updated by Father Kitchen August 7, 2009)

Got a bunch of chard in my CSA box this week. I haven’t really dealt with chard before, so I just cut it up and sauteed it like I would spinach, in a little olive oil with garlic. But it was horrible. So what should I have... (14 replies, last updated by kevine July 9, 2007)

The swiss chard at farmer’s market looks so wonderful. Would love to hear how chowhounds use this fall vegetable? I’m particularly interested in how to incorporate it into a soup but most of the recipes that I find... (21 replies, last updated by northside food June 24, 2009)

is there a difference in flavor between the white, yellow, and red swiss chard? (2 replies, last updated by Zeldog October 22, 2008)

Decided to try to branch out and try a new veggie (for me and my toddler boys). We got a bunch of Swiss Chard in our veggie delivery this week – now what to do? I’ve never had it and have no idea how to cook it or... (16 replies, last updated by LNG212 September 13, 2007)

I am seeking healthy preparations of those highly-recommended “green, leafy vegetables” (i.e., no slow cooking in rendered bacon fat). I’ve hard great chard dishes in Italian restaurants but can’t seem to... (13 replies, last updated by Will Owen September 20, 2006)

I’m looking to expand my horizons. Can anyone recommend a good Chardonay for someone who has sworn off the stuff in the past few years? (Sadly, because it has been a few years, I also can’t really articulate what it... (10 replies, last updated by nancyhudson November 18, 2006)

I believe this style of Chard has gone the way of the Dodo. The girl is going out of her head trying to find a chard that tastes of Butter, Oak, and Vanilla. Does any one have any recs for a buttery chard? Thanks for the... (30 replies, last updated by biggirlVA March 21, 2009)

I got a lot of gorgeous rainbow chard from my CSA this week. My usual prep is to sautee with garlic and olive oil and then add a dash of lemon juice at the end. Unfortunately, no one else in my family likes it this way. My other... (18 replies, last updated by SilverlakeGirl June 25, 2007)

J Lohr – usually on sale for around $10 or less. That’s the only Chard under $20 or so I can stand. (13 replies, last updated by Midlife June 29, 2007)

I have good wintry chard recipes but not good summery ones. I have recently been sauteeing shredded chard leaves in oilve oil before adding eggs for an omelet, so they end up embedded in the eggs — seriously yummy with all... (6 replies, last updated by Nancy Berry June 14, 2006)

why does my swiss chard turn black when I saute it? (4 replies, last updated by jen kalb June 16, 2004)

I’m not sure you’ll see good Sonoma chard for that price again. Why not switch regions?... (2 replies, last updated by olasek August 21, 2007)

This was the most bizarre thing I’ve ever made in my life. My CSA sent swiss chard and I’m generally at a loss as to what to do. I found a recipe from Provence in my new French cookbook so I decided to try it. Oddly,... (8 replies, last updated by JennBenn March 1, 2005)

I’m going to make a chard/ricotta tart. I usually make chard tart without the ricotta, but I’d like a change. I’ve consulted a number of recipes, but wonder if anyone who has made or eaten one that has a special... (10 replies, last updated by Carolyn Tillie September 27, 2001)