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Last night's Swiss chard......nobody liked it! Any improvement ideas?

I was able to grab a great bunch of red chard from Wegman's yesterday. It was like $2.39 for a good sized bunch. I forgot to factor in the time to clean it. Calphalon brazier, added 3oz. diced slab bacon. Filled sink with cold water. Cut bottom 1/2 inch of the stem. Cut into 3' sections, soaked and drained well. Added 1TBS virgin olive oil and small yellow onion, diced. After about 8 mins, onion browning, and bacon crisp. Added the chard in two batches about 3 mins apart. Took almost 30 mins on low flame. S&P and a touch garlic powder. Looked great. I thought it was just "ok". The other two said "woodsy flavor" and "earthy". It didn't seem worth the effort for such neutral flavor. Any ideas? Thanks.

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  1. 30 min is a heck of a long time, I've only ever sauteed it for a few minutes, probably 5-8 maximum. I prefer it just wilted so it still has a fresh taste, but usually cook it just a bit longer to satisfy a picky eater. If you like the stems with some crunch, put it all in together, otherwise cook the stems for a couple minutes first before adding the leaves.

    1 Reply
    1. re: mlou72

      I agree, doesn't take as long too cook, 30 minutes would be too long IMO.

    2. This recipe is dynamite.
      http://www.foodandwine.com/recipes/sw...

      (OTOH, if someone said "earthy," they may simply not care for the taste off chard. Beet haters usually don't like it, no matter how you prepare it.)

      1. A little sweet and sour helps - balsamic vinegar, or apple cider plus cider vinegar.

        1 Reply
        1. re: greygarious

          I generally make a balsamic reduction as dressing for sauteed chard, which I chiffonade and cook for under half an hour -- though, as do others from the sounds of it, I cook the stems longer than the leaves (or I save the stems for another use the next day in a different dish).

        2. I think cooking that long was fine. The thing is red chard will always have that earthy, beety flavor. Try white chard next time and it will be more mild.

          1. I discard the stem/rib. It gives the chard a completely different flavor, so you can see which way you prefer, but I agree with the first poster 30 minutes is too long.