It has been awhile since I last posted, believe me it is not because I have not eaten! Life has had other demands than time spent blogging. Yet I still think about the things I make and “plan to” blog on them. Today’s topic is one of those.
Swiss chard is another perfect GAPS/SCD food. It is highly nutritious, colorful, and tasty. Yet I must confess I have not always been a fan of chard. I just had to learn to fix it in a way that tasted good to me. I work a Farmer’s Market during the summer months and always ask people how they prepare the things they buy from me. One woman told me she steamed it with her squash. Another said that she boiled them like greens. Well I don’t do either, although I tried adding them to my squash and found that to be very acceptable. And boiled is okay. My dad likes chard boiled and he does not want them cut up but left whole with stem and leaf together.
I saute Swiss Chard with onions and mushrooms, cooked in good butter or sesame oil. The mushrooms seem to make the difference in the taste. These three flavors go well together. I chop the stems finely and then chop the greens finely, this causes it all to cook quickly and it seems to blend the flavor of the stems with the greens (there is a slight difference). And for appearance, I also finely chop the onions and mushrooms. I cook it all until it is tender, add salt and pepper. If I am not in a hurry, which most of the time I am, I will add a little lemon juice.
Some people like the stems in particular and one customer told me that his wife cut them off and drizzled them with olive oil and garlic and baked them in the oven.
Some people at the market ask me what Swiss Chard tastes like…it is very hard to describe food flavors to a person that has never had something. I try to be as honest as possible and I tell them that Swiss Chard is actually in the beet family and is a mild flavored beet green. Automatically that turns some people off. But I go on to tell them that it also has a slight “spinach” flavor without the stems. And I have found that Swiss Chard does very well in quiche as a spinach replacement. While some shoppers are adventurous others say no thanks and walk away quickly. But then that is the life as a market vendor…