Garden Journal: Swiss Chard

Rainbow Swiss Chard is a blast of color in the garden and a blast of flavor on the table. From the variety of color in the stems, ruby red, golden yellow and creamy white to the earthy flavor of the leaves this is a versatile green. I've used it in lasagna, tacos (when the lettuce has bolted in the hot weather), as a side dish and in salads. As a side dish I like a splash of balsamic vinegar, where Pat prefers lemon juice.

I planted two four foot rows and had way more than we could eat. I had planned to freeze some but never got around to it.  This stuff seems to be pest and disease free. Plant it as soon as the ground can be worked and harvest up until there is a hard freeze. A little frost doesn't harm it a bit. This is one plant I wouldn't do without in the garden.

Rainbow Chard, a winner every time I've planted it.

Here is a nice lunch dish.

Rigatoni with Swiss chard and peppers

12 oz. rigatoni
2 tbs. olive oil
1 bell pepper cut into short strips
1 small onion, chopped
2 cloves minced garlic
1 cup chicken broth
8 cups, coarsely chopped Swiss chard leaves
1 tbs. butter
2 tbs. balsamic vinegar
black pepper to taste
1/4 tsp. salt
1/4 cup fresh Parmesan cheese

Boil a pot of water and add the salt and rigatoni. Simmer for about 10-12 minutes.

While the rigatoni cooks, saute the onion, garlic, and onion for about 5 minutes. Add the chicken broth chard, butter and pepper. Cover and cook until tender, maybe 5 minutes.

Remove from heat and stir in vinegar and salt.

Drain the rigatoni, return to pot, add in the chard mixture and toss. Add Parmesan cheese and toss again. Done