How to Make Swiss Chard Sexy --- The answer is, believe it or not, boiling. For this misunderstood green, it's the secret to a surpassingly silky texture.

Swiss Chard is considered very easy to grow, making it an excellent choice for both beginner and experienced gardeners. It is a hardy, dependable, and prolific plant that grows quickly, often ready to harvest within weeks. 

 

Why Swiss Chard is so easy to grow:

 

    Hardiness:

    Swiss Chard is a robust plant that can tolerate a wide range of conditions, including heat and some cold.

 

Versatility:

It can be grown in various locations, including garden beds, containers, and even as an ornamental plant due to its colorful stalks.

Fast Growth:

With leaves ready to harvest as little as four weeks from sowing, it offers a quick reward for gardeners.

Drought Tolerance:

Its relatively deep root system makes it somewhat drought-tolerant, so you don't need to worry about constant watering, according to northwest-gardening.com.

Prolific Yields:

A few plants can provide a steady supply of greens, though growing more is recommended for both kitchen and decorative use.

 

Tips for growing Swiss Chard:

 

    Planting:

    You can sow seeds directly into the ground outdoors from early spring to mid-summer or plant them in modules indoors for an early crop.

 

Spacing:

Plant seeds about 1 inch deep and space them 4-6 inches apart initially, thinning them to about 10-12 inches apart for optimal growth.

Soil and Water:

Ensure plants are in fertile, well-drained soil with good organic content, and water when the top half-inch of soil feels dry.

Harvesting:

Practice a "cut and come again" harvesting method by cutting the outer leaves, leaving the central bud intact to encourage new growth.

 

 

 

 

“I met my friend Alan almost 20 years ago, when we were both working at Gourmet magazine. He is whimsical, funny, snarky, slightly obnoxious and at his core, I think, very sincere. Once, he told me that the most useful thing he learned from me about cooking is to separate the ribs and stems of Swiss chard.

 

Of all the things I've talked and written about over my decades of cooking in test kitchens and restaurant kitchens, that was Alan's takeaway?

 

It's true that the stems and leaves cook at significantly different rates. Were you to cook Swiss chard fully intact, without separating the stems and leaves, the leaf would disintegrate by the time the stems were tender.

 

Alan's takeaway is spot on. I'm just surprised that it's the one thing he took away.

 

Among the many other things worth knowing about Swiss chard: You should boil it.

 

I know. Boiling vegetables sounds so old-fashioned and boring and bad. It calls to mind institutional meals of the worst kind. But, if there's one thing you take away from this article and the accompanying recipe, let it be the habit of boiling your Swiss chard.

 

Boiling has several advantages:

 

-- It's fast. Water transfers heat much more efficiently than air does. (Roasting is an example of cooking with air.)

 

-- It's a great way to permeate food with salt. Salt the water, and the water salts the vegetable.

 

-- It develops and deepens the flavor. In boiling water, the vegetable's starches begin to convert to sugars, bringing out a natural sweetness.

 

-- It enhances the texture in just the right way. Unlike roasting, which removes water and can create a nice crunch in some vegetables, boiling brings softness and, to Swiss chard in particular, a wonderful silky texture.

 

-- It removes some of the properties people don't enjoy. These include oxalates, naturally occurring compounds in Swiss chard that can burn the back of your throat, particularly when eating the vegetable raw.

 

Boiled Swiss chard, simply seasoned with salt and pepper, is a staple side dish in my kitchen in autumn. It's stepped in as a supporting player in main-course recipes, too, featuring duck, chicken, pork or venison. In this frittata, it's the star of the plate.

 

Prior to baking, I blend the green chard leaves with the egg base. Before adding the stems to that base, I boil them until tender, and they maintain their texture as the eggs they're captured in cook and coalesce. The finished frittata delivers silky Swiss chard and custardy eggs with a pretty green color that my whimsical friend and my 4-year-old daughter both can appreciate -- especially with a side of ham.

 

---

 

Swiss Chard Frittata

 

When boiled until silky and tender, Swiss chard can stand alone as a side, but combining that boiled chard with traditional custard ingredients elevates it to a wonder of an entree. Serve this beautiful green frittata warm or at room temperature, with a simple salad or a salty, Seussian (relating to or characteristic of children's books by the author Dr. Seuss, especially in being whimsical or fantastical) side of ham.

 

Total Time: 1 hour

 

Serves: 6-8

 

1 1/2 pounds Swiss chard, leaves and stems separated

 

4 large eggs

 

1 cup buttermilk

 

1 cup heavy cream

 

1 1/2 teaspoons salt

 

1. Bring a medium pot of water to a boil, then season generously with salt.

 

Cut chard stems crosswise into 1-inch pieces.

 

 Boil the stems until tender, 10-12 minutes. Use a slotted spoon to remove stems and transfer to a 10-inch ovenproof cast-iron or nonstick skillet, or a buttered pie plate.

 

2. Boil chard leaves in the same water until very tender, about 8 minutes. Drain leaves and let cool to warm. Transfer warm, drained leaves to a blender or food processor, and puree with eggs, buttermilk, cream and salt.

 

3. Pour egg mixture over chard stems, stirring to distribute stems evenly. Transfer skillet to oven and bake until custard is set, 35-40 minutes. Let cool to warm, then slice and serve.” [1]

 

1. OFF DUTY --- Eating & Drinking -- Vegetable Intelligence: How to Make Swiss Chard Sexy --- The answer is, believe it or not, boiling. For this misunderstood green, it's the secret to a surpassingly silky texture. Knauer, Ian.  Wall Street Journal, Eastern edition; New York, N.Y.. 04 Oct 2025: D11.