Swiss Chard with Garlic and Oregano
After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.
Recipe by Cooking Light November 2002
After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.
Not bad but not myfavorite veggie. Would try another recipe to see if that help with th taste of the chard. But this isn't a bad first chard recipe
Read MoreI usually find chard to be bitter when cooked but this wasn't. I did add one course chopped onion which I sautéed before doing the rest of the steps. I would serve this to company.
Read MoreGreat way to get these veggies into your diet. Maybe will add more oregano next time. The amount of vinegar called for was perfect for my taste.
Read MoreI was pleasantly surprised by this recipe. I think of Swiss chard as being very bitter since I've only had it raw in salads. But it seems that the cooking removes the bitterness. It ends up tasting a lot like spinach which I love. One word of caution, clean the chard well. I wasn't careful enough the first time I made it and it was very gritty. The next time I did a much more thorough job of cleaning the chard and it was terrific.
Read MoreA little too vinegary, but still good and worth making again. I liked it much better with red chard than green, for the color contrast on the plate!
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