Swiss Chard- anyone ever eat it, what does it taste like?

Question

I planted some swiss chard, I love the vibrant colors, it's just now starting to sprout. Has anyone ever ate it, does it taste like celery? What do you do with it?

Answer 1

It is good stuff - but different from anything else I have tried. Doesn't taste like spinach to me. If you don't like broccoli or spinach I wouldn't try it, though. If you like Brussell sprouts, you will really like it. If you don't, you still might. The taste is good but strong. White tastes better (not as overwhelming) than red. Pity, because red looks prettier.
Try it, stuffed. Use a stuffed pepper or stuffed tomato recipe, and roll the leaves around the meat stuffing, baking it in the oven. My preschooler ate it. (Won't touch Brussel Sprouts.)

Answer 2

Swiss Chard Taste

Answer 3

I love chard too! So easy to grow, beautiful in the garden and on the plate, and tasty. I think Swiss Chard tastes like beets, which makes sense: it is in fact derived from beets, bred to make big juicy leaves instead of a bulb. It has a different taste from the beet bulb, since it is a leaf, but if you've eaten beet greens you know the flavor.

Use it the same as beet greens or spinach: raw in salads when the leaves are small and tender, when it's bigger it's great cooked by itself or mixed with other veggies. Make sure to wash it thoroughly, dirt and sand gets stuck in the crinkles and is unpleasant to bite into. If the leaves are big I cook the stems for a few minutes and then add the leaves, because the stems take longer. You can steam it, stir fry it or add it to a soup or casserole.

Answer 4

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RE:
Swiss Chard- anyone ever eat it, what does it taste like?
I planted some swiss chard, I love the vibrant colors, it's just now starting to sprout. Has anyone ever ate it, does it taste like celery? What do you do with it?

Answer 5

Swiss Chard is yummy! It tastes a little like spinach. And you can just take the leaves you want, and more will grow. You don't pull up the whole plant.

You can steam it or boil it for a couple of minutes and serve it with a little lemon juice or vinegar, or just plain. Enjoy!

Answer 6

Swiss chard tastes like spinach. Use it raw in salads or cooked. Harvest the leaves while still young and tender--they get more bitter with age. After giving your chard a garden hair-cut--it will keep growing and provide you with several harvestings.

Answer 7

According to Epicurious.com:

chard
Also referred to as Swiss chard, this member of the beet family is grown for its crinkly green leaves and silvery, celerylike stalks. The variety with dark green leaves and reddish stalks (sometimes referred to as rhubarb chard ) has a stronger flavor than that with lighter leaves and stalks. There's also a ruby chard, which has a bright red stalk and a deep red (tinged with green) leaf. Chard is available year-round but best during the summer. Choose it for its tender greens and crisp stalks. Store, wrapped in a plastic bag, in the refrigerator for up to 3 days. The greens can be prepared like spinach, the stalks like asparagus. Chard, a CRUCIFEROUS vegetable, is a good source of vitamins A and C, as well as iron.

Answer 8

I love swiss chard, its one of the easiest veggies to grow.
it tastes great raw, but only if you use the smaller, newer leaves.
I use it in oriental noodle soup.
if the leaves are larger and more mature, then you must steam. boil or bake it as it can be rather leathery and slightly bitter as it matures.
it tastes nothing like celery, tho the stalks do resemble celery.
It has a very unique taste, very earthy and pungent, but much sweeter when immature.
If you like beet tops then you will like chard.
The bright, multi-colored chard (I believe its called "bright lights") looks and tastes really amazing in a salad with cucumber, red onion, and balsamic vinegar.(remember to use the small tender leaves for salads)if the chard is small and tender enough, you can also serve it with ribs and stalks, but when it gets large and tough, the stalks and larger veins and ribs need to be removed as they are very bitter.
using the largest leaves, you can microwave them just until they are wilted, then use them as a wrap. I like them stuffed with feta cheese, black olives,garlic, and sundried tomatoes.
lightly steamed and served with garlic butter and sage, they make a great side dish for poultry or pork.

Answer 9

I grow this every year. It is my way of getting beet greens all summer and fall. My favorite method is just to steam it with some sliced onions and garlic. It can be stir-fried, boiled, and stuffed. If you only harvest the new leaves and leave 3-4 it will keep producing until the first freeze. If your winters aren't too severe it will return in the spring.

Answer 10

no, it doesn't taste like celery. it tastes like spinach, but a little stronger. cook like any other greens - boil or steam leaves (i use chicken broth for the flavor, but salted water will do fine), cutting out tough inner veins first if necessary. salt & pepper to taste, some folks like vinegar on their greens. you can also add the chopped leaves to soups or salads. remember to rinse the leaves three times in a sinkfull of water, fresh water each rinse, don't stir up leaves so the dirt will stay on the bottom of the sink.