Swiss chard is one of the easiest and most gratifying things you can grow in your garden. It’s very mild and can be used much like you use spinach. Young swiss chard can be eaten raw. The mature leaves can be sauteed or used in soups or stews.
This is an excellent side dish and goes really well with roasted pork or a roasted leg of lamb.
If you decide to try growing some on your own, check out this video – Growing Swiss Chard – there’s also a link to the same video on the right.
This is the variety I planted –
- 3 cups of raw swiss chard (this will yield around a cup when cooked)
- 4 to 6 ounces of pancetta, diced
- Drizzle of olive oil
- One small onion, diced
- A large bunch of swiss chard
- Black pepper, coarsely ground
- In a large sink full of water, soak the swiss chard to remove any dirt. Rinse. Remove the tough stems, lay the leaves on top of each other and coarsely chop.
- In a large pan, drizzle a little olive oil and cook the diced pancetta until most of the fat is rendered and the pancetta is nice and golden brown.
- Remove the pancetta and cook the onion in the remaining oil. Once the onion begins to soften, add the swiss chard and cook till tender.
- At the very end toss in the pancetta and season with some cracked black pepper.