Reviewed: Feb. 20, 2012

It was okay, but not what I expected. My BF's mom grows Swiss Chard in the backyard so we have it quite frequently when we go over for dinner. I love the way she cooks it, but this recipe came out to oily for my test. I'll try the recipe again, but I'll use even less olive oil. Also, I don't think she boils hers first, but I will give this recipe another try as is (with the mod of less oil.)

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Reviewer:

Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 30, 2012

Thank you for this recipe. Swiss chard is my new love. I dramatically decrease the salt when boiling. So yummy!

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Reviewer:

Angela

Reviewed: Jan. 22, 2012

The only salt I used was in the boiling water and we found it too salty. Next time I will cut the salt in half for the boiling part and maybe rinse it while draining. I think I would have liked it but I couldn't get past the salt taste. I will try it again.

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Reviewer:

jjbondelie

Reviewed: Jan. 10, 2012

This is very tasty. Next time I will use a tsp. of salt in the water instead of a tablespoon. It was a little too salty but still deserves the high rating.

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Reviewer:

MISSPEGGYANN

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Spring, Texas, USA

Reviewed: Jan. 1, 2012

This was delicious, but man, does it reduce down! A whole bunch amounted to about a cup's worth wilted, at most, but it was very tasty, and I'll be sure to use more chard next time. I discarded the stems out of personal preference and drastically reduced the salt in the water. I found it was still salty, so I will reduce more next time. I didn't have red pepper flakes, so I used 1/8 tsp of ground cayenne pepper. that mixed with the garlic gave it a great kick of flavor. I served it with New Year Black Eyed Peas & Grandmother's Buttermilk Cornbread (both also found on allrecipes). I stirred the chard into my bowl o' beans when getting ready to serve it, and it was a perfect complement, both texturally and flavor-wise to that dish. So delicious! Thank you for sharing such a simple and wonderful recipe!

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Reviewer:

AMBER-SAN

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 18, 2011

It was good but not outstanding. First time I have cooked chard. I think I like escarole better.

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Reviewer:

covergirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 26, 2011

This is an excellent recipe. Sadly, the one user who rated it as too salty and only gave two starts, likely added the 1 tbsp of salt meant for the boiling water, into the recipe itself, where it calls for "salt to taste." I aslo added some bacon and tomatoes, and served it over whole wheat pasta for a delicous and filling meal.

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Reviewer:

Angela

Reviewed: Aug. 29, 2011

This was great. I took the advice of someone else and increased the garlic, added a small onion, cannellini beans & a can of diced tomatoes. This was FANTASTIC..the flavors were great and was so quick and easy to make.

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Reviewer:

yellthun41

Reviewed: Aug. 12, 2011

reduced oil to 2 teaspoons, used 5 cloves garlic, and no salt, neither in the water nor in the finished dish due to health issues. Discovered at the last minute, there were no pepper flakes in the house. chopped up half a jalapeno pepper instead. At serving time, added a squirt of lemon juice. Perfect vegetable to serve on a summer evening.

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Reviewer:

MERRY13

Reviewed: Jun. 26, 2011

Really good recipe, a little to much salt for my taste, and I love salt. Next time I will do a half a tablespoon of salt and 3 cloves of garlic. But for my first time eating or cooking Chards, an overall good experience!

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