Reviewed: Oct. 29, 2009

This is a delicious recipe. Even my husband, who won't go near a vegetable, liked it! I must agree with tonigm's post. Mine came out a bit too salty for my taste as well. I used 3/4 Tb of salt in the boiling water and added no additional salt to taste. I did add a small sprinkling of parmesan cheese at the end of cooking, which may well have been the culprit. It was a nice addition though and I would not omit the cheese next time. I also added some portabello mushrooms. I put these in the skillet with olive oil a couple of minutes before the garlic. Thanks for a great recipe. This was my first, and certainly not last, experience with chard.

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Jaimie

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Reviewed: Oct. 11, 2009

AWESOME!! love this recipe and make it all the time now; I didn't pre-boil the chard and it still turned out tender without being soggy

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AquaDog96

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Reviewed: Sep. 18, 2009

My grandmother made this all of the time. She didn't pre-boil the chard. Used only a bit of water and steamed with the seasoning. At times she would add bits of bacon.

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JAHOWELL

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Reviewed: Sep. 17, 2009

I'm sorry to be critical of someone else's review - and I haven't, yet made this dish but - 'tonimg' - the recipe says, "Salt to taste" so how can you blame the author of the recipe if you chose to add too much salt?

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Bonnie

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Reviewed: Aug. 30, 2009

Pretty tasty. Added extra garlic and made it as in the recipe. Yum!

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potroast

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Reviewed: Aug. 19, 2009

I thought this was pretty appetizing. I served it over pasta with regular marinara sauce--the swiss chard & garlic made a simple pasta dish "fancy", as my boyfriend put it :)

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Trisha

Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Jun. 24, 2009

this was my first time cooking swiss chard. delish! this recipe and the other reviews are great to build from.

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Molly

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Reviewed: Jun. 11, 2009

I would've given this five stars, but I believe it's written wrong. I am glad I read the reviews first, because 1 Tablespoon would be waaaaay too much salt!!! I used 1/2 tsp in the water and about the same, if not less on the finished product. It turned out great, yum! First time I cooked chard, and I'll definitely make it this way again.

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Parjata

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Reviewed: Apr. 29, 2009

Just made this tonight. Very easy and very good. I used Raibow chard

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Bianca

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Reviewed: Mar. 27, 2009

VERY TASTY; TRY THIS: ADD ONE 8OZ CAN OF ITALIAN STYLE TOMATO SAUCE AT THE END. HEAT ON LOW FOR ABOUT 2-3 MINUTES; DELICIOUSLY TASTY.

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fragrantgarlic

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Reviewed: Feb. 23, 2009

I grew up eating Italian greens all time and this was delicious! One thing I did differently was to increase the blanching water to 3 cups and being aware that a bunch of swiss chard may not be the same everywhere I kept the salt to 11/2 tsp.I also added diced tomatoes and drained and rinsed cannelini beans. I also increased the garlic. It's a terrific side dish or you can make a meal by adding pasta cooked in the water used to blanch the chard. Great flavor and vitamins!

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lojo

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

i always wanted to make something with this vegetable because it looks like one of the leafy greens you are supposed to eat but never do. this was very simple to prepare and i had all the ingredients! will definitely make it again. thank you

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stacyfig

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Reviewed: Aug. 26, 2008

I agree it was too salty, but I just left out half the salt and it was okay. Next time, I'll leave out a bit more. Other than that, it was really good! My daughter even ate some. My husband said, "Feel free to make this all the time!"

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Kathy Johnston

Cooking Level: Expert

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Reviewed: Aug. 15, 2008

WAY WAY WAY TOO SALTY!!!!!!!! I couldn't taste anything in this recipe other than salt! If i make it again i will use maybe 1/2 tsp salt, if any - definitely NOT a full TBSP!

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tonigm

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Reviewed: Jul. 31, 2008

The basics of this recipe are excellent. Our garden has a bumper crop of chard so I'm always looking for new ways to use it. I tweeked the recipe by adding fresh mushrooms, which I browned in a pan with 1/4 cup oil packed sundried tomatoes. The juices from the mushrooms,and the oil from the tomatoes,combined well with the garlicky chard mixture to create a fab sauce which I tossed with hot spaghetti. We topped it with grated Mezithra cheese. What a meal!

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gammy

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

I think this has the potential to be great, but it is way too salty. I will definitely make it again, with much less salt. Oh, and I didn't even use as much as was called for. I bet I could give it 5 stars then. I did add some garbanzos at the end for added protein.

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BASSBIRD

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Reviewed: Jul. 22, 2008

This is a great recipe. I have made it several times and I serve it with pasta and homemade sauce and bread. Everyone loves it.

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SUNSET714

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Reviewed: Jun. 5, 2008

Had no fresh garlic so used garlic granules. Will definitely make again.

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Peach822

Cooking Level: Intermediate

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Reviewed: May 28, 2008

This was delicious! This was the first time I've made Swiss Chard. This was a nice, easy first-timer recipe. My husband hates greens, but the garlicky taste won him over. Thanks!

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DILLORDONEZ

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Reviewed: Mar. 28, 2008

I have renamed this recipe "Garlick'd Swiss Chard" because it is one of my favorites. It's so flavorful, to the point of actually being yummy. The cooking method gets the flavor into the thick stalky parts (which need to be put in first to cook longer. I left out the salt (as I do in almost all recipes). Also, this recipe freezes really well.

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