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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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Mar. 7, 2008

This was very good! I just bought Swiss Chard for the first time due to the nutrition in it and this was perfect and wasn't bitter at all.

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Lori

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Reviewed: Feb. 21, 2008

I don't know what I could have done wrong, considering this recipe has so many good reviews. This was like eating kelp off of the beach. The salt taste was everywhere, nothing else came through. I might try this again, but not put the salt in with the water when boiling. Maybe next time...

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Jeremey Burns

Cooking Level: Expert

Living In: La Mesa, California, USA

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Reviewed: Jan. 17, 2008

Trust me, this really IS authentic Italian cooking! I am Italian, and this has been a staple in my Italian family since probably forever, and has always been my favorite vegetable. You can skip the red pepper flakes if you don't care for the extra bite. Or you can make this with bacon and garlic rather than the olive oil. Another great use for Swiss Chard (easily grown in your garden) is to add it to soups. SO much milder than other greens. It must be washed well, leaf by leaf, and you must make what you THINK is a ton of it because it cooks down so much. The prep, then, is time consuming, but SO worth it! The red-stalked variety is especially pretty, tho' I grow both red and green stemmed for the blend of colors when I make this. Another great thing about growing your own is that as you cut the leaves off, they keep growing back! Can't wait for summer!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 2, 2008

This was great! Thanks for the recipe!

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Shannon T

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

Yummy is all I have to say! I forgot the water, but it still came out great.

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Nov. 27, 2007

This was excellent. My husband loved it and he usually likes his vegetables no muss-and-fuss. I didn't have fresh garlic, so I just sprinkled some garlic powder in the olive oil. The taste was fantastic. I'll do this one again and again.

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D&E

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: Sep. 13, 2007

I've never made swiss chard before and because I read that it's now one of the top ten healthiest foods, I decided to give it a try. When you buy a bunch of the chard, it looks like you could feed a small army with it. For those who've never cooked with it before, let me tell you that surprisingly, it cooks down to nothing. One bunch was only enough for two people, so I needed to add some spinach to it. Karen, we all loved this recipe and it went great with the flank steak I made! Hubby and my daughter are crazy about their greens and they asked for a repeat performance. Thanks so much Karen!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 2, 2007

This is a very good and simple recipe. Everyone loved it (except one son who said it was spicy...but that's not unusual). If you don't have crushed red pepper, we found that sprinkling a little red pepper powder was fine. I would probably reduce the amount of olive oil next time....and I used two bunches of chard.

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MOMMYOCOOLTWINS

Cooking Level: Expert

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Reviewed: Jun. 29, 2007

This is a tasty alternative to just steaming or boiling the chard. It grows very well in my garden so a new way to eat it is welcome! I did not have any red pepper flakes so I just used some frozen diced sweet peppers and was very pleased with the results.

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