Reviewed: Jul. 11, 2011

This was good, but not spectacular and the directions lacked a little. It never says how the havarti should be treated - diced, sliced shredded, etc - or if the swiss chard should be cut any further than removing the stems. My leaves were pretty big so I did cut them into strips. I also thought it was too cheesy and a little oily. Next time I'll be cutting the sauce quite a bit. The bread crumbs didn't add anything, nor, surprisingly did the bacon, which actually is good because now I can make it for my vegetarian friends without feeling like it's missing something. I'll make again, but with alterations.

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Reviewer:

eljae

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

Reviewed: Jun. 28, 2011

I grew a bumper crop of swiss chard in my garden this spring and was hoping to find some good recipes to use it--I will keep looking. The final recipe tasted like cheese atop canned spinach. The chard turned wilted and soggy after pan-frying and baking. We ate it, but we were not excited about it. We will not be making again.

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Reviewer:

fuzzy656

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 27, 2011

Delicious! Served alongside grilled tuna steaks (evoo, salt and pepper). Chard was in season at farm share!!!so good even my 6 yr old asked for seconds.

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11 users found this review helpful