Reviewed: Nov. 9, 2009

For those of you looking for the perfect side dish to complete your Italian dinner, look no further. I grew up with this stuff, love it, and was interested to try this variation of what I'm used to - the addition of white wine and lemon (the Parmesan being optional). I've always prepared this for the most part just as this submitter directs, occasionally adding bacon, and omitting the olive oil, which I did this time. There's really no need to measure anything, just pop on some Dean Martin or Andrea Bocelli , have a glass of wine, and cook to your heart's content. This was delicious, just as Swiss Chard always is as far as I'm concerned....and I did love the addition of the white wine and lemon!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 2, 2009

My family hates swiss chard. I have tried cooking it several ways to no avail. Tonight my husband exclaimed, "This is edible! I can actually eat it! It tastes good!" Thank you for a recipe that they will eat and enjoy.

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gardencook

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Reviewed: Oct. 31, 2009

My fiance, who doesn't eat "green things" actually ate quite a large helping! Will definitely make again. Used a little extra onion then recipe called for.

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DYLAN27

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Reviewed: Oct. 24, 2009

My family would never eat swiss chard, or silverbeet, as its known in Australia, even though i grow it yearly. Tried this recipe, now finally my swiss chard is being eaten on a weekly basis. Great, thanks DannyBoy

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Deb

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Reviewed: Oct. 9, 2009

I've made this with kale, collards, and chard. It's all delicious.

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Sara

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Reviewed: Sep. 30, 2009

Yummy, followed the recipe exactly except with less cheese. Very tasty.

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Mama Laura

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Cove, Oregon, USA

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Reviewed: Sep. 24, 2009

I hate"greens" but I couldn't quit eating this-- the only change I made was to add 1/2 cup of bacon bits in package- also all my ingredients were fresh from our local farmers market--also had fresh parmesean and with a 1/2 cup of fresh Romano-- I've decided to learn to freeze Kale and Chard because they are so nutrious and now I have some really good recipes other than "cooked grass in a bowl" Love This!!!

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darla

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Reviewed: Sep. 7, 2009

This is a very easy, elegant side dish that would go well with anything except red meat. (The high iron in the chard would not compliment red meat's iron flavor). I made this per the recipe and also with red chard, both worked well.

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Ryan

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 28, 2009

This was a lot tastier than I expected - I think the wine was key. I served it over cous cous. Delicious!

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

This was surprisingly yummy. I always expect chard to be bitter and this wasn't. Even though the recipe did not call for it, I added a handful of raisins (to give some sweetness, thanks to the idea of another member). I also gave it a healthy dose of cayenne because that's how the boyfriend rolls (with the heat). Really good with swordfish and mashed potatoes. Will make it again, and most likely, again. Thanks DannyBoy!

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LilMsMetaphor

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 23, 2009

Super easy and tasty...even my picky 5-year old ate some!

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rosenicole

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Reviewed: Aug. 18, 2009

This is a great recipe! We never ate swiss chard before and my daughter and I loved this. My husband and other two daughters didn't care for chard but it had nothing to do with the way it was prepared. It was fun trying something new!

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MTRENT

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Reviewed: Aug. 17, 2009

This was the first time I ate swiss chard and I LOVED this recipe. I've made it multiple times and have had many people ask for the recipe. Sometimes I've substituted white wine vinegar instead of white wine and have enjoyed the extra kick.

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Amanda Drury

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Reviewed: Aug. 3, 2009

Honest to goodness this was just terrible! It had to be that we just don't care for swiss chard since I love every other ingredient. Thank you for the recipe it was fun giving swiss chard a try but I certainly won't be making this again.

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soon2bmrsdmh

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

This is a fantastic, easy, very tasty recipe involving chard. I was pleasantly surprised by how well the flavors came together. This definitely has a permanent spot in my cooking repertoire now. Thanks for sharing it!

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Wayren

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Reviewed: Jul. 20, 2009

4 stars only because my other way of making chard is my fave (which I'll review separately). I didn't measure and probably should have. Used great northern beans which worked well. Next time I would make these changes: * let onions cook down first, then garlic * then wine & stems, cover and simmer till softer * add beans & salt & pepper liberally & lemon and let beans absorb flavor and get soft * only at the last minute put in chard and let wilt lightly. Salt again. * 2tbsp grated parmesan was way to little (I used a micro grater). I'd way more than double that unless it was coarsely grated. * top with cracked pepper Thank you Danny Boy!

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XANDISMOM

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Reviewed: Jul. 20, 2009

This was really, really good, and easy. And here I thought either it wasn't possible to make tasty swiss chard or I just wasn't capable of it. Thanks!

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linsybyster

Cooking Level: Intermediate

Home Town: Delburne, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 16, 2009

This dish is fantastic! After 2 years of neglect and finally a wet spring we are swimming in swiss chard that has reseeded and taken over. This makes eating it all a treat even after all these weeks.

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CelticJen

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Reviewed: Jul. 12, 2009

Have rainbow swiss chard in our garden for the first time and used this recipe for our first harvest. It was wonderful. My daughter is a big fan and loved this way to prepare it.

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BREARDON

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Reviewed: Jul. 9, 2009

Having a garden full of fresh swiss chard, I wanted to make something up quickly that would be a great accompanyment to my pork dish. Unfortunately I didn't have any fresh parmesan on hand, so I can't base my review with that included but... it was still GREAT! I also had fresh carrots so diced some of those into the mix. The flavors blended so well - it was mellow and would be a lovely side dish to any summer dinner!

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