The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Oct. 27, 2009
I liked this very much. First time I ever ate Swiss Chard. It was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Oct. 18, 2009
We loved this. I picked fresh Ruby Red Rhubarb Chard and it was excellent. The balsamic vinegar was perfect with it. I will cook this again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Jul. 20, 2009
absoluetly incredible -- we added an onion and doubled the garlic -- loved it !!!! we will try it with rendered bacon next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Jul. 9, 2009
Liked this recipe... but we are lovers of balsamic vinegar. I'm sure I didn't use as much vinegar as called for. I don't measure... but it still turned out great. For added flavor and color I peeled carrots into the pan as the chard cooked down. The contrast of the orange looked pretty on the plate and tasted great! With the rows and rows of swiss chard growing in my garden, I will be sure to use this quick recipe again and again!
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Cooking Level: Expert

Living In: Ashland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Jun. 3, 2009
Had almost a sweet taste, very flavorful and not mushy.
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Cooking Level: Expert

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Apr. 29, 2009
Excellent recipe! Balsamic vinegar is a great alternative to plain vinegar and greens. This recipe is great as is. I added some fresh bacon bits as accompaniment.
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Cooking Level: Expert

Home Town: Huntsville, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Jan. 27, 2009
Very quick and easy. I added 1 tbsp of balsamic vinegar and it was just right. I also added 2 big cloves of garlic, and a pinch of sugar. It was delicious just dont overcook it or it ends up mushy, about 7 mins was good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.92 star rating.
Reviewed: Dec. 11, 2008
It was okay.
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Cooking Level: Intermediate

Home Town: Avondale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Dec. 7, 2008
Pretty good - very healthy
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Nov. 14, 2008
Simple and elegant. The first day I went by the recipe, keeping in mind other viewers' comments about the amount of balsamic vinegar. I also added more garlic and spring onions, as well as the stems. Nice and crunchy. The second day I substituted some red wine that had been opened too long, and added red onions. The result was very colorful and tasty. I forgot the pine nuts that one reviewer recommended. That would have been wonderful.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Oct. 23, 2008
Easy and simple as the title says. I also reduced the balsamic vinegar and also added some onions for some sweetness. Turned out well.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Oct. 16, 2008
I think this is a great easy recipe that takes no time to cook. I love to add fresh cooked beets at the very end.
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Home Town: Boulder, Colorado, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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Reviewed: Oct. 1, 2008
Very tasty, be sure to use a good quality balsamic. I used the stems of the swiss chard, why waste them. I would make this again.
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Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA
Living In: Wyoming, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Sep. 17, 2008
Not too bad. I added a little honey to sweeten it up. I'll use it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Sep. 12, 2008
It's a perfectly fine recipe. I grew up having it with white vinegar so the balsamic was a refreshing change. In the future, I will use more than "a bunch" of chard and much less vinegar, but otherwise this is an excellent way to whip up some greens with dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Aug. 23, 2008
Thanks. I loved this. I followed other recommendations and added a T of sugar and used white balsamic (full amount). A little sweet for my tastes, so I'll probably use regular balsamic next time but keep the T of sugar for a little sweet and sour taste. Definitely a keeper though.
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DJ
Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Aug. 4, 2008
I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roasted red peppers and slivered them in when the chard was added. The combo was excellent. I loved the amount of vinegar (our family loves vinegar). I did add a pinch of sugar to offset the acidity. Topped smashed fingerling potatoes with this colorful and yummy wilted chard. And served with a sliced heirloom tomato! YUM! My husband and my 17 month old son LOVED it.
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Ti

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: May 14, 2008
I liked this, nice and easy. Didn't have any red balsamic on hand, so I used white, which may have been too sweet... still, I liked it
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The reviewer gave this recipe 3 stars. This recipe averages a 3.92 star rating.
Reviewed: Jan. 22, 2008
My first time fixing swiss chard (I used rainbow chard). Was a bit blah (other than too vinegary) so I added some pine nuts. Next time I'll cut the vinegar and I'm sure it'll be better.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Jan. 16, 2008
Holy cow! That was good! My kids ate this!!! I didn't make enough thinking they wouldn't even look at it, let alone taste it. I will have to make it again soon so I can have some! Thanks for a great recipe I will use again and again.
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Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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