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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Betsy Babe

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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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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Maccy

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Reviewed: Oct. 30, 2007

A neighbor gave us some Swiss Chard. We had never had it before so I looked up recipes. We made this one and loved it! It has a wonderful taste!

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19 users found this review helpful

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grammy57

Cooking Level: Beginning

Home Town: Takoma Park, Maryland, USA

Living In: Bentonville, Arkansas, USA

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Reviewed: Oct. 7, 2007

Hey i dont really see why people are being so negative about this recipe, i think its great! I used half the balsamic vinegar, as others reccomended, and i poured the excess liquid before serving, and it turned out lovely. If your worried about the vinegar becoming too overpowering, remember to not use strong balsamic vinegar. I highly reccomend adding a pinch of sugar, to combat the vinegars acidity. Thanks for sharing

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Reviewer:

Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Sep. 30, 2007

Pretty good overall. Not sure if I didn't like because of the chard or not. This was the first time I'd tried swiss chard.

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NorahB

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Clearfield, Utah, USA

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Reviewed: Sep. 8, 2007

Sorry - I love vinegar and even cutting way back, it was still overpowering. Maybe my "bunch" was too small. Anyway, I'll keep looking.

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Sep. 6, 2007

I will stick with butter, salt and pepper

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Diana

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

I love Swiss chard and I made a point of cutting way down on the Balsmic vinegar due to other reviews. I am giving it 2 stars due to the good idea of olive oil and garlic, but the Balsamic vinegar ruined it for me! I only used TWO TEASPOONS and that was too much! I will stick with S&P and a little butter on the chard when serving. Why ruin garden fresh greens with vinegar?

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MAGGIEKATS

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Reviewed: Jul. 27, 2007

Not bad. I took the advice of previous reviewers, and used only about half of the balsamic vinegar specified - and there was still more than enough! I also think it was a little too garlicky - although we like garlic a lot, this was just a bit too much. Still, it was a tasty way to cook chard, thanks for the inspiration!

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