Reviewed: May 8, 2012

The maple syrup on this was amazing! I did not have fresh ginger so I used a little powder, probably not the same, but it turned out perfect anyway! Thanks for a great recipe!

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Reviewer:

faithirene

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Cooking Level: Beginning

Reviewed: Apr. 4, 2012

I really dislike sweet foods (sweet should be reserved for dessert IMHO), but after tasting I went ahead and added maple syrup, and it really wasn't too sweet. I wouldn't even call it sweet, but the maple syrup did just deepen the flavors. I didn't measure the ginger, just took a tubor of ginger from the freezer and grated off a good big using the micro-grinder. I will definitely do this again.

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Reviewer:

Weezie

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Madison, Alabama, USA

Reviewed: Mar. 30, 2012

I made this exactly as directed, with the exception that I used all green chard, as that was what I had on hand. Both my husband and I loved it! The ginger and the maple syrup, exceptionally delicious! I can't wait to make it again with the rainbow chard.

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Reviewer:

mamabetz

Reviewed: Mar. 25, 2012

I put in 1 Tbsp garlic and left onions, also honey instead of syrup. Everyone loved this.

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Reviewer:

Marty

Cooking Level: Expert

Reviewed: Mar. 2, 2012

This was my first time cooking Swiss Chard. I followed the recipe exactly with the exception of mincing the ginger. I served it over Quinoa with roasted and diced red & yellow peppers (had them left over from a previous meal. We both liked it very much! I will definitely make this again. We've been adding more and varied greens to our diet and is a keeper! Thanks for an inventive and taste new dish.

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Reviewer:

1inAmelian

Cooking Level: Expert

Home Town: Tulare, California, USA

Living In: Thornton, Colorado, USA

Reviewed: Jan. 13, 2012

My first time trying swiss chard. It tastes like beets. I think the recipe will be good, if you like swiss chard. But since I don't like beets, I didn't like this dish.

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Reviewer:

ek91745

Reviewed: Jan. 10, 2012

So wonderful to eat a new vegetable and there wasn't a bite left. An excellent recipe that we most certainly will have again.

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Reviewer:

skiredfrise

Reviewed: Jan. 6, 2012

wonderful recipe! used Red Chard from my organiic share and added garlic because I thought it would work. Didn't change anything else except that I used powdered curry ... and it is marvelous! Healthy, nutricious and delicious ... what more can we all ask for?

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Reviewer:

foryourhealth

Reviewed: Aug. 17, 2011

I made this using some candied ginger I recently made and the syrup used to candy the ginger. It was delish!!! Several years ago I heard someone on TV saying they stored their ginger in some sterile potting soil. I did that and when it started blooming I put the pot outside. I have not needed to buy ginger since. I live in Florida so this might not be the case in colder climates, but if you have some extra ginger you might want to give it a try.

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Reviewer:

terryl

Reviewed: Apr. 21, 2011

This was absolutely wonderful! I used Organic Blue Agave Nectar instead of the Maple syrup (which I was out of) and added chick peas along with the onions and stalks, then served it over brown rice. The taste of fresh ginger with the chard was a nice surprise. What a treat!

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