We were not fans of this recipe. It just wasn't good.

Delicious, with one small caveat: It took me WAY longer than two minutes to get the chard to edible tenderness. Perhaps it depends on how you like your greens. I like mine tender, and after two, even five minutes, these were still crunchy. So I put the top on my deep skillet and continued to "steam" the chard until it was quite tender - at least ten more minutes.

I had never really tried Swiss chard before, and what a way to get introduced to it! The ginger really added great flavor. I used honey instead of maple syrup and it was delicious! I'll definitely be making this healthy and delicious side dish again!

Loved this and I, too, used Organic Blue Agave for the lower glycemic index. Used a little more ginger since it is a favorite. Fabulous new recipe for us!

Ginger & chard could be my new favorite combo! Didn't have maple syrup so just used a tablespoon of brown sugar and worked fine. Use just a dash more pepper than you think and it will be amazing!

This recipe is delicious! Even my husband who normally hates green leafy vegetables (or in fact practically any vegetables!), really liked it and asked for it to be made again the same way. The only reason I am giving it 4 and not 5 stars is because the directions are inaccurate. This recipe took me almost an hour to prepare, and not 20 minutes as is stated in the directions! This considering that I only made half the suggested serving size! The chard stems alone took about 20-25 mins to soften on medium heat, and the leaves took A LOT longer to wilt on "low" than 2 minutes (I would say about 15 mins at least?) I started cooking ahead of time, thinking that I'll have this ready even before the main course (freshly caught rainbow trout and mashed potatoes), but as it turned out, we were about half way done with our meal, before I could serve the chard. Nonetheless, the flavors work really well together, and I really like the idea of saving and using the stems, when so many recipes call for discarding them. They are similar in texture to celery, but have a much milder taste. So, bottom line - this is delicious and I highly recommend the recipe, but you should plan to start cutting the leaves and cooking at least 45 minutes to an hour before you plan to serve this.

20 years of growing Swiss chard for my husband to enjoy and never finding a way to cook it in a way that I enjoyed, I tried this recipe tonight and it was DELICIOUS!!!!!!! I will be planting more Swiss chard in the garden for sure!!!

Love this recipe with 2 personal modifications: chopped fresh garlic to the onion/ginger/stems... and instead of maple syrup, I drizzle Agave Nectar!

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!

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.