Reviewed: Apr. 20, 2011

This was fabulous. I actually added some cooked gnocchi and the flavors melded beautifully.

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Reviewed: Apr. 11, 2011

Never thought I'd like Chard, but healthy eating has pushed me to try new things...this is one of my new favorites! fantastic!

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JADAMOWICZ

Cooking Level: Intermediate

Home Town: Chatham, New York, USA

Living In: Vancouver, Washington, USA

Reviewed: Mar. 24, 2011

We got Swiss Chard in our CSA shares, and this was the very first time we've ever had chard. We didn't have red onions, so we substituted shallots instead. Omitted the butter and added 2 tbsp of heavy cream to cut any bitterness out of the chard. It was AMAZING. Creamy, Sweet, and Salty. A perfect compliment to a pasta dish! If you are planning on making this dish for a large crowd get LOTS of chard! More then you think you'll need.as the greens will cook down by more the half.

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Veganista

Cooking Level: Professional

Reviewed: Mar. 21, 2011

This was a really nice surprise! Hubby & I've never had Swiss Chard before and werent sure how it would taste but this really won us over! I made the recipe exactly as written and it was like we were eating something from an ellegant restaurant! He was asking for more of this the very next night and well, that's never happened before!! :-) Anyway, I'm growing beets and heard that the leaves can be used like swiss chard so since we cant really get enough of this new favorite, I'm thinking of throwing some in being that the chard does shrink and well, I just want more!! Thank you Danny for a wonderful recipe that I'll be making very often!

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islandflower79

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Mar. 21, 2011

This is a keeper! Easy and so delicious. We chomped our way through a huge amount of fresh chard from our garden thanks to this recipe.

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Diane442

Cooking Level: Intermediate

Reviewed: Mar. 16, 2011

GREAT recipe! I didn't have wine but another reviewer suggested chicken broth as a sub and it was great. I think the wine would be better, which is why I'm still rating 5 stars. Other reviewers suggested bacon as an addition and I think that would be great, too! Will definitely make this again and again - SO SO good!

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katierosebuchinger

Cooking Level: Intermediate

Reviewed: Mar. 15, 2011

This was very good!!! My first experience with Swiss Chard. It didn't taste at all like I thought it would. I just kept eating it. And it was so easy. Yum! You should try it!

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Cheri

Reviewed: Mar. 14, 2011

OMG Delicious. Changes: - Used Rainbow chard - I ran out of actually onion and used onion flakes. - And just olive oil. - And added some red pepper. sooooo goooood.

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joi

Reviewed: Mar. 10, 2011

This recipe is so delicious! We're new to eating swiss chard, but after finding out how nutritious it is, I was determined to add it into our diet. The only thing I did different was to cut the oils in half. It turned out great!

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Michi

Cooking Level: Expert

Living In: Lake Arrowhead, California, USA

Reviewed: Mar. 1, 2011

This recipe makes swiss chard something that I may actually dream about. We made a bunch last night, my husband and I ate the whole thing, and today I am wishing I had more in the house. I even cut the oil, butter and parm in half (just adding a bit more butter at the very end for a little more richness). Try it!!!!

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