Guess what? Swiss Chard can be delicious!

Swiss Chard I mean, I have had swiss chard... and it was long as it was all gooed up and layered with many other things.

But then my lovely friend Linda joined us up at the cabin last weekend.  She brought her two sweet kids and they played in the lake...

And then, of course, we spent some time in the garden, which has exploded!

While we were wandering around, there were many ready little veggies... cukes, some amazingly delicious smelling Italian basil, some carrots, those strangely prolific radishes...

And, as the title of this post suggests, this Swiss Chard was looking especially huge, so Jer-Bear pulled a bunch and gave it to Linda.

Linda happens to be an amazing cook.  So, she took that bundle of Swiss Chard home and made this:

It was "delicious."

So I think you might want to check this out for the swiss chard that is appearing in your CSA bundles right now:

Sauteed Swiss Chard with Parmesan Cheese (from


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)


  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.