Replying to Avatar DefiantDandelion

I’m on a kick this year of Swiss chard. In my opinion it seems like the perfect cooking green. Never had it before this year. This is essentially a chicken soup with Swiss chard replacing the noodles.

I have both the rainbow color variety and the green giant fordhook. Fordhook has appeared to be the most robust so will likely use that exclusively next year.

I grew it in my garden this year and it’s been very easy to take care off, bullet proof. And really easy to cook as a side in butter/ olive oil.

It is very mild, takes on flavor of whatever it is cooked with and seasoned, nice texture seems hard to over cook.

#foodstr #gardening #swisschard
6d
Deleted Account 1y ago

Chard use to be my go to cooking green, still like them, but collards the last few years have replaced them.

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DefiantDandelion 1y ago

Tree collards or standard? Do you just prefer their flavors or something else?

6d
Deleted Account 1y ago

The variety I like the best is called yellow cabbage collard. I can plant in the spring it gets huge leaves they stay tender and are sweet for a brassica even in the summer, don’t bolt and last through my winters. Chard doesn’t die in our winters but gets rots with all the rain.