Chard. No offense to die-hard garden connoisseurs, but even the name sounds gross. Rainbow does help that image a little, but not much. The first chard I ever grew was around age 10. I planted it, trusting my dad's assertion that it tasted like spinach (I actually ate steamed spinach with lemon:) Wow was I disappointed. The flavor was more like mud. Years later, my husband convinced me to give it another try and I was not impressed. But last year at the Garden, a lady told me to eat it when it's young and tender. So this spring I capitalized on last year's plants that had wintered over. The taste was unbelievable-light and buttery, with only the slightest earthy flavor. Then a recipe came in the mail from my grocery store for a chard frittata. I tried it out on my in-laws (big hit) and my son's 4th grade class (it was received with modest success). Now that we're harvesting this year's chard at the Garden, I'll share the recipe (JoyBauer.com credited by Smith's).- 1 large red bell pepper, seeded and thinly sliced
- 1 medium onion, thinly sliced
- 1 bunch fresh Swiss chard, washed and sliced into thin strips (I use stems too)
- 2 cloves garlic, minced
- 4 whole eggs
- 6 egg whites (or 7 whole eggs, though it's a little heavier)
- salt and black pepper to taste
- 1/2 c. feta, crumbled
- Preheat oven to 375 F.
- Coat a large, oven-safe skillet (my regular frying pans work fine) with oil spray and preheat over medium-high heat on the stove. Add the bell pepper, onion, and chard, then saute until vegetables are soft, about 5 minutes. Add the garlic and saute for 1 minute.
- In a large bowl, whisk together the eggs, salt and pepper. Pour the egg mixture over the sauteed vegetables and cook, without stirring, for 2 minutes. Sprinkle the feta over the egg mixture.
- Place the pan in the oven and cook for 10 minutes, or until the eggs are set (not runny) and puffed. Remember to use an oven mitt! Let cool in the pan for 5 minutes. Makes 8-10 servings.
