Swiss Chard Is Two Veggies In One

Don’t throw those swiss chard stalks out! We’ve discovered a delicious thing or 3 to do with them.

Swiss Chard Stalks are Pretty and Delicious. Photo © Liesl Clark

I’m ashamed to say our swiss chard has been languishing in the garden because our family just hadn’t taken to these easy-to-grow greens, until now…

Swiss Chard From the Winter Garden Being Washed in the Farm Sink. Photo © Liesl Clark

First, separate your chard leaves from the stalks and cut your stalks into 4″ long pieces. Save them in  a bowl. Aren’t they pretty?

Chard Stalks in a Bowl Awaiting Further Instructions. Photo © Liesl Clark

Spicy Swiss Chard Chips:

We all know what kale chips are. Well, try making chips with your swiss chard, too. They’re a delicious and nutritious substitute for potato chips. By adding a little garlic powder, salt, and some chili powder, you won’t be able to eat just one.

Turn your oven to 275 degrees. Place your chard pieces on a baking sheet or glass baking pan. Add a tablespoon of olive oil per baking pan and toss the chard leaves with equal amounts of sea salt and garlic powder and chili powder. That’s it! Add your spice to taste and be sure to not make it too salty.

Bake for 20 minutes and then turn the leaves over and bake another 10 minutes if needed. Your bake time depends on your baking dish.

Spicy Swiss Chard Chips Disappear Quickly. Photo © Liesl Clark


Chard Stalk Pickles:

Now take your stalks and if you have a bottle of Claussen pickle juice waiting for something delicious to throw in, just stuff a few of your raw stalks in the bottle and within a few hours you’ll have delicious chard stalk pickles. My kids love them.

Raw Claussen Swiss Chard Stalk Pickles. Photo © Liesl Clark

I found another recipe for delicious pickled swish chard stalks at Cookistry. But if you want to read my entertaining version with home-grown photography, here we go:

Blanch your stalks in boiling salted water for about 3-4 minutes. You want them to stay crunchy so be sure to not overcook them. Drain the stalks and try a few at this stage. Aren’t they delicious? We loved the slightly salted cooked stalks so much we saved a few and had them as a side dish with dinner.

Find a mason jar or 2 and put your stalks in them.

Then, bring the following ingredients to a boil and make sure everything is completely dissolved:

2 cups water
3/4 cup white vinegar
1  1/2 teaspoons salt
2  1/2 teaspoons sugar

Pour your water into your mason jars with chard stalks in them and screw the tops on. Put them in the refrigerator when they’ve cooled and you can enjoy these pickles for a few weeks.

Pickled Chard Stalks. Photo © Liesl Clark

Do you have a favorite chard stalk recipe? I was so excited to find a way to save them from the compost bin or chicken yard I’d love to learn of other chard stalk rescue recipes.

14 thoughts on “Swiss Chard Is Two Veggies In One

    • Hi Kit: I love your post and what a great idea to simply blend your extra chard down into a green sauce to use in recipes like tacos! That’s such a great idea. I’m thinking that we could freeze the green sauce in little chunks and add it all year long to things like smoothies, soups, and pesto. Many, many thanks for sharing!

      Liked by 1 person

      • So glad you liked it!
        That’s a great idea – to freeze it in little chunks and then use as needed. Perfect for busier days!
        Also, do you have any ideas on how to package things for freezing without relying solely on plastic? I figured if anyone would know it’d be you.

        Liked by 1 person

        • Definitely, and thanks for asking! Just freeze in your usual ice cube trays. And if you don’t like plastic at all, people can find metal ice cube trays at yard sales or they’re available online. You can ask in your local Buy Nothing group, too. I use a silicone ice cube tray that’s little fishies, of all things. But the point is that I can make batches of frozen, well, fish, but it’s often things like concentrated pestos etc and then when they’re frozen, I pop them into a glass mason jar and then into the freezer. Hope that helps! I freeze tons of stuff in mason jars, with the caution of making sure I don’t fill my jars to the top. Frozen liquids and sauces expand when they freeze.

          Liked by 1 person

          • Thank you very much for the suggestions – they’re a great help! 🙂
            As for the Buy Nothing group, as of the moment I’m still shying away from getting a Facebook, and as I far as I understand that’s the only way to participate. If my views on the subject change (or it stops being Facebook-based) I would love to be a part of it.


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