This page will teach you several ways to cook Swiss chard, step by step. Swiss chard is very similar to spinach and beet greens, but has a stronger, more pronounced flavor. It can be cooked in the same way as spinach and beet greens can be cooked.http://gotgreensrevolution.com/greens-guide/chard.html

Swiss chard is easy to grow, as it can tolerate any growing or weather conditions. Also, Swiss chard is not normally bothered by insects or pests. It can be harvested as soon as the leaves are big enough for consumption, approximately in 4 weeks after planting. Swiss chard can even grow in the winter months, tolerating the ice and snow in some regions of the world. During the summer months, Swiss chard leaves can have a bitter taste to them, if you and your family prefers sweeter leaves, it is better to wait for cooler weather. When the weather turns cooler, the bitterness disappears.http://www.gardenersnet.com/vegetable/chard.htm

Swiss chard is a good source of vitamins and minerals. One cup of Swiss chard fills 716% of the RDA of vitamin K, 109.9% of vitamin A, 52.5% of vitamin C, 37% of magnesium, 29% of manganese, 27% of potassium, 22% of iron, 16% of vitamin E, and 15% of dietary fiber.http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16 One downside to Swiss chard is the high amount of sodium, 313mg per cup.http://www.ecollegey.com/swiss%20chard.html

1. First thing to do is to thoroughly clean swiss chard leaves with water to get rid of any dirt.
2. Both the leaves and stems can be used for cooking. The stems are not liked by some people, as they can be tough, but they are edible.
3. Swiss chard can be prepared by sauteing, boiling, baking, and can also be eaten raw.
4. When sauteing, add some olive oil and/or butter, garlic, salt, pepper, and other flavorings.
5. Can be boiled with , added to soups, and used in other dishes.
6. Can be baked in savory pies

• Mixing bowl
• Measuring cup
• Teaspoon
• Frying pan with lid
• A bunch of swiss chard
• 3 cloves of garlichttp://www.cooks.com/rec/view/0,1650,130181-252196,00.html
• 1 cup onion
• 1/4 cup olive oil
• 1 lemonhttp://www.cooks.com/rec/doc/0,1718,153162-252194,00.html
• Salt to taste
• Pepper to taste
• 1/8 teaspoon nutmeghttp://www.cooks.com/rec/view/0,1750,153162-253194,00.html

Instructions

1. Thoroughly clean swiss chard with water to get rid of any dirt.
2. Chop swiss chard leaves, stems optional, into small pieces.
3. Heat up frying pan and add olive oil. Add onion, garlic, and stems if using them and soften.
4. Add salt, pepper, nutmeg and the juice of 1 lemon to the pan.
5. Reduce the heat and add the swiss chard leaves and cover pan.
6. Allow to simmer for about 10 to 15 minutes and stir from time to time.

• Mixing bowl
• Measuring cup
• Teaspoon
• Baking sheet
• Sauce pan

Crust

• 8 cups flourhttp://www.cooks.com/rec/doc/0,1826,157167-244194,00.html
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 cup lard or butter
• 3 eggs
• 3/4 cup room temperature water
• 1/2 cup room temperature milk

Filling

• 2 1/4 pounds swiss chardhttp://www.cooks.com/rec/doc/0,1718,153162-252195,00.html
• 6 eggs
• 2 onions
• 1/4 cup olive oil
• 2 bunches scallions
• 1 1/2 pounds feta cheese
• 1/4 cup parmesan cheese
• 1/2 teaspoon pepper
• 1/2 teaspoon salthttp://www.cooks.com/rec/doc/0,178,152163-252195,00.html

Instructions

1. Preheat oven at 425 F.
2. To prepare the crust, in a mixing bowl combine the flour, 1 teaspoon of salt, and baking powder. Cut in lard or butter.
3. Beat egg and add to flour mixture along with 1/2 cup of water and milk. Add the remaining water if needed. Cut in 2 pieces, cover and set aside.
4. Thoroughly clean swiss chard with water to get rid of any dirt. Heat in a sauce pan to remove some of the water in the leaves.
5. Into a mixing bowl, add chopped swiss chard and scallions.
6. Saute the onions in 1/4 cup of olive oil and add to swiss chard.
7. Lightly beat the eggs and cut feta cheese into cubes and add to swiss chard. Add parmesan cheese, salt, and pepper.
8. Grease a baking sheet with butter.
9. Assemble pie by placing 1 half of rolled out dough on the bottom, swiss chard filling on top, then roll out the last half and place on top of the filling. Seal the dough.
10. Bake for approximately 20 minutes, or until golden brown.