Reclaim Your Swiss Chard Stalks: Chard is Two Veggies in One!

By Liesl Clark

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

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

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

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

Spicy Swiss Chard Chips Disappear Quickly. Photo © Liesl Clark

Enjoy!

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

Raw Claussen Swiss Chard Stalk Pickles. Photo © Liesl Clark

I found another recipe for delicious pickled swish chard stalks at Cookistry. For their recipe and nice pictures, be sure to visit them here. 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

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.

Looking for more interesting things you can do with parts of your produce you’d typically throw away? Check out our Trash Backwards app!

Click Through for Surprising Things You Can Do With Your Fresh Produce -- at Trash Backwards

Click Through for Surprising Things You Can Do With Your Fresh Produce — at Trash Backwards

Tags: , ,

Categories: DIY, Trash Pile - All Our Stuff

Connect:

Subscribe to our RSS feed and social profiles to receive updates.

2 Comments on “Reclaim Your Swiss Chard Stalks: Chard is Two Veggies in One!”

  1. February 14, 2013 at 1:11 pm #

    I just dice the stalks and saute with some onion for a soup base, risotto, stir fry, marinara sauce, curry, taco meat…whatever you start that way…even a side dish of the sauteed leaves themselves. Softens up in the same way as onion or celery, and a good way to sneak in some color (and hidden nutrition). You can also dice and freeze to use that way later – also just like onion!

Trackbacks/Pingbacks

  1. Wild Mushroom Arancini with Swiss Chard and Roasted Garlic | Spoon Feast - March 29, 2013

    […] Reclaim Your Swiss Chard Stalks: Chard is Two Veggies in One! (trashbackwards.com) […]

What can you add? Please share your ideas.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: