I didn't expect the Swiss Chard to grow as quickly as it did, but here I am, harvesting a little over a month after I planted. I've got rainbow and the regular kind (the actual name escapes me at the moment) growing. I probably harvested a third of it, and half of that I plan on giving away to co-workers tomorrow.
I'm keeping it simple for this first batch - saute in olive oil, a generous helping of garlic, and plenty of red pepper flakes. I was thinking they would be a good substitute for cabbage... stuffed chard rolls?
How do you like to cook this very leafy green?