I may have planted too much Swiss chard. I’ve been harvesting it weekly.
Here’s today’s crop:
It may not look like a lot, but I seem to be the only one eating it. I steam it and season with balsamic vinegar. I sauté onions & mushrooms (& sometimes other veggies) and add the chard at the end, just until it wilts a bit. I can eat that alone, or mix it with rice or quinoa or some other grain. And then I am also freezing it and adding to my smoothies. It’s definitely a different taste in the smoothies, but one you get used to quickly and not objectionable.
Just this week I saw a suggestion on a Facebook North Texas Vegetable Growing group to chop the stems, put in a jar, add white vinegar, and let it sit in the fridge for a few days. Then remove the stems, add peppercorns, garlic, herbs, and use as a seasoning.
I’ll let you know how it turns out!