I let my swiss chard grow to about 12" tall. I remove the outside leaves, wash them & trim most of the stalk off (they can be a little tough & bitter when grown that tall). I stack the leaves on my cutting board & slice 1 -1 1/2" strips across the leaves top to bottom. I toss them in my double boiler & let them steam for 5-7 min. stirring them or turning them over every few min. to make sure all leaves are cooked. I move the pot to the sink, empty the water from the bottom pot, put the top pot (with the holes) back on the bottom pot, sit it aside & let the remaining water drain out. You can use a skillet or the bottom pot - slice or mince some garlic - I've even used just plain garlic powder (not garlic salt). Pour a thin layer of oil in your pan/pot & throw in your garlic & let it cook a few min. (Does not need to be browned) Add your steamed swiss chard, cook the chard to your liking. Add
more garlic & a little salt. This makes a great side dish or can be added to cooked pasta
with romano and/or parmesan cheese. If you like garlic & swiss chard, You'll definitely
like this. I also use this same recipe with fresh spinach leaves -delicious!
I let my swiss chard grow to about 12" tall. I remove the outside leaves, wash them & trim most of the stalk off (they can be a little tough & bitter when grown that tall). I stack the leaves on my cutting board & slice 1 -1 1/2" strips across the leaves top to bottom. I toss them in my double boiler & let them steam for 5-7 min. stirring them or turning them over every few min. to make sure all leaves are cooked. I move the pot to the sink, empty the water from the bottom pot, put the top pot (with the holes) back on the bottom pot, sit it aside & let the remaining water drain out. You can use a skillet or the bottom pot - slice or mince some garlic - I've even used just plain garlic powder (not garlic salt). Pour a thin layer of oil in your pan/pot & throw in your garlic & let it cook a few min. (Does not need to be browned) Add your steamed swiss chard, cook the chard to your liking. Add
more garlic & a little salt. This makes a great side dish or can be added to cooked pasta
with romano and/or parmesan cheese. If you like garlic & swiss chard, You'll definitely
like this. I also use this same recipe with fresh spinach leaves -delicious!