Swiss Chard in Your Backyard
Looking for a nutrient-rich green to try in your garden or kitchen? Look no further than Swiss Chard. Grown year-round, Swiss Chard has proven itself formidable to both hot summers and frosty winters, making it the perfect leafy green to grow in every season. Swiss chard is ideal for beginner gardeners because it’s prolific and typically easy to grow. Follow our expert gardener Polly as she takes you through the steps of planting and harvesting Swiss chard. The sooner it is harvested, the less bitter it will be.
Swiss chard can be used in a recipe raw or cooked, in soups or salads or more. It’s hardier than other greens like spinach, lettuce, and kale, meaning it has a longer growing season. So when the rest of your greens die, you will still have Swiss chard to add to salads, stirfrys, and pasta. This Rainbow Chard Frittata recipe is a great dish you can try with your family to taste new veggies or incorporate more nutrients into your day. Educator Natalia guides you through this easy-to-follow recipe so you can start your day eating the rainbow.
Swiss chard is full of valuable nutrients! Swiss chard is fat-free, saturated fat-free, and cholesterol-free; it’s low-calorie and high in vitamins A, C, and K; and is a good source of magnesium, copper, and manganese. It’s packed with potassium, calcium, and fiber and is known for regulating blood sugar levels, lowering blood pressure, and preventing heart disease. This hardy leaf is valuable to the protection and structure of bones and brain strength!
Serves: 6
Total Time: 45 minutes
Materials: cutting board, chef knife, liquid measuring cup, dry measuring cup, tablespoon, teaspoon, cheese grater (optional), medium mixing bowl, oven-proof non-stick skillet or cast-iron pan
Ingredients:
8 large eggs
¼ cup whole milk
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
½ cup mild cheddar cheese, grated
1 Tablespoon extra virgin olive oil
½ large sweet onion, diced
2 cups Swiss chard leaves, shredded; stems removed and diced separately
2 cloves garlic, peeled and minced
Directions:
- Preheat the oven to 350 F°. In a medium bowl, whisk together eggs, milk, ½ teaspoon sea salt, and pepper. Add shredded cheese and mix. Set aside.
- On the stovetop, heat an oven-proof non-stick skillet or cast-iron pan on medium-high. Once the pan is warm, add olive oil.
- Add onions and sauté for 3 minutes while gradually adding diced Swiss chard stems to soften. Sauté for an additional 2 minutes or until Swiss chard stems have wilted.
- Add minced garlic and cook for an additional minute.
- Reduce heat to medium-low and add egg mixture to sautéed onions and wilted stems. Using tongs, add shredded Swiss chard leaves and distribute evenly throughout the pan. Cook eggs in the pan for 3-4 minutes until they are set.
- Remove from stovetop and place the pan in the oven to bake for 5 minutes.
- Remove from oven, and let the frittata cool in the pan for 5 minutes. Once cool, slice into wedges and serve.
Optional: For a browned, crispy top, place the frittata under the broiler for a minute or two at the end of cooking.
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