Simple Swiss Chard

"Call me a purist. If you want to enjoy swiss chard by itself (vs. as part of a casserole, etc), adding most things to it is just a bad idea. The vegetable has such a delicate peppery taste that's del..." See moreightful by itself - I normally don't even add salt (only pepper) because the salt will mask its natural taste. I decided to give this recipe the benefit of the doubt and used 1/4 of the recommended amount of balsamic vinegar - it completely covered the natural taste of the leaves (couldn't penetrate some of the stalks, thank goodness) and all I could taste was vinegar. My advice? Keep it simple. Saute in garlic and olive oil and add some pepper at the end - that's it."

"I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roasted re..." See mored peppers and slivered them in when the chard was added. The combo was excellent. I loved the amount of vinegar (our family loves vinegar). I did add a pinch of sugar to offset the acidity. Topped smashed fingerling potatoes with this colorful and yummy wilted chard. And served with a sliced heirloom tomato! YUM! My husband and my 17 month old son LOVED it."

"Hey i dont really see why people are being so negative about this recipe, i think its great! I used half the balsamic vinegar, as others reccomended, and i poured the excess liquid before serving, an..." See mored it turned out lovely. If your worried about the vinegar becoming too overpowering, remember to not use strong balsamic vinegar. I highly reccomend adding a pinch of sugar, to combat the vinegars acidity. Thanks for sharing"