This lovely chard is the first veggie I've harvested this season. Yesterday it was 89 degrees in the deep South, so these greens will be getting bitter any day now. I'm not opposed to that, but I'd like to try them tender and sweet first. Being a slow learner with gardening (i.e. I can't be bothered with an almanac -- for now) this is the first time I've cut the greens instead of pulling out the whole plant. It'll be fun to see what happens next. I love the way these fresh stems look -- they remind me of candy. I chopped the stems and sauteed them in coconut oil and olive oil with a couple of cloves of garlic, then added the tender greens very briefly before taking them off the heat. It was delicious. I regret there is no photo of the cooked greens. In this summer season, dinnertime seems to have devolved into a feeding frenzy/circus, with various and sundry friends, schedules and agendas. I'm at the stage in life now when "letting it be" seems much more appealing than attempting to reign in this happy chaos. Long story short, by the time I pulled out my camera, the food was mostly gone.
I've seen a massaged kale salad recipe incorporating chard. Only the shredded kale is massaged with the lemon, salt and oil, and the raw chard leaves, being more tender, are shredded and added last. If my chard plants proliferate, I'm going to give it a try. A bumper crop of dino kale is next on my chopping list.