Swiss Chard
Show: Down Home With the Neelys
Episode: Old School
Rate This RecipeRead users' reviews (19)
- Recipe categories: Meat, Bacon, Vegetables,
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Average Rating:
Total Reviews: 19
Showing 1-10 of 19
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By christian6940
on May 13, 2011
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This is great! I don't particularly care for the balsamic vinegar I bought. Any recommendations on a good balsamic vinegar? Thanks.
By raysdolldme87_1...
Verona, Pennsyl...
on October 04, 2010
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Delicious and easy. I only made one bunch of the chard because we are only 2 people and it was perfect for us. Will definitely make this again.
By cwshorty_11937827
Philadelphia, PA
on September 19, 2010
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I love collards, turnips and kale greens but I was really disappointed with this swiss chard. Not so much the taste but more the smell, it smells like beets and wet dirt, I really wanted to like it but I just couldn't. Not that the recipe isn't a good one it just wasn't my cup of tea.
By annieangelo
Seattle, WA
on September 07, 2010
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When do you put in the Balsamic vinegar - when it's done cooking?
By cwashing13_6733891
Torrance, CA
on July 10, 2010
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This is a great recipe. I was looking for ways to add some more flavors to my veggies and this was just perfect..
By shoes58
chicago,il
on June 16, 2010
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i've loved green vegetables all of my life and greens especially. became aware of swiss chard in my mid-thirties but held it in a separate compartment for "things I'll try someday". happened upon this recipe by chance and having seen some beautiful chard in the grocery decided that the day had come. easy, tasty, and there was no waste!!! The taste was a bit more delicate than collard-mustard-turnip greens but i know this will not be the last dance I do with this lovely new veg.
By kruzcats_12884790
Mishawaka, 53
on June 02, 2010
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This recipe was delicious and very easy. It introduced me to Swiss Chard, as I have never cooked with it before. I will definitely make this again! However, the recipe does not explain what to do with the balsamic vinegar or red pepper flakes so I tossed them together at the end.
By chedre3_12505524
San Diego, 43
on April 01, 2010
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Everyone in the family enjoyed this one. Keep doin' the thang Neely's!
By tortilla
Bonney Lake, WA
on October 16, 2009
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This is the first time I've had SC. I saw it in the store, and thought I would try something different. Came home, got online to find a good recipe. And wow!! I loved all the ingredients. What a great combination of bacon and balsamic. Pat and Gina, keep up the good work, I love your show.and to see you guys work together is fun. Can't wait to try more of your recipes. Thanks tons!!!
By Chef #505006
on September 20, 2009
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So THRILLED to have a good recipe for all this chard in my garden! I found I needed to splash in a bit of extra olive oil about halfway through cooking the batches of chard (and wonder if maybe next time I'll just leave in those two tablespoons of bacon grease that I removed. Brilliant to include the stems--seemed like such a waste not to do so, and it adds more color variation to the dish. And brilliant again to add chard in batches for even cooking.
I made this a meal by tossing about 20 chopped almonds into the pot a couple minutes before serving. Next time I'll toast them first, but this was a last-minute decision. Then I served a big scoop over a bowl of steaming quinoa (cooked with chicken bouillon. Needs nothing else. It's marvelous!