Viewing post #1018601 by Weedwhacker

dyzzypyxxy said: Even the small leaves can be pretty tough and strong-tasting. I put it in a smoothie at least once a week, and otherwise, slice it up thin for salads or mix it with other greens for stir-fry.

The Russian Red and related types seem a little more tender than the super-curly ones to me. They're really pretty, too.

Ah -- I think we've discovered part of my problem; I've only grown the curly types because I like the way they look!

Cindy, you keep asking me such difficult questions . I've only grown the rainbow chard too ("Bright Lights") because, again, I like the way it looks...

Judy, your chard recipe sounds great! Until a few posts back I didn't realize you were a vegetarian... now we know who to go to for veggie recipes!