This time of year, with the potager in transition, we have a lot of combination dishes.
This is a simple dish with just a few ingredients (as usual).
Stuffed Rainbow Chard Leaves with Bacon and Mozzarella.
Warm Barley and Chard Salad, using both the leaves and the stems of Swiss chard.
This is a quick, easy side dish that works as well with spinach as it does with chard.
Creamed Rainbow Chard, with a bit of hot mustard to make it interesting
My chard did very well during the beginning of summer – so well, in fact that, by the beginning of August, it was a bit out of control.