Picking Swiss chard yourself in the Netherlands is a relaxed way to spend an afternoon—whether alone or with others. The bright, colorful stems (red, yellow, or white) make it feel like gathering edible rainbows. There’s something satisfying about choosing the freshest leaves straight from the field, feeling the crispness in your hands before taking them home.
Once back, Swiss chard is versatile in the kitchen. The leaves can be sautéed with garlic and olive oil, added to soups, or baked into gratins. The stems, often overlooked, are great pickled or stir-fried. Here are two simple recipes to try:
- Garlicky Swiss Chard Pasta: Sauté chopped chard stems in olive oil until soft, add minced garlic, then toss in the leaves until wilted. Mix with cooked pasta, a splash of pasta water, and a sprinkle of Parmesan.
- Swiss Chard & Feta Tart: Layer pre-baked puff pastry with sautéed chard, crumbled feta, and a whisked egg-cream mixture. Bake until golden.
For something different, steep the leaves in hot water with lemon for a light herbal tea. Or, if you’re feeling creative, blend the stems into a vibrant Swiss Chard Gin Fizz: muddle a few cooked stems with gin, lemon juice, and simple syrup, then shake with ice and top with soda water.
Decoratively, the large, glossy leaves can be used as natural placemats or folded into rustic napkin rings for a fresh tablescape. The stems, when hollowed, even work as quirky straws for summery drinks.
It’s all about enjoying the process—from picking to plating—and making the most of this underrated green.