Jess Dang Jess Dang is the Founder of Cook Smarts where she also wears the hat of Chief Kitchen Coach. She left the corporate world in 2011 to start Cook Smarts because she was passionate about bringing food education back to our schools and family dinners back into our lives. Follow me here
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I never make swiss chard but see it in the stores. I have always wanted to try it and I think you just inspired me! :) Does this dish keep in the fridge if there are leftovers? Or do you typically eat it all at once?
@Julia You can definitely keep the leftovers though I think kale heats up better than chard. It actually gets eaten up pretty fast because that large bunch cooks down significantly. Thanks for stopping by!
This looks SO GOOD!! I love chard, but never make it "italian" (with the flavors you use here). I have some fancy parmesan from a friend's mom that I can use up in this recipe! Thanks Jess!!
@Markell You're welcome!
Seriously, is there anything more satisfying than going at a wedge of parmesan with a microplane? The resulting snowy, whipser-light mound of salty-creamy goodness bestills my heart. Jess--Can you please explain what the deal is with grape seed oil? It's pretty expensive, so when/why do you use it?
@Jenn You should use grape seed oil for high heat cooking. I use canola / grapeseed for high heat and then keep a good olive oil around for when taste matters, like making vinaigrettes
Colors are nice, recipe is easy and as every one enjoys Swiss chard at home, this recipe has many advantages!
What's the red on top?