Swiss chard - most insipid vegetable?

[chemenger]

After a brief summer break the relentless stream of Swiss chard has started in our veg box again. Week after week it arrives and I am yet to find a good use for it. Is there a way to disguise its inherent dullness?

I just use it like spinach in what ever recipe calls for spinach...I chop it fine and add it to soups and spaghetti sauce.

Oh it's delicious! Chop the stems up, sauté in olive oil with garlic. Chuck in chopped leaves, stir in chopped black olives, pit in a baking dish with Parmesan and bake. Food of the gods kicks self for failing to plant any this year

I had veg boxes for several years. It is the main reason I no longer get them. Hate the stuff. Pointless.

Oh it's delicious.

I like chard. It was kohlrabi that made me stop with veg boxes.

It's good in Chinese food.

I've never had Kholrabi, just tons of chard.

Madhur Jaffrey does a delicious recipe where you stir fry chard with gubger, chilli and cumin - soooo nice.

www.foodandwine.com/recipes/swiss-chard-ginger-and-cumin

Maybe you're just having it plain steamed it boiled which I imagine would be quite watery?

*ginger !

That does sound nice, I love ginger.

I've made a really nice sort of savoury custard bake or crustless quiche.

Chard custard:
Onion
Garlic
Olive oil
Chard (thoroughly washed)
Three eggs
One tub creme fraiche
Parmesan
Salt and pepper
Nutmeg

Finely chop onion
Thinly slice garlic
Cut stalks off the chard leaves, put leaves to one side, dry the stalks and slice finely
Julienne the chard leaves (don't dry them)
In one pan, heat oil then sauté the onions and garlic till softened. Then add the chard stalks and continue sauté-ing
Wilt the leaves in another pan - gentle heat, lid on pan, keep an eye
Beat the eggs, creme fraiche (prob about two thirds of pot?) together and season, grate in the nutmeg, add in about half of the grated Parmesan

When leaves wilted, tip into a colander and when cool enough, squeeze out as much water as you can.

Oil your baking dish, then tip the sautéed veg in. Add the squeezed-out leaves, carefully loosening / untangling them from the squeezed lumps and mixing evenly with sautéed veg.

Bung in the eggs and cream, gently stir till veg mixed through evenly
Sprinkle with grated Parmesan
Bake at gas mark 6 till golden and slightly puffed up

Tamarind, chickpea and Swiss chard stew

Also lovely baked with cream and Parmesan, but so is pretty much everything.

Also fritters

Progress - I made the stir fry with ginger, chilli and cumin and the flavour of the ginger, chilli and cumin was nice, the chard was still insipid. There just is no flavour to bring out in chard.

The chard I get in my veg box has a lovely earthy flavour. I like to blanch it in the pasta water for the last minute or two the pasta is cooking, then drain it all and stir through some lightly fried onions, garlic and chilli, then mix in a dollop of yoghurt. Black pepper and Parmesan on the top. Delicious.

Oh I love swiss chard , I use every bit of it. It's best if you eat it fresh of course, Cut out the white centre and slice it finely then cook it first in olive ill or butter if you prefer. Add the curry sauce or whatever, as the op above says, cook gently with a top on then add the 'green' leaf bit cut thinly and take off the top till done , serve with rice.