sf wrote:
> On Sun, 01 Feb 2009 13:47:58 -0500, flitterbit >
> wrote:
>
>> sf wrote:
>>> Finally! I tried it and liked it. What's the secret, you ask? Salt!
>>> Yep, just a little salt sprinkled on the leaves before steaming.
>>> That's it! Salt covered up the characteristic bitterness of chard
>>> that I don't like.
>>>
>>> Method
>>>
>>> Wash leaves, shake dry
>>> Shred (one or two inches wide) with a knife
>>> sprinkle with a minimum amount of salt and toss with your hands
>>> Place in a cold pan with only the water still on the leaves
>>> Cover
>>> Turn up the heat and lightly steam
>>>
>>>
>> I don't like bitter-tasting things, but have never found chard to be
>> bitter; I wonder if it's a matter of the variety?
>
> I doubt it. I didn't like it from the gitgo. I've even tried sweet &
> sour vinegar on it, but that didn't help either. My grandfather grew
> both red and green chard in his garden, but I didn't like it. I've
> tried commercial chard from the grocery stores, didn't like it either.
> This one was from the grocery store and I could taste the difference
> between salt and no salt. Salted is the answer, AFAIC.
>
>
As far as I'm aware, chard is pretty good in terms of nutrition, so if a
little salt renders it edible for you, I'd say go for it

I grow it every year and freeze most of it, using it during the winter
in vegetable soups and so on as a substitute for spinach (which I also
like, but don't grow).