Swiss chard with honey-roasted garlic from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • TrishaCP on October 03, 2020

    Maybe my garlic was too big, but the 30 minutes allotted to roast it still left it in big chunks. I agree the honey didn’t add anything.

  • hillsboroks on July 04, 2020

    This was a nice change of pace for the bunches of Swiss chard that keeps showing up each week in our CSA box. I agree with sarahkalsbeek and twoyolks about the garlic flavor ending up just in the bits of honey garlic. I think next time I will try adding a bit of chopped raw garlic to the pan with the chard when cooking it down to see what happens.

  • sarahkalsbeek on February 10, 2020

    This really was quite delicious, though I agree with twoyolks that the garlic is added at the end, so you don't get much of the honey garlic flavor in the Swiss chard. (We saved a tiny bit of the garlic on the side and spread it on rolls - divine!!!).

  • twoyolks on November 17, 2016

    I liked the addition of roasted garlic to the Swiss chard. However, the garlic is added after the Swiss chard is cooked so it doesn't really have time to dissolve or meld with the Swiss chard. So you end up with pieces of roasted garlic instead of a roasted garlic flavored dish. I'm not really sure the honey added much of anything.

  • lkgrover on April 15, 2016

    This was excellent! The honey roasted garlic added flavor, and the pine nuts added crunch. This is my new favorite Swiss chard recipe. (The only negative is the extra time it takes to roast the garlic.)

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