My rainbow and ruby red chard is really going to town (as is my romaine lettuce) even after repeated cuttings.
So much so that when I’ve been offered lettuce the last few weeks at the farms I volunteer at, I’ve turned them down. I’ve given away a lot of it, too. Must be doing something right out there.
In addition to making salads with the chard leaves and stems, my husband and I also enjoy sauteing it in a skillet with olive oil, just until it’s a vibrant green. We add some garlic, sun-dried tomatoes, and pierogis (which we have to make ourselves since we can’t find them in groceries stores around here… it’s just mashed potato and onion in a dough shell… sort of like ravioli). It’s a delicious meal.
I hope your gardens are bountiful!