Kitchen Garden Seeds

Rainbow Swiss Chard Relish
Jack Staub * Hortulus Farm Nursery & Gardens
Recipe Seeds

Jack Staub
Hortulus Farm Nursery & Gardens
Wrightstown, Pennsylvania

Jack Staub, renowned horticulturist, chef and garden author, has helped to popularize the ancient art of kitchen gardening in the US. Hortulus Farm, the 100-acre, 18th century farmstead he gardens with Renny Reynolds, well-known garden and event designer, has been called "one of Pennsylvania's secret treasures". For garden tours or information on Hortulus Farm Nursery's garden plants and rare tropicals, standards and topiaries, call (215) 598-0550.

This unusual relish highlights the multi-colored stems of this leafy green, which is also known as Kaleidoscopic or Bright Lights or Rainbow Chard.

Rainbow Swiss Chard Relish
  • 2 tablespoons olive oil
  • 1 Garlic clove, minced
  • 1 1/2 pounds Kaleidoscopic Chard, leaves saved for another use, stems cut into 1/4" cubes (2 cups)
  • 1/2 cup finely chopped sweet Onion, such as Vidalia
  • Salt and freshly ground pepper
  • 1/2 cup golden raisins
  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 cup chopped Mint
  • Heat the olive oil in a large skillet. Add the Garlic and cook over moderate heat until softened. Add the Chard stems and Onion, season with salt and pepper and cook until the Onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the Mint. Cover and cook until the Chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining Mint. Serves 6.