Who likes Swiss Chard? Got good recipes?

Question

I'm growing a patch this year and don't know many ways to cook it... Thanks for any ideas!!!

Answer 1

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt

Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
http://www.elise.com/recipes/archives/000965swiss_chard.php

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness.

4 pounds Swiss chard

1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeño chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 tablespoons golden raisins

1/4 cup fresh lime juice
1 51/2-ounce log soft fresh goat cheese, crumbled

2 tablespoons pine nuts

Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)

Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.

Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Makes 12 servings.
Bon Appétit
Menus
December 2005
Roberto Santibañez



Swiss Chard Timbales with Eggplant and Red Pepper
SERVES: 8
ingredients

* 3 large slender eggplants (about 5 pounds total)
* 1 large red bell pepper
* Ice water
* 16 medium Swiss chard leaves
* 2 tablespoons extra-virgin olive oil
* 1 large shallot, minced
* 3 garlic cloves, minced
* 1 large scallion, minced
* 2 large plum tomatoes-- peeled, seeded and diced
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon fresh rosemary, finely chopped
* 1/4teaspoon thyme
* Salt and freshly ground black pepper
* Pinch of cayenne pepper
*


directions

1. Preheat the oven to 500°. Using a paring knife, pierce the eggplants in several places. Put them on a large baking sheet along with the red pepper and roast the vegetables until tender and the skins darken, about 25 minutes.
2. Remove the roasted vegetables from the oven. Working over a bowl, peel the pepper as soon as it is cool enough to handle. Remove the stem and seeds and discard but allow any pepper juices to fall into the bowl. Cut the red pepper into 8 rough squares of equal size. Peel the eggplants and remove as many seeds as possible from the flesh; keep the flesh in thick strips. Drain in a colander set over a plate for about 10 minutes, then cut the eggplants into coarse chunks.
3. Bring a large saucepan of water to a boil. Have ready a large bowl of ice water. Working with 3 or 4 Swiss chard leaves at a time, hold them by their stems and dip them into the boiling water for about 30 seconds, just until they wilt. Plunge the wilted leaves into the ice water. Repeat with the remaining chard. Remove the leaves from the ice water and drain on paper towels. Cut off the stems and reserve them for another use.
4. In a large nonreactive skillet, heat the olive oil over low heat. When hot, add the shallot and cook, stirring, until softened, about 4 minutes. Add the garlic and scallion and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and increase the heat to moderate. Cook the tomatoes, stirring, until most of the liquid has evaporated, about 3 minutes. Stir in the reserved pepper juices, the eggplants, lemon juice, rosemary and thyme. Season with salt, black pepper and cayenne. Transfer the vegetable mixture to a large plate and let cool.
5. Generously butter eight 1/2-cup ramekins. Cut any tough veins from the chard and halve the leaves lengthwise. Thickly line the ramekins with the chard leaves, allowing about 1 inch of overhang. Put about 3 tablespoons of the eggplant mixture into each ramekin and then top with a red pepper square, pressing lightly. Cover with another 3 tablespoons of the eggplant mixture, using up the remainder. Fold the overhanging leaves over the eggplant mixture and press lightly.
6. Preheat the oven to 350°. Set the ramekins in a roasting pan and pour enough hot water into the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for about 20 minutes, or until a knife tip inserted in the center of a timbale comes out hot. The timbales can be kept in their water bath for up to 20 minutes. To serve, wipe the ramekins dry and gently invert them onto dinner plates; the timbales should fall out easily.

MAKE AHEAD The timbales can be refrigerated for up to 1 day.

http://www.foodandwine.com/recipes/swiss-chard-timbales-with-eggplant-and-red-pepper


potato-swiss-chard-soup recipe

Date: Sat, 13 Dec 1997 23:48:08 EST
From: [e-mail] (Schmidt Zingalie)

This was in the local paper (Marin Independent Journal) and was one of
the best soups I've tasted:

Potato Swiss Chard Soup

1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
4 cups red potatoes (cubed)
1 medium carrot, cut in chunks
1 bay leaf
5 cups vegetable stock
4 cups chopped Swiss chard
1/4 cup chopped fresh parsley
2 teaspoons dried thyme, crushed
1/2 teaspoon freshly ground black pepper

In a soup pot, saute onions, celery and garlic until softened - about 5
minutes. Add potatoes, carrot, bay leaf and stock.

Bring to a boil, reduce heat and simmer for about 30 minutes.

Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Add
black pepper. Remove from heat. Puree in batches in food processor (I
used blender).

If serving hot, reheat 5 minutes. If serving cold, cover and
refrigerate several hours or overnight.

Serves 4.

kwvegan vegan

http://www.fatfree.com/recipes/soups/potato-swiss-chard-soup

Balsamic Chard Recipe

Ingredients:

1 bunch (~1-1.5 lb?) of swiss chard
1 (or greens of choice)
1 2 tomatoes, chopped (or one
1 can chopped tomatoes)
1 2 t balsamic vinegar
1 freshly cracked black pepper
1 to taste

Instructions:
Wash the chard and chop or tear into peices, discarding tough stems. Saute
tomatoes over medium heat in large skillet until cooked to desired
consistancy, 5-15 min. (I like mine on the soft side). Add vinegar, chard
and water if needed. Cover and steam vegetables until cooked to desired
doneness, 5-15 min. Check occasionally to be sure there is enough water in
the pan.

Cooking time for tomatoes and greens depends on how tough the greens are, smaller, younger leaves will be more tender; and how well cooked you like the vegetables.
Servings: 1

http://www.auntbearecipes.com/Diet/Diet_Chard/Balsamic-Chard-Recipe.html

Answer 2

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt

Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Answer 3

Baked Cheese Polenta with Swiss Chard

1 tablespoon olive oil
6 garlic cloves, minced
8 to 10 cups chopped Swiss chard, stems and leaves kept separate

The polenta:
Butter for greasing dish plus 1 tablespoon butter
2 cups lowfat milk
1 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal
3 tablespoons grated Parmesan cheese
1 cup partskim grated mozzarella cheese
1/3 cup sour cream

Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered.

To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese.

Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. Spoon on the remaining polenta and spread it out. Sprinkle on the remaining tablespoon of Parmesan cheese. (The casserole may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking.)

Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling. Do not overcook it because you want to retain its creamy interior.

Answer 4

Well... there are many..some with delicious salads.. this is one ... a swiss chard tart with(using) pumpkin and basil:

Ingredients
For the Swiss Chard Tart:
140g/4¾oz flour
100ml/3½fl oz olive oil
pinch salt
500g/1lb2oz swiss chard
4 large eggs
100g/3½oz parmesan
handful of pine kernels

For the Roasted Pumpkin:
½ large pumpkin or squash
pinch chilli flakes
a little oil

For the Basil Oil:
large bunch basil
olive oil



Method
1. For the pastry: pour the olive oil and salt into the flour. Knead for 1 minute until sticky and smooth.
2. Line the tartlet dishes with the pastry by pushing it to fit with your fingers (don t even think of using a rolling pin!)
3. Bake blind at 180C/350F/Gas4 for 10 minutes using baking beans.
4. For the filling: cook the swiss chard in boiling water and cut up well. Season. Beat the eggs and add the cheese.
5. Toast the pine kernels.
6. Place the chard and toasted pine kernels into the tart and cover with the egg and cheese mixture. Bake for 15 minutes at 180C/350F/Gas4
7. For the roasted pumpkin: peel and dice the pumpkin or squash. Cover with a little oil plus a pinch of chilli flakes. Roast for about 40 minutes and then purée.
8. For the basil oil: whizz together a handful of basil with olive oil to create a sauce.
9. Remove the tart from the case, add a generous portion of pumpkin purée, a handful of basil leaves and pour the basil oil around the plate.

Answer 5

You'll love it -- it's actually fairly sweet! (Doesn't taste anything like beets; my wife can't tolerate beets but she loves chard.) And yes, you can eat the stalks as well as the leaves. You can find Swiss chard in several colors these days; my grocer sells it in bunches where the stems are white, yellow and red. The red is the sweetest, but they're all good. Try just cooking it in the barest-possible amount of olive oil, with a little garlic to season, and then cover to steam. It doesn't take long to cook, just a few minutes over high heat.

Answer 6

Fettuccine with Swiss Chard, Walnuts and Lemon

Makes 2 servings

Ingredients:

8 ounces homemade or fresh fettuccine
3 ounces extra virgin olive oil
1 garlic clove, sliced
kosher salt, pepper, and crushed red pepper to taste
pinch of fresh chopped rosemary
3 cups Swiss chard, washed
4 ounces clear vegetable or chicken stock
4 tablespoons halved walnuts
1 tablespoon butter
juice of half a lemon
1/2 cup grated parmesan cheese

Preparation:

Bring a large pot of lightly salted water to a boil.

Over high heat, place the oil and garlic in a large sauté pan and gently cook until the garlic turns golden brown. Add 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil. Add the rosemary and Swiss chard. Sauté for 1 to 2 minutes.

Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.

While the pasta is cooking, add the stock to the Swiss chard and reduce for 1 to 2 minutes. Add the walnuts and cook for 30 seconds. Add the lemon juice and butter. Taste for seasoning.

Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese.

The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.



Italian-Style Swiss Chard
Yield: 8 Servings

Ingredients

3 lb swiss chard
2 tb extra-virgin olive oil
1 1/2 tb minced or pressed garlic
6 chopped anchovies
3 tb balsamic vinegar
1 salt & pepper

Instructions

Trim stem ends of chard. Thinly slice stems crosswise up to base of
leaves; set slices aside. Reserve a few whole leaves to line serving
dish; coarsely chop remining leaves.
In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and
anchovies until garlic is slightly softened, about 2 minutes. Add
chard stems; stir until softened, about 2 minutes. Stir in chopped
leaves (part at a time if pan if full), cover, and cook until wilted,
about 4 minutes. Mix in vinegar; season to taste with salt & pepper.
Garnish a serving dish with reserved chard leaves; spoon greens along
side


Tomato And Swiss Chard Bruschetta
Yield: 1 Serving

Ingredients

1 Tablespoon plus 1 tablespoon
- extra-virgin oliv; plus ad
for brushing bread
8 Cloves garlic; peeled -- 6
-finely
chopped; 2 left whole
2 Cans whole tomatoes; (28
-ounce) drained
and roughly chopped
Salt to taste
Pepper to taste
1 1/2 Pounds green swiss chard;
-stems and leaves
separated; washed, drained,
stems julienned and leaves
-chopped
4 Thick Slices peasant boule;
-(1 inch)
4 Ounces goat cheese

Instructions

Heat 1 tablespoon of the olive oil in a Dutch oven over medium-low heat.
Add
half of the chopped garlic, and saute it, stirring it constantly until it
is
soft and fragrant. Add the tomatoes, and stir the ingredients well. Simmer
the tomatoes, stirring them often, for 15 minutes. Season the tomatoes with
salt and pepper.

While the tomatoes are cooking, prepare the chard. Heat 1 tablespoon of the
olive oil in a Dutch oven over medium heat, Add the remaining chopped
garlic, and saute it, stirring constantly, until it is soft and fragrant.
Add the chard stems, and saute them, stirring them constantly for 3
minutes.
Add the chard leaves, and saute them, stirring often, for 2 minutes. Cover
the pot, and steam the chard until it is tender, approximately 5 minutes.
Season the chard with salt and pepper.

Brush the bread slices with olive oil, and run them with the two whole
cloves of garlic. Broil or grill the bread until it is golden. Remove the
slices, and spread them lightly with the goat cheese. Tops the bread with,
first, the tomatoes and then the chard.

Yield: 4 main-course servings


Swiss Chard Dahl

Ingredients

2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 large Onion, chopped
3 cloves Garlic, minced
1 fresh red chilli
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon Vecon or similar low fat stock
1 can peeled tomatoes
sufficient salt to taste
sufficient tomato puree to thicken


Instructions

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli. After five minutes add the garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsley, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the the dahl has thickened.


Serving

Serve with brown rice.

Answer 7

Steamed and chopped with Basalmic vinegar on it is good. I like it in salads, too.

Answer 8

I love it. This recipe can be served as a side dish or Amuse Bouche. It's very elegant and delicious.

It is from www.epicurious.com They publish a nice picture of it there.

SWISS CHARD PURSES WITH SAUSAGE STUFFING

5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)
2 cups whole milk
2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (2 cups)
4 1/2 tablespoons extra-virgin olive oil
1 lb bulk sausage (sweet Italian or breakfast sausage)
2 lb large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup reduced-sodium chicken broth

Make stuffing:
Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl.
Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir eggs into bread mixture.

Prepare leek ribbons and chard leaves:
Wash leek strips, then blanch in a large pot of boiling salted water, uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander.

Make purses:
Put oven rack in middle position and preheat oven to 350°F.

Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup stuffing in center, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner.

Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.

Cooks' notes:
• Stuffing can be made 2 days ahead and cooled completely, uncovered, then chilled, covered.
• Purses can be assembled (but not baked) 1 day ahead and chilled in gratin dish (without broth), covered. Bring to room temperature, then add broth before baking.

Makes 8 to 10 servings.

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November 2004