Cooking
Tips
Swiss Chard Italienne
Braised Swiss Chard with Onions, Pine Nuts and Currants
Creamy Swiss Chard Pasta
Stuffed Chard Leaves
For almost every dark leafy green lover, chard is a favorite. If you don’t know chard, you are in for a treat. Chard is seasonal from spring through fall, ending finally with the onset of a heavy freeze. Indigenous to the Mediterranean, chard is often referred to as Swiss chard due to its initial description by a Swiss botanist in the 16th century. Swiss chard has gone through eras of popularity and disdain over time. Currently it is gaining in recognition in this country as a flavorful yet mild leafy green that is nutritious and versatile.
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Cooking
Tips
Wash the leaves by swishing in a water bath. Soil and particles will float away.
If leaves are large and mature, remove stems to cook separately. Young tender leaves can be cooked whole.
Chop leaves and stems diagonally across the leaf. Cut stems into one inch chunks and leaves into ribbon-like strips. Steam stem pieces 8-10 minutes and leaves 4-6 minutes.
Raw baby chard leaves are wonderful in green salads.
Sauté the leaves in garlic butter or with onion.
Toss steamed chard leaves with olive oil, lemon juice and salt and pepper. For an Asian flavor, toss with toasted sesame oil, rice vinegar and soy sauce.
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Swiss Chard
Italienne
1 tablespoon butter
1/4 teaspoon grated onion
1/4 teaspoon or more basil
1/4 cup tomato pulp
2 cups steamed Swiss chard
salt
In a heatproof serving dish, heat butter; add onion and basil. Cook a few minutes, add tomato and cooked chard. Season with salt to taste. Heat wall and serve. Makes two to four servings.
From the New Age Vegetarian Cookbook from Rosicrucian Fellowship.
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Braised Swiss Chard with Onions, Pine Nuts and Currants
1 large bunch of Swiss chard
1 red torpedo onion
2 tablespoons olive oil
2 oz. chicken stock or water
2 tablespoons toasted pine nuts
2 tablespoons dried red currants
A drizzle of balsamic vinegar
Wash the Swiss chard and tear into bite-size piece. Thinly slice the red onion, toast pine nuts and reserve. Film a 12" sauté pan with the olive oil, place on a medium high flame, add onions, then the Swiss chard. Stir to wilt, add the chicken stock and cover briefly to wilt. Season with salt, pepper, currants and pine nuts. Place in serving bowl and drizzle with balsamic vinegar. Serves four.
From chef Wendy Little on Earthbound Farm’s website
www.ebfarm.com.
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Creamy
Swiss Chard Pasta
1
lb Swiss chard
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup onions, chopped
2 large tomatoes, chopped
1/2 cup cream or plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper
Wash
Swiss chard, cut into small pieces. Heat oil in large 2 quart saucepan over
medium high heat, 1 to 2 minutes. Add Swiss chard, garlic and onion; cooking 1
to 2 minutes, stirring occasionally. Add tomatoes, sour cream, milk, parmesan
cheese, cooked fettuccine, salt and pepper to taste. Stir well. Serve
immediately.
From www.recipezaar.com.
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Stuffed
Chard Leaves
1
onion, chopped
1 tbsp oil
2 1/2 cups cooked brown rice
1 1/2 cups cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp dill
3/4 tsp salt
5 -10 large chard leaves
Preheat
oven to 350 F. Sauté onion. Mix all ingredients except chard. Wash and dry
chard and remove stems. Place 2 tbsp of filling on the underside of the leaf, a
third of the way from the bottom. Fold over the sides of the leaf and roll up
into a square packet. Place seam-side down in a greased casserole. Cover and
bake for about 30 minutes. Bake any extra filling and serve with stuffed leaves.
From
www.brookfieldfarm.org.
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