Simple
Sauteed Swiss Chard
Serves
2 to 4
2
bunches
Swiss chard
1
tablespoon
unsalted butter
Coarse
salt and freshly ground pepper
Place a steamer over a pot of boiling water. Cut Swiss chard
crosswise into 3/4-inch pieces, keeping greens and stems separate.
Place stems in steamer, and steam for 5 minutes. Add greens, and
steam for 3 minutes more. Drain well.
In a large sauté pan, heat butter over medium-low heat. Add Swiss
chard, and toss until well coated with the butter. Season with
salt and pepper. Serve immediately.
Helen’s
Swiss Chard
stephencooks.com
Serves
2 as a side dish
(it will seem like a ton of swiss chard, but it shrinks a lot
during cooking)
1 Lb swiss chard (1 bunch)
2 Tbsp olive oil
1 Tbsp heavy cream
1/4 cup finely grated parmesan
Salt and Pepper
Preheat
the oven to 400F.
Wash chard leaved in several changes of cold water.
Pull
the stems out of each leaf and cut stems into 1/2 inch chunks. Dry
the leaves on paper towels or spin in a salad spinner.
Put the stems in a 2 inch deep baking dish that is large enough to
accommodate all the chard leaves later (I use an 8 by 8 pyrex).
Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and
mix well. Roast in the middle of the oven until the stems are
tender and golden brown, about 20 minutes.
Pile the leaves on top of the stems. Drizzle with remaining 1 Tbsp
olive oil. Toss with tongs and return to the oven. Roast until the
greens wilt, about 5 minutes.
Stir in the cream, taste and add more salt and pepper if needed.
Sprinkle with parmesan and return to the oven until cream is
bubbly and parmesan is melted.
SAUTEED SWISS CHARD WITH GARLIC &
BACON
1
bunch Swiss chard, washed, stems removed
4 thick slices of bacon, cut in small dice
3 cloves garlic, sliced thin
1 tablespoon butter
Kosher salt and freshly ground black pepper to taste
Cut chard leaves into long strips, about 1 inch wide. Set aside.
Put bacon in frying pan and sauté over medium-low heat until
browned, about 12 min. Set bacon on paper towels to drain and pour
off all but 2 tablespoons fat from pan. Add garlic slices and sauté
over medium heat until light golden brown, about 3 min. Remove
garlic and set aside. Add chard leaves and butter to pan and sauté
until soft, about 5 minutes. Add bacon and garlic, toss, and
season with salt and pepper. Serves 2-4 as a side dish.
PASTA WITH KIELBASA AND SWISS CHARD
(gourmet.com)
3/4 lb Swiss chard
1/2 lb kielbasa, quartered lengthwise, then cut crosswise into
1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 lb penne
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional
for serving
Cut out largest center ribs and stems from chard, then thoroughly
wash, along with leaves, in several changes of cold water. Cut
ribs and stems crosswise into 1/4-inch-thick pieces and coarsely
chop leaves.
Cook kielbasa in oil in a 5-quart heavy pot over moderately high
heat, stirring occasionally, until golden, 2 to 3 minutes.
Transfer with a slotted spoon to a bowl. Cook chard ribs and stems
with salt in fat remaining in pot over moderate heat, stirring
occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute.
Add chard leaves, water, and red-pepper flakes and simmer,
partially covered, until chard stems are tender, about 5 minutes.
Remove lid and stir in kielbasa.
Cook pasta in a large pot of boiling salted water until al dente,
then reserve 1/2 cup pasta-cooking water and drain pasta in a
colander. Add pasta to chard mixture with cheese and salt to taste
and toss until combined well. Thin with some of reserved pasta
water if necessary.
Makes 4 servings.
Chard
Tacos with Caramelized Onion, Fresh Cheese and Red Chile
(Rick
Bayless, "Mexican Everyday")
(Serves
4)
12 ounces
Swiss/Rainbow chard (or collard, mustard or beet greens), thick
lower stems cut off
1 ½ tbl vegetable oil, olive oil, pork lard or bacon drippings
1 large white or red onion, sliced ¼ inch thick
3 garlic cloves, peeled and finely chopped or crushed
1 tsp red pepper flakes
½ cup chicken broth, vegetable broth, or water
Salt
12 warm corn tortillas
1 cup (4 oz) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese, for
serving
About ¾ cups salsa
Cut the chard crosswise into ½-inch
slices. In a very
large (12-inch) skillet, heat the oil over medium-high.
Add the onion and cook, stirring frequently, until golden
brown but still crunchy, about 4 to 5 minutes.
Add the garlic and red pepper flakes and stir for a few
seconds, until aromatic, then add the broth or water, ½ teaspoon
salt and the greens. Reduce
the heat to medium-low, cover the pan, and cook until the greens
are almost tender, about
5 minutes.
Uncover the pan, raise the heat to medium-high and cook, stirring
continually, until the mixture is dry. Taste and season with additional salt as needed.
Serve with warm tortillas, crumbled cheese and salsa, for making
soft tacos.
Note: To make a heartier meal, add some
shredded leftover chicken or steak to the greens during the final
few minutes of cooking. Flaked
tuna, hot-smoked salmon, or cooked/smoked tofu are also nice
add-ins.
CHARD PUREE OR FRITTERS
(Adapted
from Bittman, Mark - Leafy Greens)
1 lb Swiss chard
1 tsp minced garlic or 3 garlic-curls
3 scallions
1/2 C Parmesan cheese
salt & pepper
flour
1 egg beaten (optional)
Vegetable oil
Lemon wedges (optional)
Clean chard, remove stems,
and cut in 2 inch pieces. Place in a pot of salted boiling water
and cook for 5 minutes. Coarsely chop the greens, add to boiling
water, and cook for 3 to 5 additional minutes. Drain, run under
cool water, and squeeze water out. In a food processor, mince
garlic curls and scallions.
Add cooked chard and process. Add Parmesan cheese and process. Add
salt and pepper to taste. Serve as an appetizer with corn
tortillas and raw scallions, a dip, or a side dish.
For fritters you have two choices:
1) Add flour and 1 egg beaten to form a batter with the
consistency of pancake batter. Fry in oil until crisp and brown.
Serve with sour cream and chopped dill.
2) Add flour to make a stiff mixture. Form into balls and fry in
oil until crisp and brown on all sides. Serve with lemon wedges.
CHARD CATALIN STYLE (Vegetarian
Cooking for Everyone, Deborah Madison)
(can also be made with spinach)
Serves 4
1 large bunch chard (or 2 bunches spinach), stems removed, and
leaves blanched
2 Tablespoons olive oil
1 large garlic clove, sliced
1/3 cup dark or golden raisins
1/3 cup pine nuts
salt and freshly milled pepper
Coarsely chop the cooked chard. Warm the oil with the garlic
in a wide skillet over medium heat. When the garlic is golden,
remove it. Add the raisins and pine nuts and cook until the
raisins are plumped and the pine nuts are golden Add the greens
and cook untiil they're heated through. Season with
salt and pepper to taste.
CHARD MEATBALLS (Judity
Lessler, Harland Creek Farm)
1 lb Swiss chard
1 C parsley, loosely packed
3 scallions
3 garlic-curls trimmed or 1 clove garlic
1 lb ground beef
1/2 C fresh oregano, loosely packed (optional)
Clean chard, remove stems,
and cut in 2 inch pieces. Place in pot of salted boiling water and
cook 5 minutes. Coarsely chop greens, add to boiling water, cook
3-5 additional minutes. Drain, run under cool water, and squeeze
water out. In food processor, mince parsley, scallions, garlic,
and oregano.
Add cooked chard and process until smooth. Mix with ground beef
and Parmesan cheese. Form meatballs and cook in a little olive
oil.
These can be served as an appetizer or mixed with a tomato sauce
for pasta.
A Few Quick Serving Ideas:
Wrap lightly steamed Swiss chard leaves around your favorite
vegetable and grain salad and roll into a neat little package.
Bake in a medium-heat oven and enjoy this nutrient-superstar
alternative to stuffed cabbage.
Toss penne pasta with olive oil, lemon juice, garlic, and chopped
steamed Swiss chard.
Add zest to omelets and fritatas by adding some steamed Swiss
chard.
Use chard in place of or in addition to spinach when preparing
vegetarian lasagna.
