Swiss Chard Recipe

[pjayer]

I bought a bunch of chard this morning at the farmer's market and don't know what to do with it. Any of you chefs have a favorite recipe you'd like to share? If it's vegetarian, that would be even better. Little Ayer's not a carnivore like her parents. Thanks.

[mbw1024]

I have seen several swiss chard quiches or tarts lately but I never saved any of the recipes. they always look pretty though!

[pjayer]

Well mb, it looks like I may be on my own. I did find some recipes on epicurious.com. I think I'll try cooking it with some sauted onions and garlic and fold some tomaTOES in it. Hope it tastes as good as it looks. Still haven't had my mango drink. Maybe tonight. hehe

[liamsaunt]

Did you already cook the chard? I make mine with similar flavorings. I seperate the leaves from the stems, because the stems take longer to cook.

[pjayer]

No, I'm cooking it this evening. I found a recipe that uses the above ingredients plus shallots and roasted chickpeas for protein. I'll report back on the result.

[pjayer]

Chard with roasted chickpeas chickpeas was good. Even the little vegan liked it. The roasted chickpeas were tasty and would be great in other dishes, too. The only problem with chard is shrinkage. I should have used two bunches rather than one. It practically disappeared when I cooked it.

Here's the recipe I used if anyone's interested.
http://www.epicurious.com/recipes/food/ ... ARD-241110

[bayer40601]

AS an unpaid, unbiased reviewer, I can state it was well-prepared and very, very tasty.

[liamsaunt]

I wanted to bump this topic up because I made a very delicious swiss chard dish last night. Here is the original recipe. It’s from a cookbook called “Local Flavors-Cooking and Eating From America’s Farmers Markets,” by Deborah Madison. I cut the recipe into ¼ since I was only feeding two people. I used the ruby lights type of chard, which I believe is slightly more tender than the original all green chard.

2 lbs swiss chard, well rinsed, stems separated from leaves, stems diced, leaves coarsely chopped
1 onion, minced
3 tbsp. butter
1 cup fresh bread crumbs (I diced bread into 1/8” cubes rather than making crumbs, for extra crunch)
2 cloves garlic, finely minced
2 tbsp. minced parsely
2 tbsp. flour
1 cup milk (I used 1%)
1 cup goat cheese (I used a very mild, just slightly tangy goat cheese from the farmer’s market)

Saute the chard stems and the onion in 1 tbsp. butter over moderately low heat until tender, about 20 minutes. Add the leaves and continue to cook until they are reduced and tender, about 10 minutes longer. Season with salt and pepper to taste.

Meanwhile, melt 1 tbsp. butter in a skillet and add the garlic and breadcrumbs. Saute until the crumbs are golden brown. Remove from the heat, stir in the parsely, season with salt and pepper to taste, and set aside.

Wipe out the skillet and melt the final tbsp. butter. Stir in the flour and cook, stirring, for a few minutes to remove the raw taste. Whisk in the milk and cook for a few minutes, until slightly thickened. Whisk in the goat cheese and stir until melted. Taste for seasoning.

Combine the chard and the cheese sauce, and place in a gratin dish. Top with the garlic breadcrumbs and cook at 400 degrees for 20 minutes, until the chard is bubbly and the crumbs are browned. Let rest five minutes before serving.

Serves eight as a side dish.


Here's a photo, along with the other veggies from last night:

<a href="http://www.flickr.com/photos/28539958@N00/2801940478/" title="8-26 veggies by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3079/280 ... e5c377.jpg" width="500" height="425" alt="8-26 veggies"></a>

[pjayer]

Liamsaunt, that looks delicious. Sounds much better than my concoction. Thanks for posting. Also, when you have a few minutes, will you please post your calamari recipe on the food porn thread? I think LIttle Ayer and I would love it. Thanks a bunch.