Chard-Tomato Peasant Pasta
1 bunch Erbette Chard, cleaned, stems removed, and very roughly chopped (can be in fairly large pieces)
**note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water. another note: save a little pasta water for the final dish....
Bring one large pot of water to boil, then add a couple of teaspoons of salt. Add chard pieces to the water and cook until blanched, 2 minutes or so. Fish out the chard with tongs or strainer. Add pasta to water to cook if using dried pasta...
Meantime, cook the garlic in the oil in a large saute pan for 1 minute over medium or medium high heat until softening a little, make sure it doesn't burn. Add blanched chard & chopped tomatoes. Cook for 5-7 minutes. Cook up the pasta now if you're using fresh pasta.
Now the fun part: toss everything together, with a splash of white wine or lemon juice, and add a little of the pasta water to make everything a tad soupy. Adjust seasoning (add S & P to taste) and EAT.
COMMON NAME: Chard, Swiss chard, Sea kale, Swiss beet, Sea kale beet
Giant Crusty and Creamy White Beans with Greens
½ pound medium or large dried white beans, cooked
Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use. Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the greens and cook until just beginning to wilt. Remove fromteh heat and season to taste with a generous does of salt and pepper. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated parmesan. Serves 6-8 as a side dish.
Steamed Chard with Candied Ginger
3/4 pound chard
Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.
from a CSA member re: the above recipe: I have "gilded the lily" and made a light, full meal from the "Chard and Candied Ginger" recipe. I added a good serving of finely chopped firm tofu, sauted it with the garlic and onion, put in a llittle arugula and stuffed it all into a pita. Tasty! Thanks, Naeda R.
Curried Chickpea, Lentil, and Swiss Chard Stew
1.5 cups dried French Lentils, preferably Puy lentils, rinsed and drained
Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot.
This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Please note the amounts given are approximate, I don't measure anything when I make these. You could use more or less of any one of these ingredients. Serves 2-3
3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but they don't last long!)
2 teaspoons cooking oil
Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
IDEAS FOR CHARD
- Saute chard with garlic in olive oil. Put a cover on the pan and allow chard to steam for about 5 minutes. Add a squeeze of lemon juice and , if desired, some hot pepper flakes before serving.
Food writer Fay Levy says that in Lebanon, chard leaves are wrapped around rice fillings, like grape leaves.
SJ Mercury News, 2/19/97
1/4 cup brown lentils
Lentils do not have to soaked. Into 7 cups of boiling water, throw the brown lentils with the turmeric. Let simmer for 20 minutes. Add the chard and bring back to a boil. Simmer for 10 minutes more. Add the orange lentils and simmer for another 10 minutes. Season with salt and pepper. The lentils should have soaked up all of the water and can be served at once, though it will do no harm to let them rest in the warm pan.
(Julia’s note: I added some toasted sesame oil and it made this dish even better. You can find bulk turmeric and both colors of lentils at health food stores and asian markets.)
Chard and Tomatoes
2 T olive oil
Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter.
1 tablespoon dried currants
Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.
Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.
When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.
1/2 pound unsalted butter
Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.
Market Strata from Julia
Assemble this strata the night before, then in the morning pop in the oven and let it cook while you make your morning tea or coffee.
2 cups (more or less) brown or white mushrooms, sliced
Butter or oil a large oblong pan (such as the glass pyrex ones many of us have on hand). Place all bread pieces that will comfortably fit into pan only up to the rim. Put a little over half the cheese on top of the bread pieces.
Saute the onions and mushrooms in oil, add a little garlic if you like. When the onion is translucent, add broccoli and chard, cook until the chard is mostly wilted but still bright green. Put this vegetable mixture on top of bread in baking pan.
Whisk together the milk and eggs (I usually measure out the milk in a large measuring cup, then add the eggs, then whisk in the same cup.) Pour over vegetables and cheese. Cover and refrigerate at least 1-2 hours, or over night. Cook at 350 degrees for about 1 hour. Add the rest of the grated cheese about 40 minutes after putting into the oven. Serve salt and pepper at the table.
SAUTEED SWISS CHARD
1 1/2 tbsp.
Bon Appétit, March 1999
SARNAPUR (YOGURT AND CHARD SOUP)
In small bowl, stir flour into yogurt until smooth. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes. Serve hot or cold. Makes 4 servings.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.
TAGINE OF SWISS CHARD
1/4 cup Swiss chard, finely chopped
CHARD IN DIJON MUSTARD SAUCE
2 1/2 tbsp.
More Recipes from a Kitchen Garden, Shepard & Raboff
PASTA WITH RED PEPPERS, LEMON, GREENS, WHITE BEANS
2 or 3 red or yellow peppers
Cook peppers in broth approx 8-10 minutes. Add greens, garlic, lemon and rind to taste. Cook till greens are wilted, about 5-8 minutes. Add white beans and bean liquid. Add fresh pepper, and salt to taste. Add cooked pasta, mix and enjoy!
Eat More, Weigh Less, Dean Ornish
Ted Wayn Altar
SAUTEED CHARD WITH GARLIC AND RED PEPPER
CHARD CATALAN STYLE
1 lb. bunch
Vegetarian Cooking for Everyone, Deborah Madison
SOY SAUCE NOODLES WITH BEEF AND GREENS, From Quick and Easy Thai by Nancie McDermott
1/2 pound dried rice noodles
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water. Transfer the drained rice noodles to a med. Bowl and place it by the bowl.
In a small bowl, stir together the fish sauce, soy sauce, molasses, salt, and pepper. Place it by the stove, spoon and all, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
Heat a large, deep skillet or a wok over med-high heat and add 2 Tablespoons of the oil. Swirl to coat the surface, add the garlic, and toss for 30 seconds. Scatter in the beef and toss well. Add the spinach and cook, tossing often, until it is shiny, bright green, and tender and the beef is cooked, 1-2 minutes (collards and broccoli will need a splash of water and an extra minute to two of cooking.) Transfer the beef and spinach to the serving platter.
Reduce heat to medium, scatter in the noodles, and toss well. Cook 2 minutes or so, tossing and pulling the noodles apart so they cook evenly, and adding splashes of water as needed to keep them moist and prevent sticking. When the noodles have softened, curled up, and turned white, push them to the side of the pan.
Add the remaining tablespoon of oil to the pan. Pour in the eggs and when they are almost set, toss to scramble, and mix them in with the noodles.
Return the beef and spinach to the pan. Add the soy sauce-molasses mixture, using the spoon to get every sticky drop. Toss everything well for about 1 minute until the noodles are a handsome brown. Transfer to the serving platter and serve hot or warm.
This is an excellent idea for using Swiss chard stalks. Our erbette chard doesn't have as much stalk, but you could still try this recipe with the
1 bunch Swiss or Erbette chard stalks, very roughly chopped(save leaves for another preparation)
Place chard stalks in a pot of boiling water to cover and steam/boil til soft, about 10-20 minutes. Drain well and chop. In a mortar, mash the salt and garlic together until they form a paste.
Place the chard stems in a food processor and run continuously until the consistency is smooth. Add the tahini paste and mashed garlic and run the food processor until they have been incorporated. Pour the lemon juice into the feed tube as the processor is running and process the mixture until the juice has been absorb ed. Remove the dip from the food processor and correct the seasoning if necessary.
Transfer to a serving bowl or platter; spreading it out with the back of a spoon and making fan-shaped furrows with the flat of a knife. Drizzle with a little olive oil and garnish with the fried pine nuts and mint. Serve with pita bread. Serves 6
African Pineapple Peanut Stew
1 cup chopped onions
Saute onions and garlic in a saucepan in oil for 10 minutes until lightly browned. Slice greens into 1-inch thick slices. Add pineapple and its juice to onions and bring to a simmer. Stir in greens and simmer for 5 more minutes. Mix in peanut butter, tabasco, cilantro and salt and simmer for 5 more minutes. Server over couscous.