Chard-Tomato Peasant Pasta
recipe told by Martin to Julia, who wrote it all down as best she could

1 bunch Erbette Chard, cleaned, stems removed, and very roughly chopped (can be in fairly large pieces)
olive oil
garlic cloves, peeled and chopped (3?)
4-5 medium sized ripe tomatoes, chopped
fresh pasta, we used Cafferata's fresh spaghetti or dried spaghetti
splash of white wine or squeeze of lemon
S & P

**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
BOTANICAL NAME: Beta vulgaris cicla
ORIGIN: Europe, Mediterranean

Giant Crusty and Creamy White Beans with Greens
Adapted from Super Natural Cooking by Heidi Swanson

½ pound medium or large dried white beans, cooked
3 tablespoons olive oil or clarified butter
Fine grained sea salt
1 onion, coarsely chopped
4 cloves garlic, chopped
½ baby chard, washed and roughly chopped, or 1 bunch kale, cut into wide ribbons
Fresh ground black pepper
Extra virgin olive oil for drizzling
Freshly grated parmesan for topping

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
recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

3/4 pound chard
salt and pepper
1 Tablespoons full-flavored olive oil
some grated lemon and or orange zest
lemon juice to taste
chopped candied ginger

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
Adapted from Vegetable Harvest, Vegetables at the Center of the Plate by Patricia Wells

1.5 cups dried French Lentils, preferably Puy lentils, rinsed and drained
2 Tablespoons extra virgin olive oil
Bouquet garni: several parsley stems, celery leaves, and sprigs of thyme, encased in clean cotton string or a metal wire mesh tea infuser
1 leek or onion, cleaned and chopped
S & P to taste (Patricia calls for ‘fine sea salt’)
2 quarts chicken stock, homemade or purchased
2 teaspoons curry powder (recipe follows in case you want to make some of your own!)
½ teaspoon cayenne pepper
1 large bunch Swiss chard, leaves only, coarsely chopped (I’d finely chop the stems and use those too! –julia)
2 cups canned chickpeas, drained and rinsed
2 teaspoons cumin seeds
1 cup Greek-style yogurt for garnish

Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside
In a stock pot, combine the oil, bouquet garni, onion(leek), and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes. Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (cooking time will depend upon the freshness of the lentils –older lentils take longer to cook) Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste)
While the stew is cooking, toast the cumin. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Watch carefully! They can burn quickly. Transfer the cumin to a large plate to cool. Set aside.
Divide soup amond the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.
Swiss Chard Tian
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4-6 servings

1 pound (or one generous bunch, if that’s what you’ve got!), trimmed
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed

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.
Greens Tacos

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
2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones

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.
- Blanch the leaves and add to soup. Try substituting chard for spinach or arugula in soup recipes.
- Make a gratin with the stems: Boil the stems until tender (about 30 minutes). Put them in a gratin dish, add seasonings (such as a little garlic and parsley), top with a bechamel sauce and cook under broiler until golden brown.
- Blanch the whole leaves and stuff them with meat or vegetable fillings.

Food writer Fay Levy says that in Lebanon, chard leaves are wrapped around rice fillings, like grape leaves.

SJ Mercury News, 2/19/97

CHARD DAHL
The Vegetable Book, Spencer

1/4 cup brown lentils
1 tbsp. turmeric
1 bunch chard
1/2 cup orange lentils
salt and pepper

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
from Too Many Tomatoes, Squash, and Other Good Things by L. Landau and L. Myers

2 T olive oil
1 onion, diced
2 cloves garlic, minced
3 large tomatoes (or equivalent with different sized tomatoes), peeled and diced
1/2 cup cooked ham (optional)
2 cups cooked chard (easy to blanch: just immerse roughly chopped leaves in boiling water for 1-2 minutes)
butter
S & P
Nutmeg
1/2 cup grated parmesan cheese
Saute the onion and garlic in the olive oil until golden. Stir in the tomatoes, ham if using, and chard and heat until bubbly. Add butter, Salt and Pepper and nutmeg to taste. (This dish can be kept ‘lighter’ by skipping the ham and the butter!) Serve, sprinkling with the parmesan cheese.

Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter.
Adapted from Fields of Greens Serves 2 to 4 1/3 cup brown butter (recipe follows)

1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch chard
1 tablespoon olive oil
1 onion, thinly sliced
Salt and pepper
2 garlic cloves, finely chopped
1/2 pound fresh fettuccine
1/3 cup walnut pieces, toasted
Grated Parmesan cheese

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.

Brown Butter

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
1 cup (more or less) chopped onion, green or white
(garlic chopped, optional)
2 bunches Erbette or other Chard, washed and coarsely chopped
1/2 pound broccoli di cicco, coarsely chopped
butter or olive oil
1 loaf Acme day old bread, sliced and cut or torn into large pieces
2 cups grated cheese, such as a cheddar or swiss type melting cheese
salt and pepper to taste
4 eggs
2 cups milk

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.
1 1/2 tbsp.
2 cloves
pinch
2 lg bunches
butter
olive oil
garlic, finely chopped
dried crushed red pepper
Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. SautŽ until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve. Serves 4.

Bon Appétit, March 1999

SARNAPUR (YOGURT AND CHARD SOUP)

1/2 cup
1 1/4 cup
1/4 cup
2 cup
1 1/2 tbsp.
3 cups
3 cups
1 cup
chopped toasted walnuts
water
rice
chopped Swiss chard leaves, packed
flour
yogurt
cilantro leaves, chopped
mint leves, chopped
salt
In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes. Add rice, cover and simmer until done, about 15 minutes. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.

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.

CHARD ENCHILADAS

2 tbsp.
2 cloves
1
4 cups
1 tbsp.
1 tbsp.
1/2 cup
1/2 cup
6
1/2 cup canola oil
garlic, peeled and chopped
onion, peeled and chopped
chard, coarsely chopped*
butter
flour
milk
cheddar cheese, grated
corn tortillas
hot salsa
Preheat oven to 375 F. Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce: melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens. Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.

TAGINE OF SWISS CHARD

12 cups
1 cup
1/2 cup
1/2 cup
1 tsp.

1/4 cup Swiss chard, finely chopped
onion, chopped
cilantro, chopped
salad oil
sweet paprika
Salt & pepper
uncooked rice
Place chard in the casserole with the onion, cilantro, oil, paprika, salt, pepper & 1/4 c water. Cook, covered, 30 minutes. Add the rice & continue cooking until all the liquid has been evaporated, about 20 minutes. Serve warm. Serves 4

CHARD IN DIJON MUSTARD SAUCE

2 1/2 tbsp.
1 lg. bunch
2 cloves
1/2 lb.
1 bunch
1 tbsp. olive oil
green onions, chopped
garlic, finely chopped
mushrooms, sliced
chard, finely shredded, including stems
Dijon mustard
Heat the oil in a large skillet. Saute the gr. onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook 4 to 5 minutes more. Add chard, cover and cook over low heat for about 5 minutes, or until chard is tender but still crisp. Mix in mustard and heat 1 to 2 minutes more. Stir and serve immediately.

More Recipes from a Kitchen Garden, Shepard & Raboff

PASTA WITH RED PEPPERS, LEMON, GREENS, WHITE BEANS

2 or 3 red or yellow peppers
Vegetable broth or chicken stock (for non-veg)
Greens (I've used Swiss Chard and Escarole but Broccoli-Rape might be good also)
Garlic
Lemon
Grated lemon rind
Pasta (I've used Orrechiette and Farfalle)
White Cannellini Beans (I used canned, the recipe calls for fresh, canned works fine)
fresh pepper
salt

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
CROCKPOT LENTIL-KALE SOUP

1 cup
7 cups
4 cups
1 lg.
1 stalk
3
1 med.
3 tbsp.
1
1/4 tsp.
1-2 tbsp.
lentils
water
(about 1 lb) chopped kale or spinach or chard (tear the leaves of the kale/spinach/chard into 1/2" strips)
onion, chopped
celery, chopped (I used celery salt here)
tomatoes, chopped
carrot, chopped
chopped parsley
bay leaf (remove before eating!)
ground thyme
soy miso (soy and/or Worcestershire sauce is good, too)
pinch of pepper
Place the ingredients in a crockpot. Turn to low if leaving it for a long while.

Ted Wayn Altar

SAUTEED CHARD WITH GARLIC AND RED PEPPER

2 tbsp.
2 cloves
2 pinches
1 lg. bunch

olive oil
garlic (or green garlic)
red pepper flakes
chard
Salt
Juice of 1/2 lemon or a few teaspoons red wine vinegar
Heat the oil with the garlic and pepper flakes in a wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach and toss to coat it with the oil. Add 1/2 cup water and cook until it's absorbed and the greens are heated through. Season with salt and a little lemon juice or vinegar.

CHARD CATALAN STYLE

1 lb. bunch
2 tbsp.
1 lg. clove
1/3 cup
1/3 cup
chard, stems removed, leaves blanched
olive oil
garlic, sliced
dark or golden raisins
pine nuts
Salt and freshly milled pepper
Coarsely chop the cooked spinach. 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 until they're heated through. Season with salt and pepper to taste.

Vegetarian Cooking for Everyone, Deborah Madison

SOY SAUCE NOODLES WITH BEEF AND GREENS, From Quick and Easy Thai by Nancie McDermott
This is a classic Thai lunchtime dish: it would be great for a simple supper too. I'd eat the leftovers for breakfast! -julia

1/2 pound dried rice noodles
3 Tablespoons fish sauce
2 Tablespoons dark or other soy sauce
1 Tablespoon molasses, honey or brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons vegetable oil
1 Tablespoon coarsely chopped garlic
1/2 pound boneless beef, such as tri tip, flank steak, or rib eye, thinly sliced crosswise into 2 inch strips
5 cups loosely packed fresh chard or spinach or other cooking green leaves, cut up into big bite-sized pieces, or 3 cups broccoli florets
1/4 to 1/2 cup water or broth, as needed, to cook up the broccoli or greens if using collards
2 eggs, lightly beaten

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.
Serves 2 to 4.
Silq bi'l-Tahina (Chard Stalk and Tahini), Adapted from Mediterranean Vegetables by Clifford Wright and Submitted by Eve N.!

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
stalks: or wait until you have a red, white, or gold Swiss chard bunch in your life! -julia

1 bunch Swiss or Erbette chard stalks, very roughly chopped(save leaves for another preparation)
1 teaspoon salt
6 garlic cloves, peeled1/2 cup tahini, stirred if oil and seed paste have separated
1/2 cup fresh lemon juice
Extra Virgin Olive oil
2 Tablespoons pine nuts fried for 1 minute in 1 teaspoon hot olive oil
1 teaspoon dried or 1 Tablespoon fresh chopped mint
6 loaves pita bread

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
adapted from the Moosewood Restaurant Cooks at Home

1 cup chopped onions
2 garlic cloves, minced
1 T vegetable or olive oil
1 bunch chard
2 cups undrained canned crushed pineapple
1/2 cup peanut butter
1 T tabasco or hot pepper sauce
1/2 cup cilantro
chopped salt

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.