1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
4 cup red potatoes, cubed
1 medium carrot, cut in chunks
1 bay leaf
5 cups vegetable stock
4 cups chopped Swiss chard
1/4 cup chopped fresh parsley
2 teaspoon dried thyme, crushed
1/2 teaspoon freshly ground black pepper
In a soup pot, saute onions, celery and garlic until softened, about 5 minutes. Add potatoes, carrot, bay leaf and stock. Bring to a boil, reduce heat and simmer for about 30 minutes. Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Add black pepper. Remove from heat. Puree in batches in food processor or blender. If serving hot, reheat 5 minutes. If serving cold, cover and refrigerate several hours or overnight. Serves 4.
Boneless Leg of Lamb Stuffed with Swiss Chard and Feta
1 pound Swiss chard, the stems discarded and the leaves chopped coarse
6 large garlic cloves, sliced thin lengthwise
3 tablespoons olive oil
1/4 pound feta, crumbled, about 3/4 cup
1 8 pound leg of lamb, boned, butterflied and trimmed well, 4 to 5 pounds boneless
1 1/2 teaspoons crumbled dried rosemary or to taste
1 onion, sliced
1 cup dry red wine
1 1/2 cup beef broth
1/2 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Wash the Swiss chard well, drain it and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated and transfer it to the bowl. Let the chard mixture cool and stir in the feta. Pat the lamb dry, arrange it, boned side up, on a work surface and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1 inch border around the edges, beginning with a short side roll it up jelly roll fashion and tie it tightly with kitchen string. The rolled and tied roast may look ungainly, but it will improve in appearance when cooked. Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary and salt and pepper to taste. Roast the lamb in the middle of a preheated 325F oven for 30 minutes, scatter the onion around it in the pan and roast the lamb for 1 to 1 1/4 hours more for a total of 20 minutes cooking time for each pound of boneless meat, or until a meat thermometer registers 140F. for medium rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes. While the lamb is standing, skim the fat from the pan drippings and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water and any juices that have accumulated on the cutting board and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm. Discard the strings from the lamb, arrange the lamb on a heated platter. Strain the sauce into a heated sauce boat and serve it with the lamb, sliced.
Baked Cheese Polenta with Swiss Chard
1 tablespoon olive oil
6 garlic cloves, minced
8 cups chopped Swiss chard, stems and leaves kept separate
Polenta:
butter for greasing dish plus 1 tablespoon butter
2 cup lowfat milk
1 1/2 cup water
1/2 teaspoon salt
1 cup cornmeal
3 tablespoons grated Parmesan cheese
1 cup part skim grated mozzarella cheese
1/3 cup sour cream
Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered. To make the polenta preheat the oven to 400F. Butter a 2 1/2 quart shallow baking dish and set it nearby. Combine the milk, water and salt in a medium size saucepan and bring to a boil. Reduce the heat to medium low and slowly drizzle in the corn meal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter and the mozzarella cheese. Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. Spoon on the remaining polenta and spread it out. Sprinkle on the remaining tablespoon of Parmesan cheese. The casserole may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking. Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling. Do not overcook it because you want to retain its creamy interior. 6 servings.
Butternut Squash and Swiss Chard Stew
2 1/4 pounds butternut squash
1 1/2 pound Swiss chard
1/4 cup fruity olive oil
3 medium leeks, white and tender green, well rinsed, halved lengthwise and sliced
8 garlic cloves sliced
1/2 teaspoon salt
1/2 teaspoon crushed hot red pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried sage
4 plum tomatoes quartered
1/4 cup chopped parsley
lemon wedges for garnish
Prepare the butternut squash by cutting crosswise into 4 pieces. Cut each piece in half through the center and scrape out the seeds and pulp. Peel carefully and then cut the flesh into 1/2 inch chunks. To prepare the Swiss chard, separate the green leaves from the center ribs. Stack the leaves, roll and cut into strips. Coarsely chop the stems. In a large stew pot or flameproof casserole, heat the olive oil over medium heat. Add the leeks, garlic, salt, hot pepper, thyme and sage. Cook until the leeks just begin to soften, about 3 minutes. Add the squash, tomatoes and 1/3 cup water. Bring to a boil, reduce the heat to medium and cover. Cook until the squash is soft but not mushy, about 10 minutes. Add the Swiss chard and parsley. Cook, covered, until the Swiss chard is wilted but still bright green, 2 to 3 minutes. Season with additional salt and pepper to taste. Serve in bowls accompanied by the lemon wedges. 4 to 6 servings.
Chicken and Swiss Chard Enchilada Casserole
1 pound Swiss chard, rinsed well and drained
2 garlic cloves, or to taste, minced
1 tablespoon olive oil
1 large whole chicken breast, about 1 1/2 pounds, cooked, boned and shredded, about 1 1/4 cups meat
vegetable oil for frying the tortillas
twelve 7 inch corn tortillas, dried at room temperature for 30 minutes or until they are leathery and curled but not crisp
2 1/2 cups Mexican style tomato sauce
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack, about 6 ounces
1/2 cup freshly grated Parmesan
Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste. In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13 by 9 inch baking dish and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350F oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling. Serves 6.
Moong Dal with Potatoes and Swiss Chard
1 1/2 tablespoons coriander seeds
3 whole cloves
1 cinnamon stick, 4 inches long
seeds of 2 green cardamom pods
4 peppercorns
1/2 teaspoon paprika
1 1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 1/4 cups whole unpeeled moong dal
6 cup water
1 piece ginger root, 1 inch long, finely chopped
3 garlic cloves minced
1 small dried hot red chile or cayenne pepper to taste
2 red boiling potatoes each cut 8 pieces
2 cups chopped Swiss chard leaves
1 tablespoon sea salt
1/2 tablespoon sugar
2 tablespoons oil
1 large onion thinly sliced
1/2 tablespoon cumin seeds
1 brown cardamom pod, optional
1 large bay leaf
3 serrano chiles, 2 chiles seeded, all chiles chopped
3 garlic cloves crushed
2 tomatoes chopped
juice of 1 lemon or to taste
1 tablespoon butter or ghee, optional
1/4 cup chopped cilantro
Grind coriander seeds, cloves, cinnamon stick, green cardamom seeds and peppercorns in spice mill. Place in bowl and stir in paprika, 3/4 teaspoon turmeric and 1/4 teaspoon cayenne pepper. Wash dal and remove any stones. Put in Dutch oven and add water, 1/2 teaspoon turmeric, ginger, garlic and dried chiles. Bring to a boil over medium high heat, then simmer, covered, until dal has softened, 40 minutes. Check to see if dal needs more water. Add potatoes, chard, salt and sugar and cook until tender, 15 to 20 minutes. Remove from heat. In large skillet over medium heat, saute onions, cumin seeds, cardamom pod and bay leaf in oil until onions are slightly golden, 2 to 3 minutes. Add serrano chiles and crushed garlic. Stir 1 minute. Add ground spice mixture and fry 1 to 2 minutes. Add more oil or water if needed to keep mixture from drying out and scorching. Add tomatoes and stir until tomatoes soften, 2 minutes. Add onion mixture to moong dal. Stir together and heat to simmer. Cook, covered, making sure dal does not stick, 2 to 4 minutes. Stir in lemon juice. Taste and add more salt if needed. Add butter and stir. Remove cardamom pod and garnish with cilantro before serving. 6 to 8 servings.
Gratin of Swiss Chard
2 pounds Swiss chard.
6 ounces grated Gruyere cheese
2 ounces butter
3 tablespoons ground nut oil
salt, pepper
Bring salted water to the boil in a large saucepan. Peel the Swiss chard, making sure you remove the clear skin on the ribs. Wash several times in lots of water. Cut the leaves and the ribs into small pieces. Cook the chard in the boiling water for 20 minutes. When it is tender, strain it and press it between your hands, without crushing it, to remove all the water. Preheat the oven to 400F. Put the chard in a greased oven proof dish. Season with pepper, add a few knobs of butter and sprinkle the grated cheese over the top. Bake for 15 minutes until the top is golden.
Italian Style Swiss Chard
3 pounds Swiss chard
2 teaspoons extra virgin olive oil
1 1/2 teaspoons minced or pressed garlic
6 chopped anchovies
3 teaspoons balsamic vinegar
salt and pepper
Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves. In a 6 to 8 quart pan over medium high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.
Lentils with Sausage and Swiss Chard
8 ounces sweet Italian turkey sausage, casings removed, finely crumbled
1/2 cup chopped peeled carrot
1/2 cup chopped onion
2 garlic cloves minced
1 1/3 cup dried lentils
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 1/2 cups water or more if needed
1 pound Swiss chard, thick ribs and stems cut away and discarded, leaves coarse chopped
salt to taste
freshly ground black pepper to taste
Saute sausage in large deep nonstick skillet over medium high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; saute until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium low, cover and simmer until lentils are almost tender, about 20 minutes. Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf. 2 servings.
Mashed Potatoes with Swiss Chard
8 potatoes, peeled, quartered
1/2 pound Swiss chard
1 cup 2% evaporated milk
2 tablespoons olive oil
black pepper and seasonings, to taste
Barely cover potatoes with water; cook 15 to 20 minutes until tender; drain. Meanwhile, steam chard until stems are tender. Mash potatoes; puree chard in blender or food processor; combine potatoes and chard. Add remaining ingredients, stir. Serves 6.
Pasta with Swiss Chard and Mushrooms
1 pound Swiss chard
1 cup chopped shallots or green onion
2 garlic cloves sliced
8 small mushrooms, sliced
1/4 cup olive oil
1/2 pound dried pasta, shell or fettuccine
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
Wash Swiss chard, remove stems and chop into 1 inch pieces. In a large skillet, heat the olive oil and saute the shallots or green onions, garlic and mushrooms for about 5 minutes. Add the Swiss chard, reduce heat and cover the pan. Cook for about 3 minutes. Turn chard over with tongs so that uncooked leaves are on the bottom and wilted leaves are on top. Cover and cook until completely wilted. Cook the pasta in a large pot until al dente. Drain well, return to the pot. Pour the chard mixture over the pasta and toss. Divide onto warm plates. Top each with 1 tablespoon Parmesan cheese and fresh cracked pepper. Serve immediately. 4 servings.
Sauteed Swiss Chard
2 pounds red Swiss chard
1 1/2 tablespoons olive oil
1/4 cup finely chopped onion
1 garlic clove minced
1 pinch red pepper flakes
coarse salt
freshly ground pepper
1 tablespoon finely chopped parley
1 tablespoon finely chopped cilantro
fresh mint sprigs for garnish
lemon wedges for garnish
Cut Swiss chard leaves crosswise into 3/4 inch pieces and the stems into 1/2 inch pieces. Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add onion and 1 clove garlic, pinch red pepper flakes and salt and pepper to taste. Saute until translucent, about 3 to 5 minutes. Add stems and cook 3 to 5 minutes, covered. Add leaves in layers, seasoning each layer with salt. Cover and cook stirring occasionally until wilted and tender, about 5 to 6 minutes. Toss in parsley and cilantro and serve garnished with mint and lemon wedges. Makes 2 servings.
Swiss Chard and Egg Noodles
1 1/2 pounds Swiss chard, stems discarded, leaves chopped
3/4 pound broad egg noodles
6 cloves garlic
12 basil leaves
small handful flat leaf parsley
1/3 cup olive oil plus more for the table
salt and freshly ground black pepper
1/4 cup freshly grated Parmesan
Bring a medium pot of water to a boil over high heat. Add Swiss chard, lower heat and simmer for about 8 minutes, until tender. Drain and set aside. Bring another pot of salted water to a boil and cook noodles until tender according to package instructions. Drain. While noodles cook, finely chop garlic, basil and parsley in a food processor. Heat olive oil in a heavy table going casserole or skillet. Add garlic mixture. Saute gently for 30 seconds, stirring. Add Swiss chard noodles and salt and pepper to taste, tossing well to mix. Serve at once, with extra olive oil and parmesan. 4 to 5 servings.
Swiss Chard and Portobello Mushrooms
4 tablespoons tamari
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
2 teaspoons Asian sesame oil
4 teaspoons minced shallots
2 teaspoons country style Dijon mustard
2 portobello mushroom caps
2 bunches red Swiss chard
1 teaspoon olive oil plus 1 1/2 teaspoons olive oil
4 teaspoons minced garlic
In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally. Meanwhile, remove stems from chard and coarsely chop. In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside. Wipe out pan. Heat remaining 1 1/2 teaspoons oil over medium high heat. Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side. To serve, reheat chard and divide among plates. Cut mushrooms into 1/2 inch thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired.
Swiss Chard Empanadas
2 bunches Swiss chard, cut in small pieces, stems cut in 1 inch dice
1 large white onion, diced
3/4 cup Cotija cheese or aged Romano or Parmesan, grated
1/4 cup melting cheese such as Jack or Asadero, grated
1 egg, beaten
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper, freshly ground
squeeze of lime
Dough:
2 cups flour
1/2 teaspoon salt
1/2 cup lard, chilled
1 1/2 tablespoons unsalted butter, chilled
1/3 cup ice water
To make dough: In a large bowl combine flour, salt, lard and butter. Mix lightly with your fingers until the dough forms pea sized pieces. Stir in iced water and lightly knead until dough forms a ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours or overnight.
To make filling: Heat olive oil in a frying pan and add diced onion, salt and pepper. Cook over moderate heat until onions are soft and begin to turn lightly golden. Add chard stems and cook a minute or two then add the chard leaves and cook until tender, about 3 to 4 minutes. Remove from heat and cool.
Mix cooled cooked chard with grated cheeses and taste, adjust seasoning. To assemble empanadas: On a lightly floured board, roll the dough out to 1/8 inch thickness and cut 6 circles about 5 inches each or 12 smaller circles. Place filling onto half of circle of dough leaving a border and wet the edges of the dough with the egg wash, then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat oven to 350F. Place empanadas on a baking sheet and brush tops with egg wash and sprinkle with freshly cracked pepper. With a sharp knife, cut small slits in the top of each empanada to allow steam to escape. Bake 30 minutes or until dough is golden. Transfer to a cooling rack to cool slightly. Serve warm or at room temperature. Makes 12.
Swiss Chard Rolls with Mushroom Filling
12 large Swiss chard leaves
Filling:
1 cup onions, finely chopped
4 cloves garlic, minced
1 teaspoon olive oil
1 stalk celery, chopped
1/2 teaspoon dried marjoram
1 cup mushrooms, sliced
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon dried dill
1 pinch thyme
1 cup cooked bulgur
1 cup cooked brown rice
2 tablespoon currants
1 tablespoon fresh lemon juice
2 large tomatoes, sliced, optional
1 cup tomato juice, optional
nonfat sour cream or yogurt, optional
Remove the stems and tough ribs from the Swiss chard. Blanch the leaves in boiling water for 3 to 4 minutes, until pliable. To prepare the filling: saute the onions and garlic in the oil for 3 minutes. Add the celery and marjoram, cover and cook on medium heat for 5 to 10 minutes, until the vegetables are softened. Stir in the mushrooms, sherry, soy sauce, dill and thyme and simmer until the mushrooms are tender and juicy. Remove from the heat and stir in the bulgur, rice, currants and lemon juice. Preheat the oven to 350F. Prepare a 9 x 12 inch baking dish with a very light coating of oil or cooking spray. Cover the bottom with the tomato slices and set aside. Place 1/4 cup of the filling in the center of each leaf. Fold the sides of each leaf toward the center and then roll it up form the stem end to the tip to form a neat little package. Place the rolls, seam side down, pour the tomato juice over them and cover tightly with foil. Bake for 30 to 40 minutes until heated through. Serve the rolls with some pan juices spooned over the top and garnish with the sour cream. Serves 4 to 6.
Wilted Swiss Chard
2 tablespoons water
4 tablespoons butter
2 pounds fresh Swiss chard, trimmed, washed and well drained
Bring the water and butter to a boil in a 10 inch cast iron skillet. Saute the chard, until just wilted, in 2 batches, seasoning each batch with salt and pepper to taste. Serve immediately. Serves 4.
Bean Soup With Swiss Chard
3 tablespoons virgin olive oil
1 pound yellow onions
2 long ribs celery, with leaves if possible, strings removed, diced
1 small carrot, diced
2 cloves garlic, diced
1 1/2 pounds Swiss chard leaves, stems trimmed, rinsed and coarsely chopped
1 pound dried cannellini beans
1/4 cup tomato sauce
2 small dried peppers, crushed or 1/4 to 1/2 teaspoon crushed red pepper flakes
fine sea salt
1 medium red onion, sliced paper thin
Begin by preparing the beans. Pick over the beans, removing any pebbles or other debris. Place the beans in a heavy saucepan and add water to cover by two inches. Bring to a boil; remove from the heat and let sit, covered for 1 hour. Drain, return the beans to the saucepan and add fresh water to cover by 3 inches. Bring to a boil over medium high heat, reduce the heat so the beans are simmering and cook, partially covered until they are al dente, tender but slightly firm, about 45 minutes. Drain the beans so they do not get overly soft, reserving the cooking liquid. Heat the oil in a heavy soup pot over medium heat and add the diced onions, celery, carrot and garlic. Cook, stirring, onions are golden and translucent and the celery is tender, about 20 minutes. Add the chard, stir, cover and cook, until it has softened, about 15 minutes. Add the beans with their cooking liquid and enough water just to cover the vegetables. Add the tomato sauce and peppers and stir. Season lightly with salt, cover and bring to a boil, raising the heat if necessary. Reduce the heat so the liquid is boiling gently and cook, partially covered until the vegetables are soft but the beans aren't mushy, about 45 minutes. Adjust the seasoning and serve with the red onion slices alongside for dinners to add to the steaming soup if they prefer. Serves 8.
Baked Haddock with Swiss Chard and Tomatoes
1 pound Swiss chard
1/4 cup chicken broth, canned or homemade
1 1/4 lb haddock fillets, cut into 2 inch chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoons organic extra virgin olive oil
2 tomatoes, seeded, cubed and drained
1 large onion, cut into narrow wedges
1/2 cup minced parsley
2 tablespoons sliced garlic
1 teaspoon tarragon
Preheat oven to 450F. Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2 quart baking dish. Sprinkle broth on top. Place fish on top of chard and sprinkle with 1/4 teaspoon of the salt and the pepper. In a large nonstick skillet, heat oil over medium high heat Add chard stems, tomatoes, onion, parsley, garlic, tarragon and remaining 1/4 teaspoon salt. Cook until onion is crisp tender, about four minutes. Spoon sauteed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork.
Swiss Chard Pie
1 onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 bunch Swiss chard
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts
Heat oven to 400F. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook until wilted. Beat eggs in a bowl; add cheese, salt and chard and mix. Pour into pie shells and bake 30 to 40 minutes. Makes 2 pies.
French Style Swiss Chard
1 tablespoon olive oil
4 cups coarsely shredded Swiss chard
2 cloves garlic, minced
4 tablespoons grated Parmesan cheese
Heat a large heavy skillet over medium high heat. Add the olive oil, Swiss chard and garlic. Saute the mixture for about 5 minutes, or until the Swiss chard wilts. Sprinkle with the cheese and serve immediately. 4 servings.
Creamy Swiss Chard
3 shallots, finely minced
2 tablespoons butter
1 pound Swiss chard
1/2 cup heavy cream
salt and fresh ground pepper
sprinkling fresh ground nutmeg
1/2 cup freshly grated Parmesan cheese
Saute shallots in the butter in a very large frying pan until soft, about 4 minutes. Wash the chard and remove any thick white stems. These can be blanched separately and added to salads or tossed in butter. Cut the leaves crosswise into 1 inch strips. Add to the shallots and saute over medium heat until the chard wilts, about 1 minute. Add the heavy cream, raise the heat to high and continue to cook, stirring frequently, until the cream reduces and thickens. Season to taste with salt, pepper and a sprinkling of nutmeg. Add the cheese and stir to combine. Serve immediately.
Braised Swiss Chard with Onions, Pine Nuts and Currants
1 large bunch Swiss chard
1 red onion
2 tablespoons olive oil
2 ounces chicken stock or water
2 tablespoons toasted pine nuts
2 tablespoons dried red currants
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 inch saute 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.
Spinach, Swiss Chard and Cheese Bake
3 packages, 10 ounces each, frozen chopped spinach
2 packages, 10 ounces each, frozen chopped Swiss chard
3 large eggs, beaten
1 cup sour cream
pinch nutmeg
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces extra sharp cheddar cheese, grated
Defrost spinach and Swiss chard; pour off excess water and squeeze dry. In a large bowl, mix spinach, Swiss chard, eggs, sour cream and nutmeg; season well with salt and pepper. Spread into a buttered shallow baking dish. Top with cheese. Heat oven to 350F. Bake 40 minutes, until bubbly and browned on top.
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