6 ounces Penne or other tubular pasta
1 ½ ounces Chard
¼ teaspoons dried hot red pepper flakes
1 small onion
¼ cup heavy cream, or milk but will be a bit watery
2 teaspoons butter
¼ teaspoon nutmeg
2 tablespoons grated Parmesan
Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender. While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.
Chard and Feta Pie
2 cups shredded potatoes
2 green onions minced
¾ teaspoon salt
¼ cup four
¼ teaspoon ground pepper
2 tablespoons olive oil
1 red onion finely chopped
2 garlic cloves minced
2 bunches of chard, coarsely chopped
1 ½ cups crumbles feta cheese
2 tablespoons chopp0ed fresh oregano
½ cup toasted bread crumbs
Preheat oven to 400 degrees. Lightly oil 9 inch deep pie plate. Place the potatoes and green onions in a colander and sprinkle with ½ teaspoon of the salt. Drain for 5 minutes gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tablespoon of the oil. Bake for 30 minutes or until the crust is browned. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the red onions and cook for 4 minutes or until soft. Add the garlic and chard and cook, stirring often for 3 minutes or until it has wilted. Remove from the heat, drain off excess liquid and cool slightly. In a large bowl, combine the remaining 4 eggs, 1 cup of the cheese the milk, oregano, the remaining ½ teaspoon of salt and the chard mixture. Pour into the baked crust; sprinkle the top with the bread crumbs and the remaining ½ cup cheese. Reduce the heat to 350 degrees and bake fro 35 minutes or until a knife inserted into the center comes out clean. Let stand 15 minutes before serving.
Chard Soup with Sorrel
2 tablespoons butter
1 onion or 2 medium leeks, white parts only chopped
3 red potatoes, peeled and thinly sliced
1 bunch chard, stems removed about 10 cups leaves
2 cups sorrel leaves stems removed or juice of 1 large lemon
Salt and pepper
1/3 cup crème fraiche or sour cream
½ cup cooked rice or small toasted croutons
Heat the butter in a soup pot over medium high heat. Add the onion and potatoes and cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 1 ½ teaspoon salt. As soon as they wilt down, after 5 minute or so, add 6 ½ cups water. Bring to a boil, and then lower the heat and simmer, partially covered for 12-15 minutes. Puree the soup, and then return to the pot. Taste for salt and season with pepper, if you don’t use sorrel add the lemon juice. Mix the crème fraiche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons in each bowl.
Chard Soup with Cilantro
Substitute a small bunch of cilantro chopped for the sorrel and add 1 teaspoon paprika to the onion and potatoes. The haunting flavor is hard to place at first but is a must try for cilantro lovers
and Potato Torta
This is my version of the all purpose torta-Serves 6
1 onion finely chopped
2 large baking potatoes, peeled and cut into pieces about ½ inch by 1 inch
8 large leaves Swiss chard, stems removed, finely chopped
4 flat leaf parsley springs minced
4 large eggs lightly beaten
6-8 ounce fresh feta cheese crumbled 1-1/2 cups
1 recipe torta dough
Mix onion, potato, and parley together in a bowl. Stir in eggs and cheese and salt generously. Lightly oil a round baking dish (or pizza or paella pan) 14-18 inches in diameter and lay 1 pastry sheet down evenly it. Preheat oven to 375 degrees. Spread potato mixture out on pastry shell evenly, tamping down lightly. Place second pastry sheet over it pressing it down lightly with your fingers. Crimp the edges of the sheets together and trim off excess. Prick crust in several places with a fork. Drizzle olive oil over top of torta, then bake for 45 minutes to 1 hour or until crust is browned and begins to come away from the sides of the pan.
with Potatoes and Chick Peas
1 ½ pounds chard (may add stir fry mix too)
1 onion finely chopped
1 clove garlic
½ teaspoon chilies crumbled
3 tomatoes seeded, chopped (maybe use the dried?)
3 tablespoons oil
6 potatoes freshly cooked and peeled
1 cup garbanzo or corn kernels, cooked
Grated Parmesan cheese
Steam chard. Heat oil in skillet, and sauté the onion and garlic until the onion is tender, but not brown. Add the chilies; then put in the tomatoes; and simmer gently, stirring from time to time, until the sauce is well blended and has thickened to the consistency of heavy cream.
Season to taste with salt and pepper and pinch of sugar. Add the potatoes, the garbanzos or corn and the chard. Mix well and heat through only.
Chard & Leek Soup
Light bodied but roundly flavored, this is a good soup to begin a large meal. It is quickly made and needs to stock.
2 tablespoons butter
1 onion or 2 medium leeks white parts only, chopped
3 red potatoes peeled and thinly slice
1 bunch chard, kale or turnip greens, stems removed about 10 cups
1 bunch cilantro chopped
1 teaspoon paprika
Salt and pepper
1/3 cup cream fraiche or sour cream
½ cup cooked rice or small toasted croutons
Heat the butter in a soup pot over medium high heat. Add the onion, potatoes and paprika, cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 11/2 teaspoons salt. As soon as they wilt down, after 5 minutes or so, add 61/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered for 12 to 15 minutes, Puree the soup, then return it to the pot. Taste for salt and season with pepper. Mix the cream fraiche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons to each bowl. From Vegetable Cooking for Everyone by Deborah Madison
with French Lentils, Carrots and Chard
From the Greens Cook Book
8 ounces Buckwheat noodles (I usually use up to 16 ounces of regular pasta like Bow Tie and it works well)
½ cup French Lentils (no other)
1 bay leaf
¼ tsp salt
Few spoonfuls olive oil
1 bunch chard
6 tablespoons olive oil
2 cloves garlic, finely chopped
1 stalk of celery cut into ¼ inch squares
1-2 leeks white part or 1 entire leek
2/3 cup or more water or vegetable stock
1-tablespoon parsley chopped
Sort and rinse lentils well; cover generously with water and bring to a boil with bay leaf and salt. Cook at slow boil until tender 15 to 20 minutes, do not overcook! Drain, save liquid. Toss with little olive oil. Add salt, freshly ground black pepper, and set aside. Cut chard leaves away from stems, wash them well, and slice leaves into strips about 1 inch wide (I use most of the good parts of the stem too.) Slowly warm 4 tablespoons of the oil in skillet with the garlic and cook for 1 minute, taking care that the garlic does not color. Add carrots, celery and leeks and stir to coat them with oil. Cook for 1 minute over medium heat with some salt. Then pour in 2/3-cup water or stock and add the carrot. Stew until vegetables are tender. If liquid evaporates, add more so that there will be a little sauce at the end (I usually use the lentil liquid). Add lentils. Cook noodles, and then add them to vegetables. Toss everything together; add parsley, Parmesan, and the rest of the oil
Creamed Swiss Chard
1 ½ pounds Swiss chard or spinach
1 small white onion or green onion
3 poblano chilies, peeled seeded and pureed in blender
Salt freshly ground pepper
1-cup sour cream or heavy cream
Cook the Swiss chard in pan with a little water, when tender drain, and chop. Heat the butter in a skillet, and sauté the onion until tender, without allowing it to brown. Add the puree poblano chilies, and cook over low heat stirring for 3-4 minutes; add the chard; season to taste with salt and pepper. Fold the cream gently into mixture and just heat through. Do not allow it to boil. Serves 6
A Mess o’ Greens
Traditional Gardens by Rosalind Creasy
Greens have long been a tasty and nutritious staple in the rural South. I find it unfortunate that most urban people are unfamiliar with eating greens. Most gardeners know that this is one of the easiest crops to grow in abundance. Here is a variation on a traditional preparation method that opts for a minimum of water and cooking time to retain nutrients and flavor. Note that the two-pound equivalent in cups for the raw, packed greens appears in parenthesis following each kind. When preparing greens, remove all tough stems unless you are using chard-its stems are tender and tasty.
¼-1/2 pound bacon or salt pork, coarsely chopped
2 pounds or so of greens-mustard (12 cups) collards 14-16 cups. Kale (16 cups), dandelion (12-16 cups), or chard (16 cups)-washed and torn or chopped
¼ cup cider or wine vinegar
½ cups water
1/8-1/4 cup sugar
1 teaspoon dry mustard
Freshly ground pepper to taste
In a large skillet, fry bacon or pork until crisp. Add greens, vinegar, and water. Then cover skillet and cook on medium heat for 3-5 minutes, until greens have wilted. Stir in sugar, mustard, and pepper. Cover and simmer on low heat 5 minutes longer or until greens are tender. Uncover pan and cook off excess liquid, or serve it in the Louisiana way as “pot likker,” in a separate boil as an accompaniment to the vegetables. Also good with some parboiled dice potatoes added in with the greens.
Spring Tonic Chicken Soup
This delicious, fragrant soup acts like a springtime tonic and helps chase colds away. Use any dark greens, choosing the youngest and most brightly colored leaves (these pack the most nutritional benefits).
1 tablespoon olive oil
1 teaspoon yellow mustard seed
1 lemon, juiced rind grated
3 plump shallots, finely chopped
½ teaspoon sea salt
1 teaspoon smoked paprika
2 skinless, boneless chicken breasts thinly sliced
6 cups baby spinach-turnip greens or beet greens
4 cups sliced kale, chard, or collards
6 cups chicken broth
2 teaspoons parsley stemmed
In a pot, heat oil, mustard seed and lemon rind over medium high heat until seeds begin to pop (about 1 minute).Add shallots and cook 2 minutes. Add onion, salt and paprika and cook until barely soft (3-5 minutes). Stir in chicken, cover pan and cook until opaque (5-7 minutes). Add greens, cover pan and cook until lightly wilted (3-5 minutes). Add broth, bring to a simmer and stir in lemon juice. Serve hot, garnished with parsley. Serves 4
You can use a variety of greens for this but chard is the best though! This is one way that my kids love to eat greens, when they normally shy away from them. It is not a glamorous recipe, just a simple concoction.
1-2 bunches of Steamed greens Chopped once cooked
1-cup cheddar cheese
½ bread or cracker crumbs
Handful of Parmesan Cheese
Steam your greens; drain all the excess water off and then chop. Add the cheese, egg and breadcrumbs and mix well. It won’t really hold together in your hands, but you can spoon it onto a hot oiled griddle to make the patty. Cook until brown on both sides, but make sure to cook to the center about 7 minutes. Serve with rice, and yes, ketchup.
Sautéed Chard and Peppers
This is a one skillet dinner which I always start with olive oil and a sliced onion.
1 bunch of chard, washed, stems cut off and sliced into ribbons 1 inch wide
1 bunch of red & green peppers, seeds removed and chopped into slices.
Tofu or chicken if you like some protein
Cut the onion in half and then thinly sliced, and put into a hot frying pan with olive oil. Sauté a bit and then add your chopped peppers cooking until they are both nice and tender. At this point you can add the tofu or chicken and cook until done. At the end add your chard and only cook until tender, about 4-5 minutes at most. This is great served over rice.
Golden Chard Dessert Tart
It is not unusual in Italy to have ricotta cheese in a tart. This version is enriched with golden grapes and chard. It makes a lovely, not-too sweet finale to a meal.
For the crust
2 cups all purpose flour
½ cup ground blanched almonds
¼ cup sugar
¾ cup butter cut in small pieces, at room temp
1 egg yolk
In a bowl of a stand mixer combine the flour, almonds, and sugar and stir. Add the butter and the egg yolks to the dry ingredients. Using the paddle attachment beat on medium speed until the mixture is the texture of coarse cornmeal. Gather into a ball, wrap in plastic wrap and refrigerate the dough for 15 minutes. Preheat the oven to 375 degrees, press the dough evenly into a 9 inch tat or pie pan. Cover with parchment paper or foil and chill for 15 minutes. Bake for 10 minutes.
For the filling
15 ounces low fat ricotta cheese
¼ cup honey
¼ cup dry white wine
Dash of grated nutmeg
2 cups finely chopped chard leaves and tender stems
1 tablespoon chopped fresh mint
1 ½ cup grated yellow squash
In a mixing bowl, blend the eggs with the cheese, honey, wine and nutmeg. Then fold din the chard, mint, and squash. Pour the filling into the warm pie shell and bake it on the middle shelf of the oven for 50 minutes or until golden brown. The filling should be set when a toothpick inserted in the center comes out clean.