It's CSA time- what to do with chard?
- Chris VR Jun 19, 2005 10:20 PM
Just about every week I'll be seeing a bunch of chard from my CSA. I like to wilt it in bacon fat with some garlic, but there's only so much of that we can eat.
Any other suggestions?
Coarsely chop 2 cups chard and a cup of onion; sautee them with lots of garlic for about 10 minutes until they are semi-wilted. Then heat about 3 Tbsp olive oil in a pot and add 2 cups short grain rice, coating the rice with the hot oil. After about two minutes of cooking, stir in the chard/onion/garlic mix, and then add warmed chicken or vegetable stock (about 5 cups). Bring to a boil, cover and reduce heat to a simmer. Cook about 20 minutes until all liquid is absorbed.
How about an Italian wedding soup with chard instead of spinach? Or a quiche? Or a pasta dish with a light lemon, butter, garlic, and white wine sauce and chicken? Really, anything one might do with spinach I think you could do with chard.
Hmmm - wonder if you could make an interesting pesto with it? Maybe half chard and half basil?
I like chard in quiche w/ caramelized red onions and gruyere or fontina cheese. Throw in some bacon if you want a more filling quiche.
I recently made a hearty Italian-style soup using rapini that's pictured below, but I think chard would work well. Just made it up so no real recipe, but was great, even during the heat of summer. Fast, easy meal. Homemade chicken stock is better, but store-bought low-sodium should be fine.
Gist of what I did: In soup pot, brown spicy Italian sausage removed from casing in a little EVOO. Remove sausage but keep some fat. Saute chopped onions, garlic, celery til soft but not browned. Season w/ little salt. Add small can of diced tomatoes (I used fire-roasted from Muir Glen). Add chicken broth and bay leaf. Bring to boil and simmer til celery softens. Taste and adjust seasoning. Add large handful of short pasta (I used ditalini). If chard is on tough side, then add right after pasta. If tender, then wait few min. to add w/ canned cannellini beans. Done when pasta is tender, greens have wilted enough, and beans warmed through. Adjust seasoning before serving. Garnish w/ chopped parsley and serve w/ grated parmesan or romano at table. Crusty, airy bread is the perfect dipping device. Enjoy!
Chard and lentil is one of my favorite soups. No trick to it - I don't know that I've ever seen a recipe. I just make a soupy batch of lentils (usually with some ham or sausage in there, too) and put in a bunch of coarsely-chopped chard when the lentils are cooked, then simmer it until the chard is tender. Keep it under-salted, then finish it off with some fresh-squoze lemon juice. Freezes well - it needs to around here, since my wife hates chard!