- DeeDee Sep 27, 2004 05:44 PM
The swiss chard at farmer's market looks so wonderful. Would love to hear how chowhounds use this fall vegetable? I'm particularly interested in how to incorporate it into a soup but most of the recipes that I find involved meat and I need vegetarian options.
Separate the leaves from the hard stalk part. Chop both - chop the stems into a dice, chop the leaves into strips but not too small.
Take the kernels off of some ears of fresh raw corn.
Sautee some shallots in some olive oil. Add the chopped chard stems, sautee a little, then add the corn kernels, cook a little more, then add the chard leaaves until they soften...at the end add a splash of balsamic vinegar, salt and pepper....and voila.
I like to make this recipe:
BAKED SWISS CHARD
1 large bunch Swiss chard
3/4-cup olive oil
2 medium onions, thinly sliced
1 tablespoon Italian parsley, chopped
2 medium cloves garlic, chopped
4 oz. mushrooms, sliced
2 eggs, beaten
a few twists of the pepper mill
2 tablespoons grated Parmesan cheese
1/2 Cup Unseasoned breadcrumb
Preheat oven to 375 degrees
Remove the white stalks from the bottom of the chard and reserve for another use. Wash and shred the leaves. Place in a deep pot with 1/4 teaspoon of salt and cook, covered, over medium heat about 10 minutes, stirring often. (No additional water is needed, as the chard will cook with whatever is clinging to the leaves.) Transfer to a strainer and squeeze dry. In a deep skillet, add the oil, heat over medium heat and add the onions. Cook until wilted and about to turn color. Add the parsley, garlic, chard, and the mushrooms, and cook 4 to 5 minutes more. Transfer to a bowl and cool. You can do this quickly by stirring the mixture in the bowl constantly for a few Minutes. Add the eggs, Parmesan cheese, the remaining 1/2-teaspoon salt and the fresh milled pepper. Oil a baking dish, just large enough to hold the chard. Sprinkle a light layer of breadcrumb into the bottom of the dish. Transfer the chard to the baking dish, sprinkle with the remaining breadcrumb and bake, Uncovered, about 20 minutes. Serve hot
LOL- Go ahead be selfish! :) My guess is that it would turn out OK without the Parm. I would have suggested adding a little pancetta (which to my taste, has a bit of a "cheesey" flavor itself) with the onions but you have the vegetarian prob. I would though, add a bit extra salt to compensate for the lack of cheese.
One of my fave things to do with chard is to make a sweet tart out of it. The chard is lightly cooked, drained and shredded, tossed with some pine nuts, raisins, honey, some cream and an egg or two, and baked in a double crust. It's a traditional Nicois thing, I think, and its delicate vegetal sweetness is strangely alluring.
There are recipes for it in Boulud's "Cafe Boulud" cookbook, Patricia Wells' "Bistro Cooking" and Richard Olney's "Provence: The Beautiful Cookbook". You can also probably find recipes by Googling "swiss chard tourte".