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Sep 27, 2004 05:44 PM

Swiss Chard

  • d

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.

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  1. I like it simply wilted in a frying pan with a little EVOO and garlic.

    1 Reply
    1. re: 2chez mike

      I wilt it with garlic in bacon fat and then spritz a bit of balsamic vinegar on it.

    2. 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 the end add a splash of balsamic vinegar, salt and pepper....and voila.

      1. I like to make this recipe:


        1 large bunch Swiss chard
        3/4-teaspoon salt
        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

        4 Replies
        1. re: Chas

          Wow, that sounds good. Do you think it would ruin the dish to leave out the parm? Would be making it for a vegetarian who only eats kosher cheese and a health nut who is staying away from cheese for diet reasons. Or to hell with them, and make it for myself!

          1. re: shrimpbird

            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.

            1. re: Chas

              Thanks Chas! Mmm, maybe I'll make it with pancetta AND parmesan!

              1. re: shrimpbird

                Now I know what Dr. Frankenstein felt like. :) Enjoy!

        2. 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".


          1. I just shred it by hand and add it to my soups and stews at the very end.