Your best Swiss chard recipes
I have a beautiful bunch picked from my friend's garden. I am embarassed to admit that, although I adore most other greens, my experience with chard has not been excellent. The last time I bothered to cook it, it tasted way more earthy than I liked. What to do with this? I want to love it. It's so beautiful.
I made a swiss chard sidedish to go with some venison a friend brought home from hunting. And, the dinner had strong flavors, but it worked.
This is what I did, but I didn't write a recipe.
Saute swiss charde in a little oil with just a touch of garlic. Add some pepperoni pieces and stir until slightly wilted.
Then, I made a peppercorn gravy. This was plated with whipped sweet potatoes.
I just made a lovely side dish of swiss chard with caramelized onions and pine nuts. Here are the ingredients to make about 4 servings:
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped (I prefer cut in quarters and then slice thinly pole-to-pole)
1 bunch swiss chard, about a pound, washed, leaves and stalks separated (pull leaves off the stalks by folding together along stalk and pull the stalk away like pulling a zipper)
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
ground black pepper to taste
Toast the pine nuts until golden brown, set aside to cool.
In a large deep skillet or a dutch oven heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and raisins to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season with salt and pepper, transfer to a serving dish and top with the reserved pine nuts.
I do something similiar with chard or with kale though I usually choose between pine nuts and raisins [whatever kind you have]. My recipe is from Spain/Cataluna.
Once made, if you wish to "extend" it into dinner, you can toss the whole thing with some pasta [fusilli or penne, something short]---just add a touch more olive oil and toss a scoop of pasta cooking water into the veggies before you drain the pasta.
This recipes sounds wonderful but why does it have rasins in it? Why do people feel they have to throw rasins in everything. Why not finish it with a tablespoon of balsamic vinegar. Help me understand please. Rasins are great out of the box for the two year old.
Please do not take this wrong. I am going to try this tonight with out the rasins.
Raisins add a touch of sweetness to counter any bitterness in the leaves and the acid of the vinegar. If you don't care for raisins just leave them out. The recipe does have balsamic vinegar added for the last five minutes of cooking. Adapt freely to your taste, it may be different than mine.
You marinate for at least 4 hours. The recipe says about a minute each side but I think it depends on your kale. I left it on much longer. I'll be making it again tomorrow with a more tender kale so it may only need a minute a side. I used med high heat. I forgot, there is also paprika in it. I bet it would taste nice with a smoked paprika.
re: sarah galvin
GOOD GOD - this was so good. I served up a bunch of it at a party on the 4th. Sorry to hijack the post - this is about kale. Not sure if chard would stand up, as kale is more "meaty."
I used the smoked paprika instead of cayenne. It was over a fire of hardwood charcoal and pecan wood. Medium heat, though. I let the kale brown just a bit on the edges before removing. The kale was perfectly moist, but seared, almost like blanched but still to the tooth.
I was serving some vegetarians, and vegans, and they remarked at my creativity (I gave credit, though). Thanks so much, sarah.......it was a hit.
I like to sweat some onions and garlic then add very ripe tomato and basil ,salt and black pepper .When simmering and sauce like I add the rinsed chopped chard I finnish with E.V.O and serve with crusty bread or a short pasta.You can add grated cheese.Once when chard that I had grown were large I did blanch the stems then breaded and fried them like cardoons or eggplant. Very good!!
This is adapted from a long-lost Mario Batali recipe: I chop up the chard in small strips and chop some shallots to go along with it, then saute in olive oil with red pepper flakes. Spray a baking pan with cooking spray, sprinkle breadcrumbs on the bottom. Mix the chard mixture with 2-3 eggs -- not enough to make a quiche, just a little more than enough to bind -- pour into the baking pan, top with more breadcrumbs. Bake at 350 for around 15 minutes. Makes nice compact green squares which are great as a side dish.
I made Swiss Chard Gnocchi last night from an old issue of Bon Appétit focused on Provence. Here is the link on Epicurious:
I have never tried using swiss chard in pasta (usually make it in a vegetable dish or add it to soups). It was quite delicious!
Thanks everyone! I didn't get a chance to read the responses yesterday before cooking my chard but this is what I did. Separated stalks and leaves and chopped both. 3 slices bacon in a large pan until well cooked but not crisp. Plenty of chopped garlic, one chopped onion and a sprinkle of hot pepper flakes. Cooked until onion was soft. Added the chopped stems, cooked for a while, then added the chopped leaves and continued cooking until wilted. One drained can of chick peas - cooked until everything is blended and hot. That's all I had for supper. It was fantastic. I'm a chard-convert!
In fact I picked another bunch this morning so I'll do something else with that. I love chard! I can't believe I thought I didn't like it.
The stems I like parboiled, layered in a buttered baking dish with parmesan and butter dots and finished in the oven until the cheese is brown.
The leaves are great sautéed in olive oil and dressed with vinegar or lemon juice and crushed red pepper flakes. They're also excellent with pasta (onion, garlic, red pepper flakes, anchovy or pancetta if you like, vinegar/lemon juice, grated pecorino). Sauté with onions and combine with ricotta for a great for stuffing for roasted small birds (quail, Cornish game hens, etc.).
But my favourite use is probably tourte aux blettes, Nice's traditional chard tart, which comes in savoury (parmesan) and slightly sweet (pine nuts and golden raisins) versions. The leaves are shredded, sautéed, squeezed of their water, combined with beaten egg and seasonings and used to fill a single or double crust pie. The sweet version is dusted with powdered sugar just before serving, preferably at room temp with a glass of fruity rosé. Patricia Wells' Bistro Cooking has a great recipe using an easy olive-oil crust. Just found the savoury script online -- http://oneforkonespoon.blogspot.com/2... -- though I have to say I find the double-crust sweet version even more worthwhile. Vegetable-based dessert: you gotta love it!
I make a very nice tart using the stems, with gruyere and creme fraiche. I sauté the leaves and serve them on the side with a squeeze of lemon, and maybe some roasted carrots.
For a great vegetarian main course, saute a bunch of chard stems till soft in some olive oil with garlic, then add the shredded leaves, a couple of cans of black-eyed peas, undrained, and some cayenne or Cajun seasoning and let it all simmer for 15 or 20 minutes. Then add a little knob of butter and serve as is or over brown rice. This is really yummy...
Just as a tip-- chard gets really bitter the longer it's been picked; a fresh bunch tastes sweet without a hint of earthy bitterness, but after about 3 days, it picks up a strong, icky taste (that intensifies the longer it sits). It tends to stay sprightly in the fridge when wrapped loosely for weeks, but it's not something I want to keep that long because it doesn't taste good.
This is the perfect "gateway" recipe for chard haters. Who doesn't love something smothered in two types of cheese. (It's a great nasic mac & cheese recipe without the chard too.)
Bon Appétit's Double-Dutch Mac & Cheese With Chard
Two of my other favourite chard recipes:
Debora Madison's Chard and Onion Omelet - Trouchia
Zuni Café's Chard, Onion & Gruyère Panade - sort of like a bread casserole
Joan Nathan has a simple and delicious recipe for Swiss Chard* with Fava Beans in her "Foods of Israel Today".
You take 1 lb. fresh shelled fava beans and put in a pan with 3 minced garlic cloves, 2 Tbsp extra virgin olive oil, the juice of a lemon, s&p and 3/4 cup water. Simmer covered for ~15 mins or until beans are tender. Add 1 lb. Swiss chard (cleaned, patted dry & chopped) and 2 Tbsp chopped fresh cilantro and simmer covered another 5 mins or until greens are tender. Quickly boil off uncovered any excess remaining liquid, and serve.
*recipe actually calls for milhouliyah, a green commonly used in Egyptian cuisine.
Simply mashing potatoes with steamed (or boiled) swiss chard and fresh grassy olive oil and seasoning is common throughout Croatia. After having it many, many times it is now one of my favourite preparations. I like to add roasted garlic.
Clean, washed, chopped, and sauteed with olive oil, salt & pepper, garlic. My SO like to add a little cider vinegar to his. I also wilt it in butter and add it to my carbonara recipe at the end.
If young enough you can toss them in a salad.
I was just about to reply to the original post with a salad suggestion. In my childhood, we had this over and over when it was too hot for the spinach (it bolts) so my mother subbed chard greens from my father's garden: tear greens into pieces, crumble large-curd cottage cheese over, chopped red onion that's marinated in vinegar for a bit, and crumbled bacon. Dress with plain oil & vinegar w/ground pepper.
Goes particularly well with tomato sandwiches!
We have a favorite chard main dish that I adapted from a rabe dish I had in a restaurant. It takes quited a lot of chard. I wash the chard, and cut the leaves into narrow strips across the leaf. If the stems are marrow and tender, you can use those too, by also cutting across the grain. You don't have to get the chard bone dry after washing.
1 large bunch Swiss chard
2-3 cloves garlic thinly sliced
dried pepper flakes
2-3 tbs olive oil
1 can cannellini beans drained and rinsed
4+ ounces cooked penne
1 cup beef stock (I usually just use Minor's since it's always handy).
grated parmesan, romano or grana to taste
First I cook penne (I use whole grain type) until they're just done. Then, I pour a couple of tbs olive oil into the bottom of a deep pot. I throw in some thinly sliced garlic and some pepper flakes, and warm it until it becomes aromatic. Next I add the sliced chard (stems a couple of minutes first if using). As the chard wilts down, keep adding more as you can fit it into the pan. Then I add one can of cannellini beans (or any white beans), then the penne. Finally to complete the dish, I add 1 cup of beef stock to flavor and finish cooking the pasta stirring all to mix. We serve it with grated cheese. It's good enough to serve to company.
I absolutely love the buttery flavour of Swiss chard. I often use it in a savory pie or make a green pizza with it. I parboil the swiss chard in salted water (to remove any bitterness). Rince it in cold water and drain. I then coursly chop the leaves, toss it in a bit of olive oil and parmesan cheese (adding garlic if desired). I then spread the mixture overtop of the pizza dough. I top the pizza with a little extra cheese (what ever I have available) and bake in the oven.
I also make make swiss chard rolls. It is the same recipe, I just roll the prepared pizza lengthwise, bake, then slice in sections.
Made some chard and sweet onion enchiladas last night with a green sauce (together with mushroom/zucchini/roast potato enchiladas, heirloom refried beans, and a Mexican-flavored cabbage/carrot/radish/green onion salad). Saute onions and garlic, steam chard, puree them together with a bit of sour cream to bind - dip or brush flour tortillas in sauce on both sides, roll up enchiladas, dot with sliced olives and shredded cheese, bake. Top with fresh avocado slices and sour cream and/or salsa.
This is so easy and so good..
Swiss Chard in Cream Sauce
Argentine name: Acelgas en Crema
1 small Onion, finely chopped
1 Carrot, cut into julienne strips
1 medium Potato, cut into 12mm/1/2-inch cubes
450g/1lb Swiss Chard, thinly sliced on the diagonal
Salt and Pepper
3 tbsp Heavy Cream
1. Heat the butter in a saucepan add the onion, carrot, and potato and sauté for about 15 minutes or until tender.
2. Add the chard to the saucepan, season with salt and pepper and mix well. Cover and simmer over very low heat for about 10 minutes or until the chard is tender.
3. Stir in the cream and continue simmer gently, uncovered, for a few minutes longer. Serve immediately.
It is excellent to use in soups and I also use fennel with it as well in a tomato vegetable soup.
Lunch: Swiss Chard and Cheddar Cheese Sandwich / Ciabatta.
I have been obsessed with this for lunch for the last 12 months or so.
I stir-fry the Chard in Olive Oil with a little sliced Red Onion and then put it on a Ciabatta Bread Roll or some Sour Dough Bread with a good quality Mature English Cheddar.
- Chard - chopped up roughly
- Red Onion - Sliced thinly
- Fresh Cracked Pepper
- a light grating of Nutmeg
- Mature English Cheddar
The Onion and Nutmeg seem to stop it getting that fishy flavour that sometimes occurs. - or just don't cook it too much.
Occasionally I'll chuck in a little Chorizo or a smoky cured Polish Farmhouse sausage as well.
I am growing the red-stemmed variety in my garden; I made some last weekend mixed with kale and it was outstanding -the greens themselves were so good. This is how I make most greens, coconut milk is optional but very good. I fried onions well in oil, added garlic and salt, and added the chopped greens (I gave the kale a headstart, but this would certainly work with one green), some water and coconut milk. It didn't taste earthy at all. Be sure you wash your greens enough, especially if you're getting them from a home garden instead of a store. I did not sparate stalks from leaves; all were pretty tender. You could add something to spice it up.
I also used leftovers from a previous swiss chard cooking (no coconut) in an omelet with onions and peppers. Very nice.