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chard recipes

alaughingdog Sep 15, 2012 12:33 PM

I'm doing a "Farmer's Market Dinner" as a fundraiser next week. I want to use chard as the main ingredient for one course. i'm thinking of a soup, but have never made one, so wondered if anyone out there had a favorite recipe or technique they would share. I'd love to hear other chard recipe ideas as well -- I'm scrounging from a friend's garden for the dinner, and there is a LOT of chard. Thanks!

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  1. ipsedixit RE: alaughingdog Sep 15, 2012 12:51 PM

    Saute it.

    Or do a frittata with chard.

    1. chefathome RE: alaughingdog Sep 15, 2012 12:58 PM

      My chard has been almost overwhelmingly successful this year so I've used many recipes for it. One favourite is sauteeing with garlic, adding some butter and white wine, cover and let wilt for a couple of minutes. Season.

      Another is roasting it, like this one, which I actually prefer...


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        sr44 RE: alaughingdog Sep 15, 2012 01:09 PM


        Once you've subdued the chard, it goes together very quickly. You can use half and half instead of heavy cream, too.

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          escondido123 RE: alaughingdog Sep 15, 2012 01:26 PM

          A Swiss Chard and Ricotta Torta would make an amazing first course--the combination of those two is amazing. Lots of work but worth it. Anne Burrell makes a great one and you can use a simpler crust than her marscapone one:

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            bkieras RE: alaughingdog Sep 15, 2012 06:41 PM

            I've made soup with chorizo, chard and white beans before. Wonderful! Here is a similar recipe. This would be loverly for fall.


            1 Reply
            1. re: bkieras
              Bethcooks RE: bkieras Sep 15, 2012 07:17 PM

              There is a recipe on Chow for a Mediterranean Chard that is delicious. The anchovies add a delicious taste without tasting like anchovies so don't leave them out. In a pinch I have used anchovy paste. Here is link: http://www.chow.com/recipes/10504-med...

            2. Ruthie789 RE: alaughingdog Sep 16, 2012 04:01 AM

              Just chop it and add to your soup mixture. I make a tomato base soup using chard, or kale, carrots, leeks, and fennel. Add water and tomato juice, some stock, simmer until all is tender and season.

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                alaughingdog RE: alaughingdog Sep 16, 2012 05:01 AM

                Thanks, everyone, for all these ideas! Now the problem is that I'm completely rethinking my menu :-).

                1 Reply
                1. re: alaughingdog
                  scunge RE: alaughingdog Sep 16, 2012 05:19 AM

                  Try blanching ,breading and frying them either just the stems or even the whole leaf ...pleasant surprise

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                  MrsJonesey RE: alaughingdog Sep 16, 2012 06:33 AM

                  Here is a chard, pasta and lemony ricotta recipe from Rachel Ray. It is just delicious. I do change the recipe up a bit by using cannellini beans in place of the pasta and I use less bacon.


                  1 Reply
                  1. re: MrsJonesey
                    sparky403 RE: MrsJonesey Sep 16, 2012 09:51 AM

                    if you steam it lightly it also works pretty well for a salad very healthy too. One other anne burrel recipe is creamed kale - think creamed spinich steakhouse style. I think this would work very well with chard as well

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                    soccermom13 RE: alaughingdog Sep 16, 2012 04:05 PM

                    Don't forget this fabulous recipe for Chard, Onion, and Gruyere Panade from the Zuni Cafe Cookbook (by way of Orangette):


                    This is just incredibly good and very simple to make. It's so much more than the sum of its humble parts. Be sure to use good bread.

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                      alaughingdog RE: alaughingdog Sep 16, 2012 04:42 PM

                      Thank you all so much! I had never thought of frying chard -- I will try that one night for fewer people. I have so many ideas now that I'm glad for the chard glut -- we'll be having it a lot more frequently. I'll chip in my own chard recipe -- a sauce of sorts for roast chicken of onions, garlic chard and peaches (we had a banner peach year, too). It's good just as a saute, but I made it into more of a sauce by adding some chicken broth. I thickened it with cornstarch for convenience, but think it would be better thickened with butter and flour. I added a little nutmeg, but that was sort of gilding the lily.

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