HOME > Chowhound > Home Cooking >

What else can I do with kale and swiss chard?

a
amatuerungourmet Apr 7, 2014 03:58 PM

Hello,

Just join, first time posting. Tonight I am making some beef tips and white whole wheat drop biscuits, and for a veggie, would love to use up some of the swiss chard/kale that is abundant in my garden at the moment. Problem is, my husband isn't really the biggest fan of greens (or really any veggies). Sauteed some up with a bit of shallot, garlic, and olive oil with sweet potatoes, he was not pleased. I have made a hash before, still not pleased. Have done a lemony kale salad before, and...you get the picture. He's ridiculously picky about it, unless it's juiced. Any ideas/recipes that would appeal to the non-vegetable lover? I really need to use up what I've got growing. Thanks in advance!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. a
    Aussieshepsx2 RE: amatuerungourmet Apr 7, 2014 04:08 PM

    Hello and welcome. I'm pretty new here myself. I have a never-ending Swiss chard plant as well. Last weekend I took a bunch of leaves, rolled them up, and cut into tiny thin strips. I cooked the chard with garlic, lemon zest, salt, pepper, and red pepper flakes. When it was very tender I added parmesan cheese and an egg. Let it cool. I then used them chard mixture folded up in phyllo dough (think spanakopita) and baked. I have also taken the same mixture and spooned it into puff pastry squares set into muffin tins (pull the puff pastry edges over the top). Both are DH approved, and he is not a huge fan of any greens, and especially dislikes spinach.

    1. sunangelmb RE: amatuerungourmet Apr 7, 2014 04:24 PM

      I use kale to make a sausage, white bean and kale stew. We also make pulled pork with an apple/kale slaw. Really cuts the kale bitterness. I have also made roasted pork sandwich with kale and sharp provolone. Delicious

      1. hala RE: amatuerungourmet Apr 7, 2014 04:28 PM

        I had a sweet kale salad the other day with cranberries, sunflower seeds, cauliflower and a balsamic vinaigrette. We have a lot of kale and chard in our collective garden and when my family gets tired, I puree and hide them in ground meat.

        1. Gastronomos RE: amatuerungourmet Apr 7, 2014 04:30 PM

          I often make swiss chard with black eyed peas. Boiled and dressed simply with lemon, salt and lots of olive oil.
          Happy Chowhounding!

           
           
          3 Replies
          1. re: Gastronomos
            m
            MrsJonesey RE: Gastronomos Apr 7, 2014 05:27 PM

            I have never thought of putting those two together but that sounds really good.

            1. re: MrsJonesey
              Gastronomos RE: MrsJonesey May 19, 2014 10:19 AM

              http://www.foodrepublic.com/2014/05/1...

              the link shows an over-the-top recipe, but it IS good... ;-)

              1. re: Gastronomos
                m
                MrsJonesey RE: Gastronomos May 23, 2014 06:23 PM

                Sounds great!

          2. DonShirer RE: amatuerungourmet Apr 7, 2014 05:07 PM

            Portuguese Kale and Sausage Soup
            (you can use chard, too)

            1 Reply
            1. re: DonShirer
              a
              amatuerungourmet RE: DonShirer Apr 8, 2014 02:23 PM

              I actually have used kale in a sausage soup before with tortellini, I thought it turned out great. Will look into this version.

            2. BerkshireTsarina RE: amatuerungourmet Apr 7, 2014 05:09 PM

              This soup is delicious.
              I have no idea where the recipe came from, but I put it in my Big Book and make it a lot. (I skip the cilantro, though, cuz I don't like it.)
              You could give it a try ---

              Curried Lentil Soup with Swiss Chard

              2 tbsp olive oil
              
2 cups onion, chopped
              1 cup carrots, chopped

              1 cup celery, chopped
              1 cup red bell pepper, chopped
              
2 large garlic cloves, minced
              
2 tbsp curry powder

              1/4 tsp cayenne (optional; leave out if you don’t want it spicy, or use a little more if you like it really hot)
              
1 tsp ground cumin

              1 tbsp minced fresh ginger root

              1 pound red lentils (about 2 1/4 cups), rinsed and picked over to remove any debris
              
8 cups water, vegetable stock or chicken stock

              1 15-oz can coconut milk (stir well before using)

              1 tsp salt

              1 bunch Swiss chard, ribs removed and leaves torn into bite-size pieces

              1/2 cup chopped fresh cilantro

              Directions
              Heat the olive oil over medium-high heat. Add the onions, carrots, celery, red pepper, garlic, ginger and spices and saute until the onion softens, about 5 minutes. Add the water or stock along with the salt, lentils and coconut milk, and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 10 minutes.

              While the soup is simmering, wash and prep the chard and chop the cilantro. After the lentils have finished cooking, stir the chard and cilantro into the soup — it will look like a lot of chard for the soup at first, but have no fear. The chard will wilt down as it heats up. Keep stirring until the chard is bright green and wilted, about another 2 minutes. Taste and season as needed with more salt or pepper, and serve.
              Serves 8-10.

              1. g
                gourmanda RE: amatuerungourmet Apr 7, 2014 05:21 PM

                Try it in place of spinach in quiche, strata or strata. Blanch, ice, drain, dry, chop then you can freeze in portions for future meals.

                2 Replies
                1. re: gourmanda
                  t
                  tardigrade RE: gourmanda Apr 8, 2014 07:56 PM

                  Seconded - I often use Swiss Chard in place of spinach - they're in the same family.

                  I recently used slivered kale (roll it up and slice thinly across) in a pork stir-fried rice dish to add some color. Since kale is just another form of cabbage, it can be substituted for cabbage in many recipes, like stuffed cabbage. There's an Irish dish, colcannon, which is essentially mashed potatoes and kale: it tastes a lot better than it sounds!

                  1. re: gourmanda
                    fldhkybnva RE: gourmanda Apr 11, 2014 05:23 PM

                    Just blanch a few minutes. Swiss chard was on sale this week and I have more than I can use so it'd be nice to freeze it like I do spinach which always seems to work out well.

                  2. ninrn RE: amatuerungourmet Apr 7, 2014 05:22 PM

                    Maybe cook both well with some onion or leek (a good 20 minutes for the kale, 10 for the chard), puree and mash together with potatoes, butter, cream and some parmesan cheese?

                    Something like this greens and rice casserole might work, too: http://family.go.com/food/recipe-7791...

                    1. d
                      d_doubleyew RE: amatuerungourmet Apr 7, 2014 05:24 PM

                      I like to add roughly chopped kale and/or chard to all sorts of stewed beef and chicken dishes, including chicken/beef curry.

                      1. m
                        MrsJonesey RE: amatuerungourmet Apr 7, 2014 05:47 PM

                        Try your saute with bacon grease, garlic and a very small amount of chicken broth. Top with crumbled bacon. Delicious with either green.

                        2 Replies
                        1. re: MrsJonesey
                          greygarious RE: MrsJonesey Apr 8, 2014 03:29 PM

                          I did something similar yesty. I bought a bag of TJ's cruciferous crunch collection 10 days earlier with the intention of making slaw, and never got to it. Once I opened the bag I saw that it was wilty and borderline seaweedy-looking. So I cooked it instead. I also added onion, shredded carrots, a little vinegar, red bell pepper, and a splash of teriyaki sauce. It's very delicious, and colorful to boot.

                          1. re: greygarious
                            m
                            MrsJonesey RE: greygarious Apr 8, 2014 05:08 PM

                            Sounds good!

                        2. r
                          roolala RE: amatuerungourmet Apr 7, 2014 07:14 PM

                          Make a kale caesar salad~! I always make my own dressing and croutons, and toss with kale, red onion, cucumbers and a little extra parm. SO good :)

                          1. a
                            andrewtree RE: amatuerungourmet Apr 7, 2014 08:23 PM

                            Kale chips, a delicious savory snack. Gently melt some fat of your choice in a large pan. I use whichever of tallow, lard or lamb fat that I have most of at the time, but olive oil also works great. Tear the kale leaves into largish pieces, discarding the stalks, and stir into the fat (I use my hands) with a little less salt than you might expect to need and other flavorings if you wish such as garlic or chile powder. Spread out on a baking tray and put into an oven at 300 for 10-15 minutes turning occasionally until crisp. Use a second tray if you have lots, it works better if they are spread thin.

                            2 Replies
                            1. re: andrewtree
                              c
                              ChiliDude RE: andrewtree Apr 8, 2014 07:58 AM

                              I second the motion for kale chips. My wife has a passion for them, and makes them at least once a week.

                              I use the midribs which are usually discarded by other people in my "arrabbiato minestrone denso" by adding them after dicing the midribs.

                              I follow Mario Batali's dictum that Italians do not waste anything. However, "I miei antenati non erano italiani."
                              (My ancestors were not Italian.)

                              1. re: andrewtree
                                Ttrockwood RE: andrewtree Apr 8, 2014 07:46 PM

                                Yes- my vegetable hating relative inhaled these at our last family get together! This post is a great step by step guide, just a few tips to make really good basic ones:
                                http://ohsheglows.com/2014/03/12/6-ti...

                              2. Ttrockwood RE: amatuerungourmet Apr 7, 2014 08:37 PM

                                If he likes it juice then make juice!! It takes like an entire bunch for 1/2c juice! A mix of kale/ parsley/ cucumber/lemon/ apple/ginger is great.

                                Or add the kale juice to veg soup recipes

                                This sauteed kale has a creamy cashew dressing that is rich and very tasty:
                                http://tastespace.wordpress.com/2011/...

                                Swap in steamed chopped fine chard for the cabbage in these potato cakes:
                                http://mobile.nytimes.com/2013/11/28/...

                                1. s
                                  Snorkelvik RE: amatuerungourmet Apr 7, 2014 08:46 PM

                                  Try the Winter Greens Lasagna recipe on this site. It sounds delicious, and has lots of good reviews & comments.

                                  1. ipsedixit RE: amatuerungourmet Apr 7, 2014 08:51 PM

                                    Swiss chard is great in a pesto prep, especially with some walnuts blended in.

                                    Kale makes for pretty interesting ice cream.

                                    Dinosaur kale can also be used as a wrapper for deep-frying tofu.

                                    Barring all of that, kale can be the perfect excuse to dust off some Savora.

                                    1. j
                                      Jeri L RE: amatuerungourmet Apr 7, 2014 09:00 PM

                                      Eating Well's Grits and Greens Casserole was the recipe that made me into a kale believer.

                                      http://www.eatingwell.com/recipes/gri...

                                      1. JungMann RE: amatuerungourmet Apr 8, 2014 07:43 AM

                                        What is it about juice that gets him to eat his greens? It might give us some help here when trying to think up recipes that would appeal to your husband's palate.

                                        Chard leaves can be stuffed like grape or cabbage leaves. With kale, you have an obvious match with chorizo and other pork sausages to cook up a hearty stew or sautee. But I also like to wilt it and use it in a grain salad with almonds, roasted red peppers, onions and tomatoes with a peppadew pepper dressing.

                                        2 Replies
                                        1. re: JungMann
                                          a
                                          amatuerungourmet RE: JungMann Apr 8, 2014 02:22 PM

                                          Honestly, it is probably because I throw some other veggies in there (carrot, apple, etc) that dull the taste and sweeten it up for him. Easier for him to swallow (literally). Then again, he willingly eats disgusting canned mixed vegetables (says he learned to shovel them down in Iraq). Sigh.

                                          1. re: amatuerungourmet
                                            JungMann RE: amatuerungourmet Apr 9, 2014 06:53 AM

                                            If he likes it sweet, you can sweat some onions, add in some cumin seed or parika if you like and then add in your chopped chard and cook it until wilted. Add a bit of water or broth and cook until tender. Finish with raisins and toasted almonds or pine nuts.

                                            You can also steam Swiss chard stems until just tender. Drain and puree with tahini, garlic, lemon juice, salt and the optional cumin and/or chili. Blend until you reach your desired smoothness and you have a dip similar in flavor to Sabra brand baba ghannouj.

                                        2. c
                                          ChiliDude RE: amatuerungourmet Apr 8, 2014 08:00 AM

                                          It is unfortunate that your husband is anti vegetables. However, you could make an Irish dish with the kale. It's colcannon, a combination of kale and mashed potatoes.

                                          Recipes abound online!

                                          Buon appetito!

                                          1. t
                                            thehungrybunny RE: amatuerungourmet Apr 8, 2014 08:02 AM

                                            What about creamed chard? This recipe is delicious - I usually use about twice as much chard relative to the bechamel and use milk instead of cream: http://smittenkitchen.com/blog/2010/0...

                                            1. biondanonima RE: amatuerungourmet Apr 8, 2014 09:44 AM

                                              Does he like saag paneer (Indian spinach and cheese dish)? If so, you can really use any green in that prep - you just have to cook the tough ones longer. There are lots of other Indian dishes that call for spinach that will be good with other greens, and the long cook time and heavy spicing tends to cover up any bitterness.

                                              1 Reply
                                              1. re: biondanonima
                                                a
                                                amatuerungourmet RE: biondanonima Apr 8, 2014 02:20 PM

                                                He loves chicken saag-I have not thought of making the saag with greens other than spinach, thanks for the tip!

                                              2. e
                                                escondido123 RE: amatuerungourmet Apr 8, 2014 10:44 AM

                                                I was never a big fan of Swiss chard until I combined it with ricotta. There is something about the play of those two flavors that makes the chard wonderful. You can do it with pasta, in a torta or just as a side. Wonderful duo.

                                                3 Replies
                                                1. re: escondido123
                                                  a
                                                  amatuerungourmet RE: escondido123 Apr 8, 2014 02:19 PM

                                                  I've got some ricotta on hand, may give it a go!

                                                  1. re: amatuerungourmet
                                                    melpy RE: amatuerungourmet Apr 9, 2014 04:23 PM

                                                    Use the greens like spinach in lasagne or stuffed shells. Ricotta sauce of some kind and cheese really mask all the healthy.

                                                  2. re: escondido123
                                                    m
                                                    MrsJonesey RE: escondido123 Apr 8, 2014 05:13 PM

                                                    Yes! Add lemon zest too. I make this but used cannellinis instead of pasta. It is divine!

                                                    http://www.food.com/recipe/pasta-with...

                                                  3. Njchicaa RE: amatuerungourmet Apr 8, 2014 11:59 AM

                                                    I like to make this recipe (without the eggs) when I get kale from the organic produce delivery. It's like a healthier version of creamed spinach. Even my kale-hating husband loves it.

                                                    http://www.foodnetwork.com/recipes/ka...

                                                    1. a
                                                      amatuerungourmet RE: amatuerungourmet Apr 8, 2014 02:19 PM

                                                      Wow everyone, thanks for all the responses, definitely has given me some great ideas (and things to add to the shopping list)!

                                                      1. caiatransplant RE: amatuerungourmet Apr 8, 2014 03:48 PM

                                                        Hi. I'm not a fan of kale but I love chard. Especially the green/white variety. An old recipe of my mom's occured to me while at my son's house and his non-veggie eating son and wife, as well as my son, sucked it up and looked for more, so here goes: For 2 people:

                                                        2 bunches of green and white chard, trimmed and well washed. Use the stems. Roughly Chop all and place in large pot (stems first) with 1/4 C water and about 1/4 tsp salt, turn heat to med, cover and cook until tender (about 20-25 mins); When done, pour all in colander, drain and set aside in sink.

                                                        Chop 1 med. onion and 3-4 cloves garlic and sautee in large skillet in about 2 Tbsps. olive oil until onion is translucent.

                                                        Place chard, onion and garlic into food processor and pulse until finely chopped but NOT pureed, maybe 4-5 pulses. Return to large skillet over very low heat.

                                                        Add freshly ground nutmeg (about 5-6 swipes over micro blade or 1/8 tsp +/-, stir.

                                                        In a small metal container (i.e., metal measuring cups) place 1/3 C red wine vinegar and place over med-high to high heat. Allow to reduce to 1/2. Add to chard mixture.

                                                        Add 2 large handsful (sorry, I did say this was my mom's recipe) of grated parmesan cheese and mix well. If I had to guess, I'd say 2 lg handsful would be about 3/4 to 1 Cup of grated parm.

                                                        At this point you can do one of three things: Pour mixture into smallish casserole dish, top with more grated parm and bake at 400 degrees for 20-25 mins until bubbly and serve; or, serve as is with a sprinkling of parm; or allow to cool, place in freezer safe container and freeze for another day. Personally, I prefer option 2, although 1 is good too.

                                                        Not everyone will appreciate this recipe. I believe it's from the Tunis area and is older than me (I'm 70 and growing . . .). But I grew up with it and love it to death, as does my family. Best of luck!!!!

                                                        PAT

                                                        At this point you c

                                                        1. mcf RE: amatuerungourmet Apr 8, 2014 03:58 PM

                                                          My husband and I love this recipe; I always have cranberries in the freezer: http://www.epicurious.com/recipes/foo...

                                                          1. fldhkybnva RE: amatuerungourmet Apr 9, 2014 10:22 AM

                                                            I came across this post today for leafy greens recipes http://www.foodrepublic.com/2014/04/0.... Perhaps some of the ideas might work for you.

                                                            1 Reply
                                                            1. re: fldhkybnva
                                                              Gastronomos RE: fldhkybnva Apr 9, 2014 10:28 AM

                                                              +1 All those are GREAT recipe ideas!

                                                            2. m
                                                              MagicMarkR RE: amatuerungourmet Apr 9, 2014 10:57 AM

                                                              Kale works well in a nice soup or risotto, as others have suggested.

                                                              In order to use up chard that I'm tired of is to put it in a frittata, perhaps with diced potatoes or small bits of bacon/sausage and grated parmigiana. Great hot or cold and good in sandwiches the next day.

                                                              1. s
                                                                sandylc RE: amatuerungourmet Apr 9, 2014 12:01 PM

                                                                Is your guy a hot sauce fan? Sometimes picky guys will eat something if you make it spicy. With greens, I like to use red pepper flakes.

                                                                1. pagesinthesun RE: amatuerungourmet Apr 9, 2014 05:51 PM

                                                                  I get lots and lots of greens in my CSA share each winter (I live in the SW) and my family gets tired of them quickly.

                                                                  One thing I like to do is steam a all different kinds of greens together and use them in my breakfast and lunch through out the week. I mix them into eggs, use them in quinoa bowls (did you see the lunch bowl article in this months Bon Appetit?), throw them into a bowl of soup, etc.

                                                                  I have only done this with my fresh (not baby) spinach, but I'd think it would work for other greens. I wash it and stick it into freezer baggies and it freezes beautifully. Then I can pull it out and use it in any cooked application later in the year when it gets too hot for my farmer to grow greens. I've even considered a food saver for this reason alone.

                                                                  2 Replies
                                                                  1. re: pagesinthesun
                                                                    melpy RE: pagesinthesun May 12, 2014 08:41 AM

                                                                    The food saver is awesome. The only thing I don't know how to do is liquid. Saves me from wasting my CSA.

                                                                    1. re: melpy
                                                                      g
                                                                      gourmanda RE: melpy May 12, 2014 08:45 AM

                                                                      For liquid things like spaghetti sauce, chicken stock, etc. I will freeze the product first in a saran-wrap lined ramekin or bowl. Once frozen, pop it out and you can now vacuum seal the food.

                                                                  2. prima RE: amatuerungourmet May 6, 2014 02:31 PM

                                                                    My cousin recommended these swiss chard fritters adapted from Ottolenghi and Tamimi's Jerusalem:
                                                                    http://www.nytimes.com/recipes/101437...

                                                                    I added kale to potatoes au gratin earlier this year, and it turned out well.

                                                                    1. LaureltQ RE: amatuerungourmet May 6, 2014 02:40 PM

                                                                      Perhaps your husband genuinely doesn't like one or the other, outside of them being vegetables? I am fine with kale, but swiss chard tastes (and smells) like dirt to me. I have tried it a few times and every time it's been awful.

                                                                      Show Hidden Posts