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Posts Tagged ‘Swiss Chard’

A Well Fed Seed: Week of June 28

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SWISS CHARD with RAISINS and PINE NUTS

  •  ¼ cup extra virgin olive oil
  • ½ cup thinly sliced onion
  • 1 garlic clove, minced
  • 1½-2 pounds swiss chard, rinsed, coarsely chopped
  • 1/3 cup raisins
  • ¼ cup pine nuts, toasted
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper

Heat 3 tablespoons of the oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden. Stir in garlic and cook for 1 minute more.

Add chard in batches; add more as each batch wilts. Keep pan covered between batches. When all the chard is added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice, and the remaining 1 tablespoon oil. Season with salt and pepper to taste.

FROM: Farmer John’s Cookbook

SERVES: 4-6

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SWISS CHARD PIE

SWISS CHARD PIE

  • 1 onion, chopped                      
  • 1 garlic clove, minced
  • 2 tablespoons oil                       
  • 1 bunch swiss chard
  • 6 eggs                                     
  • 1 teaspoon salt
  • 1 cup shredded cheese             
  • 2 pie crusts

Heat oven to 400˚. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes.

FROM: Susanna Trucke, Dog Hollow Farm

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Swiss Chard with Oranges and Shallots

  • 1 lb. swiss chard, washed and trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons sugar
  • 1 small orange, peeled, seeded and coarsely chopped
  • 2 tablespoons sherry vinegar
  • salt and pepper

Cut stems from the swiss chard. Make ribbons of the leaves and slice the stems on the diagonal.

Put the oil in large skillet with lid over medium heat. When hot, add shallots and sugar, and cook for 1 minute. Stir in orange bits and lower the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.

Return heat to medium and stir in chard stems. Cook, stirring occasionally, until they soften a bit, 1 to 2 minutes. Add the chard ribbons, cover and turn off heat. Let chard steam for 2 to 3 minutes, stir and re-cover the pan for another couple of minutes. Sprinkle with salt and pepper, and serve immediately.

From: Rick & Mary Pat (adapted from Mark Bittmann)

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From:  Rick & Mary Pat, CSA Members – North Market

  • 1 lb. swiss chard, washed and trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons sugar
  • 1 small orange or tangerine, seeded and coarsely chopped
  • 2 tablespoons sherry vinegar
  • salt and pepper

Cut the stems from the chard.  Make ribbons of the leaves and slice the stems on the diagonal. 

Put the oil in a large skillet with a lid over medium heat.  When hot, add the shallots and sugar, and cook for one minute, then stir in the orange or tangerine bits.  Lower the heat to low.  Cook, stirring frequently, until everything is caramelized, about 10 minutes.  Stir in vinegar.

Return the heat to medium and stir in the chard stems.  Cook, stirring occasionally until they soften a bit, about 1-2 minutes.  Add the chard ribbons, cover and turn off the heat.  Let the chard steam for 2-3 minutes, then stir and re-cover the pan for another couple of minutes.  Sprinkle with salt and pepper to taste and serve immediately, or within and hour or two.

Recipe adapted from Mark Bittmann.

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From:  Inggrie, CSA Member – Dublin Community Market

  • 1 1/2 cups six grain rice or wild rice
  • 1 can organic roasted diced tomatoes or 6 fresh tomatoes 
  • 1/2 large onion, diced
  • 1 shallot, thinly sliced
  • 1 can organic white beans
  • 6-8 large swiss chard leaves, stems removed
  • 4-5 carrots
  • 2 garlic cloves
  • 1 tablespoon honey
  • 2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper
  • 6-7 cups water
  • fresh basil, about 10 leaves
  • fresh lemon balm, about 15 leaves

Rinse the rice and beans.  Put them in a large soup pot.  Add water and heat on medium. 

While the rice and beans are warming, start chopping and preparing the remaining ingredients.  Chop the swiss chard into thin strips.  When finished, add them all to the pot. 

Once boiling, lower the heat to a simmer, put a lid on and cook on low heat for 30-40 minutes.  Taste and adjust the flavor according to your preference.

Serve it plain or with a dollop of organic sour cream and flax seed tortilla chips.

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Swiss Chard Saute

From:  Sean, CSA Member – Worthington Farmer’s Market

  • 1 garlic clove
  • olive oil
  • swiss chard
  • craisins
  • water
  • gorgonzola cheese

Heat olive oil over low heat.  Add one minced garlic glove and cook briefly.  Remove the stems from the swiss chard leaves, chop and add to garlic.  Cook swiss chard stems for about 5 minutes. 

While the stems are cooking, chop the leaves.  When the stems have started to soften, add the chopped swiss chard leaves.  Add a handful of craisins, salt and pepper to taste, and enough water to cover the base of the saute pan. 

Once the leaves are cooked, add gorgonzola cheese and serve.

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