Thread: Swiss chard...anyone have some good recipes to share?

jasmyn wrote:

> Hi,
>
> I´m Jasmyn. I´m new to this group. I like to cook, but no expert. I
> love to try new things. I live here in Chile (South America) and
> swiss chard is easy to buy at the fruit and veggie market for a good
> price, however, I feel limited to just a couple recipes I have for
> swiss chard. Does anyone have good recipes to share?

Welcome Jasmyn! There has been a lot of recent discussion on swiss
chard, kale, and collard greens. Doing a search with those keywords in
this group should get you several hits.

Christine Dabney has started a blog, and in it is a recent entry for
collard greens. It's similar to the way I like making my greens (because
bacon IS your friend!):

http://nightstirrings.blogspot.com/

Stick around -- most of us don't bite. ;-) Those that do -- the
killfile is a simple solution.

I'd love to hear more about the things you like to cook in Chile.

--Lin (in Northern California)

On Sat, 17 Jan 2009 15:56:09 -0800, Lin <[email protected]>
wrote:


>Christine Dabney has started a blog, and in it is a recent entry for
>collard greens. It's similar to the way I like making my greens (because
>bacon IS your friend!):

Except, I used mustard greens.

I cook mustard greens, and the other braising greens for a long time.
Swiss Chard is not one that I personally cook for a long time. I have
used it in Morrocan type tagine, and also in a gratin with mushrooms.
Haven't used it too much otherwise.

The French and the Italians use it a lot.

Christine, who thanks Lin for her heads up on my blog.
--
http://nightstirrings.blogspot.com

"jasmyn" <[email protected]> wrote in message
news:[email protected]..
Hi,

I´m Jasmyn. I´m new to this group. I like to cook, but no expert. I
love to try new things. I live here in Chile (South America) and
swiss chard is easy to buy at the fruit and veggie market for a good
price, however, I feel limited to just a couple recipes I have for
swiss chard. Does anyone have good recipes to share?

Hi Jasmyn,
I've made this recipe I saw in Bon Appetit several times and really enjoyed
it. It works well with any white-fleshed fish I've tried.

http://tinyurl.com/7uc3c8

Regards,
Jon

x-no-archive: yes

Christine Dabney wrote:
> On Sat, 17 Jan 2009 15:56:09 -0800, Lin <[email protected]>
> wrote:
>
>
>> Christine Dabney has started a blog, and in it is a recent entry for
>> collard greens. It's similar to the way I like making my greens (because
>> bacon IS your friend!):
>
> Except, I used mustard greens.
>
> I cook mustard greens, and the other braising greens for a long time.
> Swiss Chard is not one that I personally cook for a long time. I have
> used it in Morrocan type tagine, and also in a gratin with mushrooms.
> Haven't used it too much otherwise.
>
> The French and the Italians use it a lot.
>
> Christine, who thanks Lin for her heads up on my blog.

I've made this twice; it's really pretty on the plate, and the cranberry
sauce is a bit savory, the shallots and stock are great additions:

http://www.epicurious.com/recipes/fo...s-Chard-105723


Susan

Susan wrote:

> I've made this twice; it's really pretty on the plate, and the cranberry
> sauce is a bit savory, the shallots and stock are great additions:
>
> http://www.epicurious.com/recipes/fo...s-Chard-105723

We do love chard and that recipe looks dee-vine! Picked up Russian Kale
at the farmers market today -- and would have had my hands on the last
bunch of Tuscan Kale if I had been a second quicker when expressing
interest. It sat there all by its lonesome as I finished shopping, and
as I went to purchase it, some brazen gal -- a half second quicker than
me -- grabbed it as Bob and I were discussing its merits. Grrrrrrrr.

--Lin

x-no-archive: yes

Lin wrote:

> We do love chard and that recipe looks dee-vine! Picked up Russian Kale
> at the farmers market today -- and would have had my hands on the last
> bunch of Tuscan Kale if I had been a second quicker when expressing
> interest. It sat there all by its lonesome as I finished shopping, and
> as I went to purchase it, some brazen gal -- a half second quicker than
> me -- grabbed it as Bob and I were discussing its merits. Grrrrrrrr.
>

Better to have it in your hand and put it back if you change your mind. :-)

The red chard has good looks going for it, too. Something our more
homely greens have to compensate for a bit.

Susan

In article
<[email protected]>,
jasmyn <[email protected]> wrote:

> Hi,
>
> I´m Jasmyn. I´m new to this group. I like to cook, but no expert. I
> love to try new things. I live here in Chile (South America) and
> swiss chard is easy to buy at the fruit and veggie market for a good
> price, however, I feel limited to just a couple recipes I have for
> swiss chard. Does anyone have good recipes to share?
>
> Thanks!
>
> jasmyn

Swiss Chard is widely consumed in the Dalmatia region of Croatia where
it is called blitva. It can be cooked in a soup with cranberry or
borlotti beans and smoked pork products. My friends who have visited
Chile tell me this type of bean is popular there. I don't know hat you
call them but they are usually light tan with reddish or brownish
splotches. The green pods develop reddish steaks as they develop. The
basic soup, besides beans and greens, usually has onion and garlic
sauted in olive oil.

Another dish has chard sauted in olive oil with garlic which is mixed
when done with boiled potatoes cut into bite size pieces.

D.M.

On Sat, 17 Jan 2009 20:14:29 -0500, Susan <[email protected]> wrote:


>The red chard has good looks going for it, too. Something our more
>homely greens have to compensate for a bit.
>
>Susan

Have you seen the rainbow chard? Now THAT is pretty!!

Christine
--
http://nightstirrings.blogspot.com

In article
<[email protected]>,
jasmyn <[email protected]> wrote:

> Hi,
>
> I´m Jasmyn. I´m new to this group. I like to cook, but no expert. I
> love to try new things. I live here in Chile (South America) and
> swiss chard is easy to buy at the fruit and veggie market for a good
> price, however, I feel limited to just a couple recipes I have for
> swiss chard. Does anyone have good recipes to share?
>
> Thanks!
>
> jasmyn

I just steam it and serve it with lemon butter sprinkled over it. Add
the juice of one lemon to 1/2 stick of butter.

Add salt to taste.

I love chard too much to make anything fancy with it!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Lin wrote:

> Welcome Jasmyn! There has been a lot of recent discussion on swiss chard,
> kale, and collard greens. Doing a search with those keywords in this group
> should get you several hits.

Chard doesn't have to cook nearly as long as kale or collard greens. In
fact, the Aussies call it "spinach" and treat it the same way that spinach
gets treated elsewhere. (The vegetable called "spinach" in the USA is called
"English spinach" in Australia.) Treated that way, it's good chopped very
fine and cooked with eggs and Parmesan cheese as an omelet. It also pairs
well with ricotta as a filling for ravioli or calzoni.

In speaking of chard it's important to establish the exact variety under
discussion: Here in the USA, chard is cultivated for its leaves, and the
stems are cooked as a kind of "extra" vegetable. In other parts of the
world, chard is cultivated with broad stems, and the actual leaf area is
pretty sparse.

If you've got the leafy chard, here's a good treatment: Cut the leaves off
the stems, then chop the leaves and stems separately. Heat olive oil in a
pan over medium heat and add the chopped stems and some salt. Cook for about
seven or eight minutes, then add the chopped leaves and a bit more salt.
Cook until the leaves have wilted (which won't take much time at all), then
sprinkle with red wine vinegar, sugar, and red pepper flakes. Cook briefly
to combine all ingredients, then serve. Toasted pine nuts sprinkled over the
top make a nice garnish.

If you've got the broad-stemmed chard, it makes a good ingredient for a
stir-fry, similar to bok choy or Napa cabbage. I'd guess that the stems
would also do well at being pickled, but I've never seen it actually done.

Bob

In article <[email protected]>,
Christine Dabney <[email protected]> wrote:

> On Sat, 17 Jan 2009 20:14:29 -0500, Susan <[email protected]> wrote:
>
>
> >The red chard has good looks going for it, too. Something our more
> >homely greens have to compensate for a bit.
> >
> >Susan
>
> Have you seen the rainbow chard? Now THAT is pretty!!
>
> Christine

Rainbow chard has been for sale at one of my favorite nurseries.
I love that stuff. :-d
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Sat, 17 Jan 2009 15:43:39 -0800 (PST), jasmyn
<[email protected]> shouted from the highest rooftop:

>Hi,
>
>I´m Jasmyn. I´m new to this group. I like to cook, but no expert. I
>love to try new things. I live here in Chile (South America) and
>swiss chard is easy to buy at the fruit and veggie market for a good
>price, however, I feel limited to just a couple recipes I have for
>swiss chard. Does anyone have good recipes to share?

One of my favourite "comfort food" dishes that makes a quick, light,
healthy meal is poached eggs (or eggs lightly scrambled) on spinach
and I sometimes use Swiss Chard (known as Silver Beet in New Zealand)
as a replacement for spinach because they are very similar in taste
and texture (especially the young chard leaves).

After removing the white stem of the chard leaves with a knife, simply
boil or steam the chard in water until nice and limp. You can use
lightly salted water if you like.

Then pour into a colander or sieve to drain and press with a potato
masher or large spoon to get rid of all the excess water. Serve on a
heated plate with poached or scrambled eggs on top or on the side.

Normally I just add some freshly ground black pepper, but lately I've
been putting sweet chilli sauce on top. And, after today's big lunch,
*that* solves the question of tonight's dinner.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Christine Dabney wrote:
> On Sat, 17 Jan 2009 20:14:29 -0500, Susan <[email protected]> wrote:
>
>
>> The red chard has good looks going for it, too. Something our more
>> homely greens have to compensate for a bit.
>>
>> Susan
>
> Have you seen the rainbow chard? Now THAT is pretty!!
>
> Christine


Yes it is. We grew it last summer and it did quite well. Unfortunately
it doesn't taste any better to me than the plain green variety. :-(
It all has a strange metallic flavor to me. My husband likes it.

gloria p

bob wrote:

> After removing the white stem of the chard leaves with a knife, simply
> boil or steam the chard in water until nice and limp. You can use
> lightly salted water if you like.
>
> Then pour into a colander or sieve to drain and press with a potato
> masher or large spoon to get rid of all the excess water. Serve on a
> heated plate with poached or scrambled eggs on top or on the side.
>
> Normally I just add some freshly ground black pepper, but lately I've
> been putting sweet chilli sauce on top. And, after today's big lunch,
> *that* solves the question of tonight's dinner.

Do you throw the chard stems away?

Bob

x-no-archive: yes

Christine Dabney wrote:

> Have you seen the rainbow chard? Now THAT is pretty!!
>

No, I never even heard of it! I googled up some images; amazing color.

Susan

On Sat, 17 Jan 2009 19:47:47 -0500, Susan <[email protected]> wrote:
>
>I've made this twice; it's really pretty on the plate, and the cranberry
>sauce is a bit savory, the shallots and stock are great additions:
>
>http://www.epicurious.com/recipes/fo...s-Chard-105723
>
I'm not a chard fan because I eat it expecting it to taste like
spinach. However, this recipe may change my mind. It looks
delicious! If it has cranberries, I expect to like it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Gloria wrote about rainbow chard:

> We grew it last summer and it did quite well. Unfortunately it doesn't
> taste any better to me than the plain green variety. :-(
> It all has a strange metallic flavor to me. My husband likes it.

That's the IRON! (or maybe the phosphorus or the magnesium!) Personally,
I've never noticed a metallic taste to chard, but I've certainly noticed the
oxalic acid flavor, which is also found in spinach. You can mellow out that
flavor by cooking it with eggs or dairy; chard gratin is easy to make and
doesn't set my teeth on edge the way that some other chard preparations can.

I don't believe that the color of chard stems makes an iota of difference in
the taste.

Bob

On Sat, 17 Jan 2009 17:04:18 -0800, Lin <[email protected]>
wrote:

>We do love chard and that recipe looks dee-vine! Picked up Russian Kale
>at the farmers market today -- and would have had my hands on the last
>bunch of Tuscan Kale if I had been a second quicker when expressing
>interest. It sat there all by its lonesome as I finished shopping, and
>as I went to purchase it, some brazen gal -- a half second quicker than
>me -- grabbed it as Bob and I were discussing its merits. Grrrrrrrr.

That's what you get for talking about it right there! She probably
wouldn't even have noticed it if you guys had the discussion elsewhere
- been there.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 17 Jan 2009 18:29:36 -0700, Christine Dabney
<[email protected]> wrote:

>On Sat, 17 Jan 2009 20:14:29 -0500, Susan <[email protected]> wrote:
>
>
>>The red chard has good looks going for it, too. Something our more
>>homely greens have to compensate for a bit.
>>
>>Susan
>
>Have you seen the rainbow chard? Now THAT is pretty!!
>
But what does it look like when it's cooked?



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West