Swiss Chard Recipes
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About Swiss Chard:
Swiss Chard is a favorite summer vegetable for cooking. Chard usually has green leaves with many beautiful variations of the color of the leaf ribs from bright yellow, pink, red, white and light green. The ribs and greens are all good to eat cooked. Chard will keep for about 1 week in a plastic bag in the fridge. Swiss Chard is great steamed, sauteed, braised or used in enchiladas or substituted for spinach in many recipes.
Bacon and Swiss Chard:
Separate ribs and leaves from a large bunch of Swiss Chard. Chop ribs into 1" pieces. Cook 3 slices chopped bacon in a heavy cast iron pan until crisp. Remove bacon. Carefully add chopped ribs to hot bacon grease in pan (remove some grease if too much). Stir and cook for 5 minutes on medium heat or until almost soft then add chopped leaves continuing to cook and stir until well cooked (about 10 minutes). Serve with grated Parmesan cheese.
Swiss Chard Enchiladas (from Annalis)
Heat oil in hot pan and add chopped onion. Stir in 3 T chili powder and continue cooking for 10-15 minutes adding a little water at a time until you have a nice sauce. Dip corn tortillas in sauce and layer them in casserole dish with shredded cheddar and monterey jack cheese and pre-cooked, chopped veggies such as Swiss Chard, peppers, zukes etc. Also layer in the remaining chili sauce. End with cheese and bake at
Swiss Chard and Spinach Salad from Cook's Garden Cookbook.
1 bunch Swiss Chard
1/2 pound Spinach
dressing:
3 tbs olive oil
1 tb lemon juice
2 garlic cloves, minced
salt & pepper
2 tsp toasted sesame oil
Wash spinach and chard. Chop chard stems, separate from leaves. Coarsely chop spinach
and chard leaves. Saute chard stems in oil until barely tender, add leaves to pan and cook
until wilted. Remove from heat. Combine dressing ingredients in a small jar. Seal the jar and
shake. Toss with spinach and chard. Serve warm.
Swiss Chard Gratin from The Garden-Fresh Vegetable Cookbook
Sauteed Swiss Chard (Adapted from Gourmet magazine)
1 bunch Swiss chard
1 bunch scallions, chopped
2 Tbs olive oil
2 Tbs butter
2 cloves garlic, minced
pinch salt
a few grinds of pepper
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2” pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1”wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook scallions and garlic with salt and pepper, covered, stirring occasionally, until scallions begin to soften, about 4 minutes.
Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Swiss Chard is a favorite summer vegetable for cooking. Chard usually has green leaves with many beautiful variations of the color of the leaf ribs from bright yellow, pink, red, white and light green. The ribs and greens are all good to eat cooked. Chard will keep for about 1 week in a plastic bag in the fridge. Swiss Chard is great steamed, sauteed, braised or used in enchiladas or substituted for spinach in many recipes.
Bacon and Swiss Chard:
Separate ribs and leaves from a large bunch of Swiss Chard. Chop ribs into 1" pieces. Cook 3 slices chopped bacon in a heavy cast iron pan until crisp. Remove bacon. Carefully add chopped ribs to hot bacon grease in pan (remove some grease if too much). Stir and cook for 5 minutes on medium heat or until almost soft then add chopped leaves continuing to cook and stir until well cooked (about 10 minutes). Serve with grated Parmesan cheese.
Swiss Chard Enchiladas (from Annalis)
Heat oil in hot pan and add chopped onion. Stir in 3 T chili powder and continue cooking for 10-15 minutes adding a little water at a time until you have a nice sauce. Dip corn tortillas in sauce and layer them in casserole dish with shredded cheddar and monterey jack cheese and pre-cooked, chopped veggies such as Swiss Chard, peppers, zukes etc. Also layer in the remaining chili sauce. End with cheese and bake at
Swiss Chard and Spinach Salad from Cook's Garden Cookbook.
1 bunch Swiss Chard
1/2 pound Spinach
dressing:
3 tbs olive oil
1 tb lemon juice
2 garlic cloves, minced
salt & pepper
2 tsp toasted sesame oil
Wash spinach and chard. Chop chard stems, separate from leaves. Coarsely chop spinach
and chard leaves. Saute chard stems in oil until barely tender, add leaves to pan and cook
until wilted. Remove from heat. Combine dressing ingredients in a small jar. Seal the jar and
shake. Toss with spinach and chard. Serve warm.
Swiss Chard Gratin from The Garden-Fresh Vegetable Cookbook
- Bring a large pot of salted water to a boil. Add 1 large bunch of chopped Swiss Chard. Cook the stems first for 2 minutes then add the leaves for another minute or so. Drain.
- Pre-heat oven to 350. Butter a 9 X 13 baking dish.
- Melt 4 tablespoons butter in a medium saucepan. Add one chopped onion or a bunch of chopped scallions (maybe add some garlic scapes?) and sauté until soft, about 3 min. Whisk in ¼ cup flour to form a paste. Whisk in 2 cups milk and bring to boil. Reduce heat and stir in 1 cup grated Gruyere cheese. Season with salt and pepper and remove from heat. Fold in Chard.
- Transfer to buttered casserole dish and sprinkle the top with ¼ cup dried breadcrumbs.
- Bake for 25 to 35 minutes, until the sauce is bubbling and the top is browned. Serve hot.
Sauteed Swiss Chard (Adapted from Gourmet magazine)
1 bunch Swiss chard
1 bunch scallions, chopped
2 Tbs olive oil
2 Tbs butter
2 cloves garlic, minced
pinch salt
a few grinds of pepper
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2” pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1”wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook scallions and garlic with salt and pepper, covered, stirring occasionally, until scallions begin to soften, about 4 minutes.
Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.