Chard

Recipe List:
Chard Frico
Fall Vegetable Stir Fry
Swiss Chard Potato Frittata
Swiss Chard and Cheddar Quiche
Herb, Chard, and Feta Soup
Chard Cheese Bake
Chard and Potato Soup
Chard Casserole


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Chard Frico

Submitted by Eliza Bodkin from The Food Matters Cookbook by Mark Bittman

Ingredients:
2 Tablespoons olive oil
2 cups chard leaves, de-stemmed and chopped
Black pepper
2 cups grated Parmesan or Manchego cheese

Directions:
1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the chard and cook, stirring, until the leaves have wilted and all of their liquid has evaporated, 4 to 5 minutes. Sprinkle with a good amount of black pepper and the Parmesan and stir.

2. Use a rubber spatula to distribute the chard and cheese evenly over the bottom of the pan. Cook until the cheese is melted and golden brown on the bottom, about 2 minutes.

3. Use the spatula to slide the crisp onto a plate; put another plate on top of the crisp. Put one hand firmly in the center of the bottom plate and the other hand the same way on the top plate; flip the crisp over. Use the spatula to slide it back into the pan and continue cooking until the cheese is golden brown, 1 to 2 minutes. Serve whole as an appetizer or broken into smaller pieces as a garnish.

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Fall Vegetable Stir Fry

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Greens:
Yukina savoy, roughly chopped
Chard, roughly chopped

Protein:
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

Directions:
1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

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Swiss Chard Potato Frittata

Ingredients:
Cooking spray
1 1/2 cups diced potatoes (about 1/2 pound)
1 large onion, chopped
4 cups (about 6 ounces) coarsely chopped Swiss chard (stems and center ribs removed)
4 large eggs
4 large egg whites
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded low-fat cheese

Directions:
1. Heat an 8- to 10-inch ovenproof skillet coated with cooking spray over medium-high heat. Preheat broiler.

2. Sauté onions until browned, about 8 to 10 minutes; set aside. In same skillet, sauté potatoes until golden brown, about 8 to 10 minutes; set aside. Add Swiss chard to skillet over medium heat, and cook about 6 to 8 minutes. Add cooking spray as needed.

3. In a medium bowl whisk eggs, egg whites, salt, and pepper until frothy. Mix in onions, potatoes, and Swiss chard.

4. Heat skillet with cooking spray over medium-high heat and pour egg mixture into pan. Cook covered 3 to 5 minutes or until set.

5. Spread cheese on frittata. Broil 3 to 5 minutes until browned.

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Swiss Chard and Cheddar Quiche

Ingredients:
3 tablespoons olive oil
1 bunch Swiss chard, chopped
1 onion, chopped
3 large eggs
3/4 cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1 prebaked 9-inch piecrust

Directions:
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40-45 minutes.

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Herb, Chard, and Feta Soup

From bon appétit

Ingredients:
SOUP
2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, crushed
1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
3 1/2 cups vegetable broth
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh mint leaves
1 tablespoon dried mint
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
GARNISHES
5 ounces plain Greek-style yogurt (about 1/2 cup)
1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
4 ounces feta, crumbled, divided
Kosher salt and freshly ground black pepper
Fresh lemon juice (optional)
Olive oil (optional)

Directions:
SOUP
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.
GARNISHES
Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.
Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

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Chard Cheese Bake

From Simply in Season

Ingredients:
1 pound Swiss chard (cooked and thoroughly
drained).
4 eggs, beaten
1 cup milk
1 cup Swiss cheese (shredded)
1 cup bread (cubed)
1/2 cup green onions (sliced)
1/4 cup Parmesan cheese (grated)

Directions:
Cook and drain Swiss Chard. Combine the rest of the ingredients with the cooked greens. Pour into a greased 2-quart baking dish. Cover and bake in preheated oven at 375° until set, 25-30 minutes.

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Chard and Potato Soup

Ingredients:
2 tablespoons butter
1 cup onion, chopped
1 bunch swiss chard, trimmed, leaves and stems chopped separately (makes 6 cups of chopped leaves)
2 cups yukon gold potatoes, peeled, diced
4 cups chicken stock
1 cup milk
salt & freshly ground black pepper

Garnish —
2 tablespoons vegetable oil
1/4 cup swiss chard, thinly sliced

Directions:
1. Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.

2. Add potatoes, chicken stock and milk and bring to a boil.

3. Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.

4. Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste.

For the Garnish:
5. Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped.

6. Drain on paper towels.

7. Garnish soup with crinkled Swiss chard.

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Chard Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 lbs. chard
1 tsp. salt, divided
5 tbsp. butter, divided
3 tbsp. flour
2 cups milk
1/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1/4 cup soft bread crumbs

Directions:
Wash chard well; drain. Cut off stalks and cut into 1 inch pieces. Coarsely chop leaves. Bring 1 inch water to a boil in a large kettle. Add chard stalks and 1/2 tsp. salt. Reduce heat. Cover and cook 3 minutes. Stir in chard leaves and cook 2 minutes. Drain well. Melt 3 tbsp. butter. Stir in flour and 1/2 tsp. salt. Gradually stir in milk until smooth. Stir constantly until mixture boils and thickens. Remove from heat and stir in chard and cheese. Turn into a 2 quart casserole. Top with bread crumbs and remaining butter. Bake at 425º approximately 20 minutes.

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