Recipe List:
Caramelized Onion & Swiss Chard Quiche (vegetarian)
Chard Cheese Bake (gf, vegetarian)
Chard Casserole (vegetarian)
Chard Frico (gf, vegetarian)
Chard and Potato Soup (gf)
Chard with Rice (gf, vegetarian)
Fall Vegetable Stir Fry (vegetarian)
Herb, Chard, and Feta Soup (gf, vegetarian)
Stuffed Swiss Chard Leaves (gf)
Swiss Chard and Cheddar Quiche (vegetarian)
Swiss Chard with Lentils and Feta Cheese (gf, vegetarian)
Swiss Chard Potato Frittata (gf, vegetarian)
White Bean-Chard Soup
White Bean Stew with Swiss Chard and Tomatoes (gf, vegan)
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 equivalent, 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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Chard with Rice
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 1/2 cup uncooked rice
3 cups water or broth
1/2 cup chopped onion
1 clove garlic
1/4 cup butter
6 cups finely chopped chard
1 tsp. parsley or basil
salt and pepper to taste
Directions:
Cook rice in salted water or broth until liquid is absorbed and rice tender. Meanwhile saute onion and garlic in hot butter 4-5 minutes in a large skillet. Add chard and saute 4-5 minutes. Stir in parsley and cooked rice. Heat through and season to taste.
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Swiss Chard with Lentils and Feta Cheese
Ingredients:
2 tablespoons olive oil
1/2 cup small-dice yellow onion (from about 1/2 medium onion)
2 medium garlic cloves, finely chopped
1 cup brown or green lentils
2 cups water
12 ounces Swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 teaspoons red wine vinegar
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
Directions:
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.
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Stuffed Swiss Chard Leaves
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White Bean Stew with Swiss Chard and Tomatoes
Make this recipe in less than 40 minutes! Incredibly filling and great for lunch leftovers!
Found here! https://www.foodandwine.com/recipes/quick-white-bean-stew-swiss-chard-and-tomatoes
Ingredients:
Modify these measurements according to your swiss chard weight!
2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
1/4 cup extra-virgin olive oil 3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 cup canned tomatoes, chopped
One 16-ounce can cannellini beans, drained and rinsed Salt
Instructions:
Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt.
Enjoy!
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Caramelized Onion & Swiss Chard Quiche
I absolutely love quiche. When I was younger my mother and I attended a tiny church that would always have different types of quiches after the service. This quiche was my favorite growing up! Link can be found here: https://food52.com/recipes/31204-caramelized-onion-and-swiss-chard-quiche
Ingredients:
1 whole wheat pie crust, chilled
2 yellow onions, chopped
1 teaspoon fresh thyme leaves
2 tablespoons butter
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 cup half and half
4 large eggs, beaten
1 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 pinch fresh ground nutmeg
Instructions:
Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.
Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.
Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.
Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.
Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.
You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.
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White Bean-Chard Soup
Recipe link here: http://foodnetwork.com/recipes/food-network-kitchen/white-beanchard-soup-recipe-1973486
Ingredients:
4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
Kosher salt
2 15.5-ounce cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1 12-ounce jar roasted red peppers, drained and coarsely chopped
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro
1 bunch Swiss chard, leaves roughly chopped
Freshly ground pepper
4 thick slices sourdough bread
Lemon wedges, for serving (optional)
Instructions:
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
UK-CSA 