No idea what to do with all this swiss chard

[Anonymous]

It was in my produce delivery box this week and I have no idea what to do with it. I've never bought it or cooked it before.

What are your favorite swiss chard recipes?

[Anonymous]

I had the same experience two summers ago and wound up loving this easy recipe. I usually have it over brown rice.

http://www.epicurious.com/recipes/food/views/Chick-Peas-and-Swiss-Chard-102269


I also love the recipe for Green Soup in Anna Thomas's cookbook entitled "Love Soup." I usually make it with one bunch of chard and one bunch of kale. It's delicious and a crowd-pleaser.

[Anonymous]

OMG - I miss SC so much. Simply cut up a green apple and saute it and the SC in a little olive oil. Incredibly delish!

[Anonymous]

I usually just cook it like spinach, or saute onion and then add the chard and wilt it. Recently I made some dolma type things with rice stuffed in swiss chard leaves and then steamed-I think I got the recipe from the NYtimes site.

[Anonymous]

I cook it like (or mixed in with) collard greens.

1. In the biggest stockpot you have, soften a bunch of chopped onions and garlic in some bacon fat (or olive oil if you're into the health thing).
2. Wash, drain, and roughly chop the chard. (For collards, you have to remove the stems. For chard, that's optional--remove them, or just discard the bottom inch or so and chop up the rest.) Throw it all in the pot.
3. Add a piece of smoked meat for flavor. Can be a ham hock, ham bone, smoked turkey wing, some spicy sausage, leftover ribs, or, if you have nothing like any of that, a couple pieces of bacon.
4. Add one 12-oz. beer, and a generous amount of fresh ground black pepper.
5. If you like, spice it up. Cayenne is standard, but use whatever hot spicy powder or hot sauce you like. Adding a little of the vinegar from a jar of chili peppers is also good.
6. Put the lid on and let it cook down for 20-30 minutes, re-mixing occasionally.
7. When the greens are soft, adjust the spice/vinegar level. Serve with hot sauce.

[Anonymous]

chop up the stems very finely and saute with an onion and a little olive oil. add the chopped leaves and a hint of nutmeg, salt and pepper. Grate in some parmesan or other cheese and serve over toast/bruschetta.

[Anonymous]

I strip the stems (they're a little tough), wash the leaves really, really well, and then I saute in olive oil and a little garlic- like wilted spinach. Have also sauteed in sesame oil & some sesame seeds and served with teriyaki chicken. Yum.

[Anonymous]

I just saw this recipe a week ago I intend to try that calls for Swiss Chard. Scroll down to "Barajuans"


http://www.roastedmontreal.com/2010/11/monacos-national-dish-barbagiuan-barbajuan-and-socca.html

[Anonymous]

Anonymous wrote:chop up the stems very finely and saute with an onion and a little olive oil. add the chopped leaves and a hint of nutmeg, salt and pepper. Grate in some parmesan or other cheese and serve over toast/bruschetta.

Yes, this but I add bacon. It's a little tougher than spinach, so bite size pieces are critical.

[Anonymous]

You can also substitute it for whatever you'd spinach for--quesadillas or enchiladas, lasagna.

[Anonymous]

http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

[Anonymous]

frittata

[Anonymous]

Anyone know if you can roast it, like you make roasted kale chips? My family goes through kale like crazy now, but I'm worried about how I'm going to get swiss chard into them if I can't roast it like kale...

[Anonymous]

Eggs nestled in a bed of chard and mushrooms (add anything else to the bed you like ... tomatoes, cheese, etc.)

http://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/

If you like spanakopita but want to do it with a twist ...

http://www.cookinglight.com/food/top-rated-recipes/top-rated-greek-recipes-00400000044476/page10.html

[Anonymous]

I have a recipe for Swiss chard gratin. I haven't tried it yet but from the picture it looks delicious. I'm sure you'd find the recipe somewhere online.