Swiss Chard

Sweet and Spicy Swiss Chard 5*!

1 tablespoon olive oil

1 bunch rainbow chard - leaves and stems separated and chopped

1/3 cup chopped yellow onion

2 (1/4 inch thick) slices fresh ginger root, peeled and julienned

salt and pepper to taste

1 tablespoon maple syrup

Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

 

Kale or Chard with Tomatoes and mint

2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens

Salt

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 to 4 garlic cloves (to taste), minced

2 teaspoons sweet paprika

1/4 to 1/2 teaspoon cayenne

2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice

1/2 cup chopped fresh mint

1/2 cup chopped fresh fennel or dill

2 tablespoons tomato paste, diluted in 1/2 cup water

Freshly ground black pepper

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer – 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.

2. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Yield: Serves 4 to 6

Swiss Chard with Bacon

4 slices bacon, chopped

2 tablespoons butter

3 tablespoons fresh lemon juice

1/2 teaspoon garlic paste

1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces

salt and pepper to taste

Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.

Chard Ribs with yogurt, walnuts and dill

Use just the ribs so look for chard with wide ribs for this dish. (Of course, save the greens for another dish.)

3 c Swiss chard ribs, cut in ½” pieces

1 tbs butter

1 clove garlic minced

salt and pepper

1/2 c plain whole milk yogurt

2 tsp minced fresh dill

1/3 c chopped toasted walnuts

Boil a large pot of salted water, add the chard ribs and boil until tender, 5-8 minutes. Drain and run under cold water. Drain again and pat dry.

Melt butter in a skillet, add the garlic and sauté for 1 minute, add the chard ribs, season with salt and pepper, cook stirring just until the chard is hot throughout.

Remove from heat, stir in yogurt, dill, and walnuts. Serve warm, not hot.