swiss chard

Pasta with Swiss Chard and New Potatoes

This recipe comes from Mark Bittman’s The Kitchen Matrix

1 pound new potatoes, diced
4 tablespoons olive oil, divided
1 pound pasta, cooked and drained
2 bunches chard, stems and leaves separated
1 onion, chopped
Grated parmesan cheese

  1. Heat oven to 425F.  Toss potatoes with 2 tablespoons of the olive oil in a roasting pan.  Roast, stirring occasionally, until browned and very tender, about 30 minutes. 
  2. Separate the chard stems from the leaves by slicing lengthwise on either side of the stem and removing the midrib almost all the way to the top of the leaf.  Chop the chard stems and slice the leaves into ribbons by laying them on top of one another in a pile, folding in half lengthwise, and chopping into ribbons about ½” wide.
  3. Cook the onion in remaining olive oil over medium heat, stirring for 5 minutes.  Add chard stems and cook until they soften, a minute or two, then add the leaves.  Cover and cook until tender, about 5 minutes. 
  4. Toss with the cooked pasta and potatoes, and garnish with freshly grated parmesan. 

Garlicky Swiss Chard

Garlicky Swiss Chard       

2 bunches swiss chard, stems removed
1 tablespoon olive oil
2 cloves garlic, minced
Large pinch crushed red pepper flakes

1.  Stack chard leaves one on top of another and slice into 1/4" wide slices.
2.  Heat oil in a very large skillet or soup pot.  Add garlic and red pepper flakes and saute for 30 seconds, until the garlic is fragrant.  Stir in the chard, coating it in oil.  Cover pan and let cook for about 2 minutes, until chard is wilted.  Uncover, stir and cook 2 minutes longer.  Season with salt.

What to do with Chard (Swiss Chard)


Removing the stems from the leaves:

Lay one leaf flat on a cutting board.  Take a sharp paring knife and slice along the stem, all the way to the tip of the leaf.  Remove the stem and chop like celery.  Repeat with remaining leaves.

Slicing the leaves into ribbons:

Take chard leaves, with stems removed, and layer them on top of each other on a cutting board.  Roll up all the leaves together, then slice crosswise into 1" thick slices.  You will be left with 1" wide ribbons of chard.


Braise it:

A braise is a simple cooking method involving heat, food, and liquid.  Your choice of braising liquid determines much of the depth of flavor and richness of your dish.  The simplest braising liquid is water.  Other options include broth, tea, milk, cream, or juice.  To braise baby chard, simply heat some braising liquid in the bottom of a pan, then add chard, and cook until you reach a desired sauciness.  Season with salt and pepper. 

Steam it:

Place about 1/2 " of water in the bottom of a sauce pan.  Put chopped chard in a steamer basket above the water.  Bring to a boil with the lid on, and steam for 1-2 minutes.  Remove lid and from heat when you reach desired tenderness.

Saute it:

The simplest saute involves chopped chard, minced garlic, salt, pepper, and some oil.  Heat a small amount of high heat oil in a frying pan.  Add garlic.  Add chard about 2 minutes later.  Stir and fry until chard is bright green and wilted.  Sprinkle with salt and pepper.  Our favorite cooking method at Moose Meadow Farm!

Eat it raw:

Chopped small or left whole, the leaves of baby swiss chard are quite tender and flavorful.  Use them in any salad where you would use lettuce, spinach, or other baby greens.

Swiss Chard or Arugula Quiche

1 Recipe of your favorite pie dough

1/2 pound swiss chard, stems trimmed (see how here)

2 cups grated parmesan or cheddar cheese

1 tablespoon chopped fresh herbs, like basil, parsley or cilantro

1 tablespoon flour

4 eggs

1 1/2 cups cream or milk

dash of paprika

1. Make crust; roll out to a 12" diameter.  Set it in a 9" pie plate.  Preheat oven to 400F.

2.  Chop the chard stems into chunks and slice the ribbons into leaves (see how here).  Steam them in a steamer basket for 1-2 minutes.  Remove from heat and drain.  Spread on bottom of pie plate.  Sprinkle fresh herbs over chard.

3. Mix together cheese and flour and spread over chard.  

4. Beat eggs, add cream/milk, and pour over cheese.  Sprinkle with paprika.

5.  Bake 15 minutes, then lower heat to 325F and bake 25-30 minutes longer, until golden and puffy.  Allow to set 10 minutes before cutting.