Though I enjoy watching the Food Network, I’m certainly more “farmer” than “foodie.” I do most of the cooking, but I’m not a very adventurous eater. That means I prepare dishes that I’ve come to know and love…again…and again. This year we’ve grown Swiss chard in the garden, and there’s plenty of it. We’ve shared it with many folks, and they, in turn, have shared their favorite recipes. Not only do I love them, they’re bound to become favorites of yours, too!
When cooking Swiss chard, it’s best to separate the thick, colorful stems from the leafy greens first.
Photo Credit: Megan Bame
Cook stems alone for 5 minutes to ensure they’re tender for the final preparation.
Photo Credit: Megan Bame
The stems will fade in color and the leaves will wilt down to a darker green when cooked.
Photo Credit: Megan Bame
Cheesy Chard Casserole is a great way to introduce greens to skeptical palates.
Photo Credit: Megan Bame
Greek Greens Penne
(Serves 2)
Ingredients
- 1 pound Swiss chard
- ½ pound penne pasta
- 1/8 teaspoon red pepper flakes
- 3 cloves thinly sliced garlic
- 2 tablespoons olive oil
- ½ cup water
- salt and pepper
- 1 cup canned tomatoes
- ¼ cup grated Parmesan cheese
Directions
- Separate the Swiss chard stem and leaves. (The leaves cook faster than the stems.) Rinse and drain each. Cook pasta in boiling, salted water until al dente. Drain.
- Prepare chard mixture while pasta is cooking: In a large skillet, over medium heat, stir together red pepper flakes, garlic and oil until garlic is golden. Add chard stems and ¼ cup of water. Cover and cook for 5 minutes. Add chard leaves, ¼ cup of water, and salt and pepper to taste. Cover and cook for another 5 minutes. Stir in tomatoes and cook covered for 3 minutes.
- In a large bowl, toss the penne with the chard mixture and Parmesan cheese. Serve with additional Parmesan, if desired.
Oven-Baked Greens Quesadillas
(A kid-friendly recipe)
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic
- Salt and pepper
- A handful of chopped sweet basil
- 2 cups shredded mozzarella
- A “bunch” of Swiss chard
- Whole wheat tortillas
Directions
- Sauté the garlic in the oil until just softened. Add the greens and sauté until tender. (Note: Don’t use too much oil or the end result will be soggy. If your greens give off a lot of juice, cook until the excess liquid evaporates for the same reason.) When cooked, season with salt and pepper to taste, and stir in the chopped basil.
- Spread tortillas on cookie sheet. Sprinkle with a thin layer of cheese. Spread greens over cheese, then sprinkle more cheese on top and cover with another tortilla to make a “sandwich.” (You need two layers of cheese to make sure the tortillas stick together when melted.) Heat at 350 degrees F for about 10 minutes, or until the quesadillas hold together. (Bake a bit longer if you like them crispy.) Check the bottom wraps to see if they’re wet from juice or oil. If so, flip the quesadillas over and toast in the oven a few minutes longer.
Modification: Add blackened grilled chicken strips for a meaty quesadilla.
No-Bake Cheesy Chard Casserole
Ingredients
- 2 pounds Swiss chard
- ½ cup water
- 4 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup milk
- ½ pound shredded cheese of your choice
- ½ cup breadcrumbs
Directions
- Cut stalks from washed chard leaves into 1-inch pieces and place in large sauté pan. Add ½ cup of water and cook covered for 5 minutes. Add chard leaves, and cook covered for 5-7 minutes. Drain into a colander, pressing out excess liquid. Place in a casserole dish and set aside.
- Melt 2 tablespoons of butter and blend in flour and salt. Add milk and cook over low heat, stirring constantly until thick. Add cheese. Continue stirring until cheese is melted. Pour cheese mixture over chard. Coat breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese mixture.
All three recipes are absolutely delicious ways to get more healthy greens into your diet. I follow my recipes to the tee (at least the first time), but if you’re the type who invents recipes rather than follows them, consider this advice from the Foodie Farmgirl (www.foodiefarmgirl.blogspot.com), a Swiss chard aficionado: “Try [Swiss chard] in lasagna, ravioli and quiche – or even your favorite stuffing. Toss it with pasta, or add thin strips to stir-fried rice during the last few minutes of cooking. Mix chopped fresh chard or kale into pizza sauce, or scatter over homemade pizza before adding the cheese. Stir sliced leaves into soups, and slip steamed greens into scrambled eggs, omelets and frittatas.”
Ah, the possibilities are endless! Bon appétit!
