Anyone have an interesting Swiss Chard recipe?

[beac]

My Swiss Chard is still going strong despite several frosts and one freeze here. I'm running out of creative ways to use it.

I've:
* used the baby leaves in salads
* cooked the chopped leaves & stems with egg/various veggies/various cheeses into a kind of crustless egg torte
* sauteed with garlic, sauteed with curry powder, sauteed with mushrooms, sauteed with onions
* used it chopped in tuna salad
* stuffed it with sweet potato & brie into a wacky quesadilla


So, anyone out there have a dazzling Swiss Chard recipe to share??? :)

[Warpy]

1. Maybe what I do with kale would work

I destem and chop the kale and dry it in a slow oven until all the moisture is gone. What I'm left with is crunchy kale, great on salads, baked potatoes, and over soups. It keeps several weeks in the fridge, cooled completely and sealed.

It's the only way I like the stuff.

One thing I do with spinach would probably work with chard since the leaves are similar, I chiffonade and deep fry it. Oh, I know what you're thinking and the soggy mess you lift out of the oil as soon as it quits bubbling will confirm it, but once it cools and drains a bit you're left with crispy chard/spinach shoestrings and sometimes a change in texture is what it takes to pique interest in a veggie you're tired of.

[beac]

7. Crispy Chard sounds tasty. Definitely will try that this week!

Thanks, Warpy. :hi:

[The empressof all]

2. Cream it

Use a creamed spinach recipe with lots of shallots. Then you can layer it in a lasagna or between layers of phyllo dough with some swiss cheese. It's also really good just baked in a tart shell with a "good" double pie crust.

[beac]

9. Sounds good, I always have shallots around. The phyllo idea is really appealing.

Thanks, empress! :hi:

[eleny]

3. I've used in my beet soup when I don't have beet greens

Otherwise, I steam it and have it plain or then saute it after steaming in olive oil with garlic.

[beac]

10. Recently started eating beets after avoiding them my whole life due to fear of their inky redness.

(So silly, I know.)

Thanks, eleny!

[kestrel91316]

4. You can put it in a quiche with lots of cheese.

[beac]

11. "lots of cheese" is my favorite ingredient.

:)

[NMDemDist2]

5. my fav is to steam the leaves then toss them in italian bread crumbs and melted butter

with maybe a bit of the Green Can Parmesan

fast and tasty

[beac]

8. "Green Can Parmesan"

That's a new name for it. :) Some little kids I know call it "Sprinkly Cheese."

A fast side dish is always a welcome addition to the repertoire. Thanks!

[grasswire]

6. in a bean and sausage soup?

There are plenty of Italian recipes that use escarole in soup, and I think chard could be used in the same way.

[beac]

12. Just bought some good vegetarian sausages the other day, so perhaps this is their destiny.

Thanks!

[Callalily]

13. A bit labor intense,

worth the effort . . .

Although the recipe calls for spinach, I often use swiss chard, and have even used red swiss chard.

From a New York Times article - recipe credit goes to Sylvia Sebastiani.


Malfatti

2 pounds fresh spinach (weighed after trimming) or 2 packages frozen

6 ounces crusty Italian bread (about half a loaf)

Hot water

1 onion, finely chopped

1 clove garlic, finely chopped

2 tablespoons olive oil

1/2 to 1 cup dry, coarse bread crumbs

1 cup freshly grated Parmesan cheese, plus more for serving

1/2 cup chopped parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried basil

4 eggs, lightly beaten

Flour

3 cups hot tomato sauce, preferably homemade.

1. Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to package instructions. Drain over a bowl, squeezing out as much water as possible — do this in small handfuls so you can press out the most water — and chop. Reserve the water.

2. Briefly soak the bread in the reserved spinach water plus enough hot water to cover and squeeze dry.

3. Sauté the onion and garlic in the olive oil until tender, 3 to 5 minutes. Mix the spinach, bread, sautéed onion and garlic and put through the finest blade of a meat grinder or pulse in a food processor until chopped, then scrape into a mixing bowl.

4. Add 1/2 cup of the dry bread crumbs, the cup of Parmesan, parsley, salt, pepper and basil. Stir in the eggs. With lightly floured hands, gently shape the mixture into sausage like links, 1 inch round by 3 inches long. If they do not hold together, add more bread crumbs. Lay on a baking sheet.

5. Bring a large pot of salted water to a boil. Drop the links, one at a time, into the boiling water. Reduce the heat to let the water barely simmer and cook until the malfatti float to the surface, 1 to 2 minutes. Remove with a slotted spoon, drain on paper towels and place in a greased baking dish, large enough to fit the malfatti in a single layer.

6. Spoon the tomato sauce over the links, sprinkle with lots of cheese and broil to reheat. Serves 12.

[beac]

14. Now THAT is an interesting Swiss Chard recipe!

Sort of an exotic dumpling,eh? And all from stuff I usually have on hand. Can't wait to try this. Thanks! :hi: