Sunday, July 10, 2011

Swiss Chard Erin's Recipe

Swiss Chard

This conversation between Chris and I should give you a little insight into how many times I have cooked Swiss Chard since Chris and I have been together.

Me: I hope you like Swiss Chard because that's what were having for dinner tonight?
Chris: Swiss Chard, Is that a fish?
Me: (blank stare) - (I mean I guess there is a fish called Artic Char, so maybe its not that big of a leap to think Swiss Chard might be a fish.)  - (Yes it is, that was terrible Chris)

So I made Erin's recipe that is in the comments with just a few minor tweaks due to lack of ingredients, I used sunflower seeds instead of almonds, a red onion from the garden instead of shallot, and cider vinegar instead of red wine vinegar, and you know what? It rocked. I ate the whole thing....I can't wait to make the other suggestions that were left in the comments or sent to me, including the rolled stuffed grilled chard and some sort of card augratin that someone told me about.

Seriously, I would have this as a side dish everyday of the week. I didn't plant chard, I've been eating my neighbors while I tend to her garden while she is away. Next year, chard will be front and center in on of my raised beds.

Next challenge....KALE, we've got lots of it, suggestions?

Rating = Damn Good


Erin said...

Glad you liked it! We're making it again tonight likely just without almonds as I don't have any on hand. Here's a recipe we made to use up our Kale. It's another one from Weight Watchers (8pts per serving - 4 servings):

2 cup(s) uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz raw turkey sausage, sweet Italian variety
4 cup(s) kale, roughly chopped into bite-sized pieces
1 cup(s) canned chicken broth
1/4 tsp black pepper
1/4 tsp table salt
1/2 cup(s) shredded parmesan cheese, Parmigiano-Reggiano recommended
Cook rigatoni in salted water according to package directions.

Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.

Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.

alana (at) the food said...

this recipe is a winner for kale :)

Nettie-red said...

Swiss Chard is fantastic in a frittata. I've tweaked this recipe and use either Jarlsburg or Gruyere, instead of goat cheese, fresh eggs, sliced tomatoes and crusty bread on the side.

SJS said...

I realize my comments are quite late, but at my house (in Gloucester, MA) we love kale chips. You may be familiar with them. A link:
--See the posts below the posted recipe, lots of good ideas there.
BTW I'm reading b/c my husband found your blog searching for a recipe for Portuguese fish stew -- and told me he had found a blog very similar to mine! I post loads about my garden and fave recipes also.

SJS said...

Preheat the oven to 250. Get a bunch of kale. (Rosebud in Malden has them for $0.89 a pound.) Wash, then cut the leaves lengthwise, down the stem.

Cut away the stems (don't leave any bits o' stem; they don't crisp properly). In a large bowl, toss the kale with 1 tablespoon olive oil and salt and pepper. Try to coat all well.

On 2 cookie sheets, spread the leaves in a single layer. Salt again. Cook for 30 minutes (33 minutes if the leaves are very curly).

Vic and I just tried this recipe, and we both became instant kale converts with the first bite. But don't try to breathe in while you're eating them.

Wendy Youngblood said...

may be past due but I have been making "cheesy" kale chips, just look it up and any raw food site will tell you, they are amazing! and they are! you will be loving on some kale.

p.s. this is the only way I will eat kale, if not chip: GTFO.