- 10 leaves Swiss chard, thick stems removed
- 2 Tbs olive oil
- ½ onion, chopped
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 1 jalapeno or other hot pepper, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup roasted, salted peanuts, finely chopped
Boil chard in a large pot of water for 10 minutes. Drain, press out excess water and pat dry. Puree in food processor. Add oil to skillet and sauté onion, tomatoes, garlic, chile, salt and pepper for ten minutes over medium heat. Add pureed chard and chopped peanuts and stir to blend, continue cooking for two minutes then serve. From Foodday. Makes 4 servings.
- 1 lb. cauliflower
- ½ lb. flank steak or sirloin tips
- 2 Tbs. soy sauce
- ¼ tsp. sugar
- 4 tsp. cornstarch
- 3 Tbs. peanut or corn oil
- 2 tsp. dry sherry
- 1 tsp. sesame oil
- 1 clove garlic
- 1 piece ginger
- ½ c. broth or water
- 3 c. thinly sliced Swiss chard or spinach
Break cauliflower into flowerets. Cut steak into 1/8-inch thick strips (if you semifreeze it ahead, it will be easier to slice thinly). Combine 1 Tbs. of the soy sauce, the sugar, and 1 Tbs. of the cornstarch with 1 Tbsp. water and 1 Tbsp. of the peanut or corn oil. Pour over steak, marinate for 15 minutes. Mix 1 tsp. cornstarch with 2 tsp. water; add the remaining soy sauce, sherry and sesame oil; set aside. Heat the remaining oil in a wok or large saute pan until very hot; reduce heat slightly. Mash garlic; add to oil along with ginger. Stir in cauliflower pieces, tossing to coat with oil. Add a dash of salt and the broth or water. Cover; steam-cook for 3 minutes. Uncover, spread the meat on top, cover, and steam for 2 minutes. Add the chard, spinach or other greens, cover and steam 1 minute longer. Uncover, turn the heat to high, and toss all together. Add the reserved sauce, and stir for 10-15 seconds before serving.
From The Victory Garden Cookbook by Marian Morash
You can use just about any green in this dish, just adjust the cooking time.
- ¾ lb. swiss chard leaves, stemmed, washed and torn
- 2 cloves garlic
- ½ tsp. salt
- 1 tsp. ground coriander seeds
- 1 small red chile
- 2 Tbsp. extra virgin olive oil
- ½ c. minced onion
- 2 tsp. tomato paste
- 1 cup cooked chickpeas
- ¾ c. vegetable broth
- 1 lemon, cut into wedges
Steam or blanch Swiss chard until tender, about 5 minutes. Set leaves in colander to drain, squeeze out excess moisture, and coarsely shred. Crush garlic in a mortar with salt, coriander seed and red chile until a thick crumbly paste forms. Heat olive oil in a medium skillet over medium heat. Add onion; saute until pale golden, about 3 minutes. Add garlic paste and tomato paste; stir them in oil until sizzling. Add Swiss chard, chickpeas and broth; cook, stirring occasionally, 10 minutes. Remove from heat and let stand until ready to serve. Serve warm, at room temperature, or cold, with lemon wedges.
Adapted from Mediterranean Cooking by Paula Wolfert.
- 6 cups water
- 1/2 pound dry white beans or small limas
- 2 1/2 pounds Swiss chard, stems removed
- 1/4 cup olive oil
- 1 small onion, coarsely chopped
- 6 to 8 tomatoes, coarsely chopped
- 3 medium cloves garlic, chopped
- 1 teaspoon fresh basil, chopped
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
- salt and pepper
Bring water to boil in a saucepan, add beans, and boil 2 minutes. Remove from heat and let stand 1 hour. Return to boil, reduce heat, and simmer until beans are tender, about 1 1/2 hours. Drain. Wash chard, shake off extra water, and cook in a large saucepan over high heat until wilted, 3 to 4 minutes. Stir frequently so it doesn’t scorch. Drain well, squeeze dry, and chop coarsely. Heat olive oil in heavy skillet over medium heat. Add onion and sauté until softened. Stir in beans, chard, tomatoes, garlic, basil, and thyme. Add salt and pepper to taste. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Adjust seasoning and serve.
From Winter Harvest Cookbook by Lane Morgan.
- 2 oz. dried porcini mushrooms
- 2 ½ cup boiling water
- 1 lb. chard
- 1 Tbsp. olive oil
- 6 medium white mushrooms
- 2 cloves garlic, minced
- ½ tsp. kosher salt
- Freshly ground black pepper to taste
Place porcini in a medium bowl. Pour boiling water over them and let soak until softened, about 30 minutes. Separate chard leaves from stems. Cut leaves crosswise into 1-inch strips and stems into 1-inch lengths. Drain the porcini in a fine sieve lined with paper towel over a 2-cup measure. Add water to the soaking liquid if necessary to measure 1 ½ cups total. Rinse the porcini under cool running water. Squeeze out any excess water and coarsely chop. Chop white mushrooms into ¼-inch slices. Heat oil in a Dutch oven over medium heat. Add white mushrooms and cook, stirring often, until lightly browned, about 4 minutes. Add garlic, the chard stems and leaves, reserved liquid and chopped porcini; stir to combine. Cover and cook until chard stems are tender, 8-10 minutes. Uncover, increase heat to high and cook, stirring occasionally, until the liquid in reduced by half, 3-5 minutes. Season with salt and pepper.
From Eating Well Feb./Mar. 2006.
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips
- 3 1/2 cups water
- 1 teaspoon salt
- 1 cup polenta (coarse cornmeal) or yellow cornmeal
- 1 cup part-skim ricotta cheese
- 2 large eggs
- 2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.