Currently viewing the tag: "swiss chard"

Quick and easy, the sauce is actually made with starchy pasta water and a little butter, the way they do it in Italian restaurants when not using cream, or tomatoes. See bottom for variations using meats/chili flakes/nuts.

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INGREDIENTS:

2 large, 4 medium Delicata squash, split lengthwise and cleaned

½ pound lean ground lamb or beef

2 cups zucchini, cut into fine dice

¼ cup onion, cut into fine dice

1 cup chard stems, cut into fine dice, washed and dried

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Grappa is a poor man’s liquor made from leftover seeds and skins from winemaking that became chic a few years ago. No matter what you label it, it is still a powerful and raw spirit. Soaking currants or raisins in it is a traditional Italian use for it that can be found in many dishes. Here it is again. If you do not have grappa, use a good vodka.

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This mélange could be used as a stuffing for poultry, Portobello mushrooms, or Delicata squash, a filling for pasta or chard leaves, or just served as a side. Add grains to it for a heartier dish, or top with pine nuts for elegance.

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Using chard instead of spinach, this variation of spanakopita is fairly easy. You can make this without the egg, but the egg helps keep the filling from being too wet and falling out of the pie when serving. You could use a soft goat cheese if you wished.

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This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses a fair amount of fennel, and so will be a little sweet, which is countered by the greens and with vinegar added at the end.

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“Graced” with fennel? There is enough so you can taste it, but not so much that it dominates. It lends sweetness that is a nice counterpoint to the earthy quality of chard. And so, I feel it adds grace to the dish.

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An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.

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This is a quick to make dish where the capers and wine play with the earthy sweetness of the chard. This recipe works fine with green and gold chard, but red chard might not work as it is earthier tasting than the others.

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This combination of flavors just seems to work so well together. Use this for stuffing birds or pork chops, combine with wild rice or other grains, or just serve as a side dish.

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Chard  Click for chard recipes

We grow several varieties of chard.  You might see Ruby Red, Golden, White or a Rainbow of colors. Chard is a member of the beet family, but unlike beets, it is the leaves and stalks that are eaten. Chard’s leaves are always green, but the stalks can be a variety of colors ranging from red to yellow to white. High in Vitamins C, K, A and Iron, chard is one of the most nutrient-rich vegetables around.

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Great for cold weather. This makes a fair amount, but is great as leftovers for lunch the next day, or even breakfast with a fried egg on top. If you like the idea of smoky, but not the ham hock, you can skip it and use some Pimenton de la Vera (Smoked Spanish paprika) to add the smokiness.

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This is an all-in-one dish with eggs, vegetables, and grains. It works without the grains, too, but if you make them the night before or have leftovers, it is even easier. Carrots add a sweetness that counters the sometimes almost tannic mineral quality of chard. The eggs are baked “whole”, not mixed in as a batter like a quiche, so the yolks act as a sauce and make for a pretty dish.

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This salad was originally created with curly kale and Swiss Chard, but let’s try it with Lacinato kale and beet greens, along with your mustard greens.

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INGREDIENTS:

1 bunch chard (Rainbow, red, or Swiss)
1 medium brown onion
2 cloves garlic, peeled and de-germed
2 ounces cream sherry or Marsala
Salt and fresh ground pepper to taste
2 teaspoons fresh thyme (or other herb of your choice)
½ cup homemade bread crumbs (or store bought)

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