Whats Your Fav. Everyday Swiss Chard recipe(s)

[14tokihorn]

My neighbor recently handed me his excess chard.
What a great veggie!
We've done -
The basic saute w/ onion & garlic.
Added bacon.

Now, I've added soft boiled eggs (suits me well).
Then saw a TV recipe, basically, w/ beans.

What treatment(s) can you add? This stuff is nutritionally great.

Signed,
Hippy Food Eating Throwback / Spinach Hater,

14tokihorn

 

[alden]

I start the pan with some olive oil, garlic, and red pepper flakes. Then add some chicken stock and chard and braise it (cover the pan on low heat) for about 5-6 minutes. Then salt to taste. Add a touch of vinegar if it doesn't taste right.

 

[DallasCowpoke]

Potato, Swiss Chard, and Bread Soup

3/4 pound Yukon Gold or Idaho potatoes, peeled, rinsed and cut into 1/2-inch slices
Salt
1 small bunch Swiss chard (about 1-1/2 pounds)
1/2 cup diced (1/2-inch) day-old Italian bread without crusts
1/4 cup extra virgin olive oil
6 cloves garlic, peeled
1/2 teaspoon crushed hot red pepper
1/2 cup freshly grated Pecorino Romano cheese

Pour enough cold water over the potatoes in a deep, heavy 4-quart pot to cover by three fingers. Salt the water lightly and bring to a boil. Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes.

Meanwhile, strip the chard leaves from the stems. Wash the chard in a sinkful of cool water, swishing it well and waiting for the dirt to settle to the bottom of the sink. Scoop the chard out with a wire skimmer or your hands; drain well in a colander. Cut the chard leaves into 1 1/2 inch strips and stir them into the water after the potatoes have been cooking about 5 minutes.

Stir the bread into the pot after the chard has been cooking about 5 minutes. Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart, about 10 minutes.

Meanwhile, heat the olive oil in a small skillet over low heat. Whack the garlic cloves with the side of a knife and stir them into the oil. Sprinkle the crushed red pepper over the oil and cook until the garlic is golden, about 3 minutes. Scrape the contents of the skillet into the pot. Stir well. Taste the soup and season with additional salt if you like. Ladle the soup into warm bowls, and sprinkle some of the grated cheese over the top of each, or pass a bowl of cheese separately.
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Crispy Swiss Chard Cakes with Montasio

2 pounds Swiss chard

4 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced (1-1/2 cups)

1-½ teaspoons coarse sea salt or kosher salt or to taste

3 tablespoons butter, in pieces

½ teaspoon freshly ground black pepper or to taste

1 egg, beaten lightly

2 cups shredded Montasio (about 5 ounces)

Recommended equipment:

· A heavy skillet or sauté pan, 12-inches or larger

Cut off the stem at the base of the chard leaves and cut the central rib out of the leaf if thick and tough (save the stems and ribs for vegetable stock). Rinse the leaves and drain in a colander.


Bring 5 or 6 quarts of water to the boil in a large pot, drop in the chard leaves and stir to submerge them. Return to the boil and cook for 20 minutes. Drain into a colander and let cool. Chop the cooked chard into small shreds and drain once again in the colander. Press and squeeze the chard to remove as much liquid as you can.


Pour the olive oil into the skillet and set over medium heat. Stir in the sliced onions and ½ teaspoon salt and cook, stirring occasionally, until the onions wilt and barely color, about 5 minutes. Scatter the chopped chard into the skillet and drop in the butter pieces. Stir the chard with the onions and the melting butter; season with another ½ teaspoon of salt. Cook over medium heat for 7 or 8 minutes, stirring and tossing frequently, until the chard is fairly dry-don’t let it get brown or crispy.


Remove the chard to a big bowl, toss with the freshly ground pepper and more salt to taste. Spread it out in the bowl to cool. Let the skillet cool, too, then wipe it clean and dry-you’ll be using it again. Put the shredded Montasio in a plate or shallow bowl and toss so the shreds are loose and separate.


When the chopped chard is lukewarm or cooler, pour the beaten egg over it and mix in thoroughly with your fingers. Divide into 6 roughly equal parts and form them into patties-just like hamburgers-3 to 4 inches across. Press each cake of chard firmly so it holds together.


Set the dry skillet over medium-low heat. Hold a chard cake in one hand and cover the top with 2 to 3 tablespoons of the shredded cheese. Press the shreds so they adhere then turn and cover the bottom of the patty with a layer of Montasio. Lay the cake in the hot skillet (it should start to sizzle in a few seconds) and quickly coat 2 more patties with cheese and set them in the skillet, several inches apart. If there’s room, start cooking another.


Fry on the first side for 3 minutes or longer, until the Montasio forms a crisp golden- brown crust. Shake the pan to loosen the cakes, slide a spatula underneath and flip them over. Cook and crisp the second side, another 3 minutes or so. Lift out each patty with the spatula, blot up the oil released by the cheese with a folded paper towel, and set on a warm plate (placed in a low oven if you like).


Wipe the fat from the pan, return it to the heat, coat the remaining chard cakes with Montasio and fry.

Serve the cakes warm and crispy, either whole as a main or cut into bite-size wedges.

 

[judgroybeanbag]

I cut it into shreds, then saute it with bacon, onion and garlic, add olive oil and toss into pasta.