Saturday, August 20, 2011

Swiss Chard

I had Swiss Chard for sale at the Farmer's Market in Coudersport today and many folks shared that they'd never tried it. Below I've posted a couple of recipes. If you'd like me to harvest some especially for you, either comment here or send an email to metzgerfarm@gmail.com.
Swiss Chard is a versatile green – sturdier than spinach, and it boasts a delicate flavor compared to other sturdy greens like kale or turnip greens. We plant Bright Lights Chard that features different color stalks. No matter what color they are, chard stalks are edible and add texture and flavor. Chard is a nutritional powerhouse, boasting high levels of calcium and potassium, vitamin C, vitamin A and beta-carotene, as well as two carotenoids which can help protect the eyes against vision problems such as macular degeneration and cataracts.



SAUTEED SWISS CHARD
1 1/2 Tb butter
1 1/2 Tb olive oil
2 cloves garlic, finely chopped
A pinch of dried crushed red pepper
2 bunches Swiss Chard, cut into strips

Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Saute until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Serves 4

Here's a recipe for a chard tart – perhaps a bit complicated for some but the flavor is amazing.
Swiss Chard Tart
Crust:
1c whole wheat flour
1c unbleached white flour
1/2t salt
1/2c water
1/2c olive oil
Stir until well blended and knead briefly. Press into 11" tart pan and refrigerate for an hour.
Filling:
1 sweet onion, chopped
1 pound Swiss Chard, chopped
2T fresh basil (11/2t dried)
1/4t salt
1/8t black pepper
3 large eggs
1/3 c half and half or milk
1c grated parmesan
Saute onion in a splash of olive oil. Add greens and saute for 10 minutes. Season with basil, salt and pepper and allow to cool a bit. In bowl combine eggs, half and half and parmesan, add greens, pour into crust.
Bake in lower half of oven until filling is firm 40-45 minutes. Cool to room temp before serving
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