Archive for the 'Swiss Chard' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Swiss Chard, Mushrooms and Pork Belly with Poached Egg

Sunday, March 16th, 2014

Philippe Waterinckx, Tucson CSA

Not the most slimming of dishes, but very delicious.

1 tablespoon olive oil
2 bunches Swiss chard, chopped (or spinach, or any winter greens)
1 large onion, chopped
1 cup quinoa (or rice)
1 cup dry mushrooms
1 lb pork belly, cut in small cubes
1 tablespoon brown sugar
2 cup water
4 poached eggs
Salt and black pepper

Serves 4.

Heat oil on medium heat in large skillet.  Add chopped onions, diced pork belly, and sugar.  Sauté for 15 minutes or until slightly browned.

Add greens, dry mushroom (shiitake mushrooms work well in this recipe), quinoa, and 2 cups of water.  Stir together, cover, and cook on medium heat for 20 minutes.  Add salt and pepper to taste. Stir occasionally.

Serve on individual plates or bowls.  Add a poached egg on top of each serving.

How to poach an egg: bring some water and a dash of vinegar to boil in a pot. When water boils, turn heat down to a low simmer. Break an egg in a small bowl. Gently pour egg from the bowl into simmering water. Simmer for 1 minute until whites are cooked. Remove egg with slotted spoon. Repeat for remaining eggs.

Potato, Squash and Greens Gratin

Monday, May 6th, 2013

Philippe, Tucson CSA

1 lb potatoes
1/2 lb summer squash
1 bunch greens, chopped
4 oz goat cheese, crumbled
1/2 cup milk
1/2 cup Grated Parmesan cheese
Salt and pepper
1/4 cup basil, chopped
Olive oil

Pre-heat oven at 400.

Grease an oven dish with olive oil.

Blanch the chopped greens in boiling water for 1 minute.   Drain and set aside.

Slice potatoes and squash very thinly.

Take half the potatoes and half the squash and make a layer at the bottom of the dish.  Cover with half the cheese and half the greens.  Season with salt and pepper.

Repeat with the other halves of potatoes, squash, cheese, greens, and with some more salt and pepper.

Poor the milk evenly over the dish.  Sprinkle with grated Parmesan.

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu, http://kripalu.org/article/521/

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Swiss Chard Pesto

Tuesday, May 1st, 2012

Rani Olson, Tucson CSA

1 bunch swiss chard, any variety
5-7 cloves garlic
1/2 cup raw or toasted nuts: best choices are almonds, walnuts,pine nuts, or hulled pepitas (pumpkin seeds)
2 tablespoon lemon or lime juice, or a good vinegar.
1/2 cup good oil (extra virgin olive oil is my preference)
1 tablespoon salt
1/2 tablespoon smoked paprika OR cumin, or to taste
Fresh ground pepper, to taste
1 tablespoon water, optional

In food processor, mince garlic.  Add nuts and blend until finely chopped.  Add swiss chard, lemon/lime/vinegar, salt, and other seasoning (paprika or cumin).  Pulse until combined.

Add oil slowly while food processor is blending.  Add more oil or a little water to thin and to make slightly more creamy. Process until smooth.  Add more salt and pepper to taste.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Spring Tonic Soup

Monday, March 22nd, 2010

Sara Jones, Tucson CSA

The greens in this recipe are great for helping our systems adjust
to the changing season. This brothy soup is light and refreshing,
but you can make it more substantial by adding a can of white
beans, and sour cream or yogurt.

1 large carrot, diced small
1/4 cup white rice
3 cloves garlic or 1 bulb green garlic, minced
1 large handful sorrel, cleaned and roughly chopped
2 large handfuls endive or dandelion greens, cleaned and roughly chopped
3 chard stems, chopped
1 ½ quarts vegetable broth
2 hardboiled eggs, finely chopped, to garnish
Salt and pepper, to taste
Olive oil, to drizzle over individual servings

Bring vegetable broth to a simmer over medium high heat and
add carrots, chard stems, garlic and rice. Cook for about 10
minutes and add endive. Cook an additional 5 minutes, then add
sorrel and continue cooking for 3 more minutes. Add salt and
pepper to taste and serve. Garnish each bowl with a sprinkling
of chopped eggs and a drizzle of olive oil.

Panade

Monday, April 13th, 2009

Lorraine Glazar, Tucson CSA

4 servings

1 ½ pounds onions, halved and thinly sliced (about 6 cups)
2 tablespoons olive oil (divided use)
Salt and pepper
1/2 teaspoon dried thyme or 1 tablespoon fresh
6 cloves garlic, slivered
1 pound kale or chard, stemmed and cut into wide ribbons
10 ounces stale, hard peasant type bread, torn or cut into one inch chunks
2 cups cheese, shredded
3-4 cups vegetable stock

Heat one tablespoon olive oil in a sauté pan and slowly cook the onion until translucent and tender. Sprinkle with thyme while cooking and add salt and pepper. Remove the onions and add one more tablespoon of oil to the pan. Add the greens and the garlic and a sprinkle or two of salt and cook for three or four minutes, just until the greens soften a bit.

In a 2 quart casserole with a lid, or a Dutch oven, begin layering the panade: first the onions, then a loose layer of bread cubes, then greens, and top with cheese. Continue this way until the ingredients are all used.

Bring the vegetable stock to a simmer and add salt to taste. Add stock to the casserole up to 1 ½ inches below the rim of the dish (you can go a bit higher in a shallower casserole dish). Cover and bake in a 325 degree oven for 1 to 1 ½ hours, or until it is hot and bubbly and slightly brown around the edges. Then increase heat to 375, remove lid, and bake for 10-20 minutes or until top is evenly brown.

Note: If the bread you have on hand is not hard, you may bake it in a 300 degree oven for about 20 minutes to dry it out. Most any greens or combination of them will work with this recipe with the exception of spinach (for some reason, it got slimy in the baking process).

A delectable summer variation of this recipe is to substitute sliced raw tomatoes and torn basil leaves for the greens.

Butternut Squash and Swiss Chard

Monday, December 22nd, 2008

Sara Jones, Tucson CSA

Cut off the neck of your butternut right before the bulb. You can then use the cut end as a stable rest so that you can easily peel the butternut. Using a paring knife works best. Just work your way around the outside of the squash peeling down. You can then lay the neck lengthwise and cut the squash into nice thin circles. If the squash is cut thinly, it will cook relatively fast. Use the stems of you Swiss chard as well as the greens. Red chard will look particularly nice with the orange squash.

Top of one butternut squash, peeled and sliced into thin rounds
1 bunch Swiss chard, roughly chopped
3 cloves garlic, minced
1 tablespoon oil
1/4 cup toasted pecans, chopped
Balsamic vinegar
Salt and pepper to taste

Heat oil in a large skillet over medium heat. Add garlic, squash and chard stems and toss well to coat with oil. Cook about five minutes, stirring often to prevent burning. When squash is nearly tender, add greens, sprinkle with a small amount of water and cover skillet to steam greens. Cook, covered, for another 5 minutes. When squash is tender, drizzle dish with balsamic vinegar and season with salt and pepper to taste. Toss in pecans. At this point you have a great topping for a pizza with white sauce or simple ricotta cheese!

Swiss Chard with Pine Nuts and Raisins

Monday, March 3rd, 2008

Sara Jones, Tucson CSA

Swiss chard is often accompanied by raisins and pine nuts
in a wide range of dishes. Here is the basic recipe, with
much room for creativity. (Think quiche, pasta salad,
lasagna, enchiladas…)

2 bunches Swiss chard, (you can substitute one of the
bunches with spinach), chopped roughly, stems diced

1/3 cup pine nuts
2 tablespoons oil
1 medium onion, finely chopped
1/4 cup golden raisins, finely chopped
Salt and pepper to taste

Heat oil over medium high heat, add onion, sauté for about
5 minutes then add chard, pine nuts, raisins and a splash of
water. Cook, stirring often, until chard is well wilted.
Season with salt and pepper and a dash of balsamic
vinegar, if desired.


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