Archive for the 'Swiss Chard' Category

Slow Cooker Risotto with Swiss Chard

Saturday, December 22nd, 2007

Lorraine Glazar, Tucson CSA

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 ¼ cups uncooked Arborio rice
2 (14 ounce) cans reduced sodium broth, vegetable or chicken
½ cup dry white wine
Dash salt
½ bunch Swiss chard, rinsed clean, well-dried and coarsely chopped

Heat olive oil in small skillet. Add onion and cook until softened, 4 to 5 minutes.

Place in slow cooker. Add rice and toss well to coat. Stir in broth, wine , salt and Swiss chard. Cover and cook on high 2 to 2 ½ hours or until all liquid is absorbed.

Greens, Grains and Roots

Saturday, December 22nd, 2007

Mary Leuchtenberger, Tucson CSA

Soak 1 cup of your favorite grain (millet, quinoa, bulgur, amaranth, etc) in 2 cups of water, with 2 TBSP buttermilk (or yoghurt, or whey) for 6 to 12 hours. After soaking, simmer grain over low heat, stirring occasionally until liquid has been absorbed. (note : soaked grain cooks quickly)

While grain is cooking, chop any combination of spicy root vegetables (radish, onion, turnip, garlic…) and saute lightly in olive oil. While roots are still crisp, add two shares of chopped greens to the pan and saute until greens are wilted. Add 1 to 2 cups cooked meat (leftover beef roast, chicken, or turkey) or tofu or cheese for vegetarians. Stir cooked grains into pan and serve. I have made this dish with millet, beef, mustard and braising greens, and radish and onions. I also tried quinoa, shrimp, chard and dragon mix with radishes and turnips. The combinations are endless.

Spanish Egg Drop Soup

Tuesday, December 18th, 2007

Sara Jones, Tucson CSA

Use milder greens, like chard, spinach or baby braising
greens for this simple soup. You can add diced ham for a
heartier soup.

1-2 bunches greens, cleaned and cut into strips
2-3 cloves garlic minced
2 teaspoons olive oil
2 eggs
1 teaspoon each of salt and pepper
1 tablespoon flour
4 cups soup stock
Green onion, chopped, to garnish

In a soup pot, sauté garlic in olive oil until fragrant, add
stock and bring liquid to a boil. Mix together eggs, salt
and pepper and flour. Pour egg mixture through a
colander and into boiling broth. Stir briefly, add greens
(and ham, if using) and stir again. Cook until greens are
wilted, just a few minutes. Serve, garnished with chopped
green onion.

Mustard Greens Gratin

Tuesday, December 18th, 2007

Sara Jones, Tucson CSA

Another easy favorite that can be made over and over with
rewarding results.

Mustard greens or other spicy greens will mellow with fat
and cream, so this recipe is a good one if you find their
taste too strong. You will probably need at least two
bunches of mustard or other spicy greens for this recipe,
but use whatever you have on hand and adjust the other
ingredients accordingly.

1 bunch or 2 CSA-share bags of mustard or other spicy
greens, washed and roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 cup ricotta cheese
1/4 cup parmesan cheese
3 eggs
1 cup cracker crumbs
Salt and pepper to taste

Sauté mushrooms and garlic in butter, over medium heat,
until mushrooms soften. Stir in greens and cook until
wilted. Combine greens and mushrooms with ricotta
cheese, eggs and salt and pepper.

Spread into a baking pan and cover with parmesan cheese and crackers.

Editor’s Note: Spread into a greased baking pan for easier clean up.

Bake in a 375 degree oven for about 35 minutes, until cooked through.

Winter Greens Lasagna

Tuesday, December 18th, 2007

Adapted from RealSimple.com

2-3 bunches or bags of fresh kale, Swiss chard, endive,
mustard greens, spinach, or another fresh green
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1 tablespoon all-purpose flour
1 1/2 cups milk
1 cup grated Parmesan or Romano, or a combination of the
two
1 15-ounce container ricotta
1 egg, beaten
1/4 teaspoon ground nutmeg
1 16-ounce box no-boil lasagna noodles

Discard any tough stems and chop the leaves. Rinse and
shake gently to remove most but not all of the water. Place
1 tablespoon olive oil in a large stockpot with the garlic
and cook over medium-high heat. As soon as the garlic
begins to brown, add the greens and toss. Add 1/4
teaspoon of the salt.

Cover immediately and cook over
medium heat, stirring occasionally, for 10 minutes or until
very tender. Remove from heat and set aside to cool.

Meanwhile, in a medium saucepan over medium heat,
combine the remaining olive oil, the flour, and the
remaining salt. Cook, whisking constantly, for about 3
minutes. Add the milk and increase heat to medium-high.
Cook, stirring constantly, until the sauce thickens and
boils, about 10 minutes. Stir in all but 1/2 cup of the grated
cheese.

Heat oven to 350º F. Coat a 13-by-9-inch baking pan with
oil. Blend the ricotta, eggs, and nutmeg into the greens.
Spread about 1/4 cup of the cheese sauce in the bottom of
the baking pan. Place 2 sheets of pasta on top. Spread on
1/4 of the spinach filling and 1/4 cup sauce, then another 2
sheets of pasta. Make 3 more layers. End with the pasta
and sauce, and sprinkle with the remaining cheese.

Cover with foil and bake 45 minutes. Remove the foil and cook
15 minutes more or until golden. Let stand 10 minutes
before serving. (Can be made up to one day ahead. Cover
and refrigerate. Reheat in a 325º F oven for 20 minutes or
until a knife inserted in the center comes out hot.)

Swiss chard with raisins and pine nuts

Sunday, April 8th, 2007

Very simple and super tasty! The following comes from “Farmer John’s Cookbook: The real dirt on vegetables. Seasonal recipes and stories from a community supported farm” by Farmer John Peterson and Angelic Organics.

¼ cup extra virgin olive oil, divided
½ cup thinly sliced onion
1 clove garlic minced
1 ½ – 2 pounds Swiss chard, rinsed, coarsely chopped
1/3 cup raisins
¼ pine nuts, toasted
1 tablespoon freshly squeezed lemon juice
salt
freshly ground pepper black pepper

Heat 3 tablespoons oil in large skillet over medium-high heat. Add the onion; cook, stirring occasionally, until golden, about 15 min. Stir in garlic and cook for 1 min more.

Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches. When all the chard is added and the leaves are wilted, stir in raisins, pine nuts, lemon juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste.

Braised Greens and Garlic

Wednesday, September 13th, 2006

Any dark green leafy vegetable will work with this basic preparation. Try kale, mustard or chard; mustard will be more bitter, while kale has a subtle earthy flavor.

1 bunch kale, mustard greens or chard ( or 1 bag of CSA braising mix)
1/2 tablespoon olive oil
1-3 cloves garlic, minced
salt to taste
lemon wedges

Wash greens thoroughly. Drain. Chop greens into 3-inch pieces.
Heat oil in a large skillet. Sauté garlic for 2 minutes. Add greens to skillet.
Cover and cook over medium heat for 10 minutes (2-3 minutes only when greens if greens are young and tender), stirring once in a while to coat all the greens with garlic and oil. Sprinkle with salt.
Serve with lemon wedges.

Winter Greens Lasagna or Pasta

Monday, July 24th, 2006

(what to do with the wilting winter greens) (Laura)

Saute garlic and pine nuts in olive oil, add greens and lightly saute with lid on pan to conserve heat and steam.
I added some white wine, which made them really tasty.

Saute your greens in some olive oil and garlic until wilted.

In a separate pan, make a bechamel cheese sauce (Joy of Cooking has an easy and basic recipe).  Basically, you melt a quarter stick of butter in a pan, add a tablespoon of flour and a cup of milk (slowly) while stirring. Add a small, clove-studded
onion (or an onion plus a bit of ground cloves). Simmer while stirring for 5-10 minutes.  Then you add cheese until you like the consistency. I used a little ricotta, goat cheese, and parmesan.  You can use olive oil rather than butter.

For the lasagna, toss the sauce and the sauteed greens together and layer between dry lasagna noodles and put in the oven. My lasagna was an utter failure because I tried to boil the noodles first. In case of failure, try…

Winter green pasta!
Toss the greens with your favorite pasta noodle and pour sauce over them.

The mustard greens are SUPER tasty with the cheese sauce. Trader Joe’s has really cheap fancy cheeses – especially the goat ones.

Sautéed Swiss Chard with Ginger and Honey

Monday, July 24th, 2006

Chef Stephanie Green, Crooked Sky Farms
Serves 4

1 bunch Swiss chard, sliced into ribbons (about 15 large leaves)
1 tablespoon olive oil
1 tablespoon honey
2-3 teaspoons fresh ginger root, finely grated
Salt and black pepper, to taste

1. Add olive oil to a large saute pan and heat to temperature
2. Add Swiss chard and cook, stirring frequently, for about 1-2 minutes
3. Add honey and ginger root; stir well to coat. Continue to cook for about 1 more minute.
4. Season to taste with salt and black pepper.

Tip: Start with a slice of bacon in step one for added flavor.


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