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Posts Tagged ‘Swiss chard’

by Sarah Steimer

Chard become one of my favorite greens this summer, and I ate this open-face chard sandwich often. I read somewhere this year that chard would replace kale as the "trendy green" of 2013. That's a ridiculous thing to say, but I do sort of hope that's the case because I'd love to see chard on more restaurant menus.

Chard become one of my favorite greens this summer, and I ate this open-face chard sandwich often. I read somewhere this year that chard would replace kale as the “trendy green” of 2013. That’s a ridiculous thing to say, but I do sort of hope that’s the case because I’d love to see chard on more restaurant menus.

(more…)

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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  • ¬†toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Sarah Steimer

I normally chop up all my chard stems and throw them into whatever recipe I’m making, but I’m sure there are instances when that doesn’t work. For those times, pickle them!

  • Swiss chard stems, chopped
  • 1/4 cup distilled white vinegar
  • 1/2 cup sugar
  • 1/4 cup onion, sliced
  • 1-2 tablespoons Sriracha
  • 1 small sprig dill

Add chard stems and onions to a small jelly jar — I went with a small jar in this instance because even a full bunch of chard won’t yield many stems.

Whisk together the vinegar, sugar, Sriracha and dill until the sugar has disintegrated. Pour over the chard stems and onions, covering everything (add water if it doesn’t cover completely.

Refrigerate for a few days.

Recipe adapted from: Bon Appetit

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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I've never had a pasta quite like this! With no true sauce and the addition of bread crumbs, the wilted chard and caramelized onions give this dish just enough moisture. The flavors are simple, but delicious.

I've never had a pasta quite like this! With no true sauce and the addition of bread crumbs, the wilted chard and caramelized onions were what pulled through to give this dish just enough moisture. The flavors are simple but delicious.

  • 3 tablespoons butter
  • 2 garlic cloves, finely chopped
  • 2/3 cup bread crumbs
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 1 red onion, halved from stem to root and thinly sliced crosswise
  • salt and pepper
  • 1 pound Swiss chard, ribs removed, leaves chopped
  • 1/2 pound whole-wheat or multi-color pasta
  • olive oil, for dressing

In a large skillet over medium heat, melt the butter. Add the garlic, and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

Wipe the skillet clean, and return it to a medium-low heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Makes 2 servings.

Recipe adapted from: The New York Times

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by Caitlin Saniga

How cute is orecchiette pasta?! It's not the easiest to find in stores (I found Delallo brand at Kroger, if that helps), but I love how it cups the chickpeas and mozzarella cubes here.

  • 1/2 pound orecchiette
  • vegetable oil, for frying
  • 1 cup drained canned chickpeas, patted dry (If you don’t make sure their at least pretty much dry, they cause quiet a stir when you add them to the hot oil. Water and hot oil don’t mix.)
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 1 cup grape tomatoes, halved
  • 1/2 pound Swiss chard, stemmed and leaves coarsely chopped
  • 4 ounces fresh mozzarella, cut into 1/2-inch cubes
  • 8 basil leaves, torn

In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until simmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel-lined plate, sprinkle with the cumin and coriander and season with salt and pepper. Discard the oil, and wipe out the skillet.

Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5 minutes. Season with salt and pepper.

Add the pasta and reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated. Add the mozzarella and basil and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

Makes 4 servings.

Recipe: Food & Wine

Photo: Caitlin Saniga

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