Help, I'm drowning in Chard. Yesterday my wonderful neighbor brought me 3 giant bags full.
- Thread starter cindy
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marsha-tbay
Well-known member
Cindy, I put a couple leaves in my smoothies
It makes a nice soup. Saute some onions or leeks, add stock and chopped chard stems,
simmer until stems are tender, about 15 minutes. Add leaves and simmer until tender, about 15 minutes. Puree. Add a little cream if you wish, or serve with a dab of sour cream
You can also add potato with the stems, but the stems thicken the soup on their own. This freezes well.
simmer until stems are tender, about 15 minutes. Add leaves and simmer until tender, about 15 minutes. Puree. Add a little cream if you wish, or serve with a dab of sour cream
You can also add potato with the stems, but the stems thicken the soup on their own. This freezes well.
dawn_mo
Well-known member
Chop some of it up and freeze it for this winter when you are making soups galore.
Here are some more to look through. Enjoy!
http://www.recipezaar.com/recipes.php?q()=swiss+chard&ls=h
http://www.recipezaar.com/recipes.php?q()=swiss+chard&ls=h
Here are some more to look through. Enjoy!
http://www.recipezaar.com/recipes.php?q()=swiss+chard&ls=h
http://www.recipezaar.com/recipes.php?q()=swiss+chard&ls=h
cynupstateny
Well-known member
I've been doing "beans 'n' greens" with pancetta and cannelini and freezing for winter warmth!
Also, if you make pasta, use chard leaves instead of spinach for green noodles, which can be frozen
Or just the blanched leaves can be frozen and used for pasta later. The link is to a ravioli recipe but it gives directions for the green pasta dough.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=51010
Or just the blanched leaves can be frozen and used for pasta later. The link is to a ravioli recipe but it gives directions for the green pasta dough.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=51010
And here is Julia's Chard Gratin, which is a bit of work, but exquisite. I keep chard in my garden
for this recipe alone. I don't know if it can be frozen, but it would be worth a try, unbaked.
http://eat.at/swap/forum1/29694_In_that_case_heres_my_Julias_favorite_REC_Swiss_Chard_Gratin
for this recipe alone. I don't know if it can be frozen, but it would be worth a try, unbaked.
http://eat.at/swap/forum1/29694_In_that_case_heres_my_Julias_favorite_REC_Swiss_Chard_Gratin
janet-in-nc
Well-known member
here is what I do, off the top of my head, and delicious......
saute a bunch of chard with olive oil and onions and maybe crushed garlic and some hot pepper. set aside. In the meantime, make some polenta, adding some ricotta and parmesan at the end. Cool just a bit and spread 1/2 in a casserole dish. Add the greens mixture on top, cover with the rest of the polenta and a generous grind of parmesan cheese. Bake until hot, Remove, let it rest just a bit, cut and serve.
PS you can add some chorico or Italian sausage to the saute of the greens for a bit more punch and a hearty meal.
saute a bunch of chard with olive oil and onions and maybe crushed garlic and some hot pepper. set aside. In the meantime, make some polenta, adding some ricotta and parmesan at the end. Cool just a bit and spread 1/2 in a casserole dish. Add the greens mixture on top, cover with the rest of the polenta and a generous grind of parmesan cheese. Bake until hot, Remove, let it rest just a bit, cut and serve.
PS you can add some chorico or Italian sausage to the saute of the greens for a bit more punch and a hearty meal.
Snadra, I would add one bit of advice. Blanch chard greens in a big pot of salted water,
refresh under cold water, squeeze dry, and THEN substitute chard for spinach in recipes. I've fooled everyone I know and they say, "this spinach is amazing!"
Without this step of blanching, chard takes the enamel right off your teeth. But with blanching, the harshness is gone while the assertive nutty flavor still comes through.
refresh under cold water, squeeze dry, and THEN substitute chard for spinach in recipes. I've fooled everyone I know and they say, "this spinach is amazing!"
Without this step of blanching, chard takes the enamel right off your teeth. But with blanching, the harshness is gone while the assertive nutty flavor still comes through.
REC: Chard-wrapped Asparagus Dumplings. I've posted this before. It's lot of work but unusual
and with the combination of herbs, subtly tasty.
Chard-wrapped Asparagus Dumplings
Sauce
2 cups canned low-salt chicken broth
3/4 cup whipping cream
1/8 t. ground nutmeg
1/8 t. ground cloves
1 bay leaf
1t. cornstarch dissolved in 2 T. water
Dumplings
2/3 cup whole milk
1/2 cup chopped fresh chives
1 large egg
3 T. chopped fresh mint
2 T. chopped fresh parsley
1 cup 1/2-inch pieces asparagus tips
20 medium-size chard leaves, stems trimmed
1 3/4 cups all purpose flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 t. ground black pepper
1/4 cup chilled unsalted butter,
cut into 1/2-inch pieces
nonstick vegetable oil spray
1 cup freshly grated Gruyere cheese
Sauce
Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (sauce can be made 1 day ahead. cover; chill. Rewarm before using.)
Dumplings
Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours.
Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat and pat dry.
Mix flour, baking powder, sugar, salt and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded T. dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumpling to form packets.
Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13x9x2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400º. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.
10 first course servings
from Bon Appétit June 2002
and with the combination of herbs, subtly tasty.
Chard-wrapped Asparagus Dumplings
Sauce
2 cups canned low-salt chicken broth
3/4 cup whipping cream
1/8 t. ground nutmeg
1/8 t. ground cloves
1 bay leaf
1t. cornstarch dissolved in 2 T. water
Dumplings
2/3 cup whole milk
1/2 cup chopped fresh chives
1 large egg
3 T. chopped fresh mint
2 T. chopped fresh parsley
1 cup 1/2-inch pieces asparagus tips
20 medium-size chard leaves, stems trimmed
1 3/4 cups all purpose flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 t. ground black pepper
1/4 cup chilled unsalted butter,
cut into 1/2-inch pieces
nonstick vegetable oil spray
1 cup freshly grated Gruyere cheese
Sauce
Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (sauce can be made 1 day ahead. cover; chill. Rewarm before using.)
Dumplings
Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours.
Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat and pat dry.
Mix flour, baking powder, sugar, salt and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded T. dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumpling to form packets.
Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13x9x2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400º. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.
10 first course servings
from Bon Appétit June 2002