RECIPE: REC: Chard and White Bean Stew topped with a poached egg and served on toast...

RECIPE:
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barbara-in-va

Well-known member
My oh my, this is wonderful!!!! I made it the other night and want it every night for dinner now. It is easily tweakable to what you have on hand. And, being pretty lazy on a weeknight after work I want to wash as few dishes as possible so I skipped the step where you pre-cook the chard. Instead I just julianned it and tossed it in near the end of the cooking time for the stew. Also, I can't throw away all those beautiful chard stems so I cut them the same size as the onions and sauteed them along with the onions. (I had lovely baby red onions from the famers mkt so I used them in place of the shallots.) And, since I have been on a bread baking kick I had some delicious wheat germ sourdough bread on hand to use for the toast. But, most importantly, don't skip the splash of sherry vinegar at the end, it makes the dish!!! Who knew?????http://smittenkitchen.com/2011/01/chard-and-white-bean-stew/

 
Woo Hoo! My chard is just coming in at the garden.

Funny, I always blanch it even if the recipe doesn't call for it.

 
An idea for the stems which I got from an old Gardening Book. Stuffed Chard Ribs Paysanne

I tried this once last year and will try it again. This recipe calls for a lamb stuffing but I used Julia Childs's Sausage and Chard Stuffing, which utilizes the greens. You could improvise any kind of meat stuffing.

(In stores near me they cut off most of the ribs, but if you have chard in the garden or know someone who does, you will have more stems than you can handle. Choose the ones that are most celery-shaped for stuffing.)

STUFFED CHARD RIBS PAYSANNE
from Grow it, Cook It by Jaqueline Heriteau

14 to 16 Chard Ribs
1-1/2 lb. ground lamb shoulder
3 eggs
3/4 cup sifted flour
1/4 tsp. salt
1/8 tsp. pepper
5 Tbs. olive oil
6 Tbs. lemon juice.

Wash the chard and cut off the leafy part. You can save it to cook later like spinach. Trim off and discard the toughest parts of the stalks and cut the ribs into 4-inch lengths.

Mix the lamb, 2 eggs, 2 tsp. of the flour, and salt and pepper. Stuff the ribs with this mixture.

Beat the remaining egg. Dip the filled side of each riv into the egg, then into the remaining flour

Neat 3 Tbs. olive oil in a skillet and brown the filled side of the ribs over medium-high heat. As you finish them, lay them in layers in a casserole. Whan all are browned, pour remaining olive oil over the ribs, sprinkle with lemon juice, and add water to cover. Simmer, covered, over very low hear for about 2 hours. (I put them is a slow oven.)

 
Wonderful Chard

Joe, I was in the Rezidenz Garten in Munich last fall and was inspecting the beautiful flower beds. I was loving the beautiful dark green foilage with the red stems and was going in for closer inspection and realized, it was Ruby Chard! Used as an ornamental! It was stunning.

 
It is beautiful. Now we have "rainbow chard" in shades of red, magenta, pink and yellow

Chard has been hybridized in all the same colors as its sister the beet has been lately.

 
Joe, what does pre-boiling the chard add? Is it mainly for larger leaves to tenderize them?

And, thanks for the great idea about stuffing the stems, I love it. Is your chard in your new community garden?

 
For me it just tastes better if it is blanched first and then shocked in cold water.

I do the same for spinach usually. Otherwise they both make my teeth squeak! I'm not sure how else to describe it.

With a big pot of water it cooks very quickly and then rinsing in cold water sets the green color.

 
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