Can you provide me recipes for preparing swiss chard?

Question

Help! I grew an over abundance of swiss chard in my garden and am now sick of it...Any good recipes for swiss chard?

Answer 1

SWISS CHARD AND HERB TART

(Torta di Bietola ed Erbe)

Servings: Makes 8 appetizer or 4 first course servings.

Ingredients

1 pound Swiss chard, stems and ribs removed

1 1/2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 15-ounce container whole-milk ricotta cheese

1/2 cup freshly grated Parmesan cheese

2 large eggs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon minced fresh thyme

1/4 teaspoon minced fresh oregano

1/8 teaspoon grated nutmeg

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Preparation

Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.

Heat oil in heavy large skillet over medium heat. Add garlic; saut
 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.

Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.

Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.

Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

SHCHAV - RUSSIAN SWISS CHARD SOUP

Makes 4-6 servings.

1 lb. cleaned Swiss chard

2 tbsp. butter

2 tbsp. flour

1 1/2 c. chicken broth (canned or freshly made)

1/2 c. milk or sour cream

First melt butter in a wide, heavy pan. Add chopped or thinly sliced stems and cook, covered, for 3-4 minutes. Stir in chopped leaves and cook for 3-4 minutes more.

Sprinkle with 2 tablespoons flour and stir until blended. Gradually blend in chicken broth and milk or sour cream.

Cook and stir until slightly thickened. If a smooth green soup is preferred, whirl mixture in a blender until it has the consistency desired.

Season to taste with salt and pepper.

PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD

Servings: Makes 4 servings.

Ingredients

For Swiss chard

1/3 cup minced shallots (2 medium)

1 tablespoon minced garlic

2 tablespoons unsalted butter

1 lb Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

For pork chops

4 (1 1/4-inch-thick) rib pork chops

1 1/2 tablespoons extra-virgin olive oil

For sauce

1/3 cup minced shallots (2 medium)

1/2 cup dry red wine

1 cup fresh or thawed frozen cranberries (4 1/2 oz)

3/4 cup chicken stock or broth

3 tablespoons packed light brown sugar

1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled

2 tablespoons unsalted butter

Preparation

Preheat oven to 400°F.

Prepare Swiss chard:

Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.

Cook pork chops:

Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.

Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.

Make sauce:

Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.

Assemble dish:

While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

hope these help.               good luck and enjoy.

Answer 2

SWISS CHARD  

2 lb. Swiss chard

2 cloves garlic, chopped

1 c. chopped green onion

1/4 c. butter or olive oil

1/4 c. & 1 tbsp. lemon juice

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. celery salt

Pinch of nutmeg

Wash Swiss chard thoroughly; drain. Remove leaves from stalks. Tear leaves into small pieces. Set aside.

Cut stalks into inch size pieces. In large saucepan saute cut up stalks, onion, garlic in butter or olive oil. Add salt, pepper, celery salt, nutmeg and lemon juice to pan. Reduce heat. Add Swiss chard leaves. Cover. Simmer 15 minutes, stirring occasionally. (To this may be added 1 tablespoon capers, 1 1/2 cups chopped tomatoes and sprinkled with cheese before serving.)

Answer 3

I like to use either spinach, swiss chard or kale in my "Joe's Special" for breakfast.  Cook up some ground beef, minced garlic and sliced onions - sprinkle with fresh ground black pepper.  Drain it, add your swiss chard/spinach/kale and cook until it wilts.  Move everything over in the pan and add your eggs to the other side of the pan.  Once it starts to set, stir it into the ground beef mixture and cook until the egg is almost set.  Add guryere cheese - shredded and give it a stir.  Then add some shredded Parmesan cheese, give it a stir and place it on your plate.  I used to order this for breakfast a number of times when I was a worker bee - at the Warwick Hotel in downtown Seattle.  Very very good.  It is also wonderful with mushrooms in it.