Eat your greens: Swiss chard - KATV - Breaking News, Weather and Razorback Sports

Eat your greens: Swiss chard

Updated: July 25, 2013 04:27 PM
© Helen Rosner / Bonnier © Helen Rosner / Bonnier
  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>


By Leah Koenig

 

Swiss chard is the Rodney Dangerfield of greens — it don't get no respect. Or at least, not the kind of respect it deserves.

With its broad, crunchy stalks and earthy, slightly saline taste, chard is more aggressively flavored than its more popular leafy green counterparts like spinach (to which it is related) and kale (to which it is not). But for those who like food that pushes boundaries, cooking with chard can be hugely rewarding.

Native to the Mediterranean (not Switzerland, as its name would suggest), chard makes the perfect filling for phyllo dough pies like hortopita, and it pairs beautifully with pine nuts, artichokes, or lentils.

The stems, a vibrant rainbow of reds, pinks, whites, and yellows, are hard and fibrous, but become tender and delicious when grilled or pickled. Its shiny leaves are at home chopped raw in a salad, but can also hold up against long simmers and braises without falling apart or dissolving into mush.

They're wonderful in a soup or simply sautéed, but my favorite way to serve this green is to combine softened chard with onions, mushrooms, sweet corn, and chilies in adobo. The result: hearty, smoky, vegetarian Swiss chard tacos that are hard to stop eating — and surprisingly easy to respect.

See the recipe for Swiss Chard and Chipotle Tacos »

 

SIDES

Garlicky Greens
Chard gets mixed with mustard greens, kale, and a whole head of chopped garlic in this savory side.

Greens and Artichoke Stew
This brothy Middle Eastern stew pairs chard, curly endive, and artichoke hearts.

Versatile Swiss Chard
Chef Amanda Cohen proves how versatile chard is by showing how to grill it, roast it and purée it in an installment of Recipe Comix.

Food 52: Grilled Swiss Chard Stems with Anchovy Vinaigrette
Don't throw away those lovely chard stems! Grill them and toss them in a briny anchovy vinaigrette.

Bon Appetit: Pickled Swiss Chard Stems
Soften chard stems by pickling them in rice vinegar, sugar, and spices.

MAINS

Linguine with Walnuts and Swiss Chard
Add earthy depth to a simple pasta dish by tossing in wilted chard.

After Farmers Market Quiche
Turn the chard and other vegetables from a farmers market haul into a cheesy quiche.

Corsican Chard Cannelloni
This pasta dish combines chard and ricotta in a zesty tomato sauce.

Lentils with Swiss Chard and Khlea
Khlea, a preserved lamb or beef, flavors this lentil and chard dish.

Hortopita (Swiss Chard and Feta Pie)
The traditional Greek phyllo pie filled with greens, herbs and feta makes a delicious vegetarian main.

Food 52: Chinese Beef and Chard Buns
A mixture of chard and seasoned ground beef hide inside these pan-fried dumplings.



Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

 

© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.