Recipes : Chard

Garlicky Roasted Garbanzo Beans with Swiss Chard

Submitted by Michelle Fay
Adapted from adapted from Michael Psilakis, Epicurious.com

Ingredients:

  • 2 15.5 oz cans garbanzo beans (chickpeas), drained
  • 10 garlic cloves, peeled
  • 2 large shallots, chopped
  • 3 bay leaves (fresh recommended, but I used dried)
  • ½ cup extra-virgin olive oil
  • 1 tsp fennel seeds (I don’t like fennel, so I used mustard seed)
  • 2 T olive oil
  • 6 garlic cloves, crushed
  • 3 bay leaves
  • 2 shallots, sliced
  • large bunch swiss chard, center stems cut out (or not – I didn’t), leaves coarsely torn
  • ½ cup chicken or vegetable broth
  • pasta and parmesan cheese

Make It:

Beans: preheat oven to 350°. Combine first 5 ingredients in a glass baking dish (8x8 or similar). Sprinkle with salt and pepper, then pour oil over (original recipe called for 1 ½ cups of oil – I used A LOT less, ½ - 2/3 cup). Cover with foil and roast until garlic is tender, about 45 mins.

Chard: Heat oil in large pot over medium-high heat. Add garlic, bay leaves and shallots, cook until shallots are tender, about 2 mins. Add chard in a couple batches if necessary, allowing first batch to wilt and make room for the rest. Add broth and cook until chard is tender and most of liquid has evaporated (7-10 mins). Season with salt and pepper. Combine beans and chard, season if necessary.

Serve over pasta (or barley?) with grated parmesan cheese.

Michelle writes: I came across this recipe when searching for something different to do with our chard. I was skeptical, but it was so good - a huge hit with everyone! Thought I'd share - great with your chard and garlic :)

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Halibut or salmon in chard leaves with lemon thyme butter

Submitted by Deb Yonker
Adapted from Barbara from Seattle

Ingredients:

  • 1/2 cup butter, room temp (I use less)
  • 3 tablespoons lemon juice
  • 1 Table spoon fresh thyme
  • 1 tablespoon fresh chives
  • 2 teaspoons grated lemon peel
  • 4 large chard leaves, halved lengthwise and rib cut out
  • 4 halibut filets or salmon, 6-8 oz's each
  • 4 lemon slices

Make It:

Preheat oven to 450 degrees. Blend butter, lemon juice,thyme,chives, and grated lemon peel in small bowl, season w/ salt and pepper.

Place four 12 inch squares of foil on work surface. Place 1 chard leaf down on each piece of foil and put filet on bottem edge (widest part of chard.). Salt and pepper filet and smear w/ butter mix. Top w/ lemon slice and roll up. Enclose in foil. Bake 12-14 minutes until opaque.

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Provencal zucchini and chard tart

Submitted by Maryellen
Adapted from Martha Rose Shulman, New York Times
Provencal zucchini and chard tart

Ingredients:

  • 1 recipe yeasted wheat pastry dough (see below)
  • 1 bunch swiss chard or beet greens
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 pound zucchini, cut in small dice (1/4 to 1/3 inch)
  • Bunch of garlic scapes (or less, to taste), minced
  • Some basil, sliced into ribbons
  • 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
  • 3 large eggs, beaten

Make It:

1. Stem and wash the greens. Save the stems to use later if you want. Blanch the chard leaves in salted boiling water for one minute, remove with slotted spoon, drain and run under cold water until cold. Squeeze out excess water and chop. Set aside.

2. In a large skillet, saute the onion and diced stems (if using) in the oil for about five minutes. Stir in the zucchini. Season with salt, and cook, stirring, until just tender, about 6 minutes. Stir in the garlic and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the basil ribbons and cooked greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.

3. Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper and more salt if needed.

4. Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out 2/3 of the dough and line the pan, with the edges of the dough overhanging. (Freeze or toss the rest). Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.

Whole wheat yeasted pastry

2 teaspoons active dry yeast

1/2 cup lukewarm water

1/4 teaspoon sugar

1 large egg, at room temperature, beaten

1/4 cup olive oil

1 cup whole wheat flour

1 cup unbleached flour (more as needed)

3/4 teaspoon salt

1. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.

2. Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two pieces – 1/3 and 2/3 of the dough. Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out as directed.

Read the original recipe

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