Currently viewing the tag: "chard"
We grow several varieties of chard. You might see Ruby Red, Golden, White or a Rainbow of colors. Chard is a member of the beet family, but unlike beets, it is the leaves and stalks that are eaten. Chard’s leaves are always green, but the stalks can be a variety of colors ranging from red to yellow to white. High in Vitamins C, K, A and Iron, chard is one of the most nutrient-rich vegetables around.
Great for cold weather. This makes a fair amount, but is great as leftovers for lunch the next day, or even breakfast with a fried egg on top. If you like the idea of smoky, but not the ham hock, you can skip it and use some Pimenton de la Vera (Smoked Spanish paprika) to add the smokiness.
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This is an all-in-one dish with eggs, vegetables, and grains. It works without the grains, too, but if you make them the night before or have leftovers, it is even easier. Carrots add a sweetness that counters the sometimes almost tannic mineral quality of chard. The eggs are baked “whole”, not mixed in as a batter like a quiche, so the yolks act as a sauce and make for a pretty dish.
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With summer here, the time is perfect for gratins. Sure, everyone is firing up the grill, but let’s face it-grilled vegetables only hold their appeal for a while, and then you want something with a little more depth of character. All those vegetables that are great on the grill are also great in a gratin. Easy to make, gratins can be made in advance and will keep overnight, and are good hot from the oven, or at room temperature. What’s not to like?
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Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.
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INGREDIENTS:
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
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This recipe is an outgrowth of a pepper recipe I picked up from a couple of older Sicilian women at a farmer’s market long ago. I was making the peppers recipe and had extra grappa soaked raisins to use, so this recipe was born. If you do not have grappa for your raisins, use vodka or white wine. I had pistachios on hand, so I used them. Almonds or pine nuts work just as well.
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These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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INGREDIENTS:
1 bunch chard (Rainbow, red, or Swiss) 1 medium brown onion 2 cloves garlic, peeled and de-germed 2 ounces cream sherry or Marsala Salt and fresh ground pepper to taste 2 teaspoons fresh thyme (or other herb of your choice) ½ cup homemade bread crumbs (or store bought)Continue reading »