Red-Stemmed Swiss Chard
I was at the farmer's market today and I spotted the most beautiufl red-stemmed swiss chard; I bought two large bunches. It was too beautiful to pass up, but now I don't know what to do with it.
Does anyone have any tasty swiss chard recipes they can send my way?
Thanks in advance.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
12 Comments:
my favorite it just a simple saute... heat some olive oil, garlic, crushed red pepper... then add the stems for a minute or two to soften to you liking, then throw in the leaves. Simple, quick and oh so yummy.
or saute and mix into some linguini and sauteed shrimp.
Alm25 at 6:42PM on 04/11/09
I agree with Alm25... saute with garlic in a bit of olive oil is awesome!
gingercookiewithlime at 7:06PM on 04/11/09
It would make great beans & greens soup. Cook some chopped bacon, add some chopped garlic, chicken broth then the chopped up swiss chard, let simmer a bit and add some cannenelli beans.
WSLunch at 7:59PM on 04/11/09
I use it in pasta - I brown some Italian turkey sausage, add lots of garlic and crushed red pepper, and then add the swiss chard until it wilts. Makes a fantastic topping for penne or spirals, topped with some parmesan cheese.
QueenHerm at 10:00PM on 04/11/09
I like it quickly sauteed, but at the end, a little hit of something acidic. Maybe lemon, wine, a nice vinegar...not too much, just enough to add a little zip to it.
dbcurrie at 12:15AM on 04/12/09
Texturally it offers an interesting contrast, the crunchy stem and the wilted leaves paired with a soft texture, say beans or diced potato and paired with caramelized onion and Herbs de Provence it makes a great and tasty side dish.
thegoch at 12:38AM on 04/12/09
This is my favorite chard recipe (SmittenKitchen).
I did it with a mix of white and red chard recently and it was delicious.
geenersaurus at 6:08AM on 04/12/09
I just logged on to start a topic on chard. Serendipity! Thanks Pumpkin Bear, and all the responders!
BananaMonkey at 10:27AM on 04/12/09
here is an article about chard with a recipe by joan nathan from the new york times:
http://query.nytimes.com/gst/fullpage.html?res=9505E5D71138F937A1575AC0A96E9C8B63
cybercita at 11:05AM on 04/12/09
A quick follow up--I only had a smallish bunch of red chard, but all the reading made me hungry! I cooked some onion and garlic a few fingerling potatoes, diced small, and red pepper flakes until soft, added link of chorizo sausage, scooped out of it's casing, some dried thyme and smoked paprika, and about a cup of black beans.
I threw in a few cubes of frozen beef stock, and a splash of red wine, then wilted in my bunch of chard with salt and pepper. A squirt of lemon juice finished the dish and man is it tasty!!!
I woke up and made oatmeal this morning, but wasn't feeling it at all...I left the bowl untouched, two hours later as an early lunch, this is fantastic.
BananaMonkey at 11:19AM on 04/12/09
I always use Beyone Salmons' Technique of the Week for roasted swiss chard...cannot beat it......here is the link...http://beyondsalmon.blogspot.com/2006/07/technique-of-week-how-to-cook-swiss.html
sammie at 9:06AM on 04/13/09
Best chard I have ever eaten was at a restaurant here in Toronto - I asked the server what they put on it and he asked the chef - teriyaki sauce and butter! Sounds bizarre but it was incredible.
wellred at 9:31AM on 04/13/09