Swiss Chard Recipes

[mydakota]

Okay I am VERY excited about this! The quiche is in the oven and it smells WONDERFUL!! Can not wait to try it. My favorite part?? Almost everything in it is home grown!!

Milk from my goats
cheese from my goats
eggs from my hens
chard from my cold frame

Normally, the onion and garlic would both also be from my garden (but this time, alas, I am out of last years stores of both and this years are not yet harvestable)

So, what comes from the store? The salt, the oil, the flour and the sugar. That is it. Almost everything comes from right here on the farm. How cool is that??

 

[freemotion]

That is VERY cool. Now get a pig so the oil can be lard! Better yet, bacon grease would add a wonderful flavor, and crumbled crispy bacon on top would be divine!

 

[mydakota]

Oh my goodness! I couldn't help myself. I cut a small piece to sample it. It is heavenly!! What a great recipe. I can imagine it with the crumbled bacon that freemotion suggested, with ham or chicken chunks, the possibilities are endless. So good.

freemotion, I don't currently have a pig on the hoof, but I do have the last bits of the LAST pig we raised out in the freezer. I think there just may be some bacon left out there!

 

[freemotion]

My mouth is watering!!!!

 

[Marianne]

I remember my mother telling me that boiling the chard would make it taste better than steaming it. I ate plates of it growing up, just boiled, add butter and salt. A couple years ago I grew some here, steamed it. Nasty. It might have been too hot for it by then, though.

Couldn't you use it in place of spinach in veggie lasagna, etc?

 

[lwheelr]

We chop it up and add it to all kinds of things. I have to, my husband and kids don't care for it. So we throw it chopped into soup, fried rice, etc.

It is better cooked with garlic if you use BUTTER, not olive oil...

 

[mydakota]

Yay!! The whole family gave a thumbs up to the quiche. Everybody had ideas for variations, but everybody loved it just the way it was too. Sweet success!!

 

[mydakota]

Okay, now I have a Swiss Chard Frittata in the oven! Looks yummy, but I think it calls out for chicken chunks. I stuck with the recipe for now, but if it tastes like I think it will, I may add chicken chunks next time. This is getting fun!

 

[Neko-chan]

I remember my mother telling me that boiling the chard would make it taste better than steaming it. I ate plates of it growing up, just boiled, add butter and salt. A couple years ago I grew some here, steamed it. Nasty. It might have been too hot for it by then, though.

Couldn't you use it in place of spinach in veggie lasagna, etc?

Yes, you can shred it finely and use it like spinach in almost any recipe that calls for it. Precook it though if you're going to put it in dips though.

 

[me&thegals]

Here is the recipe for the quiche from me&thegals:

1 onion, chopped
2-3 garlic cloves, minced
1 tablespoon oil
1 bunch Swiss chard
6 eggs
1 cup milk
1 cup shredded cheese
1 teaspoon salt
1 piecrust (see below for no-roll crust recipe)

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard (can include greens and stems), add to pan and cook down until wilted. Beat eggs and milk in bowl. Mix in salt and chard mixture. Pour into piecrust. Sprinkle cheese on top, pushing slightly into chard mixture. Bake until knife inserted into center comes out clean, about 30-40 min.

1 piece (including 1/8 of crust below): 367 calories,
13 grams protein, 5 grams fiber
Vitamin A 170% Vitamin C 42%
Calcium 24% Iron 23%


Whole-wheat, no-roll piecrust1 cups flour (whole-wheat pastry flour best, whole-wheat flour okay)
1 tsp sugar
tsp salt
cup oil
3 tbsp milk

Place all ingredients in pie pan. Mix with fork until well blended and pat into the pan. Push pastry up the sides and form a nice edge with thumb and finger. Prick to avoid bubbling during baking.

Thanks I was about to go find it for the gazillionth time!

Last week, I made it with a mess of nettles, spinach, dandelion greens, bean sprouts, and a couple handfuls of asparagus. It is SO, SO flexible!


Also, Swiss chard is wonderful added at the end of a broth soup. Just boil some of your favorite broth, then add a pile of chopped chard at the end and simmer until wilted.