1 Tbs. butter
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream
Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.
(from Local Flavors by Deborah Madison)
Showing posts with label chard. Show all posts
Showing posts with label chard. Show all posts
SWISS CHARD SOUP
1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
GREENS AND VEGGIES POTAJE
1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
SQUASH RINGS WITH CHARD AND WALNUT PASTA
3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips
Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips
Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
SWISS CHARD ENCHILADAS
2 T. butter
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
8 tortillas
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)
Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.
Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.
(The Cooks Garden)
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
8 tortillas
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)
Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.
Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.
(The Cooks Garden)
CHARD, TOMATO, AND CHEESE CASSEROLE
2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top
Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.
(Mad Mares Cookbook)
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top
Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.
(Mad Mares Cookbook)
CHARD CASSEROLE
2 c. brown rice, cooked
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese
Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted--about 20 minutes.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.
NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman--CSA member)
(from Master Cook)
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese
Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted--about 20 minutes.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.
NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman--CSA member)
(from Master Cook)
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