Chard

Chard

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Chard is a seasonal leafy green primarily cultivated between June and October. Both its leaves and stalk are edible. Chard is a great source of vitamin K, A and C, and is a wonderful cauldron of potassium, magnesium, iron and fiber.

How to Prepare:

Wash chard in cold water. Separate the stems and the leaves. Chop the leaves into small pieces and cut the stems into ¼-inch slices.

How to Store:

Chard is extremely perishable, so keep refrigerator storage time to a minimum. Store unwashed leaves in plastic bags in the crisper for 2 to 3 days. The stalks can be stored longer if separated from the leaves.

How to Cook:

You can enjoy chard raw, cooked, boiled, braised, steamed or sautéd.

Information adapted from From Asparagus to Zucchini

Recipes

Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

Ingredients

  • 5 cups chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 cup pearl barley, rinsed and drained
  • 8 to 10 small radishes, trimmed
  • 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
  • 1 Preserved Lemon, thinly sliced and seeds removed
  • Coarse salt
  • ¼ cup fresh dill, coarsely chopped
  • 8 large fresh mint leaves, torn

Preparation

Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

Add radishes and remaining 3 cups broth, ½ cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season withsalt. Remove from heat and stir in herbs. Serve warm or at room temperature.

Recipe courtesy of Martha Stewart

Chard Leaves Stuffed With Rice and Herbs

Ingredients

  • 8 large chard leaves
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • Stems from the chard leaves
  • 2 large garlic cloves, minced
  • 1 cup, tightly packed, cooked medium-grain white or brown rice, such as Calrose
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • ½ teaspoon Aleppo pepper (more to taste)
  • ¼ cup currants (optional)
  • Greek yogurt seasoned with garlic, lemon and sumac for serving
  • Optional: crumbled feta for the filling or for topping

Preparation

Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about ¼ inch). Set aside ½ cup of the blanching water for the baking dish.

Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat. Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls.

In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning. Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place ½ cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.

Recipe courtesy of the New York Times

 

Chopped Chard Salad with Apricot Vinaigrette

Ingredients

  • ¼ cup thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1-½ tablespoons apricot preserves
  • 1 teaspoon whole-grain Dijon mustard
  • 6 cups chopped Swiss chard
  • 1 can chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons walnuts, toasted
  • 1 tablespoon chopped green onions
  • 1 teaspoon freshly ground black pepper
  • ½ ounce goat cheese, crumbled

Preparation

Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.

Recipe courtesy of My Recipes

 

Swiss Chard Salsa Verde

Ingredients

  • ½ small bunch Swiss chard, preferably red or rainbow
  • 1 medium shallot, finely chopped
  • ¾ cup (or more) extra-virgin olive oil
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon (or more) red wine vinegar
  • 1 teaspoon finely grated lemon zest
  • Kosher salt, freshly ground pepper

Preparation

Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1-¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.

Recipe courtesy of Epicurious

 

Moroccan Chickpeas With Chard

Ingredients

  • 4 tablespoons olive oil
  • 2 Spanish onions, chopped
  • 1 large jalapeño pepper, seeded if desired, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon grated fresh ginger root
  • 2-½ teaspoons kosher salt, more to taste
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • Pinch of cayenne
  • 2 tablespoons tomato paste
  • 1 fennel bulb, diced (save fronds for garnish)
  • 1 very large bunch chard, stems sliced ½-inch thick, leaves torn into bite-size pieces
  • 2 carrots, peeled and diced
  • 1 large turnip, peeled and diced
  • 1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see note)
  • ⅓ cup diced dried apricots
  • 2 tablespoons chopped preserved lemon, more to taste
  • ½ cup chopped cilantro, more for garnish

Preparation

Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.) Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.

Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1-½ to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew). Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Recipe courtesy of the New York Times