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Six Ways to Use Swiss Chard

Creamy Swiss Chard Pasta
Lemony Lentil Chard Soup
Creamy Swiss Chard with Cranberry Beans
Yellow Potatoes with Red Swiss Chard, Rosemary, and Garlic
Chard and Oranges with Shallots
Chard Pie





1,000 Vegetarian Recipes

By Carol Gelles

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Creamy Swiss Chard Pasta [top]

1 lb chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion
2 large tomatoes, chopped
1/4 cup fat free sour cream or plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked
Salt and pepper to taste

1. Wash chard and cut into small pieces

2. Heat oil in large 2 quart saucepan over medium- high heat, 1 to 2 minutes. Then add chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally. 

3. Add tomatoes, sour cream, milk, parmesan, cooked fettuccine, salt and pepper; stir well.

Lemony Lentil Chard Soup  [top]

6-7 cups water
1 1/2 cups brown or green lentils, sorted and rinsed
2 tablespoons vegetable oil
2 leeks, sliced 
4 cups eggplants (or zucchini), cubed
1 can diced tomatoes
4 cups chard (or spinach)
2 teaspoons paprika
1 tablespoon ground cumin
1-2 vegetable bouillon cubes
2 tablespoons grated lemon zest
1/3 cup lemon juice
2-3 minced garlic cloves

1. Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until the lentils are tender. 

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks and sauté for a few minutes until they begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy. 

3. Once lentils are just tender, add the saucy vegetables, remaining salt, chard or spinach, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes. 

4. Stir in the lemon juice and garlic and serve. 

Creamy Swiss Chard with Cranberry Beans [top]

1 1/2 tablespoon vegetable oil
1/2 cup finely chopped onions
4 cups bite-size pieces swiss chard 
1 1/2 cups cooked cranberry beans
     (cooked from dry; or canned, drained)
1/2 cup sour cream
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper

1. In a large skillet, heat the oil over medium-high heat. Add the onions; cook, stirring, until onions are softened, about 2 minutes. Add the Swiss chard; cook, stirring until wilted, about 3 minutes. Add the beans; cook, stirring, until heated through. 

2. Remove the heat. Stir in the sour cream, salt and pepper. 

Source: Carol Gelles, 1000 Vegetarian Recipes 






Yellow Potatoes with Red Swiss Chard,
 Rosemary, and Garlic

3 tablespoons olive oil
2 cups peeled, cubed yellow potatoes (1/2-inch pieces;
     about 3/4 pound)
6 cloves garlic, whole, unpeeled
2 tablespoons chopped fresh rosemary, or 2 teaspoons
     dried rosemary, crumbled
2 cups chopped red or green Swiss chard
1/2 teaspoon coarse salt, or to taste
1/4 teaspoon ground pepper

1. In a large skillet, heat the oil over medium-high heat. Add the potatoes and garlic; cook, stirring, until browned, about 9 minutes. Add the rosemary; cook, stirring, 1 minute. 

2. Add the Swiss chard, salt, and pepper. Cook, stirring, until the chard is tender, about 2 minutes. 

Source: Carol Gelles, 1000 Vegetarian Recipes 

Chard and Oranges with Shallots [top]

1 pound chard, washed and trimmed
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 tablespoons sugar
1 small unpeeled orange, seeded and coarsely chopped
2 tablespoons sherry vinegar
salt and black pepper

1. Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate.

2. Put the oil in a large skillet with a lid over medium heat. When hot, add the shallots and sugar and cook for a minute, then stir in the orange bits and lower the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar. 

3. Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve at room temperature. 




Chard Pie [top]

2 tablespoons butter
About 8 large chard leaves, thinly sliced
1 medium onion, sliced
salt and pepper
1/4 cup chopped mixed herbs, like parsley, thyme,
      chervil and chives
6 eggs
1 cup whole milk, yogurt, or sour cream
3 tablespoons mayonnaise
1/2 teaspoon baking powder
11/4 cups all purpose flour

1. Preheat the oven to 375 degrees F. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the chard and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning. 

2. Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked chard mixture and let cool while you make the batter.

3. Combine the yogurt, mayonnaise and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 x 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with chard filling; smear the remaining batter over the chard , using your fingers to make sure there are no gaps. 

4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing. 

Copyright 2010 Seasonal Chef