Help with Chard

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Permalink Reply by pingfoo on June 11, 2009 at 9:48am

Chop coarsely, if the leaves are big, and saute with garlic and red pepper flakes. Serve with lemon juice. If you have mature chard, separate the ribs and braise as you would celery, or gratinee, or use in stir fries. Enjoy!

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Permalink Reply by Susan Singley on June 11, 2009 at 9:58am

Thanks, I will happily give this a try!

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Permalink Reply by Michelle W. Flannery on June 11, 2009 at 10:17am

We had chard a few nights ago, and I prepared it as I would collards. I chopped it, leaves and stems, and sauteed it a bit in olive oil and garlic. Add a bit of water or broth to finish it off by steaming. Add salt and pepper.

Here's another really good recipe for chard:

Sauteed Swiss Chard and Corn

Sauteed Fresh Swiss Chard, Fresh Corn and Bacon. The flavor is outstanding as the entree is all Sauteed in the same pan. This recipe is very simple to make and has a wonderful taste. The dish can be prepared in a very short time or just before your main entree is served.

* 2 lbs fresh swiss chard
* 2 ears fresh corn
* 1/2 cup shallot (Chopped)
* 1/2 lb maple bacon (Chopped)
* 1 tablespoon garlic (Fresh)
* 2 tablespoons fresh lemon juice
* 1 tablespoon lemon thyme (Fresh)
* 1 teaspoon salt
* 2 teaspoons black pepper
* 3 lemons

Garnish

* fresh lemon wedge

1. In a large skillet cook bacon until crisp. Remove the bacon and place on a papper towels. Remove all the grease except for 2 tablespoons.
2. Remove the skillet from the heat.
3. Chop the bacon.
4. Chopp the shallots and set aside.
5. Peel the corn, wash to remove the silk. Remove the corn from the cob and place into a small bowl. Wash the chard well, dry with paper towels and set aside. Chop the fresh garlic and lemon thyme.
6. Extract the juice from 1 lemon and place into a bowl. Cut the remaining lemon for garnish and set aside.
7. In the same skillet add corn, shallots, bacon bits and garlic. Saute until garlic is soft.
8. Add chard, lemon juice and thyme.
9. Saute until chard is wilted.
10. Season with salt and pepper.
11. Place on hot plates and serve.
12. GARNISH: with fresh lemon wedges.

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Permalink Reply by Beva on June 12, 2009 at 6:10am

I haven't had breakfast yet... and now I'm hungry! Too bad my chard is still a little twinkle!!! This recipe sounds wonderful!!!

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Permalink Reply by Michelle W. Flannery on June 11, 2009 at 10:20am

Sharon Foster had a chard discussion back in April. A lot of people responded to that one. You can see the responses here.

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Permalink Reply by John Walker on June 11, 2009 at 10:44am

Dear Susan,
is that A CSA that is very good or the next generation of CSA ;)
apologies for being too pedantic..
You could also find an emergency food shelter and donate it.
pax
John

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Permalink Reply by Susan Singley on June 11, 2009 at 6:05pm

Okay, now I can't help but think of my farmer friend out there weeding with a cape and tights. Dropping off the bags of goodies, "Here I come to save the Day!" Smooshing slugs, "Hello, my name is Super Farmer, you killed my Basil, prepare to die!" Tee Hee

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Permalink Reply by Kate E on June 11, 2009 at 12:35pm

For coarse greens like chard and collards:
I like to pick them when the leaves are about as long as my hand, nice and tender, but bigger leaves work fine too. Picking them small also helps to keep from being overwhelmed by the harvest-if they're too big I just give them to the compost :)
Then I remove the leaves from the rib and chop each seperately.
Saute the chopped ribs over medium heat for a minute or two in olive oil
add a little *very* finely chopped fresh hot pepper, stir for a minute (optional, but TASTY)
add chopped onions, stir for a minute
add chopped garlic, stir for half a minute
add the chopped leaves, stir for a minute
pour in a good dollop of balsamic vinigar, put a glass lid on, turn to high heat for just long enough for the pan to steam up, then turn it to low and let cook for 3-5 minutes. You can tell it's done when the leaves turn a rich deep color and are tender.
I live in the south, land of greens cooked to death with a big piece of fat, but people love my greens. Just be sure to use a big enough pan so the leaves get a good coating of flavour infused oil.
Now, you said family friendly, so here are a few alternatives: bacon grease or vegetable oil instead of olive oil
chopped bell pepper, beets, grated carrots or just about anything mild flavored instead of onions and garlic
fruit juice, beer or apple cider vinegar instead of balsamic.
Dang, now I'm hungry! Too bad I pulled up the collards to make room for tomatoes!

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Permalink Reply by Michelle W. Flannery on June 11, 2009 at 12:50pm

I love collards. I especially love the big leaves. I roll several together, with stems on and slice them chiffonard style. I use olive oil for health, sometimes bacon grease for flavor, ham, pork, or bacon for extra flavor. A little bit of garlic, not much. Chicken broth for simmering. In the south, the broth is as important as the greens. It's considered medicinal. You can simmer them all day if you want, just keep adding broth. The flavor deepens.

Last fall a lot of KGI members were asking about collards. I published a blog with several good recipes. Here's the link for "Cookin' Up A Mess of Collards."

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Permalink Reply by TAR HEEL on June 17, 2009 at 8:22am

....did you say ,bacon grease? count me IN Kate. twice.

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Permalink Reply by PiscesGirl on June 11, 2009 at 12:44pm

I like to cook it the same as I would collards - sauteed with a little olive oil, bacon & black pepper.

I wish I had the same problem as you though - the cabbage worms got me pretty good. :-( A good chunk of my greens have been turned into chicken food as a result of that pesky little bug.

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Permalink Reply by Clarence on June 11, 2009 at 8:32pm

Slugs do the most damage to my chard during the warm months, but chard grows a long time into the fall taking some frost... slugs and cabbage worms don't handle frost too well.

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