Swiss Chard Recipes

Pasta with caramelized fennel and swiss chard

1 medium onion, sliced thin
1 fennel bulb
2 medium tomatoes, chopped
1 bunch of swiss chard, sliced into thin ribbons
1 lb. pasta of your choice
½ c. parmesan or other hard cheese, grated
2 tbs. olive oil
1 tsp. salt
1 tsp. fennel seed
a few grinds fresh black pepper

Trim the leafy stalks away from the fennel. Slice the bulbs into quarters and cut away the tough centers of the bulbs. Cut the quarters into thin slices. Heat the olive oil in a heavy skillet and add onions, fennel and a few pinches salt. Cook over medium heat until soft, about 10 minutes. Reduce heat and cook another 10 minutes, until they start to brown a bit.

Add the chopped tomatoes, fennel seed and the salt, cook over medium heat until the tomatoes release their juice and create a sauce, about 10 minutes more. Add chard and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Toss the sauce with the pasta and the parmesan, passing more parmesan at the table if desires. Serves 4-6.

Vegetable lasagna with parsnips, carrots and swiss chard

1 medium onion, chopped
2 garlic cloves, chopped
1 medium carrot
1 medium parsnip
1 bunch chard
1 c. sliced mushrooms, optional
2 c. fromage frais or ricotta cheese
2 eggs, beaten
1 ½ c. grated mozzarella cheese
½ c. grated parmesan cheese
½ lb. lasagna noodles, cooked
2 tbs. olive oil
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried thyme
¼ tsp. black pepper
3 c. canned tomato sauce

Preheat the oven to 375 degrees. Remove the bottoms of the chard stems, roll chard leaves into a bundle and chop into small pieces.

Heat the oil in a large skillet and sauté the onions for 2 minutes, then add garlic and sauté 2 minutes more. Add the mushrooms, if using, and then add the chopped chard, salt and pepper. Sauté until chard is wilted, about 5 minutes. Remove from heat and stir in the oregano, thyme, ricotta, eggs and mozzarella.

Cut the carrot and parsnip into ¼ inch or thinner slices. You can cut them into rounds, cut them on the diagonal, or cut them lengthwise.

Spread 1/3 of the sauce into the bottom of a 9 x 12 baking pan. Put 1/3 of the pasta on top, followed by ½ the cheese-chard mixture. Layer the sliced vegetables next, followed by another 1/3 of the pasta and another 1/3 of the sauce. Then add the remaining cheese mixture, followed by the remaining pasta and the remaining sauce. Top with the parmesan cheese and bake for 45 minutes, until bubbly. Let stand 5 minutes before serving. Serves 6-8.

Red chard frittata

1 bunch red chard, chopped
1 onion
2 garlic cloves
2 medium potatoes, chopped
1 tbs. olive oil
6 eggs
1 c. milk
1 c. shredded cheddar cheese
1 tsp. salt
½ tsp. black pepper

Preheat the oven to 375 degrees. Put the potatoes in a small saucepan with water to cover. Bring to a boil and simmer for 3 minutes. Drain and set aside. Heat the oil in a cast iron skillet. Sauté the onions for 1 minute, then add garlic and sauté 1 minute more. Add the chard and sauté until it is wilted, 2-3 minutes more. Add the cooked potatoes and stir well. In a medium bowl, beat the eggs, then add the milk, salt, pepper and cheese. Pour the egg mixture over the vegetable mixture in the skillet. Put the skillet in the oven and bake for 20-30 minutes, until a fork inserted in the center comes out clean. Serves 4-6.

If you don’t have a cast iron skillet, you can put the sautéed vegetables in to a 10-inch glass pie plate, pour the egg mixture over the top and bake in the pie plate.

Sauteed Swiss Chard with Lemon, Garlic and Pine Nuts
1 large bunch swiss chard
1 tbs. olive oil
3-4 garlic cloves, finely chopped
2 tsp. fresh lemon juice
salt and pepper
1 tbs. pine nuts or sunflower seeds

Wash the swiss chard well and coarsely chop it. Allow some water to remain on the leaves, that will help it wilt as it cooks.

Heat the oil in a medium skillet. Add the garlic and sauté on low heat for 1-2 minutes. Increase the heat to medium and add the chard, stirring frequently. Allow to cook until the chard is wilted, about 3-5 minutes.

Heat the pine nuts or sunflower seeds in a small, dry pan on the stove until lightly toasted and fragrant. Add toasted nuts/seeds, lemon juice an salt and pepper to taste to the chard. Serves 3-4.