- Chard Wrapped Chicken
- Cream of Greens Soup
- Gina's Zesty Chard
- Pasta with Swiss Chard
- Swiss Chard with Roasted Onions
Chard-Wrapped Chicken
Roasted Carrots and Onions (see recipe below)
¼ cup olive oil
2 tbsp snipped fresh dill, oregano, or sage
1 clove garlic, minced
¼ tsp ground black pepper
½ cup crumbled feta cheese
6 medium skinless, boneless chicken breast halves
6 Swiss chard leaves, stems trimmed
1. Preheat oven to 375. Prepare roasted carrots and onions and place in oven.
Meanwhile, in a small bowl, combine olive oil, 1 tsp of the herbs, garlic, and
pepper. In another small bowl, combine feta cheese and 1 tbsp olive oil
mixture. Mash mixture together with the back of a spoon to form a paste.
2. Top each chicken breast with some of the feta mixture, pressing firmly. Wrap
center portion of each chicken breast with a Swiss chard leaf, leaving ends
exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.
3. After carrots have been in the oven for 10 minutes, add chicken to oven.
Bake, uncovered, for 25 to 30 minutes or until chicken is no longer pink. If
desired, sprinkle chicken with remaining 1 tsp herbs.
ROASTED CARROTS & ONIONS: In a 2-quart rectangular baking dish combine
1 pound peeled and sliced carrots; 1 medium onion, cut into thin wedges; 1
tbsp olive oil, ¼ tsp salt, and 1/8 tsp ground black pepper. Toss to coat. Bake
as directed.
Cream of Greens Soup
Never tried chard before? This is a great way to experience it for the first time.
This recipe comes from Fully Belly Farms CSA Newsletter, located in Guinda,
CA. Very yummy!
Serves 8
1 large bunch Swiss Chard
2 Tbsp Olive oil
1 cup chopped onions or leeks
3 large potatoes, peeled and cut ½ inch thick
7 cups vegetable or chicken stock
½ cup light sour cream
Salt and freshly ground pepper to taste
1.) Trim the stem ends of the chard, then pull the leaves off of the stems. Chop
both the leaves and stems; set them aside separately.
2.) Heat oil in pan and sauté the onions or leeks in it.
3.) Add the potatoes and stock, bring to a boil, reduce the heat, cover and
simmer for 10 minutes, or until the potatoes begin to become tender. Add the
stems from the greens and cook 5 minutes, then add leaves and cook until
tender, about 5-10 more minutes. Cool slightly, then puree in a blender or food
processor.
4.) Add the sour cream, reheat gently, and season to taste.
Roasted Carrots and Onions (see recipe below)
¼ cup olive oil
2 tbsp snipped fresh dill, oregano, or sage
1 clove garlic, minced
¼ tsp ground black pepper
½ cup crumbled feta cheese
6 medium skinless, boneless chicken breast halves
6 Swiss chard leaves, stems trimmed
1. Preheat oven to 375. Prepare roasted carrots and onions and place in oven.
Meanwhile, in a small bowl, combine olive oil, 1 tsp of the herbs, garlic, and
pepper. In another small bowl, combine feta cheese and 1 tbsp olive oil
mixture. Mash mixture together with the back of a spoon to form a paste.
2. Top each chicken breast with some of the feta mixture, pressing firmly. Wrap
center portion of each chicken breast with a Swiss chard leaf, leaving ends
exposed. Place wrapped chicken breasts in a 3-quart rectangular baking dish.
3. After carrots have been in the oven for 10 minutes, add chicken to oven.
Bake, uncovered, for 25 to 30 minutes or until chicken is no longer pink. If
desired, sprinkle chicken with remaining 1 tsp herbs.
ROASTED CARROTS & ONIONS: In a 2-quart rectangular baking dish combine
1 pound peeled and sliced carrots; 1 medium onion, cut into thin wedges; 1
tbsp olive oil, ¼ tsp salt, and 1/8 tsp ground black pepper. Toss to coat. Bake
as directed.
Cream of Greens Soup
Never tried chard before? This is a great way to experience it for the first time.
This recipe comes from Fully Belly Farms CSA Newsletter, located in Guinda,
CA. Very yummy!
Serves 8
1 large bunch Swiss Chard
2 Tbsp Olive oil
1 cup chopped onions or leeks
3 large potatoes, peeled and cut ½ inch thick
7 cups vegetable or chicken stock
½ cup light sour cream
Salt and freshly ground pepper to taste
1.) Trim the stem ends of the chard, then pull the leaves off of the stems. Chop
both the leaves and stems; set them aside separately.
2.) Heat oil in pan and sauté the onions or leeks in it.
3.) Add the potatoes and stock, bring to a boil, reduce the heat, cover and
simmer for 10 minutes, or until the potatoes begin to become tender. Add the
stems from the greens and cook 5 minutes, then add leaves and cook until
tender, about 5-10 more minutes. Cool slightly, then puree in a blender or food
processor.
4.) Add the sour cream, reheat gently, and season to taste.
Chard Recipes
Gina’s Zesty Chard
2 bunches (about 2 pounds) of Swiss chard, washed but not dried, tough stems
removed
¼ cup extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced lemon zest
1 teaspoon kosher salt
½ teaspoon crushed red pepper
1. Cut the wet chard leaves crosswise into ¾-inch slices. Pour the olive oil into
a wok or large saute pan. Saute the garlic over medium heat for 1 minute. Add
the chard, toss quickly, cover the pan, and cook until the chard is wilted, about
3 minutes.
2. Add the lemon zest, salt, and red pepper, and toss quickly. Remove from the
heat, transfer to a serving dish, and serve immediately.
Pasta with Swiss Chard
16 ounces penne, rotelle or rigatoni, cooked and drained
1/2 cup pasta cooking water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped or thinly sliced
1 bunch Swiss chard, washed, stems removed and coarsely chopped
1 cup red or white wine or chicken stock
2 cups crushed red tomatoes
2 teaspoons red pepper flakes
2 tablespoons toasted pine nuts (optional)
Salt and pepper
In a large skillet heat the oil and stir in the onion., Cook for 2 minutes and stir in
the garlic. Add the chopped Swiss chard, toss to coat. Pour in the wine or stock
and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper
flakes and pine nuts. Bring to a simmer and stir in the reserved pasta water.
Remember: DO NOT overcook the chard. It is ready to serve just after it has
wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.
Swiss Chard with Roasted Onions
½ bunch Swiss chard
1 cup diced bell pepper
2 garlic cloves, minced
½ cup Vegetable broth
1 large roasted onion(see recipe on flipside of this newsletter), peeled and diced
Salt & pepper
Bring a pot of salted water to a boil. Separate chard ribs from leaves. Coarsely
chop leaves and ribs separately. Boil the ribs until tender, about 4 minutes.
Scoop them out with a slottle spoon or sieve and run under cold water to stop
the cooking. Boil leaves in same water until tender, about 3 minutes. Drain &
transfer to a bowl of ice water.
Combine bell pepper, garlic, and vegetable broth in a skillet over moderate
heat. Cover & cook until peppers are softened, about 4 minutes. Stir in diced
onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot
throughout.
2 bunches (about 2 pounds) of Swiss chard, washed but not dried, tough stems
removed
¼ cup extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced lemon zest
1 teaspoon kosher salt
½ teaspoon crushed red pepper
1. Cut the wet chard leaves crosswise into ¾-inch slices. Pour the olive oil into
a wok or large saute pan. Saute the garlic over medium heat for 1 minute. Add
the chard, toss quickly, cover the pan, and cook until the chard is wilted, about
3 minutes.
2. Add the lemon zest, salt, and red pepper, and toss quickly. Remove from the
heat, transfer to a serving dish, and serve immediately.
Pasta with Swiss Chard
16 ounces penne, rotelle or rigatoni, cooked and drained
1/2 cup pasta cooking water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped or thinly sliced
1 bunch Swiss chard, washed, stems removed and coarsely chopped
1 cup red or white wine or chicken stock
2 cups crushed red tomatoes
2 teaspoons red pepper flakes
2 tablespoons toasted pine nuts (optional)
Salt and pepper
In a large skillet heat the oil and stir in the onion., Cook for 2 minutes and stir in
the garlic. Add the chopped Swiss chard, toss to coat. Pour in the wine or stock
and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper
flakes and pine nuts. Bring to a simmer and stir in the reserved pasta water.
Remember: DO NOT overcook the chard. It is ready to serve just after it has
wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.
Swiss Chard with Roasted Onions
½ bunch Swiss chard
1 cup diced bell pepper
2 garlic cloves, minced
½ cup Vegetable broth
1 large roasted onion(see recipe on flipside of this newsletter), peeled and diced
Salt & pepper
Bring a pot of salted water to a boil. Separate chard ribs from leaves. Coarsely
chop leaves and ribs separately. Boil the ribs until tender, about 4 minutes.
Scoop them out with a slottle spoon or sieve and run under cold water to stop
the cooking. Boil leaves in same water until tender, about 3 minutes. Drain &
transfer to a bowl of ice water.
Combine bell pepper, garlic, and vegetable broth in a skillet over moderate
heat. Cover & cook until peppers are softened, about 4 minutes. Stir in diced
onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot
throughout.
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