Ruby swiss chard
July 17th, 2008 by Brianna
In the garden this morning:
Anyone have any swiss chard recipes they’d like to share?
Posted in edibles
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About Seeds
Seeds is about my experiences with gardening and nature in Austin, Texas. Austin lies in the Blackland Prairie ecological region of Texas. My family's house and garden are located in North Austin; the soil here is sticky black clay.
July 18th, 2008 at 8:12 am CDT
Sorry, no recipes, but I like the photo!
Thanks!
-Brianna
July 18th, 2008 at 12:38 pm CDT
1/4 cup pine nuts
1/4 cup raisins
1 small red onion sliced thin
1 1/2 lbs chard. (Strip leaves away from stems.)
2 Tbl olive oil
salt
black pepper
1 Tbl balsamic vinegar
1. Toast pine nuts and set aside.
2. Fry onions in oil over medium high heat for 4 minutes. Add raisins and cook 1 minute longer.
3. Add chard. Cook until wilted, about 6 minutes.
4. Sprinkle with salt, pepper, balsamic vinegar and roasted pine nuts.
*mouth waters* Thank you!
-Brianna
July 22nd, 2008 at 11:46 pm CDT
I think it’s one of those greens that shouldn’t be cooked. For me it’s a salad green only with vinegar and oil dressing.
Yeah, I was thinking of using some of the young leaves in salad. Thanks for the tip.
-Brianna
August 14th, 2008 at 8:31 pm CDT
Chard is a big success in the garden. One of the plants you can grow year round.
Yes–it’s the only crop that really made it in our summer garden this year.
-Brianna
August 20th, 2008 at 9:37 am CDT
No recipes, but what a great photo - the freshness of the green contrasting so well with the bright red. I hope it tasted as delicious as it looks!
Thanks. I’d say it *was* as tasty as it looks.
-Brianna
August 20th, 2008 at 8:21 pm CDT
I do have a wonderful recipe. It was in the Statesman some time ago. It is a crustless quiche which has loads of flavor and works every time. Will get it posted when I get home.
August 31st, 2008 at 6:46 am CDT
The SWISS-CHARD-AND-HERB-TART at:
http://www.epicurious.com/recipes/food/views/SWISS-CHARD-AND-HERB-TART-103433
I usually just do a bottom crust only and add caramalised onions/herbs and sometimes substitute feta/chevre for the ricotta, skipping the eggs.
Ooh, sounds amazing. Thanks!
-Brianna