More Chard Ideas

This blog has moved to www.chardetc.com. See you there. :)


The genesis for this blog was a chard recipe, and we continue to love chard and often try new ways to prepare it.  Mark suggested substituting bacon for the toasted pine nuts we often use so I gave it a go and we may have a new favorite...  Serious yumminess!

Chard with Bacon

This recipe serves 2 people, so adjust the proportions accordingly.

1 strip of bacon
1 onion
One bunch Swiss chard (about 6 leaves)
1-3 T olive oil
1/2 pound Fusilli (or other pasta) OR 1 c rice OR 1 c quinoa

Cut the bacon into about 1" pieces then sauté in a medium size saute pan
on medium heat until crispy.  Set aside.

While the bacon is cooking, slice the chard (Elderslie Farm has beautiful chard!)
and cut the stems into small pieces.

Add 1-2 T of olive oil to the same pan and saute sliced onions and chard stems
until they begin to caramelize.

Add the chard and cook down together on medium until the chard is wilted.

Add the mixture to fusilli (as shown) or on top of rice or quinoa and
drizzle some good-quality extra virgin olive oil over the top.
Add bacon after serving so it stays crispy.

Chard with Eggs

I suppose it should be "Eggs with Chard" but in my book chard is nearly always the main ingredient. :) I was by myself the day I made this so adjust proportions accordingly when making it for more than one person.

1 T olive oil
1 bunch chard (about 6 leaves)
1 clove garlic
2 eggs
2 T or so of goat cheese (or anything that sounds good that you have on hand)

I sauteed the stems in olive oil then added slices of garlic and cooked it on low
to let the oil absorb the flavor.  Then I added the chard.

I cracked a couple of eggs into the pan...

...then scrambled it together until cooked through, then added goat cheese
and stirred just a bit so the cheese could be incorporated but not lose its freshness.

Chard with Orecchiette

This blog has moved to www.chardetc.com. See you there. :)

I love chard, especially the chard Alexis grows at Elderslie Farms in Wichita, Kansas.  I often get asked what to do with it so as I was making chard with orecchiette a few days ago, I took some photos  thinking I would be ready for the next person who asked.  When my friend Polly called a bit ago to ask for the recipe, I figured it was God's way of saying it was time to take action.  So here goes...

Use good quality ingredients; extra virgin olive oil, chard (ours is from Elderslie Farm... buy local if you can) and DeCecco or Barilla pasta.

Chard with Orecchiete

1 pound orecchiette pasta (DeCecco or Barilla or better)... or Farfalle, Penne, etc.

2 large bunches swiss chard (it looks like a lot when you buy it but it cooks WAY down)

2-4 T good quality extra virgin olive oil (Berio, Bertolli, Whole Foods 365 or better)

1/2 red onion (yellow is fine, too, and shallots work well), chopped small

2 oz cooked bacon pieces (if desired) OR 2-4 T pine nuts, toasted

2-4 T white vermouth or white wine

Cook the pasta in plenty of salted water until al dente.  Meanwhile, chop the stems of the chard and cook them in the olive oil with the chopped onion on medium until starting to brown.  Add the wine/vermouth and let cook down.  Add the chopped chard leaves, cover and toss occasionally to cook evenly.  Salt to taste (about 1/2 t).  Add the bacon or pine nuts.  Toss the drained pasta into the chard and stir a bit.  Add fresh extra virgin olive oil (a couple of tablespoons or more).  Transfer all to a bowl and enjoy!