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.

Turnips and Turnip Greens (Food and Wine)

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

I came to Estes Park Colorado a number of times in the spring and early summer to make decisions about a house we have now finished (and are vacationing in for the first time as I write this!).  I stopped by Elderslie Farm on my way out of town each time and picked up my CSA share so I could try new things or make old favorites.

I have to admit, I've tasted and even enjoyed turnips before but have never found a recipe I was very enthusiastic about.  However, my daughter, Lauren, joined me recently in Estes and she made a turnips and turnip greens from Food and Wine that was incredibly tasty.  I've made it several times since then and still love it!  I now triple the mustard butter recipe so it's ready for the next time I want to make this recipe.  It has more steps than most of the recipes I choose to make, but it is so worth it...

Start with locally grown turnips and turnip greens if you can.
Mine are from Elderslie Farm.

Make the mustard butter, then boil the turnips and combine with the butter.

Sautee onions, garlic and boiled turnip greens in mustard butter and olive oil.

Add the piquillo peppers (like roasted red peppers but smaller).

We served the greens and turnips over quinoa.  It was even better the next day.

Kale Salad with Currants and Parmesan (Epicurious)

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

I happened on this memorable kale salad recipe last year and can hardly bring myself to do anything else with the kale from my Elderslie farm share.  I can't recommend this recipe highly enough, and I wouldn't change a thing about it. :)  Just be sure to slice the kale very thin.

Click here for the link to the recipe and a beautiful photo.  Note that 100% of the people who made the recipe would make it again.