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.