Sauteed Spring Greens, Sweet Onions & Carrots with Roasted Garlic

• Garlic head; left whole and unpeeled
• 1/4 c Olive oil; divided
• your choice pasta, quinoa or other grain
• fresh carrots, sliced in rounds
• sweet onions, diced
• 1 1/2 lb Spring greens; (your choice combination of red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped
• 3 tb Lemon juice
• Salt and pepper to taste

Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic, sprinkle with thyme herb and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Saute onions and carrots rounds until almost tender then add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with S & P. Toss and serve.

Swiss Chard & Sweet Potato Au Gratin

You can swap the sweet potato for thin slices of winter squash...
Serves 12

• 1/4 cup (1/2 stick or 2 ounces) butter
• 1 small onion, finely chopped,
• 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
• Pinch of freshly grated nutmeg
• 2 cups heavy cream or whole milk
• 2 garlic cloves, minced
• 2 tablespoons flour
• 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon minced fresh thyme
• Fine sea salt
• Freshly ground black pepper
• 1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
  Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
  Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.
  Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
  Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
  Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

Spring Green Tart

from erinskitchen.blogspot.com

• 1 frozen sheet all-butter puff pastry
• 2 egg yolks
• 1/2 large bunch of rainbow chard, center ribs removed, roughly chopped
• handful of trimmed hon tsai tai
• 3 bunches sliced green garlic
• 1 tsp. thyme leaves
• 1/2 c. low-fat cottage cheese
• 1 tbsp. cream
• 6 oz. goat cheese
• salt/pepper
• olive oil

Preheat oven to 400.Defrost puff pastry (I wrap the folded piece in a damp towel) and unroll it on a lightly oiled baking sheet. Score a 1/4-inch border around the edge of the pastry. Mix one egg yolk and a splash of water, and brush along the border. Chill the pastry in the freezer until ready to use.Heat a large saute pan over high heat, and add tbsp. olive oil. Then add thyme and 1/2 the green garlic, and saute for a few minutes. Then add the chard and the han tsai tai, tossing in oil to help them wilt. Season with salt and pepper. Cook, stirring frequently, until greens are tender. Set aside to cool.Mix cottage cheese, remaining egg yolk, cream, splash of olive oil, salt and pepper together in a bowl (If you'd like it really smooth, you can puree in food processor).Spread cottage cheese mixture on the puff pastry inside the scored border. Crumble half of the goat cheese over the cottage cheese, arrange the cooked greens on top, and sprinkle with the rest of the green garlic. Then distribute the last of the goat cheese on top.Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.

MEDITTERANEAN SWISS CHARD

Swiss chard is one of the super foods rich in many nutrients, including anti-oxidants. We have created this recipe so you can eat it often with many meals. The simple dressing complements it very well. When the chard is fresh it needs nothing else to be delicious and satisfying.

• large bunch Swiss Chard, chopped
• 1 medium clove garlc, pressed
• ½ Tablespoon balsamic or apple cider vinegar or fresh lemon juice
• extra virgin olive oil to taste
• sea salt and black pepper to taste

Bring lightly salted water to a rapid boil in a large pot. Cut off tough bottom part of stems. Add the chopped leaves to the boiling water and simmer for only 3-5 minutes, until tender. Strain through colander and press out excess water. Toss with rest of ingredients. Make sure you don't toss chard with dressing until you are ready to serve. Otherwise the flavor will become diluted. Serves 2

BRAISED SWISS CHARD WITH PINE NUTS, RED ONIONS & CURRANTS

Wash the Swiss chard and tear into bite-size piece. Thinly slice red onion, toast pine nuts and reserve. Film a sauté pan with olive oil, place on a medium high flame, add onions, then the Swiss chard. Stir to wilt, add the stock or water and cover briefly to wilt. Season with salt, pepper, currants and pine nuts. Place in serving bowl and drizzle with balsamic vinegar. From Chef Wendy Little on Earthbound Farm’s website www.ebfarm.com

Erbazzone - ITALIAN SWISS CHARD PIE

from Victoria Slind-Flor
This is an unusual sweet pie featuring chard, which is a traditional dish from Bologna, in Italy’s Emilia-Romagna region. It is possible to make a savory version of by leaving the sugar out of both the filling and the crust, and browning pancetta to add to the chard mixture. You can substitute pine nuts for almonds. You can also add garlic to a savory version.
Filling:

• extra large bunch chard
• ½ cup golden raisins
• 1 cup blanched almonds, pulverized in food processor
• 1 lb. ricotta cheese (or you can substitute small-curd cottage cheese)
• 3 tablespoons sugar
• ½ teaspoon nutmeg
• ½ teaspoon salt

Crust:

• 4 tablespoons very cold butter, cut into small pieces
• 3 tablespoons unrefined sugar, optional
• 1 ¼ cups whole wheat pastry flour
• Up to 2 tablespoons water

Combine butter, sugar and flour in food processor. Blend until all are in small particles. Add egg and blend. With the motor running, add water a few drops at a time, and run until dough forms a smooth ball in processor. Wrap dough in plastic wrap and let rest in refrigerator for half an hour. 2. Cover raisins with boiling water and let stand for half an hour. Drain, and chop coarsely. Wash chard well, and remove stalks. Place in large pot, with just the water that clings to the leaves and cook over medium heat for five minutes. Remove, and drain well in colander. Squeeze out as much water as possible.3. Preheat oven to 375º. Roll out dough to fill a 10-inch tart pan. Fill pan and set aside in refrigerator while you finish preparing the filling.4. Shred chard finely and combine with almonds, raisins and ricotta cheese, nutmeg, sugar and salt in large bowl. Fill prepared crust and bake for approximately 40 to 45 minutes. Cool on rack. Serve at room temperature.

Swiss Chard Pesto

• 1 knob butter
• 2 tbsp of olive oil
• 2 cloves of garlic
• Bunch of Swiss chard, any variety
• Handful pine nuts
• fresh parmesan or pecorino cheese, grated
• Handful of fresh coriander leaves

Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan. Puree the mixture until it looks like pesto.

French Swiss Chard

(from Earthworm Organic Farm CSA website)

• 1 bunch Swiss chard
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoons chopped fresh rosemary
• 1/3 cup raisins or golden raisins
• 2 tablespoons pine nuts
• sea salt and freshly-ground black pepper, to taste

Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.

CREAMY SWISS CHARD PASTA

Wash Swiss chard, cut into small pieces, separating stems from greens.
Heat 1 T oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add Swiss chard stems first saute for 3-4 minutes, then add leaves, minced garlic and minced onion; cooking 1 to 2 minutes more, stirring occasionally.
Add chopped tomatoes, 1/2 cup plain yogurt (or sour cream), 1/2 cup milk, 1/4 cup Parmesan cheese, cooked whole grain noodles, salt and pepper to taste.
Stir well. Serve immediately.From www.recipezaar.com

Asian Spicy Gingered Greens

Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996).This recipe adds Asian flavor and appeal to chard and mustard greens, both deeply nutritious foods packed with lutein, beta-carotene, and vitamins. It makes use of miso, the fermented soy paste that is a traditional - and tasty - ingredient of Asian cookery, exceptionally rich in phytochemicals. Even families who usually don't like greens will enjoy this delicious, healthful dish. (Please note that this recipe calls for honey, so even though it does not include dairy, it is not suitable for people who practice a strict vegan diet.) Simple Solution: printer friendly version

• 1 tablespoon light sesame oil
• 2 carrots, grated
• ¼ cup freshly-grated ginger
• 2 teaspoons tamari
• 2 tablespoons honey
• 1 tablespoon mellow white miso(fermented soy paste, available at natural food stores or your supermarket)
• 1 tablespoon rice vinegar
• ½ teaspoon cayenne pepper
• 1 pound chard, torn into large pieces
• 1 pound mustard greens, torn into large pieces
• ¼ cup sesame seeds
• ¼ cup water

In a medium pan, heat oil and saute carrots and ginger until carrots are tender. While carrots are cooking, in a small bowl combine tamari, honey, miso, vinegar, and cayenne pepper, adding water as needed to form a smooth paste. Add chard, mustard greens, and sesame seeds to pan with carrots, and cook until greens are just wilted. Add water and miso paste to vegetables, stirring well to coat all ingredients. May be served hot or well-chilled.Serves 4 to

Red Russian Kale Quiche Squares

Try this recipe also with collards, Swiss chard, spinach or a mixture of greens.

• 1 bunch collard greens
• 1/4 teaspoon hot pepper flakes
• sea salt
• 1 tablespoons butter plus extra for the baking dish
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/4 pound shiitakes or other mushroom, stems removed, caps finely diced
• 1/2 teaspoon tamari or soy sauce
• 4 large eggs
• 2 ounces Comté or Gruyère cheese, grated
• 1/4 cup fine wholegrain dry bread crumbs
  Remove the tough stems from the greens (except chard) and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1/2 teaspoon salt. Add water to cover by several inches and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the greens are very tender, about 1 hour. Drain well and cool slightly, then squeeze dry and finely chop.
  While the collards are cooking, melt the butter in a small or medium sauté pan over medium heat. Add the onion and garlic, sprinkle lightly with one-fourth teaspoon salt and cook, stirring, for 5 minutes. Add the shiitakes and the tamari and sauté until they are tender, about 5-7 minutes. Remove from the heat and cool slightly.
  Heat the oven to 350 degrees. Butter a 9-by-9-inch baking dish.
  Combine the collards and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 20 minutes. Cut into squares to serve hot or at room temperature.

Greens & White Cheddar Polenta

Shared by Whole Earth CSA member Anne, Thanks Anne!
Polenta

• 6 cups water
• 1 t sea salt
• 1 cup polenta or corn meal
• 2 T butter
• 4 oz white cheddar cheese, grated
• 1/2 t sea salt
• 1/2 t ground pepper

Greens

• 1 to 3 bunches spinach, Swiss chard, mustard, turnip or beet greens or any greens
• 3 red, yellow or orange or any sweet bell peppers
• 2 T olive oil
• 2 cloves garlic, chopped
• 1/2 t sea salt

Bring water and 1 teaspoon salt to boil in saucepan. Add polenta or corn meal in a slow steady stream, stirring as you pour. Cook 45 minutes, stirring frequently. Polenta is done when it pulls slightly away from sides of pan. While polenta is cooking, wash greens, dry off excess water and cut into 2 inch strips. Cut peppers into thin slices. Just before polenta is ready, heat olive oil in skillet, add garlic, then sweet peppers and saute for 2 to 3 minutes then add greens, sprinkle with salr, cover and cook for 3 to 4 minutes. Remove cover and continue to cook until greens are tender but still green about 5 minutes. When polenta is done, stir in cheddar, salt, pepper. Pour polenta onto serving platter and top with greens and peppers.

SWISS CHARD FETTUCCINE with Currants, Walnuts, and Brown Butter

(Adapted from Fields of Greens)

• 1/3 cup brown butter (recipe follows)
• 1 tablespoon dried currants
• 2 tablespoons golden raisins
• 1 bunch Swiss chard
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• Salt and pepper
• 2 garlic cloves, finely chopped
• 1/2 pound fresh fettuccine
• 1/3 cup walnut pieces, toasted
• Grated Parmesan cheese
• Brown Butter: Melt 1/2 pound unsalted butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.
  

Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.

WARM MARINATED SWISS CHARD

Coarsely chop 3/4 pound chard leaves. Sauté chard in 1 1/2 teaspoons olive oil for 2 minutes. Add 3 cloves minced garlic and stir-fry several minutes, until chard is limp. Add salt and pepper, to taste. Toss with 1 tablespoon balsamic or red wine vinegar and serve.

Swiss Chard
"Several years ago I had some swiss chard that had been freshly picked from a friend's garden. It was so sweet and yummy and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from the farmer's market. So here's a hint. If the thought of Swiss chard leaves you uninspired, get some from a farmer's market that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare."
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish. Links:Swiss chard ribs with cream and pasta . Great collection of chard recipes at Mariquita Farm

Fresh Picked Swiss Chard

"Several years ago I had some swiss chard that had been freshly picked from a friend's garden. It was so sweet and yummy and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from the farmer's market. So here's a hint. If the thought of Swiss chard leaves you uninspired, get some from a farmer's market that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare."

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• pinch of dried crushed red pepper
• 1 teaspoon butter
• salt
  
  Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
  Links: Swiss chard ribs with cream and pasta . Great collection of chard recipes at Mariquita Farm

Sauteed Swiss Chard

from Bon Appétit

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• pinch of dried crushed red pepper
• bunch Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
  Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.
  

IDEAS FOR SWISS CHARD

from SJ Mercury News, 2/19/97 & Mariqueta Farms website http://www.mariquita.com/recipes/chard.html

1. Saute chard with garlic in olive oil. Put a cover on the pan and allow chard to steam for about 5 minutes. Add a squeeze of lemon juice and , if desired, some hot pepper flakes before serving.
2. Blanch the leaves and add to soup. Try substituting chard for spinach or arugula in soup recipes.
3. Make a gratin with the stems: Boil the stems until tender (about 30 minutes). Put them in a gratin dish, add seasonings (such as a little garlic and parsley), top with a bechamel sauce and cook under broiler until golden brown.
4. Blanch the whole leaves and stuff them with meat or vegetable fillings. (Food writer Fay Levy says that in Lebanon, chard leaves are wrapped around rice fillings, like grape leaves.)