What t do with Swiss Chard
 

On Sat 23 Jul 2005 10:16:57p, wrote in rec.food.cooking:

> Someone gave me some Swiss Chard. What do I do with it?
>
> Thanks
> Marty

Steam, butter and lemon juice.

--
Wayne Boatwright *¿*
____________________________________________

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In article >,
wrote:

> Someone gave me some Swiss Chard. What do I do with it?
>
> Thanks
> Marty

I treat it like fresh spinach. ;-)

Most often, steam it and serve it as a side dish with lemon butter.

I've also chopped it up and added it to stir fry's.

It's one of my favorite veggies!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> wrote in message
...
> Someone gave me some Swiss Chard. What do I do with it?
>
> Thanks
> Marty

Trim the ends of the stems, rinse and clean the leaves as required.

Fold the leaves in half or thirds and do a kind of large chiffonade, cutting
the leaves and stems into sideways strips.

Put the strips into a large frying pan with a small amount of water. Cover
and bring the water to a boil, let boil 30 seconds and turn off, toss the
chard and let sit a little until almost tender.

Toss the chard with vinagrette and chill. Eat very cold.

Vinagrette:

Wine vinegar
Lemon juice
Olive oil
Salt

Mix 1 part wine vinegar, 1/2 part lemon juice, and 2 parts olive oil with
salt to taste. Toss with chard.

In article >,
wrote:

> Someone gave me some Swiss Chard. What do I do with it?


Remove the stem and cook like fresh spinach. Nice if it's not old.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote on 24 Jul 2005 in rec.food.cooking

> In article >,
> wrote:
>
> > Someone gave me some Swiss Chard. What do I do with it?
>
>
> Remove the stem and cook like fresh spinach. Nice if it's not old.

I use it raw in salads and Cooked in soups.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

On Sun, 24 Jul 2005 00:16:57 -0500, wrote:

>Someone gave me some Swiss Chard. What do I do with it?
>
>Thanks
>Marty

wash it, chop out the white ribs (the big ones).

Chop it up roughly and saute with some garlic and EVOO and lemon
juice. Then throw it into a greased baking dish, cover with grated
yellow cheese or chopped feta (or a mixture). Pour over mixture of
eggs +/- some milk or cream, bake and you have YUMMY crustless quiche
(fritata?).

It's better for you than spinach, cause it has the iron without the
oxalic acid. Here is Australia it's often referred to as spinach-
with spinach called "english spinach' or baby spinach.


Hope

Hope > wrote in
:

>
> It's better for you than spinach, cause it has the iron without the
> oxalic acid. Here is Australia it's often referred to as spinach-
> with spinach called "english spinach' or baby spinach.
>

I've always called it silverbeet, but it certainly is often labelled
spinach in fruit & veg shops. I think this newsgroup may have been the
first place I heard the name swiss chard for it.I've used it in place of
spinach in spanokopita (sp?), but mostly just have it steamed with lemon
juice.

Saw a bit of a cooking show on the TV on the weekend, though, and an
Italian chef cooked it briefly in boiling water, then with some of the
larger stems, sliced them through, sandwiched two slices with some
fontina between them, coated them with breadcrumbs and deep fried them.
Served them with a salad made of the leaves.

The show mostly just has pieces from other shows, and has no website of
its own. However, did a bit of a search and have found the recipe.

http://www.uktvfood.co.uk/index.cfm/....newrecipe/ID/
511717.shtml

Something different to try with this vegie.

Rhonda Anderson
Cranebrook, NSW, Australia

> wrote in message
...
> Someone gave me some Swiss Chard. What do I do with it?


Collard Greens and Lentils
(Recipe From Michel Richard)

Total time: 20 minutes, plus 2 hours, 15 minutes simmering time,
Servings: 6

2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens or mixed collard and mustard greens, ribs
removed, chopped
2 cups chicken stock
3/4 cup green Le Puy lentils or other lentils
Salt and pepper
Balsamic vinegar

1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
oven or ovenproof pot and sauté the onion over medium heat until it
becomes translucent and begins to soften, about 3 minutes. Add the
bacon and cook until it softens, about 5 minutes. Remove the pot from
the heat and remove any excess oil by patting the bacon and onion with
a paper towel.

2. Return the pot to the heat and add half the greens. This will fill
the pot, but as you cook, stirring frequently, the leaves will wilt
and shrink. When there is enough room, add the remaining greens and
the chicken stock. Stir to mix evenly.

3. Cover the pot and place it in the oven to cook until the greens are
well stewed and deeply fragrant, about 1 1/2 hours.

4. Add the lentils, stir, cover and return the pot to the oven until
the lentils are tender but still a little chewy, about 40 to 45
minutes.

5. Season to taste with salt and pepper and stir in 1 tablespoon of
balsamic vinegar. Taste and add a little more vinegar if necessary.
Serve immediately.

On Sun, 24 Jul 2005 00:16:57 -0500, wrote:

>Someone gave me some Swiss Chard. What do I do with it?

I braise it. Remove the center vein if it's big and tough and chop the
chard up, then put it in a skillet with just a little olive oil and
some chopped/pressed garlic. Saute until it wilts a bit, then add a
little water, cover and steam until tender. Add a little salt and
pepper to taste, and there you go. I've also done a chopped raisin and
balsamic vinegar thing with it that was good.

Regards,
Tracy R.

"Desert Rainbow" > wrote in message
...
>
> > wrote in message
> ...
>> Someone gave me some Swiss Chard. What do I do with it?
>
>
> Collard Greens and Lentils
> (Recipe From Michel Richard)
>
> Total time: 20 minutes, plus 2 hours, 15 minutes simmering time,
> Servings: 6
>
> 2 tablespoons olive oil
> 1 onion, diced
> 1/4 pound bacon, cut in thin strips
> 1 pound collard greens or mixed collard and mustard greens, ribs
> removed, chopped
> 2 cups chicken stock
> 3/4 cup green Le Puy lentils or other lentils
> Salt and pepper
> Balsamic vinegar
>
> 1. Heat the oven to 250 degrees. Heat the olive oil in a large Dutch
> oven or ovenproof pot and sauté the onion over medium heat until it
> becomes translucent and begins to soften, about 3 minutes. Add the
> bacon and cook until it softens, about 5 minutes. Remove the pot from
> the heat and remove any excess oil by patting the bacon and onion with
> a paper towel.
>
> 2. Return the pot to the heat and add half the greens. This will fill
> the pot, but as you cook, stirring frequently, the leaves will wilt
> and shrink. When there is enough room, add the remaining greens and
> the chicken stock. Stir to mix evenly.
>
> 3. Cover the pot and place it in the oven to cook until the greens are
> well stewed and deeply fragrant, about 1 1/2 hours.
>
> 4. Add the lentils, stir, cover and return the pot to the oven until
> the lentils are tender but still a little chewy, about 40 to 45
> minutes.
>
> 5. Season to taste with salt and pepper and stir in 1 tablespoon of
> balsamic vinegar. Taste and add a little more vinegar if necessary.
> Serve immediately.
>

When I have simply fried cabbage, if I have a leaf or two of chard, I have
sometimes added a little bit of tchopped chard to liven it up in color and
taste.
Dee Dee

wrote:

> Someone gave me some Swiss Chard. What do I do with it?

Feed it to your pet rabbit. I tried that stuff a few months
ago. It was disgusting.

Dave Smith wrote:

wrote:
>
>
>
>>Someone gave me some Swiss Chard. What do I do with it?
>>
>>
>
>Feed it to your pet rabbit. I tried that stuff a few months
>ago. It was disgusting.
>
>
And such is how gormets (sp?) are born. Chard is wonderful, just simply
steamed with a bit of fried meat and garlic. Oh well, different strokes..

>
>
>

Dave Smith wrote:
> wrote:
>
> > Someone gave me some Swiss Chard. What do I do with it?
>
> I tried that stuff a few months ago. It was disgusting.

What else to expect from someone whose taste is in their ass.

Chard enchiladas are a long-time favorite, but recently
I usually use kale instead.

Any of chard, kale, or spinach can be "wilted", which
means they are sauteed for a bit, then vinegar is added,
covered and steamed until reduced into a soft mass. (Or
mess.)

Then add to any cheese enchilada recipe. Or if you prefer
a Japanese preparation, serve these greens chilled, dressed with rice
vinegar and sesame oil and, if you like, dried bonito flakes.

Steve

"~patches~" > wrote in message
...
> wrote:
>
>> Someone gave me some Swiss Chard. What do I do with it?
>>
>> Thanks
>> Marty
> Cook it like spinach.

I've cooked spinach two different ways, but prefer the taste of #Two.
One: After I wash it, I put abt. 2 tablespoons water into a pan and steam it
in the pan (not in a steamer).
Two: Since I've started buying thrice washed spinach, I do it this way. I
fill a pan with water, get it to boiling, gather up what I consider to be
one person's on-the-large-size serving of the spinach and put it into the
boiling water, boil 2 minutes, then lift out with a handled-sieve (to drain)
and put into a serving bowl. Add butter and/or vinegar if you wish. If I
cook other portions, just get the same water to boiling again.

I've read that vinegar added to spinach will keep the calcium in your body
from binding; but kale will not bind calcium.
Dee Dee

Dee Randall > wrote:

> I've cooked spinach two different ways, but prefer the
> taste of #Two. One: After I wash it, I put abt. 2 tablespoons
> water into a pan and steam it in the pan (not in a steamer).
> Two: Since I've started buying thrice washed spinach, I do it
> this way. I fill a pan with water, get it to boiling, gather up
> what I consider to be one person's on-the-large-size serving of
> the spinach and put it into the boiling water, boil 2 minutes,
> then lift out with a handled-sieve (to drain) and put into a
> serving bowl.

The problem I see with this is that by draining it you might drain
away nutrients.

This is why I like to use a minimum of liquid when cooking
spinach or kale.

Hadn't heard that vinegar might interfere with calcium
availability -- that easily could be.

Steve

wrote:
> Someone gave me some Swiss Chard. What do I do with it?


You can stuff the leaves same as cabbage, grape, etc.



SWISS CHARD PURSES WITH SAUSAGE STUFFING
5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)
2 cups whole milk
2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by
1/4-inch) strips, then remaining white and pale green parts chopped (2
cups)
4 1/2 tablespoons extra-virgin olive oil
1 lb bulk sausage (sweet Italian or breakfast sausage)
2 lb large green Swiss chard leaves, stems trimmed flush with leaves
and then finely chopped and leaves left whole
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup reduced-sodium chicken broth

Make stuffing:
Soak bread cubes in milk in a large bowl until softened, 20 to 30
minutes. Squeeze out milk, discarding it, then crumble bread into bowl.
Wash chopped leeks well in a bowl of cold water, agitating them to
loosen any grit, then lift out and transfer to a sieve to drain.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high
heat until hot but not smoking. Crumble sausage into skillet and brown,
breaking up lumps with a fork, about 3 minutes. Transfer sausage with a
slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet,
then saut=E9 chopped leek, chard stems, 1/4 teaspoon salt, and 1/4
teaspoon pepper, stirring frequently, until vegetables are tender and
just beginning to brown, 10 to 15 minutes. Stir vegetables into bread
mixture, then cool until warm, about 15 minutes. Stir remaining 1/4
teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir
eggs into bread mixture.

Prepare leek ribbons and chard leaves:
Wash leek strips, then blanch in a large pot of boiling salted water,
uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold
water (reserve water in pot). Transfer to a colander and drain well,
then transfer to paper towels and pat dry. Blanch chard leaves in water
just until wilted, about 30 seconds, and transfer with a slotted spoon
to ice water to cool. Drain chard leaves in colander.

Make purses:
Put oven rack in middle position and preheat oven to 350=B0F.

Spread 1 chard leaf on a work surface, using smaller leaves to patch
any holes if necessary. Chard-leaf wrapper should be about 8 by 5
inches (if it's smaller, overlap several small leaves to form a larger
wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup
stuffing in center, then gather chard up over filling to form a purse
and tie closed with a leek strip. (You have extra strips in case some
break.) Make 19 more purses in same manner.

Oil a 3-quart gratin or other shallow baking dish. Stand purses upright
in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to
dish and cover purses with a sheet of wax paper or parchment, then
loosely cover with foil. Bake purses until stuffing is warmed through
and egg is set (cut one open on bottom to check), 35 to 40 minutes.

Cooks' notes:
=B7 Stuffing can be made 2 days ahead and cooled completely, uncovered,
then chilled, covered.
=B7 Purses can be assembled (but not baked) 1 day ahead and chilled in
gratin dish (without broth), covered. Bring to room temperature, then
add broth before baking.=20

Gourmet
Menus
November 2004
---

Sheldon

"Steve Pope" > wrote in message
...
> Dee Randall > wrote:
>
>> I've cooked spinach two different ways, but prefer the
>> taste of #Two. One: After I wash it, I put abt. 2 tablespoons
>> water into a pan and steam it in the pan (not in a steamer).
>> Two: Since I've started buying thrice washed spinach, I do it
>> this way. I fill a pan with water, get it to boiling, gather up
>> what I consider to be one person's on-the-large-size serving of
>> the spinach and put it into the boiling water, boil 2 minutes,
>> then lift out with a handled-sieve (to drain) and put into a
>> serving bowl.
>
> The problem I see with this is that by draining it you might drain
> away nutrients.
>
> This is why I like to use a minimum of liquid when cooking
> spinach or kale.
>
> Hadn't heard that vinegar might interfere with calcium
> availability -- that easily could be.
>
> Steve

Funny you should mention a 'minimum of liquid' when cooking .... kale.
Being from where they cook green beans a minimum of 2 hours in a large
amount of water and never having seen kale cooked in less than a couple of
gallons of water (a bit of hyperbole), for less than 3 hours, I had never
cooked kale except in at least a gallon of water and for at least 45
minutes. Re kale, I've in recent years cut down on the timing and the
amount of water; I usually prepare kale with potatoes or in a
Portuguese-type 'soup'; that's about the end of my creativity for this
vegetable, although I love kale.

But eating a cold kale dish that I've eaten at Whole Foods in Vienna, VA,
that, as I remember. included a few carrots, sesame seeds and some kind of
oil, perhaps sesame?, perhaps tofu? and maybe someother small amount of
ingredients, it was tough and chewy, but excellent and most of all, it was
bright green! How does one get kale to remain that beautiful color?

> Hadn't heard that vinegar might interfere with calcium
> availability -- that easily could be.

No, it's the other way: Spinach can block calcium from being absorbed, but
adding vinegar will release calcium. But with kale, it is not necessary to
add vinegar -- although I love it that way.

Dee Dee

Dee Randall > wrote:

>"Steve Pope" > wrote in message

>> This is why I like to use a minimum of liquid when cooking
>> spinach or kale.

>Funny you should mention a 'minimum of liquid' when cooking .... kale.
>Being from where they cook green beans a minimum of 2 hours in a large
>amount of water and never having seen kale cooked in less than a couple of
>gallons of water (a bit of hyperbole), for less than 3 hours, I had never
>cooked kale except in at least a gallon of water and for at least 45
>minutes.

Yes, if it's particularly tough kale, it can take 30 or more minutes
to cook. If you go to farmers' markets and buy young, baby
kale, then 15-20 is usually enough.

I add liquid as I go along so it does not dry out.

> But eating a cold kale dish that I've eaten at Whole Foods
> in Vienna, VA, that, as I remember. included a few carrots,
> sesame seeds and some kind of oil, perhaps sesame?, perhaps tofu?

For us, cold kale w/ tofu is a standard. I'm not aware that
the Japanese will include tofu in a kale/vinegar/sesame oil dish,
but it makes sense. Sesame seeds are also typical.

>> Hadn't heard that vinegar might interfere with calcium
>> availability -- that easily could be.

> No, it's the other way: Spinach can block calcium from being
> absorbed, but adding vinegar will release calcium.

Cool.

Steve

"Steve Pope" > wrote in message
...
> Dee Randall > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> This is why I like to use a minimum of liquid when cooking
>>> spinach or kale.
>
>>Funny you should mention a 'minimum of liquid' when cooking .... kale.
>>Being from where they cook green beans a minimum of 2 hours in a large
>>amount of water and never having seen kale cooked in less than a couple of
>>gallons of water (a bit of hyperbole), for less than 3 hours, I had never
>>cooked kale except in at least a gallon of water and for at least 45
>>minutes.
>
> Yes, if it's particularly tough kale, it can take 30 or more minutes
> to cook. If you go to farmers' markets and buy young, baby
> kale, then 15-20 is usually enough.
>
> I add liquid as I go along so it does not dry out.
>
>> But eating a cold kale dish that I've eaten at Whole Foods
>> in Vienna, VA, that, as I remember. included a few carrots,
>> sesame seeds and some kind of oil, perhaps sesame?, perhaps tofu?
>
> For us, cold kale w/ tofu is a standard. I'm not aware that
> the Japanese will include tofu in a kale/vinegar/sesame oil dish,
> but it makes sense. Sesame seeds are also typical.
>
> Steve

"For us, cold kale w/tofu is a standard." Steve, who is 'us'?
Thanks,
Dee

Dee Randall > wrote:

>"For us, cold kale w/tofu is a standard." Steve, who is 'us'?

Me and all the other Berkeley hippites.

Just kidding. My household, e.g. me and Mrs. Pope.

Steve

"Steve Pope" > wrote in message
...
> Dee Randall > wrote:
>
>>"For us, cold kale w/tofu is a standard." Steve, who is 'us'?
>
> Me and all the other Berkeley hippites.
>
> Just kidding. My household, e.g. me and Mrs. Pope.
>
> Steve

I just now looked at the whole foods website, but I didn't see their recipe
for the kale that they serve at the 'salad' bar. I might have looked
previously. It was so crunchy and crisp and chewy. I remember trying to
cook it this way, but I never attained it.

I looked up 'hippites" but got this answer:
Sorry, no dictionaries indexed in the selected category contain the word
hippites.
Dee Dee