"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-24-2011, 12:56 AM   #11
Cook
 
sunnysmile's Avatar
 
Join Date: Jul 2007
Posts: 60
MMM...these all sound so good! I didnt get back to my computer until late tonight, so I just decided to wing it. I had rainbow chard, and I cooked it with mushrooms, onions, garlic, sauteed in oil with small chicken breast chunks, then mixed with brown rice. It was lovely, I can't wait to have it again.
__________________

__________________
sunnysmile is offline   Reply With Quote
Old 05-24-2011, 11:17 AM   #12
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Breezy Chipotle Cheddar Chard

This very colorful & healthy dish has become one of our favorite vegetable sides when we want a green vegetable to go with a Spanish or Mexican meal. Last night I paired it with my "Spanish Shrimp" & some Spanish rice. It also makes a terrific filling for quesadillas, & can be made wholly vegetarian by subbing water for the scant amount of chicken broth. Enjoy!
Breezy Chipotle Cheddar Chard
(Adapted From “Eating Well”)


Approx. 2-3 tablespoons extra-virgin olive oil
1 small onion, peeled & chopped
1 bunch chard (“Ruby” or “Rainbow” types are particularly good in this), stems and leaves separated; stems thinly sliced & leaves roughly chopped
1 pint grape or cherry tomatoes halved, or an approximate equal amount slightly larger tomatoes quartered or eighthed (is that a word? Lol!)
Approx. 1/3 cup chicken broth (or water)
Approx. -1 teaspoon ground “Chipotle Chile Pepper” (McCormick’s)
1/4 teaspoon coarse salt
Approx. 2 handfuls shredded sharp Cheddar cheese
Heat oil in a large skillet. Add onion and chard stems and cook, stirring often, until slightly softened (not browned). Add tomatoes, broth, chipotle pepper, & salt, & bring to a simmer. Add chard leaves, cover, & continue cooking, stirring occasionally, until chard stems are just tender & leaves have wilted down (about 2-3 minutes). Scatter cheese evenly over the top of the chard and continue cooking just until the cheese is melted, (1 to 2 minutes more) & serve.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 05-24-2011, 09:25 PM   #13
Cook
 
sunnysmile's Avatar
 
Join Date: Jul 2007
Posts: 60
I can't wait to get more chard to try all these yummy ideas. Thanks so much everyone!
__________________
sunnysmile is offline   Reply With Quote
Old 05-28-2011, 10:32 AM   #14
Cook
 
MyCrummyApartment's Avatar
 
Join Date: May 2011
Location: Toronto
Posts: 84
Saute in butter, thinly sliced garlic and add a little salt to taste. Swiss chard can make a plate really come to life but unless it is your main ingredient, stick to keeping it simple and avoid another "recipe" on the same plate.
__________________
Real cooking videos for small kitchens.
Hot to cut your own Sirloin Steaks from Costco
MyCrummyApartment is offline   Reply With Quote
Old 05-28-2011, 11:02 AM   #15
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
I made a tart using swiss chard (LCBO Food and Drink Magazine):

Recipe Details

It was very good. I also made the zucchini tart out of the same issue.

Food and Drink has good recipes. There are 16 that use swiss chard.
__________________
CWS4322 is offline   Reply With Quote
Old 07-23-2012, 07:13 PM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Swiss Chard Pesto

4 c young Swiss chard leaves (if they are more mature, blanch for about 1-1/2 - 2 minutes, shock)
1/4 c fresh basil
1/4 c pecans
1/4 c grated fresh parm. or similar cheese
EVOO
3-6 cloves garlic (to taste, obviously)
S&P

I pulse the garlic and pecans in the FP first, add the chard, then the grated cheese, and then the oil. I freeze this in an ice cube tray. I put about 1 tsp of EVOO on top of each cube, cover the tray with plastic wrap. When the cubes are frozen, pop into a ziplock bag. Each cube is about 1 T of pesto.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
cook

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.