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Old 07-31-2011, 07:21 PM   #11
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Here's one of our hands-down favorite chard recipes around here. It works great as a side to plain grilled meats/poultry or Mexican mains, & it also makes a wonderful filling for quesadillas.

(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. ½-1 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.

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Old 07-31-2011, 07:35 PM   #12
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
And here's our favorite "every day" Swiss Chard recipe. Is a wonderful accompaniment to Italian-style fish or poultry, & also makes a nice omelet filling.

Breezy Sauteed Swiss Chard

1 bunch of Swiss Chard ( multicolored like “Rainbow” or “Bright Lights” is my preference, but ANY variety of chard is just as good & good for you!!)
Extra Virgin Olive Oil
2-4 garlic cloves (depending on how much you like garlic)
crushed red pepper flakes to taste
Grated Parmesan Cheese to taste
Italian Seasoned Bread Crumbs to taste

Fill a pot large enough to hold the chard with water & bring to a boil.
Meanwhile, separate the chard leaves from the stems. Trim the stem ends & cut the stems into 1"-2" pieces depending on stem thickness. Roughly chop/slice up the leaves, keeping them separate from the stem pieces. When the water reaches a boil, add the stems & cook for around 5 minutes. Then add the leaves to the pot as well & continue cooking for another 1-2 minutes depending on leaf size & thickness. Drain in a colander.
Heat a dollop (about a tablespoon or two) of extra-virgin olive oil in a skillet. Smash the peeled garlic cloves with the side of a large knife, sprinkle them with salt & chop (the salt will not only season, but will keep the garlic from flying around your cutting board as you chop it). Add the drained chard, minced garlic, crushed red pepper flakes to taste & stir until heated thru. Sprinkle with grated Parmesan & Italian Seasoned Breadcrumbs, stir again, & serve.

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