Recipes courtesy of Nan Dell
Swiss Chard is a leafy vegetable similar in appearance to kale, except for the color variation. The leaves are generally always green and the stalks can be green, red, yellow or orange. Swiss chard is from the beet family and is a great source of Vitamin K, A, E, C and it has a high iron content.
The colorful stem of the chard has the highest concentration of vitamins. If you cut the leaves away from the stem, don’t discard the stem, sauté it or save it for another use.
It is unclear why chard is referred to as “Swiss Chard” as it originated in the Mediterranean and isn’t Swiss in origin.
Italian Wedding Soup with Swiss Chard
½ lb. ground hamburger
½ lb. ground pork
1 small onion, sautéed
½ cup bread crumbs
¼ cup grated parmesan chees
¼ cup grated pecorino Romano
¼ cup choppe parsley
8 cups chicken stock
½ cup white wine
2 cups chopped Swiss chard
1 cup frozen peas
Salt and pepper
1 lemon cut into wedges
Place hamburger, pork, onion, bread crumbs, parmesan cheese, flat leaf parsley and salt and pepper into a bowl and mix well. Set aside.
In a large Dutch oven, place chicken stock and parmesan rind and bring to a boil. Form beef mixture into small meatballs and add to boiling stock. Let simmer for about 20 minutes or until meatballs are cooked through. Add white wine and let simmer for an additional 10 – 15 minutes. Gently stir in Swiss chard and peas. Let cook for about 5 minutes. Serve soup with a squeeze of lemon.
Simple Sauteed Swiss Chard with Onions and Dill
2 bunches Swiss Chard
1 tbs. olive oil
1 tbs. butter
1 medium onion, sliced
2 garlic cloves, finely chopped
¼ cup fresh dill, or to taste
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Quick Dill Pickles
1 large bunch dill, remove the bottom portion (the stalks)
2 large English cucumbers
3 tbs. salt salt, Kosher or sea salt (or salt labelled “Canning”)
1 ¼ cup vinegar
1 ½ cups water
1 tbs. coriander seeds (optional)
4 cloves garlic or 1 stem garlic scape, cut into 2” pieces
Place salt, vinegar, water, coriander seeds, garlic and the stalks of the dill into a large non-aluminium pot. Make sure to use one of the salt types listed. Regular table salt contains iodine and anti-caking agents that can miscolour your garlic and cucumbers (turning them a greyish color). Bring vinegar mixture to a simmer and let cook until the salt has dissolved. Turn heat off and let cool for about 10 minutes. Add your sliced cucumbers and the other half (the fronds) of the dill and let sit for about 30 minutes to an hour. Pickles are ready to eat!
Swiss Chard, Dill and Goat Cheese Frittata
5 large eggs
1 cup chopped Swiss chard, tough stalks removed
¾ cups fresh kale chopped, cut along the stem on either side to remove so you are only left with the leaves (use the stems to make vegetable stock)
½ cup onion, diced
¼ cup dill, or to taste
Pinch of nutmeg
1 tbs. olive oil
1 tsp. salt
½ cup parmesan Reggiano
¾ cups crumble goat cheese (or ricotta)
Preheat oven to 375 degrees. Separate eggs and beat the whites until slightly firm. Beat yolks and fold in whites. Mixture should be light and fluffy. Meanwhile, heat a pan with high sides, with 1 tbs. olive oil, add diced onion and sauté until lightly browned. Add Swiss chard and sauté until wilted and juices have released. Add kale and continue to sauté. Season with salt, pepper and a pinch of nutmeg. While pan is still hot, add egg mixture and let cook briefly, until the bottom of the eggs have become slightly set. Sprinkle cheese on top of egg mixture and place in oven. Bake for about 15 minutes, just until set and cooked but not dry.
Serve slices topped with a goat cheese cheese or a dollop of tzaziki
Cream of Carrot Soup
3 tbs. Butter
2 onions, chopped
2 cloves garlic, minced (or a few garlic scapes)
2 tbs. brandy
8 - 10 carrots, scrubbed and peeled if desired
4 cups chicken stock (vegetable stock can be used)
1 1/4 cup coconut milk (in the carton next to the soy milk), soy milk or almond milk
2 tbs. fresh dill
¼ cream cheese
Preheat oven to 350 degrees. Clean carrots and cut into quarters. Place ½ of the carrots on a cookie sheet and drizzle with olive oil, sprinkle with salt. Bake for about 25 minutes, or until carrots are soft.
While the carrots are roasting, heat butter over medium high heat. Add shallots and garlic. Add remaining carrots and sauté for about 5 minutes. Stir in brandy and simmer for about 5 minutes, add stock, pinch of salt, and fresh ground pepper . Let simmer for about 20 minutes. Roughly chop roasted carrots and add to mixture. Using an emersion blender or a regular blender, puree soup until creamy (this may need to be done in batches) and return to pot. Stir in milk and gently heat. Serve soup with fresh dill, a dollop of softened cream cheese and a drizzle of lime juice.
Spice Rubbed Carrots with Harissa Yogurt
2 pounds small carrots, scrubbed, tops trimmed to 1/2"
Salt and pepper
1 tbs. sugar
1 tsp. mustard powder
1 tsp. smoked Spanish paprika
1 tsp. ground cumin
1/2 tsp. ground coriander or fennel
4 tbs. vegetable oil, divided
Freshly ground black pepper
1/2 cup plain Greek yogurt
1 tbs. harissa paste*
2 tsp. chopped fresh thyme, plus more
1/2 tsp.finely grated lemon zest, plus more
Lemon wedges (for serving
Preheat oven to 375 degrees.
Cook carrots in a large pot of boiling salted water until crisp-tender drain and pat dry.
In a separate bowl, mix sugar, mustard powder, paprika, cumin, and coriander. Toss carrots with 1 tbs. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
Place carrots on a large baking sheet, be careful not to overcrowd; use an additional sheet if needed. Place in oven and roast until caramelized and golden, but not burnt. Keep an eye on them as the sugar will caramelize and can burn. Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and 1/2 tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
*Harissa paste is a North African chili paste. It is available at Big Bend Market South