If you have never tried Swiss Chard…. you are going to love it.
If you have tried Swiss Chard before and didn’t like….. try it again.
Garden fresh chard is incredibly better than grocery store chard. Freshly picked from the garden is so sweet and buttery. The freshness of chard is the key determinant to whether chard is delectable or detestable. 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.
Penne with Swiss Chard & Asiago Cheese
- 2 cups penne pasta
- 8 cups coarsely chopped swiss chard
- 1 (19 ounce) cans cannellini beans or 1 (19 ounce) cans other white beans, drained
- 2 tablespoons olive oil
- 1/2 cup shredded asiago cheese
- 1 clove garlic, smashed
- salt & freshly ground black pepper
In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm. Add 8 cups coarsely chopped Swiss chard, cook 1 minute; drain well. In a large serving bowl, combine remaining ingredients. Add pasta mixture; toss well. Season to taste.
Crustless Swiss Chard Quiche
- 1 teaspoon olive oil
- 1/2 sweet onion
- 1/2 bunch swiss chard
- 2 1/2 cups shredded cheese
- 4 eggs
- 1 cup skim milk
Preheat oven to 375 degrees.
- Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
- Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
- Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
- Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
- Pour into a pie dish that has been sprayed with nonstick cooking spray.
- Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Creamy Swiss Chard Pasta
- 1 lb swiss chard
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
- 1/4 cup onion, chopped
- 2 large tomatoes, chopped
- 1/2 cup fat free sour cream or 1/2 cup plain yogurt
- 1/2 cup 2% low-fat milk
- 1/4 cup parmesan cheese
- 8 ounces fettuccine pasta, cooked according to package
- salt and pepper
- Wash swiss chard, cut into small pieces.Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
- Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
- Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
- Serve warm.
Swiss Chard, Stir Fried, with Feta Cheese
- 2 tablespoons pine nuts, toasted to light brown
- 2 tablespoons peanut oil
- 2 medium shallots, chopped finely
- 2 bunches red swiss chard or 2 bunches white swiss chard, rinsed well and torn into 2″ pieces
- 1/4 cup crumbled feta cheese ( Use your favorite Type, cow or goat)
- salt and pepper
In a wok heat the oil (medium heat).
- Add shallots; stir fry 1 minute or until just beginning to brown.
- Add Swiss Chard, toss and cover. Cook 2 minutes.
- Remove cover and cook about another minute. If there is any liqiud drain it off.
- Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
Add Pine nuts and season. Serve immediately.