Recipes

Not sure how to serve Swiss chard? These recipes may become your favorite. Chard is low in calories, high in vitamins A and C, and a great source of dietary iron.

BRAISED SWISS CHARD

1 bunch Swiss chard
3 tablespoons virgin olive oil
3 cloves garlic, minced
1 small can of Delmonte tomato sauce
salt and pepper to taste

Clean Swiss chard with water. Cut off stems. Do not dry leaves; allow moisture to remain after washing. In a skillet, braise the garlic in the olive oil until golden. Add Swiss chard, braised until wilted. Add tomato sauce.

Cook for 10 minutes over low heat. Salt and pepper to taste.

SIMPLE RECIPE

Ingredients

large bunch swiss chard
1 ripe tomato
4-6 shallots or 2 medium onions
olive oil
salt and black pepper to taste
all ingredients are approximate and can be adjusted to taste

Instructions

1. Wash the chard and prepare the leaves. While wet, chop the leaves across at the centre to separate the leaves from the stalks. Chop the stalks and finely chop the leaves. Roughly peel and dice the shallots/onions. Roughly chop the tomato.
2. Take a large, heavy bottomed saucepan and gently heat the oil. Add the shallots/onions and simmer for 5 minutes. Season with salt and pepper to taste.
3. First add the chopped stalks and then add the leaves to the top. Do not stir. Place a well fitting lid on the pan and gently cook.
4. After about 15-20 minutes the leaves will be cooking in their own liquid. Stir and ensure it is not too dry. Add the chopped tomato on top and salt and pepper to taste. Cook for a further 2-3 minutes.
Add more oil if desired and serve immediately

Serves: 4

TOMATO AND CHARD PIE

350 g chard, shredded
350 g tomatoes, peeled and chopped
2 tablespoons olive oil
1 clove garlic, crushed
1 onion, peeled and chopped
4 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 eggs, beaten
115 g cheddar cheese, grated
Shortcrust pastry for your flan dish

Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.