What’s In a Chard?
Sally Ketchum's Record Eagle column "In the Kitchen: The truth about chard" sheds a whole new light on this often disliked veggie. The Chard/Feta Torte sounds delicious, can't wait to try it.
One of my favorites "Bright Lights Chard Gratin" can be found in our recipe category. Another hit comes from the same cookbook Local Flavors: Cooking and Eating From America's Farmers' Markets by Deborah Madison.
Mustard Greens (or Chard) Braised with Ginger, Cilantro, and Rice
serves 4 to 6
2 big bunches chard greens, coarse stems removed
3 tablespoons vegetable oil
1 onion, diced
1/4 cup white rice
2 tablespoons finely chopped ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt with cilantro and mint
lemon wedge
Wash greens well, then chop, don't dry.
Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin and paprika. Sir to coat with the oil. Cook for 2 minutes, then add cilantro and chard greens. Sprinkle with 1 teaspoon salt, cover pan, and cook until volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
Cook until the greens are really tender, 10 to 15 minutes more. Serve warm or at room temperature with yogurt spooned over the top or a squeeze of fresh lemon.
Comments
Friday, Oct. 17, 2008
Lane Milligan
Swiss Chard sauteed in meyer lemon infused or garlic infused extra virgin olive oil with some onions, and then topped with 18 year old Balsamic sounds really good to me.
I first learned to love Chard while living in Mexico City and there were these little green leafy plants growing out of the bare ground in a small dirt garden at the back of the house where we lived.
The cook prepared them in a frying pan with oil and onions, then lots of sea salt and pepper. Wow! Fantastico! Add a little tabasco, or an authentic Mexican table salsa to add a zing!
I have been in love with Chard ever since!