April 19, 2010
When I visited my dad’s, Farmer Darrell’s, this past weekend I left with a bag full of swiss chard. As I was looking for some interesting way to cook it, different from my usual, stand by way, I ran across a bunch of creamed spinach recipes. So I thought I would try a creamed spinach recipe and sub chard for the spinach. I don’t remember the exact recipe, but this is how I made it.
Creamed Chard
1 big bunch of Swiss Chard, chopped in 1 inch strips
2 T butter
1/2 onion, chopped
1/2 cup cream
2 T parmesan cheese
pressed garlic (I used 3 cloves)
salt and pepper to taste
Directions:
Wash and shake all of the excess water out of the chard. Grab a stalk at the bottom where the leaf starts and pull the stalk, like a zipper. The leaf should rip apart pretty easily from the stalk. Do this to all of the leaves.
Melt the 2 tablespoons of butter in a pan over medium heat and then add the chopped onion. Put on low heat and cook onion for 15 minutes, stirring a couple of times, until the onion is a nice light brown color.
Add the garlic, cream and chard, parmesan cheese, salt and pepper and cook covered over medium heat for about 3-5 minutes, stirring a couple of times.
Remove the lid, increase the heat and cook until the cream is reduced and thickened slightly, stirring regularly. Cook until the desired reduction, however long that takes. Just don’t burn it or let it get too mushy!
This was so good!
[ 2 Comments ] Posted on 04.19.10 under Swiss Chard/Beet Tops/Kale
Cooking Beet Tops/Swiss Chard/Kale Tutorial
December 31, 2008
Yesterday, I had a hankerin’ for sauteed greens. I thought my beets and swiss chard could definitely use some thinning and so I picked enough to cook up. Then I washed them up really well, like 5 times, because trust me, gritty greens are no good.
I like a lot of garlic so I pressed 4 cloves of garlic with my new handy dandy Kuhn Rikon garlic press that I just got for Christmas, along with a couple of tablespoons of olive oil into a skillet that has a lid. Saute the garlic for a minute and then turn the stove to about 3 or low-medium heat and put the greens in with the lid on. The water left from washing the greens will be enough to steam them.
Cook for about 15 minutes or however long it takes to get the greens to where they aren’t crunchy. I like mine where they are bright green yet cooked to where they are very soft. Add some salt and pepper or a pat of butter, a squeeze of lemon and yum!
Even my 11 year old son…
and my 3 year old daughter like it.
Amazing and oh so good for you!
[ 3 Comments ] Posted on 12.31.08 under From My Garden, Swiss Chard/Beet Tops/Kale
