Recipes....Part #1 forum: New Recipes for 2012

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Mar 26, 2012 9:00 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Well...I was bored with my chard recipes so set out on an adventure.... I haven't EXACT amts but you really don't need them....

I call this my Soufliche... Whistling

Using a Quiche Dish...or any cassarole dish with about 3 or 4 inch sides. I don't butter it in advance.

Steam or boil or whatever three or four big double handfulls of chopped chard. It really cooks down. When thoroughly wilted, drain the chard and then put it in a kitchen towel and squeeze all of the water out of it you possibly can. Put it in the dish.

Sautee 2 big leeks or an onion and LOTS of garlic. (also wring as much water out as you can). Add to dish.

Chop up a cup or two of sundried tomatoes and add to stuff in the dish.

Lightly beat 3 fresh eggs and about 1/2 cup of milk - add to the mixture in the dish. The egg mixture should barely come to the top of the chard in the dish. If it doesn't, you can add another egg.

Cover the top with cheese - I used about a 1/2cup of Swiss and 1/2 cup of Parmesan. A friend of mine hates all cheese except cheddar so she uses cheddar.... I've used Monterrey Jack (Pepper Jack would be delish!)

Bake for about 1/2hour-45mins or until you feel like looking at the dish...the cheese should be browned. Let the whole thing sit for about 10 mins before you cut into it.

This is so easily changed and tweeked and it is all good. With egg and cheese what can go wrong? I've used a mixture of chard and asian greens or kale or (I even used) some lettuce. Season however you like....
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[Last edited Mar 26, 2012 9:02 PM CST]
Quote | Post #847472 (1)
Jun 24, 2012 11:12 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Chard Pizza

Now...this is GOOD!

Wash and cut up a bunch of SwissChard (green parts only). Sautee in a bit of oil. Cut up a lot of garlic and add to the pan when it is wilted. Don't cook it much...just wilted.

We use Naan (a flat bread) for our Pizza Crust. Smear tomato sauce on the Naan, top with the SwissChard, top with a lot of crumbled GoatCheese, some Chilpotle Pepper flakes...put in oven and cook til cheese is sofe. OMG...this is terrific!!!!

We are starting to call it SWISHchard! Rolling on the floor laughing
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Nov 10, 2013 3:55 AM CST
Hi Carol. I've just acquired the taste for chard and have been adding it to soups. It doesn't change the flavor but it's a great way to get veggies for a day. I really love the red and rainbow ones!! They are so pretty and yummy!!

I don't use the oven much mainly because it's broken but I do cook on the stovetop. And they are great saute. I will definitely try your recipes once I move in with my fiance. His oven works and he's more of an oven cook.

Thanks again Carol Hurray!

Nov 10, 2013 9:28 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Cindy...try this way...

Steam or sautee chard. When done toss with garlic, cumin, raisins, roasted pine nuts and garbanzo beans and a splash of good olive oil (salt,pepper and a squeeze of lemon juice). It's just as good if you have to eliminate any of the ingredients....

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