|Recipes A-Z from our farm
Bulk Deliveries to the Bay Area
Chard Storage: Store Chard and any fresh cooking green in a plastic bag in the crisper in the fridge. Use within 4 days, fewer if you don't know exactly when it was harvested.
more photos of Chard
Chard-Tomato Peasant Pasta
recipe told by Martin to Julia, who wrote it all down as best she could
1 bunch Erbette Chard, cleaned, stems removed, and very roughly
chopped (can be in fairly large pieces)
garlic cloves, peeled and chopped (3?)
4-5 medium sized ripe tomatoes, chopped
fresh pasta, we used Cafferata's fresh spaghetti or dried spaghetti
splash of white wine or squeeze of lemon
S & P
**note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water. another note: save a little pasta water for the final dish....
Bring one large pot of water to boil, then add a couple of teaspoons of salt. Add chard pieces to the water and cook until blanched, 2 minutes or so. Fish out the chard with tongs or strainer. Add pasta to water to cook if using dried pasta...
Meantime, cook the garlic in the oil in a large saute pan for 1 minute over medium or medium high heat until softening a little, make sure it doesn't burn. Add blanched chard & chopped tomatoes. Cook for 5-7 minutes. Cook up the pasta now if you're using fresh pasta.
Now the fun part: toss everything together, with a splash of white wine or lemon juice, and add a little of the pasta water to make everything a tad soupy. Adjust seasoning (add S & P to taste) and EAT.
COMMON NAME: Chard, Swiss chard, Sea kale,
Swiss beet, Sea kale beet
BOTANICAL NAME: Beta vulgaris cicla
ORIGIN: Europe, Mediterranean
Chard With Parmesan
from Alice Waters of Chez Panisse
1 bunch of chard
3 tablespoons butter
1 handful freshly grated Parmesan cheese
1. Pull the leaves from the ribs of one or more bunches of chard. Discard the ribs (or save them for another dish) and wash the leaves.
2. Cook leaves until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water, and chop coarse.
3. For every bunch of chard, melt 3 tablespoons butter in a heavy pan over heat. Add the chopped chard and salt to taste. Heat through, and for each bunch of chard stir in a generous handful of freshly grated Parmesan cheese. Remove from heat and serve.
Baked Swiss Chard Stems with Olive Oil and Parmesan
(Makes 2-3 side dish servings, can be doubled. Adapted from Vegetables Every Day by Jack Bishop.)
1 bunch chard stems
1/4 tsp. salt
olive oil for spraying pan and chard
1/4 cup (or more if you have lots of stems) coarsely grated parmesan cheese (any type of hard aged cheese would be good here.)
coarse ground black pepper to taste
Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.
Preheat oven to 400 F. Bring a pot of water to a boil, add salt and chard stems and boil about 3-5 minutes. Let chard drain well.
Spray a non-stick baking dish with olive oil. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.) Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Giant Crusty and Creamy White Beans with Greens
Adapted from Super Natural Cooking by Heidi Swanson
½ pound medium or large dried white beans, cooked
3 tablespoons olive oil or clarified butter
Fine grained sea salt
1 onion, coarsely chopped
4 cloves garlic, chopped
½ baby chard, washed and roughly chopped, or 1 bunch kale, cut into wide ribbons
Fresh ground black pepper
Extra virgin olive oil for drizzling
Freshly grated parmesan for topping
Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use. Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the greens and cook until just beginning to wilt. Remove fromteh heat and season to taste with a generous does of salt and pepper. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated parmesan. Serves 6-8 as a side dish.
Steamed Chard with Candied Ginger
recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
3/4 pound chard
salt and pepper
1 Tablespoons full-flavored olive oil
some grated lemon and or orange zest
lemon juice to taste
chopped candied ginger
Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.
from a CSA member re: the above recipe: I have "gilded the lily" and made a light, full meal from the "Chard and Candied Ginger" recipe. I added a good serving of finely chopped firm tofu, sauted it with the garlic and onion, put in a llittle arugula and stuffed it all into a pita. Tasty! Thanks, Naeda R.
Curried Chickpea, Lentil, and Swiss Chard Stew
Adapted from Vegetable Harvest, Vegetables at the Center of the Plate by Patricia Wells
1.5 cups dried French Lentils, preferably Puy lentils, rinsed and drained
2 Tablespoons extra virgin olive oil
Bouquet garni: several parsley stems, celery leaves, and sprigs of thyme, encased in clean cotton string or a metal wire mesh tea infuser
1 leek or onion, cleaned and chopped
S & P to taste (Patricia calls for ‘fine sea salt’)
2 quarts chicken stock, homemade or purchased
2 teaspoons curry powder (recipe follows in case you want to make some of your own!)
½ teaspoon cayenne pepper
1 large bunch Swiss chard, leaves only, coarsely chopped (I’d finely chop the stems and use those too! –julia)
2 cups canned chickpeas, drained and rinsed
2 teaspoons cumin seeds
1 cup Greek-style yogurt for garnish
Swiss Chard Tian
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4-6 servings
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot.
This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Please note the amounts given are approximate, I don't measure anything when I make these. You could use more or less of any one of these ingredients. Serves 2-3
3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but they don't last long!)
2 teaspoons cooking oil
2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones
Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
IDEAS FOR CHARD
- Saute chard with garlic in olive oil. Put a cover on the
pan and allow chard to steam for about 5 minutes. Add a squeeze of lemon
juice and , if desired, some hot pepper flakes before serving.
- Blanch the leaves and add to soup. Try substituting chard for spinach or arugula in soup recipes.
- Make a gratin with the stems: Boil the stems until tender (about 30 minutes). Put them in a gratin dish, add seasonings (such as a little garlic and parsley), top with a bechamel sauce and cook under broiler until golden brown.
- Blanch the whole leaves and stuff them with meat or vegetable fillings.
Food writer Fay Levy says that in Lebanon, chard leaves are wrapped around rice fillings, like grape leaves.
SJ Mercury News, 2/19/97
The Vegetable Book, Spencer
1/4 cup brown lentils
1 tbsp. turmeric
1 bunch chard
1/2 cup orange lentils
salt and pepper
Lentils do not have to soaked. Into 7 cups of boiling water, throw the brown lentils with the turmeric. Let simmer for 20 minutes. Add the chard and bring back to a boil. Simmer for 10 minutes more. Add the orange lentils and simmer for another 10 minutes. Season with salt and pepper. The lentils should have soaked up all of the water and can be served at once, though it will do no harm to let them rest in the warm pan.
(Julia’s note: I added some toasted sesame oil and it made this dish even better. You can find bulk turmeric and both colors of lentils at health food stores and asian markets.)
Chard and Tomatoes
from Too Many Tomatoes, Squash, and Other Good Things by L. Landau and L. Myers
2 T olive oil
1 onion, diced
2 cloves garlic, minced
3 large tomatoes (or equivalent with different sized tomatoes), peeled and diced
1/2 cup cooked ham (optional)
2 cups cooked chard (easy to blanch: just immerse roughly chopped leaves in boiling water for 1-2 minutes)
S & P
1/2 cup grated parmesan cheese
Saute the onion and garlic in the olive oil until golden. Stir in the tomatoes, ham if using, and chard and heat until bubbly. Add butter, Salt and Pepper and nutmeg to taste. (This dish can be kept ‘lighter’ by skipping the ham and the butter!) Serve, sprinkling with the parmesan cheese.
Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter.
Adapted from Fields of Greens Serves 2 to 4 1/3 cup brown butter (recipe follows)
1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch chard
1 tablespoon olive oil
1 onion, thinly sliced
Salt and pepper
2 garlic cloves, finely chopped
1/2 pound fresh fettuccine
1/3 cup walnut pieces, toasted
Grated Parmesan cheese
Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.
Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.
When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.
1/2 pound unsalted butter
Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.
Market Strata from Julia
Assemble this strata the night before, then in the morning pop in the oven and let it cook while you make your morning tea or coffee.
2 cups (more or less) brown or white mushrooms, sliced
1 cup (more or less) chopped onion, green or white
(garlic chopped, optional)
2 bunches Erbette or other Chard, washed and coarsely chopped
1/2 pound broccoli di cicco, coarsely chopped
butter or olive oil
1 loaf Acme day old bread, sliced and cut or torn into large pieces
2 cups grated cheese, such as a cheddar or swiss type melting cheese
salt and pepper to taste
2 cups milk
Butter or oil a large oblong pan (such as the glass pyrex ones many of us have on hand). Place all bread pieces that will comfortably fit into pan only up to the rim. Put a little over half the cheese on top of the bread pieces.
Saute the onions and mushrooms in oil, add a little garlic if you like. When the onion is translucent, add broccoli and chard, cook until the chard is mostly wilted but still bright green. Put this vegetable mixture on top of bread in baking pan.
Whisk together the milk and eggs (I usually measure out the milk
in a large measuring cup, then add the eggs, then whisk in the same cup.) Pour
over vegetables and cheese. Cover and refrigerate at least 1-2 hours, or over
night. Cook at 350 degrees for about 1 hour. Add the rest of the grated cheese
about 40 minutes after putting into the oven. Serve salt and pepper at the table.
SAUTEED SWISS CHARD
|1 1/2 tbsp.
1 1/2 tbsp.
2 lg bunches
garlic, finely chopped
dried crushed red pepper
Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. SautŽ until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve. Serves 4.
Bon Appétit, March 1999
SARNAPUR (YOGURT AND CHARD SOUP)
1 1/4 cup
1 1/2 tbsp.
|chopped toasted walnuts
chopped Swiss chard leaves, packed
cilantro leaves, chopped
mint leves, chopped
In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes. Add rice, cover and simmer until done, about 15 minutes. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
In small bowl, stir flour into yogurt until smooth. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes. Serve hot or cold. Makes 4 servings.
garlic, peeled and chopped
onion, peeled and chopped
chard, coarsely chopped*
cheddar cheese, grated
Preheat oven to 375 F. Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce: melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens. Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.
TAGINE OF SWISS CHARD
|Swiss chard, finely chopped
Salt & pepper
Place chard in the casserole with the onion, cilantro, oil, paprika, salt, pepper & 1/4 c water. Cook, covered, 30 minutes. Add the rice & continue cooking until all the liquid has been evaporated, about 20 minutes. Serve warm. Serves 4
CHARD IN DIJON MUSTARD SAUCE
|2 1/2 tbsp.
1 lg. bunch
green onions, chopped
garlic, finely chopped
chard, finely shredded, including stems
Heat the oil in a large skillet. Saute the gr. onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook 4 to 5 minutes more. Add chard, cover and cook over low heat for about 5 minutes, or until chard is tender but still crisp. Mix in mustard and heat 1 to 2 minutes more. Stir and serve immediately.
More Recipes from a Kitchen Garden, Shepard & Raboff
PASTA WITH RED PEPPERS, LEMON, GREENS, WHITE BEANS
2 or 3 red or yellow peppers
Vegetable broth or chicken stock (for non-veg)
Greens (I've used Swiss Chard and Escarole but Broccoli-Rape might be good also)
Grated lemon rind
Pasta (I've used Orrechiette and Farfalle)
White Cannellini Beans (I used canned, the recipe calls for fresh, canned works fine)
Cook peppers in broth approx 8-10 minutes. Add greens, garlic, lemon and rind to taste. Cook till greens are wilted, about 5-8 minutes. Add white beans and bean liquid. Add fresh pepper, and salt to taste. Add cooked pasta, mix and enjoy!
Eat More, Weigh Less, Dean Ornish
Braised Chard Legs, Roasted Chicken, Fresh Beans, Veggies Chef Jonathan Miller
You all have chard "legs" in your box this week, and wow are they sexy! Long and shapely, these lovelies also taste great and lend themselves to a slow braise. I had never seen them before so Andy sent some over and we came up with this dish. Since the chard legs are a special ingredient, not widely available, we gave it a special treatment. There are a lot of different components to this, so if you want to simplify it to just do the braise (even without beans) feel free. Veggies can do the braise by substituting a veggie broth for the chicken stock. I'd use a fennel broth in that case. You can also sub out a dry bean for the shelling beans (cooking it appropriately), or even canned beans, adding them at the last.
2 lb shelling beans (gigante, cranberry, other), weighed in the pods
2 bay leaves
3 shallots, minced
1 small bunch tarragon, leaves only, chopped
2 lb potatoes
1 dozen pearl onions (or cipolline, or 2 large onions quartered), peeled
1 large red onion, peeled, halved, and thinly sliced crosswise
2 lb chard legs, trimmed and cut into 1 inch wide chunks, crosswise
1/3 c vermouth (or dry white wine) + a little more
1 c chicken broth + a little more
1 handful parsley, chopped
3 T Dijon
Shell your beans, rinse them, then drop them in a pot with water to cover by 3-4 inches. Add the bay leaves and bring to a simmer. Simmer for about 15-20 minutes, or until softened, then add two tablespoons of salt and continue to simmer another 5-7 minutes. Drain and set aside. (You could sub the bean broth here for the chicken stock if you're veggie. If you do that, use a little less salt when you add salt to the pot.)
Heat the oven to 425 and put a large (12-16 inch) oven safe skillet in the oven (I like a cast iron skillet here). Wash and dry the chicken. In a small saucepan melt a couple tablespoons of butter and add the shallot and tarragon. Cook over medium-high heat until the shallots are softened, about 3-5 minutes, stirring regularly. Season with salt and remove from heat.
Working from the neck end of the chicken, slip your fingers under the skin that's covering the breast and loosen it from the breast meat, taking care not to tear the skin. Now carefully use a pairing knife to trim out the wishbone (at the top of the breasts), taking care not to cut too deeply into the breast. When you trim the flesh away from the bone you can slip your fingers back in there and pull out the bone. Don't stress if it breaks and you have to fish it out in two pieces. This step makes carving a snap. Now take the shallot/tarragon saute and gently stuff it between the skin and the flesh of the breast, pressing down on the lumps to smooth it down and spread the stuffing under the skin evenly down the breasts. Use all the shallot mixture. Salt the chicken liberally all over, even the back and inside cavity.
In a bowl toss the potatoes and pearl onions lightly with olive oil and salt. Pull out the pre-heated large skillet and drop a dollop of butter in the middle. Place the chicken in the middle of the skillet on its side (yes, on its side), and put the potatoes and onions in the skillet all around the chicken. Put back in the oven and roast for 25 minutes (this time is for an average bird, weighing around 3.5-4.25 lb). After 25 minutes pull out the skillet and carefully turn the chicken onto its other side. Roast for another 25 minutes. Pull out the skillet again and turn the chicken breast side up and roast for a final 15 minutes. Remove, turn the chicken breast side down in the skillet and allow to rest for 15 minutes.
While the chicken is roasting, heat a large skillet or saucepan and add a couple tablespoons of butter. When it is melted add the chard legs and sliced red onion. Saute briefly over high heat to warm everything up and coat it with butter, then lower the heat, add a small amount of salt, cover, and braise until the chard legs are very soft, stirring occasionally, about 15-20 minutes. When soft and mostly translucent, uncover, raise the heat, and add the vermouth. Reduce the vermouth by half at least, then add the chicken stock, the cooked shelling beans, and simmer for an additional 5 minutes, or until the beans are very soft. Remove from heat and add the parsley and dijon. Stir well and taste for seasoning.
Put the chard legs and beans in a large, rimmed serving dish. Top with the chicken (breast side up now), and scatter the potatoes and onions around the dish. Make an additional pan sauce now by putting the roasting skillet back on the stovetop over high heat, and adding a little vermouth (about a quarter cup). Scrape the pan with a wooden spoon while the vermouth reduces, getting up all the delicious fonds. When the vermouth has reduced to a tablespoon or two add another half-three quarters cup of chicken broth and bring to a simmer, stirring well. Taste for seasoning and either pour over the chicken or mount it with a tablespoon of butter, off heat, and serve it as a sauce on the side.
Carve the chicken at the table and serve.
CROCKPOT LENTIL-KALE SOUP
(about 1 lb) chopped kale or spinach or chard (tear the leaves of the kale/spinach/chard into 1/2" strips)
celery, chopped (I used celery salt here)
bay leaf (remove before eating!)
soy miso (soy and/or Worcestershire sauce is good, too)
pinch of pepper
Place the ingredients in a crockpot. Turn to low if leaving it for a long while.
Ted Wayn Altar
SAUTEED CHARD WITH GARLIC AND RED PEPPER
1 lg. bunch
garlic (or green garlic)
red pepper flakes
Juice of 1/2 lemon or a few teaspoons red wine vinegar
Heat the oil with the garlic and pepper flakes in a wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach and toss to coat it with the oil. Add 1/2 cup water and cook until it's absorbed and the greens are heated through. Season with salt and a little lemon juice or vinegar.
CHARD CATALAN STYLE
|1 lb. bunch
1 lg. clove
|chard, stems removed, leaves blanched
dark or golden raisins
Salt and freshly milled pepper
Coarsely chop the cooked spinach. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and pine nuts and cook until the raisins are plumped and the pine nuts are golden. Add the greens and cook until they're heated through. Season with salt and pepper to taste.
Vegetarian Cooking for Everyone, Deborah Madison
SOY SAUCE NOODLES WITH BEEF AND GREENS, From Quick and Easy Thai by Nancie McDermott
This is a classic Thai lunchtime dish: it would be great for a simple supper too. I'd eat the leftovers for breakfast! -julia
1/2 pound dried rice noodles
3 Tablespoons fish sauce
2 Tablespoons dark or other soy sauce
1 Tablespoon molasses, honey or brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons vegetable oil
1 Tablespoon coarsely chopped garlic
1/2 pound boneless beef, such as tri tip, flank steak, or rib eye, thinly sliced crosswise into 2 inch strips
5 cups loosely packed fresh chard or spinach or other cooking green leaves, cut up into big bite-sized pieces, or 3 cups broccoli florets
1/4 to 1/2 cup water or broth, as needed, to cook up the broccoli or greens if using collards
2 eggs, lightly beaten
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water. Transfer the drained rice noodles to a med. Bowl and place it by the bowl.
In a small bowl, stir together the fish sauce, soy sauce, molasses, salt, and pepper. Place it by the stove, spoon and all, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
Heat a large, deep skillet or a wok over med-high heat and add 2 Tablespoons of the oil. Swirl to coat the surface, add the garlic, and toss for 30 seconds. Scatter in the beef and toss well. Add the spinach and cook, tossing often, until it is shiny, bright green, and tender and the beef is cooked, 1-2 minutes (collards and broccoli will need a splash of water and an extra minute to two of cooking.) Transfer the beef and spinach to the serving platter.
Reduce heat to medium, scatter in the noodles, and toss well. Cook 2 minutes or so, tossing and pulling the noodles apart so they cook evenly, and adding splashes of water as needed to keep them moist and prevent sticking. When the noodles have softened, curled up, and turned white, push them to the side of the pan.
Add the remaining tablespoon of oil to the pan. Pour in the eggs and when they are almost set, toss to scramble, and mix them in with the noodles.
Return the beef and spinach to the pan. Add the soy sauce-molasses mixture, using the spoon to get every sticky drop. Toss everything well for about 1 minute until the noodles are a handsome brown. Transfer to the serving platter and serve hot or warm.
Serves 2 to 4.
Silq bi'l-Tahina (Chard Stalk and Tahini), Adapted from Mediterranean Vegetables by Clifford Wright and Submitted by Eve N.!
This is an excellent idea for using Swiss chard stalks. Our erbette chard doesn't have as much stalk, but you could still try this recipe with the
stalks: or wait until you have a red, white, or gold Swiss chard bunch in your life! -julia
1 bunch Swiss or Erbette chard stalks, very roughly chopped(save leaves for another preparation)
1 teaspoon salt
6 garlic cloves, peeled1/2 cup tahini, stirred if oil and seed paste have separated
1/2 cup fresh lemon juice
Extra Virgin Olive oil
2 Tablespoons pine nuts fried for 1 minute in 1 teaspoon hot olive oil
1 teaspoon dried or 1 Tablespoon fresh chopped mint
6 loaves pita bread
Place chard stalks in a pot of boiling water to cover and steam/boil til soft, about 10-20 minutes. Drain well and chop. In a mortar, mash the salt and garlic together until they form a paste.
Place the chard stems in a food processor and run continuously until the consistency is smooth. Add the tahini paste and mashed garlic and run the food processor until they have been incorporated. Pour the lemon juice into the feed tube as the processor is running and process the mixture until the juice has been absorb ed. Remove the dip from the food processor and correct the seasoning if necessary.
Transfer to a serving bowl or platter; spreading it out with the back of a spoon and making fan-shaped furrows with the flat of a knife. Drizzle with a little olive oil and garnish with the fried pine nuts and mint. Serve with pita bread. Serves 6
African Pineapple Peanut Stew
adapted from the Moosewood Restaurant Cooks at Home
1 cup chopped onions
2 garlic cloves, minced
1 T vegetable or olive oil
1 bunch chard
2 cups undrained canned crushed pineapple
1/2 cup peanut butter
1 T tabasco or hot pepper sauce
1/2 cup cilantro
Saute onions and garlic in a saucepan in oil for 10 minutes until
lightly browned. Slice greens into 1-inch thick slices. Add pineapple and its
juice to onions and bring to a simmer. Stir in greens and simmer for 5 more
minutes. Mix in peanut butter, tabasco, cilantro and salt and simmer for 5 more
minutes. Server over couscous.
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