SWISS CHARD

Greens & Beans

3 C cooked black-eyed peas, garbanzo, or your choice
1 t thyme
3 T olive oil
2-3 bay leaves
1 large onion, chopped
large bunch Swiss chard kale or other greens
3 cloves garlicsalt & pepper

Heat oil in skillet, add onions and garlic, sauté with thyme and bay leaves. Add the beans and chopped greens, cook ½ hour on low. Season with salt and pepper. Remove bay leaves. 8-10 servings

Swiss Chard & Potatoes

1 bunch red or green Swiss chard, chopped fine, 1 large onion chopped, 4 garlic cloves- minced, 1-2 red pepper, diced, ½ # bacon- minced before cooking, 3 C sliced boiled potatoes, 2 C shredded cheddar cheese. Heat 2 T olive oil in large skillet. Add bacon, onion garlic, red pepper stir until veggies are cooked through. Then add the chopped Swiss Chard, stir until it wilts, then cover pan and let steam for another 5 minutes. Butter a 9x13 pan and cover bottom with ½ chard mix. Then layer with ½ potatoes, ½ cheese. Top this with the 2nd layer and finish with cheese. Bake at 350 degrees for 45 minutes.

SWISS CHARD PIE
1 onion, chopped
1 garlic clove, minced
1 bunch swiss chard, trimmed and chopped
6 eggs
2 T oil
1 t salt
2 pie crusts
1 C shredded cheese

Heat oven to 400 degrees. Brown onion and garlic in oil, add chard, cook to wilt. Beat eggs in bowl, mix in cheese, salt and chard mix. Pour into 2 pie crusts and bake 30-40 minutes until a knife in center comes out clean.
Makes 2 pies

SWISS CHARD WITH BACON DRESSING
(From Violet Hunsicker, Mike's grand mom)
***organic gardener from way back ***

Chop 1/2 lb bacon and fry until crisp. Keep all bacon fat, cool. Mix together with 1/2 C sugar, 1/4 C vinegar, 1/2 t salt, 3 shakes of pepper, 1/4 c minced onion, 1 egg, 4 T flour, crumbled bacon, and bacon fat. Stir all together in a bowl. Remove ribs from chard. Chop greens and stems and put in large fry pan with 1/2 c water. Turn on high, steam until wilted. Add bowl of dressing and heat until thickened, stirring constantly. Enjoy served plain or over potatoes, rice, pasta.

LENTIL SOUP WITH CHARD AND LEMON
from member Teresa Vera

1-1/2 C lentils
1 bunch Swiss Chard, chopped
1/2 C olive oil
3-4 cloves garlic
Salt, freshly ground pepper
3/4 C chopped onion
1 rib celery, chopped
3/4 C lemon juice

Put lentils in pot and cover with water and cook covered till tender, about 45 minutes. Add chard and 1 C water, cook until the chard is wilted. Sauté onion, garlic, celery, and 1/2 t salt in olive oil. Add to the lentils. Add lemon juice and stir into the soup. Taste and correct seasoning. Serve with crusty French bread.

Suggested toppings for the soup bowl:
chopped tomatoes and parsley, sour cream/yogurt, your favorite herbs.

SWISS CHARD PIE

1 onion, chopped
1 garlic clove, minced
1 bunch swiss chard, trimmed and chopped
6 eggs
2 T oil
1 t salt
2 pie crusts
1 cup shredded cheese

Heat oven to 400 degrees. Brown onion and garlic in oil, add chard, cook to wilt. Beat eggs in bowl, mix in cheese, salt nd chard mix. Pour into 2 pie crusts and bake 30-40 minutes until a knife in center comes out clean.
Makes 2 pies.

VEGETABLE FRITTATA
Courtesy of Will Brownback

Cook until tender: 10 small potatoes, diced (cover with water and boil 10 min. or so), drain 1 bunch green chard, stems removed, finely chopped (steam with 1/2 c. water for 8 min. or so), drain Whisk: 8 whole eggs or 10 eggs whites, cloves minced garlic, 1 t. salt, 1/2 c. chopped fresh basil, 3/4 t. black pepper, with 2/3 c. milk Stir the cooked potatoes and chard into the egg mixture. In large, oven-proof skillet, heat 2 T. oil, then add the potato-egg mix. Cover, reduce heat to very low, and cook for 12 min. Sprinkle with 1 C. grated parmesan cheese and place the uncovered skillet beneath a preheated broiler. Broil for 4 min. or until light brown and serve!

CHARD AND TOMOATOES
from Mechanicsburg member Kathy Bennett

Saute until golden in a large skillet: 2 T. olive oil, 1 onion (diced),
and 2 cloves of garlic (minced)
Stir in and heat until bubbly: 3 large tomatoes (peeled and diced), 1/2 c.
chopped cooked ham (optional), and 2 c. cooked chopped chard
Season to taste with butter, salt, pepper and nutmeg
Serve, sprinkling with 1/2 c. grated Parmesan cheese

Fast, Easy, and the house still smells great :)
Serves 4

Sautéed Swiss Chard Ribs with Cream and Pasta Recipe

Simply Recipes

1 lb swiss chard, yielding 2 cups of chopped ribs
1/4 cup (half a stick) butter
3/4 to 1 cup heavy cream
Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
Salt and pepper

1 Separate the ribs from the greens in the manner described here. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.

3 While the cream is reducing, cook up your pasta according to the pasta's package directions.

4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.

Serves four.