-Remove the stems from a bunch of rainbow chard and slice the stems into small pieces.
-Sauté them in a TBS of olive oil or butter, with a handful of finely chopped garlic flowers.
-After a few minutes, chop and add the chard leaves, cooking until the leaves are thoroughly wilted. -Finely chop and add a few TBS of fresh dill and some salt and freshly ground black pepper.
-Sauté ½ cup fresh breadcrumbs in some butter in a small frying pan until crisp and golden.
-Chop 1 bunch of Swiss chard, stems and all and put it in a covered pan with just the water clinging to its leaves to moisten it.
-Check often to see that it has enough water and cook until wilted, about 5-7 minutes.
-Add a TBS of butter and toss to coat the chard.
-Sprinkle with salt and freshly ground black pepper to taste.
-Top with the breadcrumbs and serve.
From Morro East by Sam & Sam Clark.
-Boil a large saucepan full of salted water.
-Cut the stems off of 1 bunch of rainbow chard.
-Wash the stems, then cut them into ½ inch pieces.
-Wash the leaves but keep them whole.
-Put the leaves in the boiling water and blanch for 1-2 minutes until tender.
-Fish the leaves out and then and then refresh under cold water. Drain.
-Then blanch the stems for 2-3 minutes. Drain and refresh.
-Squeeze the excess water out of the chard.
-When you are ready to serve, dress the chard with the following…
2 TBS extra virgin olive oil
A squeeze of lemon
Sea salt and freshly ground black pepper.
-Lay the chard out on a serving platter.
-Drain a can of chickpeas (use the best quality ones you can find).
-Put the chickpeas in a saucepan with the following:
4 TBS water
2 TBS olive oil
A squeeze of lemon
-Stir the tahini sauce (see recipe below) into the chickpeas and pour them over the chard.
-If you have a mortar and pestle (or you can use a blender)…
-Chop up 1-2 jalapenos and mash them with the following:
2 cloves or garlic
A little cilantro
Lemon juice
Some sea salt and pepper
-Top the chickpeas with the jalapenos.
Tahini:
-Mash 2 cloves of garlic using a mortar and pestle or a garlic press.
-In a small bowl combine the garlic with the following ingredients…
-2½ tsp tahini.
-1 TBS extra virgin olive oil.
-1 TBS fresh lemon juice.
-6 TBS water.
-Stir well, then season to taste with salt and black pepper.
Good, good looking and good for you!
-Finely chop 1 bunch of raw rainbow chard, stems and all.
-Put the chard in a large salad bowl.
-Then put ½ cup walnut halves to a heavy frying pan, add a splash of maple syrup (or a pinch of sugar) and a TBS of butter.
-Cook stirring often until just golden brown. Add to the chard mixture.
-Then add the following:
¼ cup dried cranberries or dried currents
A splash of olive oil
The juice and zest of 1 lime (or lemon)
1 finely chopped clove of garlic
A splash of maple syrup
A pinch of salt.
-Mix together well.
-Top the salad with ½ cup of crumbled feta cheese and serve.
-Buy or make the dough for 1 large pizza. Roll it out so it fits a 9-inch pizza pan.
-Cut 1 fennel bulb in half the long way and then cut into strips and finely dice.
-Then take the stems off of 1 bunch of rainbow chard and finely chop them.
-Roll up the leaves and then chop into thin ribbons.
-Heat 3 TBS olive oil over medium heat.
-Add the fennel and cook stirring until fennel is lightly browned, about 6-7 minutes.
-Add the chopped chard and cook until chard is just wilted, about 4 minutes.
-Season with salt and pepper and set aside.
-Wipe out the skillet and add 2-3 TBS pine nuts and heat until golden, about 4 minutes.
-Preheat your oven to 450 degrees.
-Brush the pizza dough with some oil.
-Spread the fennel/chard mixture out on the dough and bake for 10 min.
-Then sprinkle with the following:
1 cup grated smoked mozzarella
2-4 ounces sliced prosciutto
The toasted pine nuts
-Bake for another 5 minutes.
-Garnish with some 8-10 chopped Kalamata olives and some freshly grated Parmesan.
-Preheat your oven to 350.
-Remove the stems from 1 bunch of Swiss chard and chop into small pieces.
-Stack the chard leaves and roll them up lengthwise and slice crosswise into strips. Set aside.
-Melt 1 TBS butter over medium heat in a skillet or sauté pan with a lid.
-Add 2-3 cloves of chopped fresh garlic and the chard stems and cook for 5 minutes until soft.
-Add the chopped leaves, stir well and cover. Cook over low heat for 5 minutes until chard is wilted.
-In a large bowl beat 7 eggs until frothy.
-Add some salt and pepper and then stir in the cook chard.
-Cut about 6 ounces extra sharp cheddar cheese into small cubes.
-Rinse out the pan you cooked the chard in, then put it back on the heat and melt another TBS of butter in the pan.
-When hot add the egg mixture, then the cheese cubes.
-Cover the pan and pop in into the oven to bake for about 12-15 minutes, until the eggs are just set.
-Bring a pot of salted water to boil.
-Add 1# penne pasta and cook according to package directions until it is just tender.
-Slice 4 spicy Italian sausages into rounds.
-Cook stirring often until browned, about 5-7 minutes.
-Cut 1 bunch of rainbow chard into thin ribbons.
-Chop up the stems into small pieces.
-Add to the sausage along with the following:
¾ tsp fennel seeds
Cook for 6-8 min.
-Then add 1 pint sungold cherry tomatoes cut in half.
-Cook for 3 more minutes and season with sea salt and freshly ground black pepper.
-Cut a tub of fresh mozzarella balls into small slices.
-Serve with the following:
Chopped basil
A sprinkle of red pepper flakes
-Top with the sliced mozzarella and serve.
Simple, easy and highly adaptable.
-Cook 1 pound of linguine according to package directions.
-Chop the following:
2 cloves of garlic
1 fresh onion.
-Cut the stems off of 1 bunch of rainbow chard, then stack up the leaves and then cut them into thin strips.
-Heat a large frying pan over medium high heat.
-Add 1 TBS ghee or butter.
-Once it melts add the chopped onion.
-Sauté for a few minutes.
-Add the garlic and the rainbow chard.
-Cook until tender, about 5-7 minutes.
-Then add the following:
1 can of cannellini beans, drained
½ bunch parsley or cilantro, finely chopped
A pinch of sea salt
Some freshly ground black pepper
-Cook until warmed through.
-Toss the vegetables with the pasta.
-Serve with lots of freshly grated Parmesan cheese.