Delicious Swiss Chard

Delicious Swiss Chard

When a tasty, simple meal comes together with a few finds from the local farmers market and my
pantry, I’m especially happy. In our house, we love sauteed greens and one of our favorites is Chard.
More tender and bright than Kale, Chard is a super healthy, delicious green that marries well with
many sweet and savory flavors.

In the northeast, locally grown Swiss, Ruby and Golden varieties are available at our Farmers Markets from midsummer to late fall. Below are two of my favorite recent combinations, one with Swiss Chard (green leaves and white stems) and the other with Rainbow Chard (a mix of red, green and yellow stemmed leaves). Each recipe serves two as a complete meal.

Swiss Chard with Ravioli
1 bunch Swiss chard
4-5 cloves fresh garlic
Extra-virgin olive oil
Handful of dried cherries
1/2 cup cooked chickpeas
1/2 cup chicken or vegetable stock
8 – 10 oz. fresh ravioli (roasted beet and goat cheese ravioli were amazing with this, however any flavorful, fresh cheese ravioli will work)

Wash the Chard well, stack the leaves, and slice across into 1″ ribbons, including most of the stem. Peel and slice the garlic. Heat a large saute pan or shallow pot over medium heat, add two tablespoons of olive oil, add the garlic and cook until translucent. Add the chickpeas and stir. Add the chard and stir again (I like using tongs for this if you have a pair on hand). Add the stock and the cherries, and cover. Over low heat, cook for about 5 minutes. While the Chard cooks, boil the pasta as directed. Toss the Chard, season with salt and pepper to taste, then dish a small amount into individual pasta bowls. Add ravioli, and top with more of the Chard mixture. Serve immediately.

Rainbow Chard with Baked Potato
1 bunch Rainbow chard
2-3 cloves fresh garlic
Extra-virgin olive oil
Handful of sundried tomatoes
1 tablespoon freshly squeezed lemon juice
2 oz. of Feta cheese
1/2 cup of chicken or vegetable stock
2 Russet or Idaho potatoes (preferably organic)

Preheat the oven to 375 degrees. Wash and scrub the potatoes, then pierce the tops with a fork. Bake for about 45 minutes, or until soft. Wash the Chard well, stack the leaves, and slice across into 1″ ribbons, including most of the stem. Peel and slice the garlic. Slice the sundried tomatoes into thin strips. Heat a large saute pan or shallow pot over medium heat, add two tablespoons or so of the olive oil, add the garlic, and saute until translucent. Add the chard and tomatoes and stir again (I like using tongs for this if you have a pair on hand). Add the stock and cover. Over low heat, cook for about 5 minutes, then season with salt and pepper to taste. Place each baked potato into a pasta bowl, slice open the top, pour a little olive oil over the potato, and top with the Chard mixture. Add the fresh lemon juice and crumbled Feta cheese. Serve hot.