Week #8 - Swiss Chard

Swiss Chard

Have you heard? Swiss chard is the new kale! Looking at nutritional data, it packs a powerhouse of goodness.  Don’t throw your kale away just yet.  It is still a close second.  As far as people pleaser, I think chard has a bit user friendly flavor which may make it a bit more versatile.

Swiss chard chopped and added to fettuccine Alfredo. Yum.  Ghee, chopped chard and garlic is always a perfect side dish.  Swiss chard makes a great quiche with Appleton Farms’ eggs.

You still may see me with my kale fan t-shirt on.  I’m not giving it up just yet, but Swiss chard is in the house!

Cooking, Serving It! Swiss Chard and Lentils 1 bunch Swiss chard 1 cup lentils ¼ Red Bell Pepper ¼ Yellow Bell Pepper ¼ onion 1 tsp stone ground mustard (or Dijon if you choose) 3 Tablespoons of your favorite smoky sweet barbecue sauce ¼ cup olive oil 1 teaspoon honey Simmer lentils in water for 12 minutes until soft, but not mushy. Drain and chill in cold water. Slice the firm rib out of each chard leaf by cutting a V shape from about an inch from the edge of the leaf down along either side of the stem to remove. (these can be sautéed separately and added at the end to reduce waste) Lay each leaf on top of the other and then roll up and use a sharp knife to slice into strips about ¼ inch thin. Prepare an ice bath by adding a cup or so of ice into a quart of water so that the chard can be immersed. In a large pot, bring water to boil and blanch chard for 30 seconds – 1 minute. Remove greens from water and place into ice bath and chill quickly. Drain and remove excess water by patting dry. Slice peppers into thin strips and combine mustard, bbq sauce, honey and blended oil to create dressing. Combine all ingredients in a large salad bowl and toss together.

Freezing  It! Blanch 30 seconds and immediately bath in ice water.  Lay flat, pat dry and freeze in a zip bag or vacuum seal.  Add to soups, stews, even hide in meatballs!

Dehydrating  It!              Chard can be dehydrated as chips or powdered.  Using a dehydrator or oven, dehydrate at 95-100F for approx. 12 hours or until crisp.  If using oven, use lowest setting possible for a shorter amount of time, watching for desired crispness.

Storing It!                         Fresh Swiss chard can be store in crisper in bin keeping greens damp.  Swiss chard can be wrapped with a dampened paper towel in a plastic bag to keep fresher longer.