Swiss Chard

Sautéed Swiss Chard with Caramelized Onions

From Gourmet Magazine November 2007

• 3 pound green Swiss chard (about 2 large bunches)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium onions, halved lengthwise and thinly sliced
• 2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Swiss Chard and Spinach Gratin with Scallions

From Gourmet Magazine October 2000

• 5 tablespoons unsalted butter
• 1 cup fresh white bread crumbs
• 1 cup Gruyère cheese, grated
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
• 1/8 teaspoon freshly grated nutmeg
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon flour
• one bunch scallions, chopped
• 3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces
• 1 lb spinach, coarse stems discarded, leaves coarsely chopped 

Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl. Boil broth in a small saucepan until reduced by half. Add cream and keep warm. Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper. Preheat oven to 400°F. Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper. Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly. Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

Pasta with Swiss Chard and Sausage

From Gourmet Magazine June 2006

• 3/4 pound Swiss chard
• 1/2 pound sausage, 1/2-inch-thick pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 garlic cloves, finely chopped
• 1/2 cup water
• 1/4 teaspoon dried hot red-pepper flakes
• 3/4 pound penne pasta
• ½ cup grated Parmigiano-Reggiano cheese 

Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves. Cook sausage in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in sausage. Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.


Click here for MARTHA STEWART'S Swiss Chard Recipes