recipes for chard

One of our favorite greens is chard.  We especially love the rainbow variety when I can bear to cut it out of the garden–some days it looks too pretty to eat.  Here are two of our favorite (and easy!) recipes for preparing chard.  Enjoy!

rainbow chard

Sauteed Chard

In a pan warmed on medium high heat, drizzle some olive oil in the center (approximately 1-2 tablespoons depending on amount of chard).  Chop or press fresh garlic and add to heated oil.  When garlic begins to soften, add chard and a splash of broth (I use/make organic veggie broth), a generous pinch of salt, and a pinch of pepper.  We like our chard with some crunch and remove it from the heat as it begins to wilt.  You can always wait a bit longer until it is completely wilted and soft.  After removing from pan, my daughter likes to add a shake or two of tamari to hers.  I prefer Italian herbs on mine.

Rainbow Chard Salad with Citrus Vinaigrette

This salad quickly became a family favorite, and now friends request that I bring it to gatherings.  The sweet fruit compliments the bitter chard nicely.

Ingredients for salad:

chard, pears, dried cherries or cranberries,  shredded parmesan cheese, sugar-salted nuts

Ingredients for sugar-salted nuts:

pecans or walnuts, a pat of butter, brown sugar, sea salt

Ingredients for citrus dressing:

olive oil, juice of half naval orange or whole clementine, white wine vinegar (or other mild vinegar), honey, Italian or Greek seasoning

Making the salad:

Chop chard and pears and toss in bowl.  Add dried cranberries or cherries to taste.

In a pan warmed over medium high heat, melt the pat of butter.  Add a handful of nuts, a couple of spoonfuls of brown sugar, and a generous pinch of salt.  When the butter and sugar combine and melt to coat the nuts, reduce heat and cook for 5 minutes or so.  Remove nuts, cool, then add to top of salad.  Sprinkle some parmesan cheese on top.

Vinaigrette:  Combine 1 part juice to 1 part oil, add a splash of vinegar, a small drizzle of honey to taste and herbs to taste.  Shake.  I find that mixing it in a small Mason jar works well.

Other ingredients we’ve tried:  apples, dried blueberries, almonds, a duo of kale and chard, grapes

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