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Recipes

5 Ways to Make Swiss Chard

Steam the Swiss chard in a steamer. Add thick ribs to the steamer a few minutes before the green parts of the leaves. The leaves will cook in 1 to 2 minutes. Swiss chard is done when it is wilted and tender.
Steam Swiss chard in the microwave. Steam Swiss chard with thin ribs whole in the microwave with the water that remains on its leaves after washing. This should take 1 to 2 minutes. Microwaves vary in intensity, so be sure to check your Swiss chard frequently until you have determined how long it takes to cook in your microwave. If you overcook it, it will be soggy, so start checking its appearance after one minute.
Simmer Swiss chard in a pan. Place it in enough water to cover it fully. Add thick stems to the water 1 or 2 minutes before the green parts of the leaves. Then cook 1 to 2 minutes more.
Sauté Swiss chard over medium heat. Place 2-3 tablespoons of olive oil or butter in a pan and wait for it to heat up. Then, add the Swiss chard stems and cook them for 2-3 minutes before you add the chard leaves. You can even chop the stems into 4-inch parts to manage them more easily. Continue cooking the chard for up to five minutes until it’s tender.
Freeze Swiss chard. You can freeze Swiss chard and store it for up to a year. Wash your Swiss chard and then blanch it in boiling water for 2 to 3 minutes. Cool Swiss chard in an ice bath. Drain the Swiss chard and pack it into zippered freezer bags with no headspace. Put it in the freezer.

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Recipes

Carrot, Apple and Fennel Slaw and Cabbage and Fennel Slaw

Carrot Apple and Fennel Slaw

INGREDIENTS

1/2 cup plain nonfat yogurt
2 tablespoons white-wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon coarse salt
1 tablespoon freshly chopped tarragon
1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
1 fennel bulb, cut into 3-by-1/4-inch matchsticks
1 apple, unpeeled, cored, and cut into 1/2-inch wedges

DIRECTIONS

Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside. Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve

Cabbage and Fennel Slaw

INGREDIENTS

1/4 small head red cabbage (about 1 pound), shredded
1 large fennel bulb, trimmed, halved, and sliced very thin
2 large carrots, shredded
1/4 cup thinly sliced scallion greens (from 2 scallions)
1 teaspoon minced peeled fresh ginger
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinega
Coarse salt and ground pepper

DIRECTIONS

In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

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Recipes

Broccoli, Red Bell pepper and Mushroom Melts

Broccoli, Red Bell Pepper and Mushroom Melts

INGREDIENTS

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

DIRECTIONS

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.

Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.

Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

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5 Ways to Make Swiss Chard

Carrot, Apple and Fennel Slaw and Cabbage and Fennel Slaw

Broccoli, Red Bell pepper and Mushroom Melts

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