Mexican Roasted Chard

This is my new favorite Swiss chard recipe!  I am always on the lookout for new ways to prepare vegetables as a side dish for Mexican food to avoid having rice or chips and salsa.  I decided to play around with roasted chard and came up with a delicious combination.  It has a very mild flavor and is so easy to prepare!  I also love that it uses the stem, so every bit of the plant is utilized.  My whole family can't wait to enjoy this side dish again soon!

Ingredients

1 bunch Swiss chard, leaves and stems separated and chopped

1 red onion, chopped

3-4 Tbsp olive oil, divided

salt

pepper

cumin

ground coriander seed

4 oz queso fresco or feta, crumbled

Directions

1. Preheat oven to 350 degrees.
2. Combine the chard stems and onion on a jelly roll pan.  Drizzle with olive oil and toss to evenly coat.  Season with salt, pepper, cumin, and coriander to taste.  Bake for 15 minutes.
3. Meanwhile, place the chard leaves in a bag and drizzle with olive oil.  Seal the bag and shake so all the leaves are lightly and evenly coated.  
4. Spread the leaves evenly over the onion and stems.  Season again with salt, pepper, cumin, and coriander.  Sprinkle the cheese in an even layer over the leaves.  Bake for an additional 20-25 minutes until the leaves begin to crisp.  Serve immediately and enjoy!

This is an original recipe

Superfood Soup

This soup is perfect for cold days or whenever you are feeling under the weather.  Ann at Sumptuous Spoonfuls was the inspiration for this power-packed meal.  If you haven't checked out her site, you must.  She has great recipes!  This soup has the trifecta of super leafy greens - spinach, Swiss chard, and kale!  If that's not going to boost your health, nothing will!  Add in some heat with as much Sriracha as you like, and it will ease any congestion you have.  My kids love it and so do we.  Pair it with a simple garden salad and you have a wonderful meal the entire family will enjoy.

Ingredients

3 C potatoes, cubed
1 C carrots, chopped
1 onion, chopped
6 garlic cloves, quartered
1 bay leaf
4 C Imagine No-Chicken Broth
2 C swiss chard, chopped
2 C kale, chopped
2 C spinach, chopped
1/3 C herbs (I use rosemary and parsley)
1 C plain Greek yogurt
Sriracha to taste
freshly grated Parmesan cheese

Directions

1. Place the potatoes, carrots, onion, garlic, bay leaf, and broth in a large pot and bring to a boil.  Reduce heat and simmer for about 25 minutes until the potatoes are very tender.  
2. Remove the bay leaf and stir in the chard, kale, and spinach.  Continue cooking for a few minutes until the greens are wilted.  Add the herbs.
3. Transfer the soup to a blender (or use an immersion blender), add the greek yogurt, and blend until smooth.  Serve hot with Sriracha and grated Parmesan.  Enjoy!

Roasted Chard with Feta

If you have been too wary to try chard, do I have the recipe for you!  This is my current obsession.  I LOVE this side dish!  It is not only easy, it is so delicious.  The leaves have a bit of a crunch on the edges (think kale chips), the onions are sweet, and the feta is rich and creamy.  The combination of flavors is great!  Roasting vegetables is such an easy way to incorporate them into your meals since there is so little hands-on time.  The oven does the work for you!  This dish will turn anyone into a fan of chard.  Try it and let me know what you think!

Ingredients

1 bunch Swiss chard, leaves and stems separated and chopped
1 small onion, chopped
3 Tbsp olive oil, divided
salt and pepper to taste
4-5 oz feta cheese, crumbled

Directions

1. Preheat your oven to 350 degrees.
2. Using a jelly roll pan, combine the onions and chard stems (the leaves will be added later).  Drizzle 1 Tbsp of olive oil over them and toss to combine.  Spread out into an even layer.  Season lightly with salt and pepper.
3. Roast for about 15 minutes, or until the stems are soft and the onions start to brown around the edges.  
4. Toss the chard leaves in the remaining olive oil until evenly coated.  Layer the leaves over the stems and onions.  Season with salt and pepper.  Sprinkle the feta over the leaves.  Roast an additional 20 minutes until the edges of the leaves begin to crisp.  Serve immediately.  Enjoy!

Adapted from Xandismom

Fresh Chard Salad

Yup.  I did it again!  I have a new fresh salad I am obsessed with!  I am on a roll!  :)  OK, self-praise is done.  But you have to understand how great this is.  I am really trying to integrate more fresh veggies into each and every day, so finding wonderful new salads is key.  This was my first time trying un-cooked chard...and it was delicious!  It was easy to eat because the leaves were cut thin, leaving crisp ribbons.

The dressing is very simple and a little goes a long way because it is packed with flavor.  I like that because you aren't adding a lot of oil - keeping the calorie count low.  Some freshly grated mozzarella adds a nice creamy element to the salad.  Be sure you get a fresh ball of mozzarella in water and grate it just before you use it.  Pre-packaged shredded mozzarella will not work!  It only takes a minute and is absolutely necessary!  :)

Ingredients

1 large bunch rainbow chard
1 clove garlic
1/8 C olive oil
2 Tbsp cider vinegar
1 Tbsp shallot, finely chopped
1/2 hot chile pepper, seeded and finely chopped
salt and pepper
4 oz fresh mozzarella, shredded

Directions

1. Wash and dry the chard leaves.  Remove and discard the stems.  Stack the leaves and chop into very thin ribbons.
2. Make vinaigrette: mash the garlic and season with salt.  Continue to mash into a paste.  In a small bowl, whisk together the garlic paste, oil, vinegar, shallot, chile pepper, salt and pepper to taste.  
3. Assemble the salad: place chard ribbons into a bowl and add some vinaigrette (a little goes a long way), then toss to combine.  Sprinkle mozzarella on top and serve.  Enjoy!

Adapted from BHG Aug 2012

Sauteed Swiss Chard with Parmesan Cheese

Swiss chard is, by far, my daughter's favorite green vegetable.  In fact, every time we have any greens, she says they are just like "switch chard!".  Hey!  She's three!  :)  We have tried a number of ways to cook them, but this is our favorite.  It is so simple and compliments a wide variety of main dishes. 

I'll admit, it took me a long while before I had the guts to try cooking with chard.  I would just look at these giant leaves at our farm stand and be totally lost as to how to eat them.  But I am so glad I finally took a shot.  As a vegetarian, it is important to eat vegetables containing iron.  Swiss chard has a pretty decent amount, so it is a great addition to your diet.  I hope you pick up some swiss chard the next time you are shopping!

Ingredients

1 Tbsp butter

2 Tbsp olive oil

3-4 cloves garlic, minced

1 small red onion, chopped

1 bunch swiss chard, stems cut out and chopped, greens coarsely chopped separately

1/2 C dry white wine

1 Tbsp lemon juice

2 Tbsp freshly grated parmesan cheese

salt and pepper to taste

Directions

1. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Add the garlic and onion and cook for about 30 seconds.
3. Add the chard stems and white wine.  Simmer until the stems begin to soften, about 5 minutes.
4. Stir in the chard leaves and cook until wilted.
5. Stir in lemon juice and parmesan cheese.  Season with salt and pepper. 

Adapted from DannyBoy