Store chard unwashed in a loose plastic bag in the fridge and soak or rinse under cold water before using. The stalk and leaf are both edible. Since the stalks need more time to cook, add it to recipes before the leaves. It can be easily sauteed in garlic and oil, steamed, substituted anytime for spinach, added to lasagna, pasta and vegetables, omelets and frittatas, or rolled up and stuffed with veggies and grains. Quickly dropping chard into boiling water for a few moments before sauteeing may make the greens sweeter by reducing oxalic acids.
Swiss Chard with Raisins and Pine Nuts
1 1/2 pounds Swiss chard
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup raisins, finely chopped
1 cup water
Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.
Swiss Chard Pie
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil,
1 bunch swiss chard
1 cup shredded cheese
1 teaspoon salt
2 pie crusts
heat oven to 400 degrees. brown onion and garlic in oil. trim and chop chard, add to pan, and cook down until wilted. beat eggs in a bowl, mix in cheese, salt and chard mixture. pour into pie crusts, bake until knife inserted into center comes out clean. (about 30-40 minutes).