Best Recipe for Swiss Chard

Best Recipe for Swiss Chard

One of Bug's longest running CSA members, Carolyn, sent us this recipe and said: 
"Here’s a yummy recipe I tried. I topped it off with an over-Easy egg, and had it on sourdough toast. So good."
There you have it! CSA member approved. 

• Author: Katie Webster

•  Total Time: 20

•  Yield: 6 servings

Ingredients

• 1 or 2 large bunches Swiss chard, or rainbow chard

• 2 tablespoons extra-virgin olive oil

• 3 cloves garlic, finely chopped

• 1 large onion, diced

• 1/2 teaspoon salt

• pinch each dry thyme and nutmeg

• Freshly ground pepper to taste

• 2 teaspoons balsamic vinegar, optional

Instructions

1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

2. Cook The Swiss Chard Stems with Onions: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.

3. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes.

4. Cook Until Softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.

5. To Finish and Serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

Swiss Chard + Tahini Dip

Swiss Chard + Tahini Dip — A long time Bug Farm’s Favorite!
 Do you have a small panic attack when you see  chard in your CSA share? Well this is the recipe for you. Give it one more go -- you might be pleasantly surprised. This recipe was sent our way by a CSA member, and we love it. 

Rainbow chard may lend a different color or look to the final product, but the flavor should be consistent. Adjust salt and lemon to your own preferences. 
 

Ingredients

• 1 large bunche green-stemmed Swiss chard (about 1½ lb.)

• ⅔ cup extra-virgin olive oil, divided, plus more

• 5 garlic cloves, finely chopped

• ½ cup tahini

• ⅓ cup fresh lemon juice

• Kosher salt

• Toasted flatbread and lemon wedges (for serving)

Directions

1. 
   Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)

3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.