My first encounter with Swiss chard was a few years ago at a fall fair, where local farmers were selling their vegetables in the farmer’s market section. One local farmer displayed huge bunches of rainbow chard, which looked so beautiful, that I could not pass them up. I bought several bunches, not knowing exactly what I would do with them.

When I returned home I experimented with the chard, removing the thick stalk which runs through the leafy vegetable. I have created several recipes since my first encounter with that healthy vegetable, always discarding the stalks. I recently thought about all the nutrients I was missing out on, and how wasteful it was to not use the stalks. I decided to experiment with the stalks, and created the delicious recipe below for breaded chard stalks.

Cleaning and Preparing Swiss Chard:

Rinse Swiss chard under cold water, rubbing stalks with a damp towel to remove remaining dirt. Dry thoroughly with towels. With a sharp knife, cut along the stalk, removing the green leaves. Slice stalks into small pieces (similar to the way you would cut celery stalks for stuffing or soup). Save stalk pieces for recipe below.

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Slice the green leaves chiffonade style. Roll up each leaf, holding it in place with one hand, and slice narrow slices to form strips. Repeat this process until all leaves are “shredded”. Add leaves to soups and salads, or saute with olive oil and chopped onion.

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Ingredients 

Stalks of two bunches of rainbow Swiss chard, sliced into small pieces
2 tbsp. olive oil
½ small red onion, diced
1 garlic clove
¼ cup seasoned bread crumbs
2 tbsp. finely grated Parmesan cheese

In a frying pan, saute sliced chard stalks in olive oil until soft. Add red onion and garlic, using garlic press. Toss until onions are cooked. Add bread crumbs and 1 tbsp. Parmesan cheese, and toss until bread crumbs are crispy. Serve with remaining Parmesan cheese on top.

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Experimenting with Swiss Chard

Experimenting with Swiss Chard

Ingredients

    Cleaning and Preparing Swiss chard:
  • Rinse Swiss chard under cold water, rubbing stalks with a damp towel to remove remaining dirt.
  • Dry thoroughly with towels.
  • With a sharp knife, cut along the stalk, removing the green leaves.
  • Slice stalks into small pieces.
  • Slice the green leaves chiffonade style. Roll up each leaf, holding it in place with one hand, and slice narrow slices to form strips.
  • Repeat this process until all leaves are “shredded”.
  • Stalks of two bunches of rainbow Swiss chard, sliced into small pieces
  • 2 tbsp. olive oil
  • ½ small red onion, diced
  • 1 garlic clove
  • ¼ cup seasoned bread crumbs
  • 2 tbsp. finely grated parmesan cheese

Instructions

  • In a frying pan, saute sliced chard stalks in olive oil until soft.
  • Add red onion and garlic, using garlic press.
  • Toss until onions are cooked.
  • Add bread crumbs and 1 tbsp. parmesan cheese, and toss until bread crumbs are crispy.
  • Serve in with remaining parmesan cheese on top.
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http://www.foodhealthandhome.com/food/vegetables/swiss-chard/