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Swiss Chard Recipes

June 22, 2011

Tis’ the season for Swiss chard!

Honestly, this is one of my favorite greens because it is so versatile.

Swiss Chard arrangement

What can you do with Swiss chard?

Well, you can put it in a vase and place it on your table as an arrangement. The multi-colored stems look great through clear glass. And then, later, you can eat them.

You can put it in an omelette for breakfast, a sandwich for lunch, or soup for dinner.

You can make Garlicky Chard Dip, Risotto with Greens, Goat Cheese, and Walnuts, or Moo Shu Vegeteables (along with any other vegetables you have hanging around!)

You can also cut out the stems (reserving them for later) and use the leaves in any recipe that calls for spinach.

But my favorite new recipe is Skillet Gnocchi with Chard & White Beans, from Eating Well, January/February 2009. (Not really a seasonal entry, I’d say.) But now I’ve posted it in the correct season (Swiss chard is in season from June-October here in Michigan) so you have plenty of time to try this!

I’d actually never cooked gnocchi before and had been a little intimidated. I don’t know why I was, in hindsight, because it was super-easy. I really liked this recipe because I didn’t even have to boil it; I just sauteed them for a few minutes before adding the other ingredients. (Gnocchi is an oblong pasta made from potatoes.)

Skillet Gnocchi with Chard & White Beans

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi, (see Tip)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 6 cups chopped chard leaves, (about 1 small bunch) or spinach
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  • Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
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2 Comments leave one →
  1. June 22, 2011 2:46 pm

    Some great ideas here for me to use up the chard which is going crazy in my vegetable patch – thanks, lovely blog!

  2. McArtor permalink
    July 3, 2011 8:50 pm

    Glad I stumbled upon your interesting blog. We have bunches of swiss chard in our garden plot. My Italian husband will enjoy the gnocchi in this recipe. I never just sauteed gnocchi, will have to try it. Thanks!

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