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Posts Tagged swiss chard

Chicken Thighs stuffed with Chard

1 1/2 to 2 pounds chard
5 tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup pine nuts
1/2 cup raisins, soaked in warm water for about 10 minutes, drained
Salt and pepper to taste
8 boneless, skinless chicken thighs
1/2 cup dry (fino) sherry or a flavorful white wine
Chopped fresh parsley leaves for garnish  

Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.

Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)

Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.

Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.

Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve. 







Brown Rice Bowl with Chard & Nutty Tomato Romesco Sauce

Many thanks to Christina Bruno who shares this recipe that will also work with Collards!

Makes 4 to 6 servings. (Makes 6 cups brown rice, 4 cups chard, 2 cups sauce.)

For the brown rice:
4 1/2 cups water
2 cups short-grain brown rice
1/4 teaspoon salt

For the chard:
8 cups chopped chard leaves and ribs, from about 8 to 10 ounces chard
1 lemon, juiced, about 3 tablespoons
1 teaspoon white wine vinegar
1/2 tablespoon vegetable oil
2 garlic cloves, smashed
Salt and freshly ground pepper, to taste

For the romesco sauce:
1/2 tablespoon extra-virgin olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
Kosher salt and ground black pepper, to taste
1 (4-ounce) jar sliced pimiento peppers, drained
1 (12-ounce) can plum tomatoes, drained
1 teaspoon smoked paprika
1 tablespoon balsamic vinegar
1/2 cup peeled almonds
1/2 cup loosely packed cup chopped Italian parsley
1 small slice sourdough bread, torn into pieces (optional — omit for gluten-free dish)
Optional accompaniments to serve:
Chopped roasted almonds
Minced Italian parsley
Sliced roasted chicken or smoked sausage

To cook the rice, heat the water to boiling in a 2-quart saucepan. Stir in the rice and the salt. Cover and cook over low heat for 45 minutes. Remove from the heat and let stand covered for 5 minutes. Remove lid, fluff with a fork, then cool and refrigerate in a covered container for up to 5 days.

To cook the chard, rinse the chard well then pat dry. Mix the lemon juice and vinegar in a small bowl.
Heat the vegetable oil in a large, deep skillet or wok over high heat. Add the garlic and sauté or stir-fry for 10 seconds, just until it begins to color. Add the chard, one handful at a time, waiting if necessary for it to wilt down before adding another. Sprinkle lightly with salt and pepper as you add the greens, and continue to stir-fry or sauté. When all the chard is in the pan, pour in the lemon juice and vinegar and continue cooking for 30 seconds to 1 minute, or until the chard is done to your liking. Cool then refrigerate in a covered container for up to 5 days.

To make the romesco sauce, heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic and sprinkle lightly with salt and pepper. Cook for 3 to 5 minutes, or until the onion begins to soften. Add the pimiento peppers and the tomatoes; stir vigorously to help the tomatoes break up. Cook for about 5 minutes, or until the tomatoes begin to break down. Add the smoked paprika, vinegar, almonds, and parsley and remove from the heat.

Blend until smooth in a blender or food processor. If using the bread, add now and blend until smooth. (The bread will give the sauce a silkier texture, but it’s fine to leave it out for a gluten-free adaptation.) Cool and refrigerate in a covered container for up to 5 days.
Combine the separate elements into one big lunch container, or divide it among several. Warm before serving.


From: the




Chard-Wrapped Greek Yogurt Pies

Thanks to Maureen Contini for sharing this recipe with us.

6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)

Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.

Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.

Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.

Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.




Creamed Swiss Chard & Spring Onion Pasta

1 bunch Swiss chard, stems removed, cut into thin ribbons (don’t dry)
2 spring onions, thinly sliced
3 tablespoons butter
3 tablespoons flour
2 cups milk
salt + pepper to taste
1/2 cup finely grated parmesan, plus more for serving
1/2 lb pasta

Place chard in a large covered pot. Cook over medium low heat about 5 minutes, or until softened. Transfer to a strainer and squeeze water out until chard is very dry, set aside.
Cook pasta according to package directions in a large pot of salted water. Drain and reserve.

Warm milk in a saucepan. Keep warm on the stove.

Melt butter over medium heat. Cook onions with a pinch of salt and pepper until completely softened. Whisk in flour. Cook roux about 4 minutes, whisking occasionally. Stream in the warm milk, and cook for about 4 more minutes, whisking constantly until sauce is thickened. Mix in parmesan and stir until smooth. Remove from heat and add cooked swiss chard. Toss cooked pasta with chard and onion mixture. Taste and adjust salt and pepper. Serve with extra parmesan.

Gluten Free Variation: I have made this with Bob’s Red Mill Gluten Free All Purpose Flour and brown rice noodles with great results.  Add bacon. Before you sauté the onions crisp 1/4 – 1/2 lb bacon sliced into lardons. Remove bacon from the pan and drain all but one tablespoon of bacon fat from the pan. Reduce butter to 2 tablespoons and follow directions as written.


Adapted from: the





Southern Simple Swiss Chard

This recipe sent to me by CSA member Caren Aardema for “Quick Cook” Swiss Chard or any greens.

Really simple:

Cut the stems into 2″ pieces and sauté in just enough butter to coat pan — over medium heat for 5 min, then add the leaves (cut into 1″ pieces) for an additional 5 minutes.

Add about 6 dashes of any brand hot sauce –  a good splash of vinegar and a cracked fresh pepper.

Serve, and Caren says mmmmmmmmmm








Chard Tacos

1 bunch Swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz. stems removed
1 1⁄2 tablespoons olive oil
1 large onions or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 tablespoon red pepper flakes
1⁄2 cup chicken broth or 1⁄2 cup vegetable broth or 1⁄2 cup water
12 corn or flour tortillas
1 cup Mexican Queso fresco or feta
3⁄4 cup chipotle salsa


Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.

Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

**You can use your favorite salsa, or make a quick, smoked chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred – a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.


From: RickBayless, Everyday Mexican




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