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CHARD

chardChard (aka Swiss Chard)

Another common name for Swiss chard, “leaf beet,” better describes its botanical origins. Chard is really a beet top that went wild in the garden. There are several varieties of Swiss chard  with leaves in a range of greens and stalks varying from white to pink to red to bright orange to yellow. 

   Storage Info:

  • Try to shake as much moisture from the leaves as possible; then store in a sealed plastic bag in the fridge for up to two weeks.
     


Beans ‘n Greens Burritos (from The Food Matters Cookbook)

4 large or 8 small whole wheat flour tortillas
2 T olive oil
1 onion chopped
1 T minced garlic
1 T chili powder
salt and pepper to taste
1 bunch greens (kale, chard, bok choy, spinach)
2 cups cooked beans (black, pinto, lentils, or chickpeas)
1/2 cup crumbled queso fresco or cheddar cheese
your favorite salsa

Heat the oven to 300 degrees. Stack the tortillas and roll them up in a sheet of foil. Put them in the oven to warm while you cook the filling. Put the oil in a skillet over medium heat. When it’s hot, add the onion, garlic and cook until soft, about 5-10 minutes. Sprinkle with the chili powder and salt and pepper. Add the greens and cook until wilted, about 5-10 minutes. Stir in the beans; mash them up a bit with a fork or potato masher and add a spoonful of water or stock if the mixture seems dry. To roll each burrito, lay a tortilla on a flat surface and put 1/4 of the filling (or 1/8 if you are using smaller tortillas) on the third closest to you. Sprinkle with some cheese. Fold the tortilla over from the bottom to cover the beans and greens, then fold in the two sides to fully enclose them; finish rolling and put the buritto seam side down on a plate. Serve with salsa and sour cream on the side. These burittos freeze well; just wrap them individually in foil or wax paper and freeze in a tightly sealed container.

 

Sauteed Swiss Chard and Chickpeas (from Eat Greens Cookbook)

2 T olive oil
1 medium red onion, thinly sliced
6 scallions (white and light green parts), trimmed and cut into 1-inch pieces
2 garlic cloves, thinly sliced
1/2 pound swiss chard, rinsed and coarsely chopped
1/2 cup chicken broth, divided
salt and fresh pepper to taste
1 can (15 oz) chickpeas, rinsed and drained
pinch of red pepper flakes
2 T fresh lemon juice
1/2 cup chopped fresh parsley

In a large skillet, heat the oil over medium heat. Add the onions, scallions, and garlic and cook, stirring often, until softened, about 5 minutes. Add the Swiss chard and toss well until coated. Add 1/4 cup of the broth and salt and pepper to taste and cook, tossing well, until the chard is just wilted, about 5 minutes. Add the chickpeas and the remaining 1/4 cup broth and cook, stirring occasionally, for 2 minutes. Add the red pepper flakes, lemon juice, and parsley and cook, stirring often, for an additional 5 minutes. Makes 6 servings.

 

Swiss Chard and Cheese Frittata (from Eat Greens Cookbook)

1 pound Swiss chard, rinsed
2 T butter
1 small onion, finely chopped
7 eggs
1 cup shredded cheddar, Monterey jack, or provolone cheese, or a mixture of any two
salt and fresh pepper to taste

Preheat the oven to 350. Coat a 2-quart baking dish with oil or butter to prevent sticking. Remove the stems from the Swiss chard and cut crosswise into thin slices. Stack the leaves, roll them up lengthwise, and slice crosswise into strips. Set aside.

Melt the butter over medium heat in a skillet or sauté pan with a lid. Add the onion and the chard stems and cook about 10 minutes until the onion is soft but not brown. Add the chard leaves to the pan; stir well and cover. The pan will look overstuffed, but the chard will wilt down rather quickly. Cook over low heat for about 8 minutes, tossing occasionally. In a large bowl, beat the eggs until frothy. Add the cheese, cooked greens, and salt and pepper to taste, and mix well. Pour the mixture into the prepared pan and bake for 20 minutes. Preheat the broiler. Broil the frittata until the top is lightly browned, 3-5 minutes. Let the frittata sit for about 10 minutes before serving.

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Three Rivers Community Farm         
Elsah, Illinois         

 

mailing address:
P.O. Box 122
Elsah, IL 62028 

618-946-7974
info@threeriverscommunityfarm.com


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