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Swiss Chard Storage tips and collected recipes

If you like spinach, you will adore chard. The flavor is mild yet earthy and sweet with slightly bitter and salty undertones. Swiss Chard and Beet Greens belong to the same family as spinach and share a similar taste profile. Do not wash Swiss chard or beet greens before storing, as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them. Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking process, drain, squeeze lightly and place in a zip-lock freezer bag.

To prepare, rinse greens under cold running water. Do not soak as this will result in the loss of water-soluble nutrients to the water. Remove any area of the leaves that may be brown, slimy, or have holes. Stack the leaves and slice into 1-inch slices until you reach the stems. Cut stems into ½-inch slices discarding the bottom 1 inch portion. Stems will take longer that the leaves to cook; treat them like onions. You may also tear the leaves and add them raw to salad for a flavorful kick.

Simple Swiss Chard Submitted by Susan Kennedy, CSA member
From Allrecipes.com Servings: 2
Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste
1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Sweet and Spicy Swiss Chard Submitted By: WyndWoman to allrecipes.com
Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes
1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup
1. Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Spicy Swiss Chard Recipe courtesy Aaron McCargo Jr. Yields: 2 to 3 servings
• 2 tablespoons extra-virgin olive oil
• Pinch red pepper flakes
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped into thin strips
• Splash white wine
• 1 tablespoon sugar
• Salt
In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

Sautéed Swiss Chard with Parmesan Cheese submitted by dannyboy to allrecipes.com
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center
ribs cut out and chopped together, leaves
coarsely chopped separately 1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to
2 tablespoons freshly grated Parmesan
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Baked Cheesy Swiss Chard from beyondsalmon.com 7/2006 Serves 2 as a side dish

1 bunch Swiss chard
1 Tbsp olive oil
1 Tbsp heavy cream
1/4 cup finely grated parmesan
Salt and Pepper

Preheat the oven to 400F. Wash chard leaved in several changes of cold water. Pull the stems out of each leaf and cut stems into 1/2 inch chunks. If the chard is older and thicker, you might need to use a knife to cut the stems out. Dry the leaves on paper towels or spin in a salad spinner.
Put the stems in a 2 inch deep 8 x 8 Pyrex. Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes.
Turn down the oven to 350F. Pile the leaves on top of the stems. Cover with foil, and return to the oven. Bake until the greens wilt, 5-7 minutes. Stir in the cream, taste and add more salt and pepper if needed. Return to the oven for 5-7 minutes or until the cream is bubbly and lightly thickened. Sprinkle with parmesan and return to the oven until parmesan is melted, 5-7 minutes.

Roasted Swiss Chard with Feta

1 bunch rainbow chard - leaves and
stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into ½ inch pieces

DIRECTIONS: Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Oven-Baked Greens Quesadillas
1 tablespoon olive oil
3 cloves garlic
Salt and pepper
A handful of chopped sweet basil
2 cups shredded mozzarella
A “bunch” of Swiss chard
Whole wheat tortillas
Sauté the garlic in the oil until just softened. Add the greens and sauté until tender. (Note: Don’t use too much oil or the end result will be soggy. If your greens give off a lot of juice, cook until the excess liquid evaporates for the same reason.) When cooked, season with salt and pepper to taste, and stir in the chopped basil.
Spread tortillas on cookie sheet. Sprinkle with a thin layer of cheese. Spread greens over cheese, then sprinkle more cheese on top and cover with another tortilla to make a “sandwich.” (You need two layers of cheese to make sure the tortillas stick together when melted.) Heat at 350 degrees F for about 10 minutes, or until the quesadillas hold together. (Bake a bit longer if you like them crispy.) Check the bottom wraps to see if they’re wet from juice or oil. If so, flip the quesadillas over and toast in the oven a few minutes longer. Modification: Add blackened grilled chicken strips for a meaty quesadilla.

Greek Greens Penne
Serves 2
1 pound Swiss chard
½ pound penne pasta
1/8 teaspoon red pepper flakes
3 cloves thinly sliced garlic
2 tablespoons olive oil
½ cup water
salt and pepper
1 cup canned tomatoes
¼ cup grated Parmesan cheese
Separate the Swiss chard stem and leaves. (The leaves cook faster than the stems and need to cook for 5 min longer to ensure they are tender.) Rinse and drain each. Cook pasta in boiling, salted water until al dente. Drain. Prepare chard mixture while pasta is cooking: In a large skillet, over medium heat, stir together red pepper flakes, garlic and oil until garlic is golden. Add chard stems and ¼ cup of water. Cover and cook for 5 minutes. Add chard leaves, ¼ cup of water, and salt and pepper to taste. Cover and cook for another 5 minutes. Stir in tomatoes and cook covered for 3 minutes.
In a large bowl, toss the penne with the chard mixture and Parmesan cheese. Serve with additional Parmesan, if desired.

Greens and Green Garlic
By Molly Watson, About.com Guide
“A few chopped green garlic stalks or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the spinach and reduce the greens' cooking time to just 3 or 4 minutes.
The prosciutto is completely optional – vegetarians or people without some extra prosciutto kicking around in the fridge should feel free to leave it out.”
Makes 4 servings
• 1 to 2 Tbsp. olive oil or other cooking oil
• 3 green garlic stalks or garlic scapes, chopped
• 1/8 tsp. salt plus more to taste
• 2 slices prosciutto, sliced (optional)
• 1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
• Freshly ground black pepper (optional)
• Fresh lemon juice (optional)
1. Heat a large frying pan over medium high heat. Add oil. Swirl the oil to coat the bottom of the pan and add the green garlic and salt. Cook, stirring, until the green garlic is wilted, about 1 minute.
2. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.
3. Add greens, stir to combine, add 2 Tbsp. water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes.
4. Add salt, pepper, and lemon juice to taste, as you like.

Martha Stewart’s Sausage and Swiss Chard Strata from Everyday Food, April 2011
• 1 lb bulk sweet or spicy Italian sausage
• 2 shallots, finely chopped
• 1 bunch Swiss chard (1 pound), stems diced medium, leaves torn into 2-inch pieces and rinsed
• Coarse salt and ground pepper
• 1 day-old baguette, cut into 1/2-inch slices
• 2 1/2 cups whole milk
• 7 large eggs, lightly beaten
• 1 cup shredded Gruyere cheese (3 ounces)

1. Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
2. Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
3. Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.


This entry is related to the following products. Click on any of them for more information.
Onion, Spinach, Swiss Chard, Garlic Scape, Chard, Beet Greens, Onion, Red, Onion, Yellow, Swiss Chard, green, Maple Syrup,
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