Rainbow Chard
Ricotta and Chard Dumplings
From The Vegetarian Silver Spoon
Serves 4
1 bunch Rainbow chard
7 ounces ricotta cheese
1 cup breadcrumbs
6 tbsp grated Parmesan cheese
2 eggs, beaten
1 clove garlic, passed through a garlic press
All-purpose flour, for dusting
6 cups vegetable stock
3 tbsp butter
8 sage leaves
Salt
Preheat the oven to 425 degrees.
Bring a large pot of salted water to a boil. Add the chard and cook for 2 to 3 minutes, then drain it and let cool. Squeeze out any excess water, then finely chop the chard.
In a large bowl, combine the chard, ricotta, breadcrumbs, Parmesan, eggs, garlic, and a pinch of salt and stir well until the dough comes together.
On a lightly floured surface, roll the dough into 1 ½-to-2-inch-long pieces, about ½ inch in diameter, then roll them in flour to lightly coat.
In a large pot, bring the stock to a boil. Add the gnocchi and cook until they start to float, then use a spider (skimmer) to transfer them to a baking dish.
In a small saucepan, melt the butter over medium heat until foaming. Add the sage and cook for 30 to 60 seconds, until fragrant.
Drizzle the gnocchi with the sage butter. Bake for about 10 minutes.
From The Vegetarian Silver Spoon
Serves 4
1 bunch Rainbow chard
7 ounces ricotta cheese
1 cup breadcrumbs
6 tbsp grated Parmesan cheese
2 eggs, beaten
1 clove garlic, passed through a garlic press
All-purpose flour, for dusting
6 cups vegetable stock
3 tbsp butter
8 sage leaves
Salt
Preheat the oven to 425 degrees.
Bring a large pot of salted water to a boil. Add the chard and cook for 2 to 3 minutes, then drain it and let cool. Squeeze out any excess water, then finely chop the chard.
In a large bowl, combine the chard, ricotta, breadcrumbs, Parmesan, eggs, garlic, and a pinch of salt and stir well until the dough comes together.
On a lightly floured surface, roll the dough into 1 ½-to-2-inch-long pieces, about ½ inch in diameter, then roll them in flour to lightly coat.
In a large pot, bring the stock to a boil. Add the gnocchi and cook until they start to float, then use a spider (skimmer) to transfer them to a baking dish.
In a small saucepan, melt the butter over medium heat until foaming. Add the sage and cook for 30 to 60 seconds, until fragrant.
Drizzle the gnocchi with the sage butter. Bake for about 10 minutes.
Creamed Chard with Lemony Breadcrumbs
Bonappetit.com
Serves 4
½ cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Kosher salt
2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
¾ cup heavy cream
Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.
Bonappetit.com
Serves 4
½ cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Kosher salt
2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
¾ cup heavy cream
Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.
Chard and Leek Gratin
Adapted from foodandwine.com
1 ½ pounds Swiss chard or one large bunch, large stems discarded
1 1/2 tablespoons extra-virgin olive oil
3 medium leeks, white and tender green parts only, sliced 1/4 inch thick
Salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/3 cup all-purpose flour
½- quart whole milk
1/4 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper
In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.
Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.
Preheat the oven to 425°. Butter a 8-by-8-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.
Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.
Make Ahead
The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.
Adapted from foodandwine.com
1 ½ pounds Swiss chard or one large bunch, large stems discarded
1 1/2 tablespoons extra-virgin olive oil
3 medium leeks, white and tender green parts only, sliced 1/4 inch thick
Salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/3 cup all-purpose flour
½- quart whole milk
1/4 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper
In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.
Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.
Preheat the oven to 425°. Butter a 8-by-8-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.
Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.
Make Ahead
The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.
Swiss Chard with Pickled Golden Raisins and Pistachios
From Vedge by Rich Landau & Kate Jacoby
½ cup rice wine vinegar
¼ cup golden raisins
1 ½ teaspoons sugar
1 teaspoon salt
1 large bunch Rainbow Chard, large center stalks removed, leaves chopped
2 tablespoons canola oil
2 teaspoons chopped garlic
½ teaspoon freshly ground black pepper
2 tablespoons roughly chopped pistachios
Combine the vinegar, raisins, sugar, and ½ teaspoon of the salt in a medium saucepan over high heat. Bring to a boil, reduce the heat, and simmer for 5 minutes. Set aside to cool.
Meanwhile, bring a large pot of salted water to a boil over high heat and prepare an ice bath. Add the chard to the boiling water and blanch for 3 minutes. Drain the chard, shock in the ice bath for 5 minutes, then drain thoroughly.
Heat the canola oil in a large sauté pan over high heat. As it begins to ripple, add the garlic and cook until brown, 2 to 3 minutes. Add the chard, pepper, and remaining ½ teaspoon salt. Cook until the chard wilts, 5 to 7 minutes.
Transfer the chard to a serving dish. Drain the raisins from their packing liquid. Garnish the chard with the raisins and pistachios, then serve.
From Vedge by Rich Landau & Kate Jacoby
½ cup rice wine vinegar
¼ cup golden raisins
1 ½ teaspoons sugar
1 teaspoon salt
1 large bunch Rainbow Chard, large center stalks removed, leaves chopped
2 tablespoons canola oil
2 teaspoons chopped garlic
½ teaspoon freshly ground black pepper
2 tablespoons roughly chopped pistachios
Combine the vinegar, raisins, sugar, and ½ teaspoon of the salt in a medium saucepan over high heat. Bring to a boil, reduce the heat, and simmer for 5 minutes. Set aside to cool.
Meanwhile, bring a large pot of salted water to a boil over high heat and prepare an ice bath. Add the chard to the boiling water and blanch for 3 minutes. Drain the chard, shock in the ice bath for 5 minutes, then drain thoroughly.
Heat the canola oil in a large sauté pan over high heat. As it begins to ripple, add the garlic and cook until brown, 2 to 3 minutes. Add the chard, pepper, and remaining ½ teaspoon salt. Cook until the chard wilts, 5 to 7 minutes.
Transfer the chard to a serving dish. Drain the raisins from their packing liquid. Garnish the chard with the raisins and pistachios, then serve.
Chard and Saffron Omelettes
From Plenty by Yotam Ottolenghi
Serves 4
½ lb. (1 medium) waxy potato, peeled and cut into 3/8-inch dice
1 cup water
Pinch of saffron threads
¾ lb. chard (stalks and leaves), shredded
Salt and pepper
2 tbsp. lemon juice
1 garlic clove, crushed
5 eggs
¼ cup milk
2/3 cup chopped herbs (tarragon, dill, parsley)
Vegetable oil
½ cup crème fraiche, cold
Put the potatoes, water, and saffron in a large pan and bring to the boil. Simmer for 4 minutes, then add the chard and some salt and pepper. Continue cooking, covered, for 10 to 15 minutes, or until the potato is soft. Drain out any excess liquid that is left in the pan. Off the heat, add the lemon juice and garlic. Leave to cool.
Whisk together well the eggs, milk, herbs, and some salt and pepper. Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mix to make a thin round omelette. Transfer to paper towels. Make three more omelettes in the same way. Leave to cool down.
Divide the cold crème fraiche among the omelettes, spreading it over one half of each. Taste the chard mix and adjust the seasoning, then spread generously over the crème fraiche. Fold each omelette over in half, then fold again to get a fan shape. Allow the chard mix to show at the open side. Arrange the omelettes in a lightly oiled ovenproof dish or on a baking sheet. (Keep in the fridge if making ahead). When ready to serve, preheat the oven to 325 degrees. Place the omelettes in the oven for to 8 minutes, or until hot. Serve at once.
Pancetta, white bean, and Swiss chard pot pies
From The Smitten Kitchen Cookbook by Deb Perelman
“The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table; ….”
Lid
2 cups all-purpose flour
½ teaspoon table salt
13 tablespoons unsalted butter
6 tablespoons sour cream or Greek yogurt
1 tablespoon white wine vinegar
¼ cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash
Filling
2 tablespoons olive oil
4 ounces ¼-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground pepper
2 garlic cloves
Thinly sliced Swiss chard leaves from an 8-to-10-ounce bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 ½ tablespoons butter
3 ½ tablespoons all-purpose flour
3 ¼ cups sodium-free or low-sodium chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5 ounce cans
Make lids
In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender, cut it up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir wet and the dry together until a craggy dough forms, if needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Make filling
Heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.
Make sauce
Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium-low heat. Add the flour, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one-third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom-they’ll add great flavor. Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.
Assemble and cook pot pies
Divide the filling between four oven-proof 2-cup bowls (you’ll have about 1 ½ cups filling each) and arrange them on a baking sheet or roasting pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing the lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents in each to help steam escape.
Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.
From The Smitten Kitchen Cookbook by Deb Perelman
“The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table; ….”
Lid
2 cups all-purpose flour
½ teaspoon table salt
13 tablespoons unsalted butter
6 tablespoons sour cream or Greek yogurt
1 tablespoon white wine vinegar
¼ cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash
Filling
2 tablespoons olive oil
4 ounces ¼-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground pepper
2 garlic cloves
Thinly sliced Swiss chard leaves from an 8-to-10-ounce bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 ½ tablespoons butter
3 ½ tablespoons all-purpose flour
3 ¼ cups sodium-free or low-sodium chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5 ounce cans
Make lids
In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender, cut it up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir wet and the dry together until a craggy dough forms, if needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Make filling
Heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.
Make sauce
Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium-low heat. Add the flour, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one-third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom-they’ll add great flavor. Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.
Assemble and cook pot pies
Divide the filling between four oven-proof 2-cup bowls (you’ll have about 1 ½ cups filling each) and arrange them on a baking sheet or roasting pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing the lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents in each to help steam escape.
Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.
Chickpea Sauté with Greek Yogurt
From Plenty by Yotam Ottolenghi
“This is a quick and simple dish that is nice both warm and at room temperature.”
Serves 4
¾ lb. (8 cups) Swiss Chard
1/3 cup olive oil, plus extra to finish
4 medium carrots, peeled and cut into 3/8-inch dice
1 tsp caraway seeds
1 ½ cups freshly cooked chickpeas (canned are fine too)
1 garlic clove, crushed
1 tbsp. chopped mint
1 tbsp. chopped cilantro
1 tbsp. lemon juice
Salt and black pepper
½ cup Greek yogurt
1 tbsp. olive oil
Separate the chad stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.
Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and saute for 5 minutes on medium heat. Add the chard and chickpeas and continue cooking for 6 minutes. Now add the garlic, herbs, lemon juice and some salt and pepper. Remove from the heat and cool down a little. Taste and adjust the seasoning.
From Plenty by Yotam Ottolenghi
“This is a quick and simple dish that is nice both warm and at room temperature.”
Serves 4
¾ lb. (8 cups) Swiss Chard
1/3 cup olive oil, plus extra to finish
4 medium carrots, peeled and cut into 3/8-inch dice
1 tsp caraway seeds
1 ½ cups freshly cooked chickpeas (canned are fine too)
1 garlic clove, crushed
1 tbsp. chopped mint
1 tbsp. chopped cilantro
1 tbsp. lemon juice
Salt and black pepper
½ cup Greek yogurt
1 tbsp. olive oil
Separate the chad stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.
Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and saute for 5 minutes on medium heat. Add the chard and chickpeas and continue cooking for 6 minutes. Now add the garlic, herbs, lemon juice and some salt and pepper. Remove from the heat and cool down a little. Taste and adjust the seasoning.
Tourte de blettes
From River Cottage Veg by Hugh Fearnley-Whittingstall
“Based on a traditional Nicoise recipe, this sweet pie makes a lovely dessert, and it’s a great way to use Swiss chard. You only need the leaves; use the stems for another dish, such as a gratin of chard stalks.”
Serves 8
FOR THE SWEET PASTRY
2 ½ cups all-purpose flour
A generous 1/3 cup confectioners’ sugar
A pinch of fine sea salt
¾ cup chilled unsalted butter, cut into cubes
1 large egg yolk
About 5 tablespoons cold milk (or water)
A little milk or beaten egg, for brushing
FOR THE FILLING
2 ounces raisins
3 tablespoons apple brandy
Leaves from 1 bunch rainbow chard
2 large eggs, lightly beaten
1/3 cup pine nuts, lightly toasted
Finely grated zest of 1 lemon
2 ½ tablespoons superfine sugar
2 dessert apples
Confectioners’ sugar, to dust
For the filling, combine the raisins and brandy in a small bowl and leave to soak for a few hours.
For the pastry, put the flour, sugar, and salt in a food processor and blitz briefly to combine (or sift into a bowl). Add the butter and blitz (or rub in with your fingertips) until the mixture resembles bread crumbs. Add the egg yolk and mix in enough milk or water to bring the dough together in large clumps. Tip out onto a lightly floured surface and knead lightly into a ball. Wrap and chill for 30 minutes.
Preheat the oven to 400 degrees. Wash the chard and put into a saucepan with just the water that clings to the leaves. Cover the pan and cook over medium-low heat until the leaves have wilted in their own steam, about 5 minutes. Tip into a colander and leave to drain. When cool enough to handle, squeeze out all the liquid from the leaves, then chop them.
Combine the chopped chard with the beaten eggs, pine nuts, lemon zest, superfine sugar, and raisins, plus their soaking liquid. Peel and grate the apples, avoiding the core, squeeze out as much liquid as you can from them with your hands, then stir the shreds into the mixture, too.
On a floured surface, roll out two-thirds of the pastry fairly thinly and use to line a 9 1/2-inch spring form pan. Trim the excess pastry away from the edge. Spread the chard mixture in the pastry. Roll out the remaining pastry to form the lid, place over the pan, and press the edge down lightly to seal. Trim off the excess pastry.
Make a couple of slits in the pastry lid for steam to escape. Bake for 30 minutes, or until golden brown on top. Leave to cool for a few minutes in the pan, then lift out the tart, keeping it on the pan bottom, then slide the tart off the pan bottom onto a wire rack. Dust the surface generously with confectioners’ sugar. Serve warm.
Buttery Polenta with Parmesan and Olive Oil-Fried Eggs and Chard
from Melissa Clark’s Kitchen
Serves 4
4 ½ cups water or low-sodium chicken broth or vegetable broth
1 ½ cups polenta (not quick cooking), coarse cornmeal, or grits
¾ teaspoon fine sea salt
2 to 4 tablespoons unsalted butter
¼ teaspoon freshly ground black pepper, plus more as needed
1 (1-ounce) chunk Parmesan cheese, or ¼ cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
8 large eggs
Coarse sea salt, for garnish
In a large pot, bring the water or broth to a simmer. Stir in the polenta and fine sea salt. Simmer the polenta, stirring frequently but not constantly, until thickened to taste, 10 to 20 minutes. Stir in the butter and pepper and cover the pot to keep warm.
Using a vegetable peeler, slice the cheese chunk into slivers. (Or grate the cheese on the largest holes of a box grater.)
In a large skillet over medium heat, heat 1 tablespoon of the olive oil until very hot. Fry 4 of the eggs until the edges are crispy but the yolks are still runny. Transfer to a plate and repeat with the remaining oil and eggs.
Pile the polenta into bowls; top with the cheese and then the fried eggs. Garnish with coarse sea salt and more pepper and serve.
Garlicky Swiss Chard
2 bunches chard, stems removed
1 tablespoon olive oil
2 garlic cloves, minced
Large pinch crushed red pepper flakes
Fine sea salt, for serving
Stack the chard leaves on top of one another (you can make several piles) and slice them into ¾-inch-wide strips.
In a very large skillet (or a soup pot) over high heat, heat the oil. Add the garlic and red pepper flakes and sauté for 30 seconds, until the garlic is fragrant. Stir in the chard, coating it in the oil. Cover the pan and cook for about 2 minutes, until wilted. Stir and cook, uncovered, for 2 minutes more. Season with salt. Serve in the same bowl as the polenta, if desired.
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Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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