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.
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.
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.”
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.