Vegetable of the Week: Swiss Chard

Taken on a stroll in Richmond, outside London (sigh) - thanks E!

A lovely reader in London, England sent in a suggestion for an excellent recipe. Spring is sprung in many places (even in these snowy climes!), and one of the vegetables soon to be truely in season is Swiss chard. A member of the beet family (in fact descends from the native English sea beet), it is not only green and leafy, but has a tasty and colourful stem.

Whether you pan fry, stream, bake or broil, it will add the flavour of 'green' to your dish. The leaves can be used like cabbage, and wrapped into Gołąbki (cabbage rolls), with a juicy center of meats studded with sweet raisins, or meaty mushrooms. You could use them in place of pasta sheets, and make a very healthy lasagna. I very much love to use them in wintery or early spring pasta dishes, in combination with red onions, currants, and walnuts. The stems also add flashes of white, yellow, and red (try to find 'rainbow chard') to a quiche (or anything else), and might spark the interest of a young (or old) eater. Chard is also very high in vitamins A, C, and K, so why not? This vegetable is at the top of my 'to plant' list, and I can't wait to try some baby chards - would make a lovely salad!


Onto the recipe, from the famous Mark Bittman, who has come to embody (to foodies) everything simple in food (think simple chop+heat=hearty, healthy meal). Swiss Chard with Citrus and Shallots - earthy, green chard; bittersweet shallots (small purple onion); tangy, bright orange; and a complex splash of sherry vinegar (highly recommend adding this to your pantry, wonderful for salads). Makes a standout side or filling vegetarian main course. 



Chard with Orange and Shallots   


Recipe from How to Cook Everything.


Chard with Orange and Shallots


Makes: 4 servings


Time: 25 minutes


A perfect winter dish, this warm salad has vibrant color and tangy sweet-sour flavor. The skin of the orange or tangerine becomes almost candied and provides a nice chew, but if you’d rather not eat it, simply peel before chopping.


Other vegetables you can use: any chard, bok choy, kale, or any cabbage. For the citrus, use kumquats (quartered) if available.


1 pound chard, washed and trimmed


2 tablespoons extra virgin olive oil


2 shallots, thinly sliced


2 tablespoons sugar


1 small orange or tangerine, seeded and coarsely chopped


2 tablespoons sherry vinegar


Salt and freshly ground black pepper


1. Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.


2. Put the oil in a large skillet with a lid over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and reduce the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.


3. Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve immediately or within an hour or two at room temperature.