Foodie Blogroll

Wednesday, April 14, 2010

(Garlic) Swiss Chard (baked)

I picked up some beautiful swiss chad at our farmer's market the other day. I do like greens and love cooked spinach with lemon squeezed over it. Okay now for the other greens, I did try some crispy kale for new years day, because in the south it is good luck to eat, greens, black eyed peas, ham and greens. I don't eat ham so we had bacon instead (I hear that was okay). I think next New Year's we will follow the Dutch tradition of eating a doughnut, because the shape of the ring symbolizes coming full circle completing a year’s cycle. So for the Dutch, it’s doughnuts for New Year’s, not bad, after all I'm Dutch!

Okay back to the greens! So I have never made swiss chard, but have seen it in many recipes and just never bought it before. I was checking around trying to find an good way to prepare it. I found this on Beyond Salmon. Helen said the secret to swiss chard is to treat it like two vegetables, the sturdy stems, and the green leafy part.

After washing the greens really good, you separate the sturdy stems from the green leafy part.
You can pull the stems out if you prefer. I rough chopped the stems and put them in a baking dish drizzled with olive oil and sprinkled with salt and pepper.

Bake for about 20 minutes, it says 400 degrees, but I think I did it at 350 because I had some chicken roasting at the same time.

Pile the leaves on top, drizzle, and sprinkle! Back in the oven until the greens wilt. I does cook down.
Stir in the cream, and sprinkle with parmesan. Now this is where I varied a little I added a little garlic salt to it. I mix my own, garlic powder, chervil and salt, I cut back on the salt. Now here is where I really strayed, the shaker top came off and flop! A lot more garlic than I had intended went onto the dish (I might call it garlic swiss chard). I was able to get a little out, but still had a bunch left in. It actually turned out very good.


Original recipe:
1 Lb swiss chard (1 bunch)
2 Tbsp olive oil
1 Tbsp heavy cream (does the cream cancel out the good for you part of the green?)
1/4 cup finely grated parmesan (or maybe the cheese?)
Salt and Pepper (and lots of garlic powder)
I baked it a little longer until it looked the way I liked it. We all liked it, and Maranda had seconds, of course she always has second on the veggies!
It was pretty easy to do, I would do it again. I think next time I'll get the mixed color swiss chard!
What is your tried and true way you fix greens? Anyone want to share?