Caldo verde, veggie style – 10/07/2015
A long-standing farm member and author of the food blog Nana Marmelade, Anaïs Berzi serves up a vegetarian version of this classic Portuguese soup made with greens of your liking (collards, kale, Swiss chard, spinach, etc.)…
Lentil Soup with Swiss Chard – 28/06/2015
“Melt” onions in a bit of olive oil. Add garlic, lentils, Swiss chard, and coriander. Cover with homemade stock (vegetable, chicken or beef) and season to taste with salt and pepper. Bring to a boil then simmer until lentils are done. Vegetarians abstain, but for the meat-eaters amongst you, add Soudjouk (Lebanese) sausages to the onions at the outset for a bit of extra zing. Bon appétit.
“BAKED EGGS WITH SPINACH AND SWISS CHARD” – 22/06/2015
A member provided this link towards a recipe that combines eggs, spinach and Swiss chard and that suits all times (and meals) of the day — morning, noon or evening. Try it, you’ll like it!
Two Spanish Recipes – 28/07/2011
Here are two recipes for Swiss chard from The Food of Spain – A Journey for Food Lovers, a great book on Spanish cooking we picked up at Appetite for Books on Victoria Avenue in Westmount.
Garbanzos y acelgas, or Chickpeas and ‘Silverbeet’ [Arlington Gardens note: a.k.a. Swiss chard]
“This quick and easy recipe is great as an accompaniment to a heavier main dish, or as a tasty, nutritious vegetarian alternative, with silverbeet adding a distinctive flavour. Popular in Cadiz, on the Andalucian Atlantic coast, during Semana Santa, Easter.”
- 250 g (9 oz) dried chickpeas, soaked in water overnight
- 1 carrot, diced
- 1 sprig flat-leaf (Italian) parsley
- 1 bay leaf
- 2 brown onions, chopped
- 80 ml (2 ½ fl oz / 1/3 cup) extra virgin olive oil
- 1 garlic clove, chopped
- 2 tomatoes, chopped
- 250 g (9 oz) silverbeet (Swiss chard), washed well and chopped
- 2 hard-boiled eggs, peeled and chopped
- Drain and rinse the chickpeas and put in a large saucepan with the carrot, parsley, bay leaf and half the chopped onion. Cover with 750 ml (28 fl oz / 3 cups) of water, bring to a boil and cook for about 20 minutes, or until almost tender. Add 2 teaspoons salt and half the oil and cook for a further 10 minutes.
- Heat the remaining oil in a frying pan over medium heat and cook the remaining onion and the garlic for 5 minutes, or until softened. Add the tomato and cook for 5 minutes.
- Stir the tomato mixture into the chickpea mixture (it should be wet enough to be saucy but not too soupy). Stir in the silverbeet. Cook for 5 minutes, or until the silverbeet is tender.
- Season well and serve garnished with the boiled egg.
Acelgas con pasas y piñones, or Silverbeet with Raisins and Pine Nuts
- 500 g (1lb 2 oz) silverbeet (Swiss chard) or spinach
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 1 small red onion, halved and sliced
- 1 garlic clove, thinly sliced
- 2 tablespoons raisins
- Pinch of ground cinnamon
- Trim the stalks from the silverbeet, then wash the leaves and shred them.
- Put the pine nuts in a frying pan and stir over medium heat for 3 minutes, or until lightly brown. Remove from the pan.
- Heat the oil in the pan, add the onion and cook over low heat, stirring occasionally, for 10 minutes, or until softened. Increase the heat to medium, add the garlic and cook for 1 minute. Add the silverbeet with the water still clinging to it, the raisins and cinnamon. Cover and cook for 2 minutes, or until the silverbeet wilts.
- Stir in the pine nuts, season to taste and serve.