Most CSA users comment on the overabundance of greens they receive – I will NOT be the exception. I actually postponed starting the CSA shares until the end of May because I am not a huge fan of greens and they are abundant in early cool spring weather. Spinach is OK, but turnip and collards are not. Swiss chard? Never tried it. And here I was with a 2-gallon bag of it.
So I turned to my recipe books. Swiss chard, it turns out, is closely related to beets – the leaves are very similar, but the chard doesn’t have the beet “root”. It comes in white – with a white stem and green leaf, and red – with a dark red stem and dark green leaves with dark red veining. There are also bright yellow- & orange- stemmed varieties.
What to do with it? Sauteed, boiled until tender, served as a side dish. HO-hum. I tried the sauteed. Not bad. I sauteed some and added it to an omelet. Also not bad. A mild flavor. But that was a couple handfuls and I still had a huge – and I mean HUGE! – bag left. I knew it was getting to be time to do something with them tonight – but it was a gray and rainy day, and a cold front came though Memphis – June & the temps are in the 60’s. Amazing!
But supper somehow called for comfort food. I was thinking soup – but too much trouble. And then I found the “Chard Cheese Bake”. Eggs, milk, cubed bread, swiss cheese, paremsan cheese, onion…and a pound of Swiss chard, cooked and chopped. It started off sounding like French Toast ot bread pudding with veggies & cheese added – how could that be bad? And in fact, it was delicious! I meant to take a photo, but was hungry…and forgot. Oh, well. I imagine I will have more before the end of the year, and can try again.
Recipe: The above mentioned one comes from Simply In Season, a lovely book of recipes, ideas and stories for those who like local sustainable agriculture and fresh seasonal market foods.