?

Log in

Tue, Jul. 7th, 2009, 01:09 pm
pisica: Chard recipes??

We got kale (I think) in the Bellfield bag, and after two nights of that, friends with a garden gave us a bag of chard, and my partner (who never complains about what I cook, I should add) is not really looking forward to a third night. As I've already been offered MORE chard, I wondered if anyone had any suggestions. Yeah, I can surf the net more, but it's nicer if people offer things they like. :)

Here's what's been done so far:

Night 1: steamed, served with lemon juice

Night 2: stir-fried with chopped chestnuts, garlic & onion

Night 3: going to try this spinach and potato curry recipe.

Thanks!

Tue, Jul. 7th, 2009 01:12 pm (UTC)
magid

I like a sort of stew made with hearty greens (kale/collard), sweet potato (or winter squash), and spicy sausage (plus whatever alliums, etc).

This year I've been doing a lot of sauteeing with onion and preserved lemon, sometimes with pine nuts or feta.

But when I'm overwhelmed with greens, as so often happens this time of year, my best advice is to sautee it with some onions, then freeze in whatever portion size is useful. I use these with pasta (in red sauce or not), or in quiche, or in soup, or with fish/meat, and so on.

Tue, Jul. 7th, 2009 01:18 pm (UTC)
pisica

Oooh, good call. Not sure if the freezer can currently handle lots, but some.

So when you reuse it, do you have to defrost it entirely first, or can you just dump it into the pasta sauce or whatever?

Tue, Jul. 7th, 2009 01:24 pm (UTC)
magid

Depends on how I'm using it. If the sauce (or stew, or soup, etc) is going to simmer a while, no need to defrost, but for putting into quiche, it's better not to have a large lump of greenery in the middle :-).

Tue, Jul. 7th, 2009 04:27 pm (UTC)
magid: Oh, and...

Since the greens cook down so much, they usually don't take up much freezer space. I know some people who blanch whatever greens they won't get to in the week and freeze them, then at the end of the season, do a huge batch of saag paneer.

Another thought: sauteed chard in lasagna, instead of spinach. I find that even people who are tired of/generally not interested in greens will happily eat them when served with enough pasta, red sauce, and cheese :-).

Or perhaps chopped fine and sauteed with ground meat (if you eat meat), and served with rice, or used as the filling for dumplings.

Tue, Jul. 7th, 2009 10:33 pm (UTC)
thereyougothen: Re: Oh, and...

I put chard in the best lasagna I´ve ever made recently, so I second this.

Tue, Jul. 7th, 2009 03:57 pm (UTC)
sismith42

replace the chestnuts with mushrooms (that's how we tend to use ours).