Oh, Swiss Chard! The spinach of midsummer, hearty-but-light leafy green that can deal with a Central Illinois July!! Full of potassium and Vitamins A, C, and K!!
In case swiss chard doesn’t inspire your meal prep thinking, though, here are five ideas for dishes that use such common ingredients, they might not even require a trip to the store.
- In a Frittatta. We’re spoiled for local eggs around here, which are absolutely delicious. If you have a well-seasoned cast iron skillet, use it. If not, an oven-safe skillet will work. You want to saute your vegetables first: onion, garlic, greens, potatoes, etc. Beat the eggs in a bowl, then fold in the vegetables, and pour it all back in the hot (medium-high temp) buttered skillet. Spread out gently to distribute the vegetables, and let it cook without disturbing it, until you can see that the sides are set. Then, put in the oven at 400F for about 10 minutes to cook the middle. Or, you can leave it on the stovetop a little longer, and then put under the broiler to finish. I like to add some parmesan or asiago cheese to the top before putting it under the broiler. You can use the ribs in this, if you like; just start sauteeing them earlier than the leaves.
- With Polenta and Egg. I don’t generally use a recipe for this, but Bobby Flay’s generous use of butter and cheese for the polenta in this recipe definitely gets my thumbs up. Note that his recipe calls for mustard greens, but swiss chard makes a perfectly good substitute.
- With Beets and Goat Cheese. Since swiss chard is pretty much beet greens that have been bred for the qualities we desire in the leaves, cooking them up with the beet roots makes a certain kind of sense. I tend to think beets and goat cheese can do no wrong, and this recipe layers some additional flavors on and makes for a lovely-looking (and tasting!) dish to take or serve to company.
- In a Quinoa Salad with Goat Cheese. Just like its cousin the beet, swiss chard also likes having some goat cheese around! This recipe adds garlic, mushrooms and onions, and I’m pretty sure some toasted almond slices would be a delicious addition.
- With Potatoes and Garlic. This is just about the easiest swiss chard recipe I know of: boil some small potatoes, put them in a pan with the swiss chard and some oil and garlic (red pepper flakes, if you like some heat), and toss/smash until combined and the chard is cooked. Here’s another, for good measure; the addition of some vinegar is a nice touch.