Tag: Chard
beet salad with horseradish dressing
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If you’re thinking “Horseradish? With beets?” I don’t blame you. It may sound a bit strange, but I’m not kidding you, this recipe is great. The red wine vinegar and the sharp horseradish contrast really well with the sweet, earthy taste of beets.
This recipe is adapted from one in Madhur Jaffrey’s World Vegetarian. It’s great as a side dish with white beans (make the beans from the recipe for kale (or collards) and cabbage with white beans on garlic toast). You could also serve it with other vegetable dishes like oven-roasted carrot slices. If you want to stick to an Eastern European theme, it’s wonderful with the cabbage & mushroom toasts with dill.
12 ounces beets, washed
8 ounces beet greens, chard, or other greens
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1 teaspoon olive oil
2 teaspoons red wine vinegar
2 teaspoons prepared horseradish
¼ teaspoon sea salt or kosher salt, or to taste
1 garlic clove, crushed in a garlic press or finely minced
1. Put whole, unpeeled beets in a baking dish or dutch oven and put ¼” of water in the dish. Cover tightly with foil or the lid of the dutch oven and bake them until tender when stabbed with a paring knife. Usually they take 40 minutes or longer, but young beets might be quicker, depending on their size. In the fall, when the beets are bigger, they may take much longer—up to an hour and a half.
2. Remove from the oven and let them cool.
3. While the beets are roasting and then cooling, wash the greens and cut the stems off the greens. If the stems look good (and are edible—for example, beet greens and chard stems are edible, but collard stems are not), chop the stems into ½” pieces. Steam the chopped stems in a steamer until they are tender. Remove them from the steamer and then steam the greens until tender. Drain the greens and chop them up a bit.
4. When the beets are cool enough to handle, slip their skins off. Cut in halves lengthwise and then crosswise into ¼”-thick slices, or in wedges—as you prefer. Put them in a bowl with the greens and stems.
5. Mix up the remaining ingredients, pour the dressing over the beets and greens, and toss. Adjust the seasonings with more vinegar, salt, and/or horseradish. Serve warm or at room temperature.
green soup of sorrel, beet greens, and lettuce
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Have you always wondered what to do with those lovely long-leaved bunches of sorrel greens you see at the Farmers’ Market? I ran across this recipe last winter, reading Deborah Madison’s new cookbook about soups, and bided my time, waiting for sorrel season. It’s the perfect thing to use the beet greens left over from using the beets in the beet pilaf recipe! One warning: this soup is sort of an army green color—not the most beautiful color—plus it darkens with time, so it’s homelier still when you eat it as leftovers the next day. However, the flavor is fantastic and vibrant, especially with garnishes of garlicky croutons. The crouton recipe is from rebar modern food.
The second time I made this recipe, I didn’t want to do croutons (I was serving this with the eggplant crostini), so I just sprinkled toasted hazelnuts on the top, and then drizzled a little roasted hazelnut oil over the top… Very yummy! You can find roasted hazelnut oil at Summit Spice & Tea Co.
If you’re using water for the recipe instead of vegetable broth, it might be a little too bitter. The second time I tried this recipe with water, instead of using my very oniony and sweet bean-cooking broth, and it needed a little sweetness. I tossed in some caramelized onions that I had in the freezer, but if you don’t happen to have some of them on standby, try sprinkling a little sugar in the soup to even out the flavors a little.
soup
1 tablespoon olive oil
1 large onion, chopped
2 small potatoes (about 1 cup), thinly sliced
2-3 garlic cloves, minced
1-2 bunches of beet greens or chard, stems removed and leaves sliced
1 large bunch of sorrel, leaves sliced (about 2 cups)
4 cups chopped lettuce
2 tablespoons chopped parsley
sea salt and freshly ground pepper
6 cups of water or vegetable stock (I use the leftover liquid from cooking white beans or chickpeas with onions and garlic)
fresh lemon juice to taste
croutons
5 slices hearty whole-grain bread (preferably whole-wheat sourdough)
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
1. Heat the olive oil over medium heat, then add the onion, 1 teaspoon salt, potatoes, and garlic. Cook for several minutes, then add the greens and parsley. Give them a stir, add the liquid, and bring to a boil. Simmer, partially covered, until the potatoes are tender, about 20 minutes.
2. Puree the soup in a blender (let it cool down a bit, first, and don’t fill the blender too full). Taste for salt, season with pepper, and add a few drops of lemon juice to sharpen the flavors, if you like.
3. While the soup cooks, make the croutons. Preheat the oven to 350 degrees. With a fork, mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.
rainbow chard sauteed with chard stems and onions
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You’re going to love this recipe with the fresh chard from the market! You can use rainbow chard, or red chard, or (my favorite) Swiss chard for this recipe.
1 tablespoon olive oil
1 onion, diced
sea salt or kosher salt
2 cloves garlic, minced
2 bunches rainbow chard, stems diced into ½-inch pieces and leaves washed and sliced into 1-inch slices
1. Heat the olive oil and sauté the onions and the chard stems over medium heat with a teaspoon of salt until tender, adding a couple tablespoons of water every now and then when the pan dries out and the vegetables start sticking. You can cover the pan with a lid for this part if you like. This will probably take about 10 minutes.
2. Add the garlic and sauté for another couple of minutes. Then add the chard leaves and sauté for another 5-10 minutes, until the chard leaves are lovely and tender. Taste for salt, and add more to taste.
pita stuffed with roasted mushrooms and sautéed rainbow chard
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I had leftover mushrooms and leftover sautéed chard, so I invented this sandwich. It’s fantastic!
the sandwich
pita breads, cut in half (I prefer whole wheat)
roasted mushrooms (see recipe, below)
sautéed chard (see recipe, below)
tomato slices
homemade Russian dressing (see recipe, below)
1. Warm the mushrooms and chard if they aren’t already. (I just put the leftovers in the microwave to warm them.)
2. Spoon the dressing into the pita, covering all surfaces well.
3. Pile in sauteed chard, then roasted mushrooms, then tomato slices. Try not to overload it too much, but the happy thing about a pita is that it is pretty good at keeping everything inside.
4. Have a big napkin handy, and devour!
roasted mushrooms
1 pound oyster mushrooms (or other mushrooms)
2 tablespoons garlic oil (either of the two versions, below)
¼ teaspoon sea salt or kosher salt
1. Preheat the oven to 450 degrees and coat a heavy rimmed baking sheet with cooking spray.
2. Slice the mushrooms into ½-inch slices, cutting off the ends of any particularly large stems.
3. Toss the mushroom slices with the the oil and salt and spread out in a single layer on the baking sheet. If they don’t fit in a single layer, use an additional baking sheet, because they will steam instead of roast if they aren’t directly on the sheet.
4. Roast for 10 minutes, remove from the oven and flip them all around with a spatula. If they are brown and crispy in places, and completely tender, they are done, but if not, continue roasting until browned and perfect. (See the photograph on the website if you like.)
olive oil infused with roasted garlic
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put all the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus in the cookbook or on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
garlic oil
3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil
1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.
rainbow chard sauteed with chard stems & onions
You can use rainbow chard, or red chard, or (my favorite) Swiss chard for this recipe.
1 tablespoon olive oil
1 onion, diced
sea salt or kosher salt
2 cloves garlic, minced
2 bunches rainbow chard, stems diced into ½-inch pieces and leaves washed and sliced into 1-inch slices
1. Heat the olive oil and sauté the onions and the chard stems over medium heat with a teaspoon of salt until tender, adding a couple tablespoons of water every now and then when the pan dries out and the vegetables start sticking. You can cover the pan with a lid for this part if you like. This will probably take about 10 minutes.
2. Add the garlic and sauté for another couple of minutes. Then add the chard leaves and sauté for another 5-10 minutes, until the chard leaves are lovely and tender. Taste for salt, and add more to taste.
homemade Russian dressing
This dressing recipe was inspired by a similar one in the new Moosewood cookbook, Moosewood New Classics.
½ cup tomato, diced
1/3 cup prepared mayonnaise, or Vegenaise (egg-free mayonnaise)
3 scallions, chopped
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
Combine all the dressing ingredients in a blender and puree until smooth and creamy.
tuscan white bean stew with greens
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I think you’d have to be crazy to make a single batch of this recipe, since it freezes so well, and because it’s SO DELICIOUS and it tastes even better the next day… In fact, if you make it the day before, and saute up a pile of fresh chard with garlic to put in it right before you eat it, I’m betting you’ll swoon with joy. I think this might be the best soup I’ve ever made. But anyway, about the double batch… it does take a pretty large pot, so do what you think is best. And then go out and buy a REALLY BIG POT (with a heavy, stout bottom) for next time!
This recipe is loosely based on one from a recent Cook’s Illustrated magazine. The interesting twist that they’ve found to get really tender, perfect white beans is to soak the beans in salt water! I was really excited to try this, because often times my white beans don’t come out perfectly. Some will be disintegrating and others in the pot will be hard and crunchy still, or have hard, tough skins. This brining the beans really works! I’m completely sold!
The other key to perfectly beautiful beans is to keep them from boiling hard, which tends to explode the beans. So you cook the beans over very low heat. The Cook’s Illustrated people do it in a 250 degree oven, but I think it works just fine in a big, covered pot in the stovetop, turned way down so the soup is just barely bubbling.
kosher salt or sea salt
1 pound dried large white beans (about 2 cups), like Great Northern or cannellini
½ ounce dried porcini mushrooms
1 tablespoon olive oil
1-2 large onions, chopped medium
3 carrots, peeled and cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
8 garlic cloves, peeled and crushed
2 bay leaves
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1 (15-ounce) can diced tomatoes
1 large or 2 small sprigs rosemary
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1-2 medium bunches kale or collard greens, or chard
ground black pepper
1. Rinse the beans in a colander. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. Drain and rinse well.
2. Place mushrooms in a heat-proof bowl and pour boiling water over them to cover. Cover the bowl with a plate so it stays hot, and let sit for at least 10 minutes, while you chop the vegetables.
3. Pour the mushrooms through a fine-mesh strainer lined with cheesecloth (saving the liquid!), then lift mushrooms out of the strainer and mince them. Set mushrooms and liquid aside.
4. Heat oil in large soup pot or Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in 8 cups of water, bay leaves, soaked beans, and reserved mushrooms and their cooking liquid. Increase heat to high and bring stew to simmer. Turn the heat down, cover the pot, and keep the pot at a bare simmer (you’ll have to take the lid off and check occasionally) until beans are tender, 40 minutes to 1 hour, or longer, depending on the age and type of bean.
5. Stir in the tomatoes and their juice.
6. Strip the rosemary leaves off their stems and chop them very, very finely. The easiest way to do this is to pulverize them in a coffee grinder. It really works! Stir the rosemary in, too.
7. Taste the stew for salt, and add as much as needed to perfectly flavor it. Add pepper, too, to taste. After the soup sits, you may need to add more salt.
8. If you’re making the soup ahead (my recommendation—it always tastes even more divine then), just let it cool and refrigerate until the next day.
9. When you’re ready to eat the soup, prepare the greens. Trim the stems from the leaves and chop them into 1-inch pieces. Sauté them in a pan in a little olive oil and a sprinkle of salt (add minced garlic, if you like) over medium-high heat. If you’re using mature kale or collards, after you’ve wilted the leaves, you’ll need to add ½ cup of water or so and cover the pan, letting the leaves steam and simmer until they are completely tender. The chard will cook much more quickly, and probably won’t need water added. Add salt to taste as you cook them.
10. Reheat the soup if it’s not already hot, and decide if you like the consistency of the soup. Do you want to add more liquid? Just add a bit more water. I like it soupy, while others may like it more like a stew. Do what seems best to you!
11. When the greens are tender, stir them into the stew, taste once again for salt and pepper, and serve. This soup is fantastic served with hearty sourdough whole-grain bread or toast, dipped in some really nice extra-virgin olive oil.
Swiss chard with cumin, tomatoes, and cilantro
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This recipe is deceptive—maybe it doesn’t look all that phenomenal, but I’m telling you, it is fabulous. The fresh Swiss chard at the market now is so sweet and delicious, and those big red tomatoes are so good… You can get fresh cilantro, and I even used Alaskan storage onions! Even if you don’t have the cilantro, make this anyway!
It’s a variation of a recipe in a Cooks’ Illustrated from many years ago. I have all the back issues, and I love mining them for good ideas!
If you happen to have a fresh jalepeno hanging around, by all means use it, but otherwise, just use a small can of chopped green chiles. I always keep a few cans in the pantry just for these sorts of occasions. The chiles really do add a great taste.
I ate this with spicy roasted cauliflower with red peppers and cumin and a little brown basmati rice (recipes in the cookbook and on the website), and it was SO GOOD!
1 tablespoon olive oil
1 large onion, minced
sea salt or kosher salt
4 medium cloves garlic, minced
1 medium jalepeno pepper, OR 1 small can chopped green chiles
1 ½ teaspoons cumin
2 large tomatoes, chopped
2 pounds Swiss chard with stems
2 tablespoons minced fresh cilantro
freshly-ground black pepper
1. Wash the chard and cut the stems off each leaf. Holding the stems in a bundle, cut them into ½-inch slices. If the leaves are large, slice them into 1-inch wide ribbons, but if they are small, you can leave them whole. Drain the leaves, but don’t dry them.
2. Heat oil in a large saute pan. Add onion and ½ teaspoon of salt, sauté for a minute or two until starting to soften, then add the chard stems. Cook until stems are tender and onion is cooked. How long this takes will depend on the age of the chard. If the pan is drying out before the stems are tender, just add a bit of water to steam them and finish cooking them.
3. Then add the garlic, chiles, and cumin; sauté another minute or so. Add the tomatoes and cook until their juices release, about another minute. Add wet greens to the pan, stir around a bit, then cover and cook over medium-high heat, stirring occasionally, until greens completely wilt but are still bright green, about 5 minutes. Uncover, and if needed, finish cooking until just tender. Add cilantro. Taste and season with additional salt if desired, and pepper if it’s not spicy enough already from the chiles.
chard with golden raisins & almonds
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This recipe is based on one from a back issue of Cook’s Illustrated. I love the sweet golden raisins with the slightly salty & slightly spicy greens, topped with rich toasted almonds. We ate this for dinner with baba ghanouj on whole wheat sourdough toast! YUM!!
When you’re toasting the almonds, you might as well toast a whole tray-full of them. They make such great snacks and toppings for salads and other vegetable dishes!
1 tablespoon olive oil
1 medium onion, minced
2 pounds fresh Swiss chard, cleaned and stemmed (do not dry)
sea salt or kosher salt
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
½ cup golden raisins
½ teaspoon grated lemon zest, from 1 lemon
¼ cup almonds, toasted in a 350 degree oven for 15-20 minutes
1. Wash the chard and cut the stems off each leaf. Holding the stems in a bundle, cut them into ½-inch slices. If the leaves are large, slice them into 1-inch wide ribbons, but if they are small, you can leave them whole. Drain the leaves, but don’t dry them.
2. Heat oil in a large saute pan. Add onion and ½ teaspoon of salt, sauté for a minute or two until starting to soften, then add the chard stems. Cook until stems are tender and onion is cooked. How long this takes will depend on the age of the chard. If the pan is drying out before the stems are tender, just add a bit of water to steam them and finish cooking them.
3. Add the red pepper flakes and garlic, and when garlic is fragrant (after a minute or two), add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until some of the liquid evaporates, and greens are completely tender. Top with almonds and serve.
chard & fennel with tomatoes & black-eyed peas
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This recipe is loosely based on one in Paula Wolfert’s Mediterranean Grains and Greens. I love the flavor of fennel with the chard, and I love that the onions and chard stems and fennel mingle together into a luscious, syrupy sweetness that goes so well with the chard leaves and tomatoes. I usually just eat this for dinner, but you could serve it with garlic-scrubbed whole-grain toast or rice.
2 cups dried black-eyed peas, soaked for 4 hours or overnight
6 cloves garlic, peeled
2 bay leaves
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2 large onions, diced
sea salt or kosher salt
2 cups diced fennel bulb
2-3 large bunches Swiss chard, stems chopped into ½-inch slices and leaves cut into 1-inch ribbons (separate from each other)
1-2 tablespoons olive oil
1 large (28-oz) can diced tomatoes
¼ teaspoon fennel seeds, smashed in a mortar
freshly ground black pepper
1. Drain and rinse the soaked peas. Cover the black-eyed peas with 2 inches of water in a large pot, toss in the whole garlic cloves and bay leaves, and bring to a boil. Turn the heat down and let simmer until the beans are completely tender (you can squish them between your tongue and roof of your mouth). This will probably take about 30 minutes, but keep testing.
2. Meanwhile, sauté the onions in the olive oil in a large soup pot or saucepan with 1 teaspoon salt until they begin to release their liquid. Add the fennel bulb and chard stems, and cook over high heat until soft and aromatic.
3. Add the greens to the pan, along with the tomatoes and fennel seeds and grindings of pepper, and cook for 10 minutes, or until the chard leaves are tender.
4. Drain the cooked black-eyed peas, reserving the broth for use in another recipe (as soup stock). Add the black-eyed peas to the saucepan along with enough broth to moisten everything nicely. Simmer for a couple of minutes to combine the flavors, then try it and add salt to taste. I like this dish kind of as a soupy stew consistency, but just add the amount of bean cooking broth to your liking.
5. Serve warm or cool. It tastes even better the next day, as with all bean dishes.
wine-braised lentils over toast with greens
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This might sound like an unusual combination, but it is fantastic. It’s based on a recipe from Vegetarian Suppers from Deborah Madison’s Kitchen. You can use the toasted seed or levain loaves from Rise & Shine Bakery for toast, but if you use the toasted walnut oil in the recipe, the toasted walnut bread is spectacular!
I like to use the little French green lentils (sometimes they are called lentile du puy). They stay more intact than the regular brown lentils, which is kind of important in this dish, since you’re putting them on toast, not just cooking them into a soup. It’s a completely different texture than the brown lentils you may be more familiar with.
This recipe makes more lentils than you’ll need for one meal, but they are so good you’ll be glad for the leftovers. They freeze really well, too—just freeze the lentils before adding the greens. As with all bean recipes, this tastes even better if you make it the day before, or in the morning, so the flavors have time to develop.
1 ½ cups small green lentils, rinsed
1-2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
6 garlic cloves, crushed or minced
2 tablespoons tomato paste
2-3 cups dry red wine
2 teaspoons Dijon mustard
sea salt and freshly-ground pepper
2 bunches of chard or spinach, washed and stemmed
1 tablespoon toasted walnut oil (I like Loriva brand), extra-virgin olive oil, or butter
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slices of sturdy whole-grain bread
1 clove garlic, peeled
1. Parboil the lentils for 5 minutes and drain.
2. Heat olive oil in a large, heavy soup pot. Add the diced vegetables and 1 teaspoon salt, and cook over medium-high heat for several minutes, until starting to brown. Add the crushed garlic, mash the tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 3 cups water, the drained lentils, and 1 more teaspoon salt. Simmer, covered, until the lentils are quite tender, 30 to 40 minutes. Season to taste with salt. Lentils can use quite a bit of salt, so don’t be afraid to keep tasting and adding salt until you’ve got the balance just right.
3. Wilt the spinach in a skillet in the water clinging to its leaves. Season with salt and pepper to taste. Just before serving, stir as many cooked greens as you’d like into the portion of lentils that you’ll be eating right away, and add the oil or butter.
4. Toast the bread until nice and crunchy, and rub it with the whole garlic clove. Put each piece of toast on a plate and spoon the lentils and greens over the toast.
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