Swiss Chard with a side of Swiss Chard

A friend of mine recently turned me on to a couple of swiss chard recipes that were in cookbooks I already own.  One is called Chard Utopia, which I immediately snarkily renamed Chard Dystopia, because it was asking for it, and that’s basically how I feel about chard these days. The recipe is a simple spanakopita re-engineered to accommodate chard (and found in Simply in Season).

The other recipe was from The Silver Spoon, and calls for only the chard stems. I found this to be genius, but nobody else I shared it with understood why you would ever have left over stems, when it’s so easy just to throw them in with the leaves. In my cooking, I find a lot of recipes that call for only the leaves because, I believe, I am pulling a lot of vegetarian recipes where the chard appears as the main dish. If you’re just dealing with a simple chard side, sure throw in the stems, who cares.  But if you are crafting a main, textures matter a lot more, and the stems don’t always match what the recipe is trying to do.  My point is that I always have the stems hanging around, and frequently they get dumped in the compost for want of a better plan.

Now I no longer have to feel guilty about my compost, because the stem recipe incorporates two of my favorite things – hidden anchovies (yum!), and parmesan.  The results are bizarrely wonderful – rich and deeply flavorful, and eminently repeatable.

Stems from 2 bunches Chard, sliced into 2″ lengths
2 anchovy fillets
1/2 C grated Parmesan

Bring a pot of salted water to a boil, and add the stems. Cook for 10 minutes or until soft.  In a large saute pan, heat the evoo, and dissolve the anchovies in the oil. Add the stems and saute until nicely browned about 5 minutes more. Top with Parmesan and serve.

For Chard Dystopia, visit here.


About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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One Response to Swiss Chard with a side of Swiss Chard

  1. Scrumptious says:

    Wow. This is like Umami Chard with Umami Sauce and a Sprinkle of Umami. Damn! I will have to ponder if there's a way to veganize this recipe. It's always tough when the recipe has 4 ingredients and 2 aren't vegan. But I like this concept too much – I'll figure something out!

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