Simple Sauteed Swiss Chard
Serves 2 to 4

2 bunches Swiss chard
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper

Place a steamer over a pot of boiling water. Cut Swiss chard crosswise into 3/4-inch pieces, keeping greens and stems separate. Place stems in steamer, and steam for 5 minutes. Add greens, and steam for 3 minutes more. Drain well.
In a large sauté pan, heat butter over medium-low heat. Add Swiss chard, and toss until well coated with the butter. Season with salt and pepper. Serve immediately.

Helen’s Swiss Chard  stephencooks.com
Serves 2 as a side dish
(it will seem like a ton of swiss chard, but it shrinks a lot during cooking)

1 Lb swiss chard (1 bunch)
2 Tbsp olive oil
1 Tbsp heavy cream
1/4 cup finely grated parmesan
Salt and Pepper

Preheat the oven to 400F. Wash chard leaved in several changes of cold water. Pull the stems out of each leaf and cut stems into 1/2 inch chunks. Dry the leaves on paper towels or spin in a salad spinner.Put the stems in a 2 inch deep baking dish that is large enough to accommodate all the chard leaves later (I use an 8 by 8 pyrex). Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes. Pile the leaves on top of the stems. Drizzle with remaining 1 Tbsp olive oil. Toss with tongs and return to the oven. Roast until the greens wilt, about 5 minutes. Stir in the cream, taste and add more salt and pepper if needed. Sprinkle with parmesan and return to the oven until cream is bubbly and parmesan is melted.

SAUTEED SWISS CHARD WITH GARLIC & BACON

1 bunch Swiss chard, washed, stems removed
4 thick slices of bacon, cut in small dice
3 cloves garlic, sliced thin
1 tablespoon butter
Kosher salt and freshly ground black pepper to taste

Cut chard leaves into long strips, about 1 inch wide. Set aside. Put bacon in frying pan and sauté over medium-low heat until browned, about 12 min. Set bacon on paper towels to drain and pour off all but 2 tablespoons fat from pan. Add garlic slices and sauté over medium heat until light golden brown, about 3 min. Remove garlic and set aside. Add chard leaves and butter to pan and sauté until soft, about 5 minutes. Add bacon and garlic, toss, and season with salt and pepper. Serves 2-4 as a side dish.

PASTA WITH KIELBASA AND SWISS CHARD (gourmet.com)
 
3/4 lb Swiss chard
1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 lb penne
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Cut out largest center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
Makes 4 servings.

Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile  (Rick Bayless, "Mexican Everyday")
(Serves 4)       

12 ounces Swiss/Rainbow chard (or collard, mustard or beet greens), thick lower stems cut off
1 ½ tbl vegetable oil, olive oil, pork lard or bacon drippings
1 large white or red onion, sliced ¼ inch thick
3 garlic cloves, peeled and finely chopped or crushed
1 tsp red pepper flakes
½ cup chicken broth, vegetable broth, or water
Salt
12 warm corn tortillas
1 cup (4 oz) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese, for serving
About ¾ cups salsa

Cut the chard crosswise into ½-inch slices.  In a very large (12-inch) skillet, heat the oil over medium-high.  Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes.  Add the garlic and red pepper flakes and stir for a few seconds, until aromatic, then add the broth or water, ½ teaspoon salt and the greens.  Reduce the heat to medium-low, cover the pan, and cook until the greens are almost tender, about 5 minutes. 
Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is dry.  Taste and season with additional salt as needed.
Serve with warm tortillas, crumbled cheese and salsa, for making soft tacos. Note: To make a heartier meal, add some shredded leftover chicken or steak to the greens during the final few minutes of cooking.  Flaked tuna, hot-smoked salmon, or cooked/smoked tofu are also nice add-ins.  

CHARD PUREE OR FRITTERS  (Adapted from Bittman, Mark - Leafy Greens)

1 lb Swiss chard
1 tsp minced garlic or 3 garlic-curls
3 scallions
1/2 C Parmesan cheese
salt & pepper
flour
1 egg beaten (optional)
Vegetable oil
Lemon wedges (optional)

Clean chard, remove stems, and cut in 2 inch pieces. Place in a pot of salted boiling water and cook for 5 minutes. Coarsely chop the greens, add to boiling water, and cook for 3 to 5 additional minutes. Drain, run under cool water, and squeeze water out. In a food processor, mince garlic curls and scallions.
Add cooked chard and process. Add Parmesan cheese and process. Add salt and pepper to taste. Serve as an appetizer with corn tortillas and raw scallions, a dip, or a side dish.
For fritters you have two choices:
1) Add flour and 1 egg beaten to form a batter with the consistency of pancake batter. Fry in oil until crisp and brown. Serve with sour cream and chopped dill.
2) Add flour to make a stiff mixture. Form into balls and fry in oil until crisp and brown on all sides. Serve with lemon wedges.  

CHARD CATALIN STYLE (Vegetarian Cooking for Everyone, Deborah Madison)
(can also be made with spinach)  Serves 4

1 large bunch chard (or 2 bunches spinach), stems removed, and leaves blanched
2 Tablespoons olive oil
1 large garlic clove, sliced
1/3 cup dark or golden raisins
1/3 cup pine nuts
salt and freshly milled pepper

Coarsely chop the cooked chard.  Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and pine nuts and cook until the raisins are plumped and the pine nuts are golden Add the greens and cook untiil they're  heated through.  Season with salt and pepper to taste.  

CHARD MEATBALLS  (Judity Lessler, Harland Creek Farm)

1 lb Swiss chard
1 C parsley, loosely packed
3 scallions
3 garlic-curls trimmed or 1 clove garlic
1 lb ground beef
1/2 C fresh oregano, loosely packed (optional)

Clean chard, remove stems, and cut in 2 inch pieces. Place in pot of salted boiling water and cook 5 minutes. Coarsely chop greens, add to boiling water, cook 3-5 additional minutes. Drain, run under cool water, and squeeze water out. In food processor, mince parsley, scallions, garlic, and oregano.
Add cooked chard and process until smooth. Mix with ground beef and Parmesan cheese. Form meatballs and cook in a little olive oil.
These can be served as an appetizer or mixed with a tomato sauce for pasta.

A Few Quick Serving Ideas:

Wrap lightly steamed Swiss chard leaves around your favorite vegetable and grain salad and roll into a neat little package. Bake in a medium-heat oven and enjoy this nutrient-superstar alternative to stuffed cabbage.

Toss penne pasta with olive oil, lemon juice, garlic, and chopped steamed Swiss chard.

Add zest to omelets and fritatas by adding some steamed Swiss chard.

Use chard in place of or in addition to spinach when preparing vegetarian lasagna. 

NEW RECIPES FOR 2009

BRIGHT LIGHTS CHARD GRATIN  Local Flavors, Deborah Madison
Serves 4 as main, 6 as side

2 # swiss chard, including ½ of stems
4 T butter
1 onion, finely chopped
sea salt & black pepper
1 c fresh breadcrumbs
1 clove garlic, minced
3 T chopped fresh dill or parsley
1 T flour
1 cup milk, cream or a mixture of cream & stock
1 c crumbled goat cheese

Separate leaves from chard stems. Wash leaves & coarsely chop. Trim edges off half the stems & dice into small pieces. Melt 2 T butter in a wide skillet over medium heat. Add onion & chard stems, and cook about 20 minutes, until onion is browning a bit. Add chard leaves and 1 teaspoon salt, & cook until wilted, about 10 minutes. Preheat oven to 400. Lightly oil a 2 qt casserole dish. Melt 1 T butter in a small skillet & add breadcrumbs, garlic & herb. Cook, stirring, for 1 minute, then scrape crumbs from pan & return to heat. Melt last T butter in pan, stir in flour & cook for 1-2 minutes, then slowly whisk in milk to make a roux. Simmer for 5 minutes; season with ½ t salt. Add to chard mixture. Add cheese, and taste to correct seasonings. Pour chard mix into casserole dish & cover with breadcrumbs. Bake 25 minutes & let settle a bit before serving.

WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
Recipe courtesy Giada De Laurentiis, Food Network
4 servings

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE
Recipe courtesy Gourmet Magazine
6 servings

1 tablespoon olive oil
2 garlic cloves, or to taste, minced
1 pound Swiss chard, rinsed well, drained, stems and leaves separated and chopped
1/4 cup water
1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
2 1/2 cups Mexican-style tomato sauce, (recipe follows)
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup freshly grated Parmesan

Mexican-Style Tomato Sauce:

1 (35-ounce) can plum tomatoes, drained
1 onion, chopped coarsely
2 garlic cloves, chopped coarsely
2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

In a blender, puree the tomatoes with the onion, the garlic, and the chiles.
In a large skillet, heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper. Yield: 2 1/2 cups

SEARED RAINBOW CHARD WITH LEEKS
Gourmet | August 2000
Yield: Makes 4 servings

1 # rainbow chard or red and green Swiss chard
2 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
1/3 teaspoon fine sea salt

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)