Posts Tagged ‘Swiss Chard’

Swiss Chard, Chickpea and Tamarind Stew

May 2, 2014

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This recipe, adapted from Ottolenghi’s Plenty, is very much like the Tunisian ragout of Swiss chard and chickpeas called Morshan. The Swiss chard gets meltingly soft and gets infused, along with the chickpeas, with tangy, hearty flavors that are completely unexpected.  Morshan is heavy on the garlic and coriander. Here, coriander is still dominant, but caramelized onion replaces garlic; caraway and tamarind form an intriguing undertone.

The caraway most surprised me because I associate it with rye bread, but it is a spice used in the Middle East. Ottolenghi calls for caraway in a few of his recipes, including his barley risotto (Jerusalem).

 

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Zucchini Stewed with Onions and Chard

May 21, 2013

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Deborah Madison’s Vegetable Literacy is really a very useful book. It is full of interesting but easy recipes for almost any vegetable you would be likely to bring home from the farmer’s market or supermarket. My favorite recipe so far is this recipe for zucchini stewed to melting tenderness with onion, garlic, olive oil and Swiss chard. The texture and flavor of the long stewed summer squash is quite a revelation: luxuriously silky and delicately flavored. The flavor and texture of the chard becomes more refined as well, somehow.

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Tamari Sesame Swiss Chard

May 6, 2013

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I made this Asian flavored recipe for Swiss Chard to accompany the Lime Ginger Yams.

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Rainbow Swiss Chard with Rum Raisins and Toasted Almonds

May 11, 2012

Chard, with raisins and nuts might sound a bit odd, but it is a traditional combination. Mirielle Johnston’s Cusine of the Sun: Classical French Cooking from Nice and Provence gives a a recipe for Tourte de Blettes, a pie which combines spinach or Swiss chard with rum raisins, pine nuts and apples (if you want to see a variation on this particular recipe, take a look here at Saveur). This is served as dessert!

Melissa Clark’s Cook This Now has a recipe for red Swiss Chard with golden raisins and pine nuts which is meant to be a side dish. Here is what you do: in a very large skillet or big pot, heat sliced garlic with oil just until the garlic is fragrant, about 30 second. Add handfuls of sliced Swiss chard and cook down until wilted, add salt and pepper, plus some golden raisins that have been soaked in rum, plus some toasted pine nuts.

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