Currently viewing the category: "chard"
  • Adapted from the internet..
    • 2 tablespoons oil
    • 1 small onion, chopped (3/4 C)
    • 2 garlic cloves, minced (2 tsp)
    • 1 jalapenos or 1 serrano chili, minced (optional)
    • 1/4 teaspoon cumin seed
    • 1/8 teaspoon oregano
    • 1/4 cup tequila
    • 12 ounces swiss chard, trimmed
    • 8 (6 inch) corn tortillas
    • 1 cup light monterey jack cheese, grated
  • Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
  • Stir in garlic, chile, cumin and oregano, and saute 2 minutes.
  • Add in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts.
  • Uncover, and cook 3 minutes or until liquid has evaporated.
  • In  a second skillet place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
  • Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
  • Slice into wedges and serve.
  •  
    Adapted from Rachel Ray
    Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come home from the farm, then they are ready for you to cook up even quicker. Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then addchard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.
     
    1 head of Cauliflower, quartered and then separated into florets a handful of fresh arugula or steamed kale or chard 1 garlic clove, minced 1 stick of butter, room temperature (1/2 cup olive oil can be substituted) 1 Tablespoon Dijon mustard 2 tablespoons chopped parsley salt and pepper Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.
     
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