#Swiss Chard

[fattributes]

Swiss Chard, Leek, Potato, and Sausage Soup

[jillraggett]

Plant of the Day

Saturday 19 October 2024

This cultivar of Beta vulgaris subsp. cicla var. flavescens (Swiss chard) had dramatic red stems. This group of cultivated beets can produce an edible crop all year round and are known for their resistance to bolting (running to flower and seed). These plants were being grown on a ‘hugelkultur’ (hill culture) which is a no-dig raised bed filled with biomass (wood, leaves, cardboard and other compost) and finished with soil. This feature holds moisture, builds fertility and maximises the surface area.

Jill Raggett

[simplefoodsmallfarmz]

We have had 3 hard frosts and the veggies still pull through. It pays to save your seeds as seeds have a memory.

Booking tours now through mid April 2025.

[morethansalad]

Swiss Chard Pasta Salad (Vegan-Adaptable)

10 oz. ditalini or other small pasta

1½ tsp. Diamond Crystal or ¾ Morton kosher salt, plus more

2 bunches Swiss chard

⅔ cup extra-virgin olive oil, divided

½ cup coarsely chopped raw pistachios

2 Tbsp. thinly sliced sage

2 garlic cloves, finely grated

⅓ cup sherry vinegar or red wine vinegar

2 Tbsp. coarsely chopped capers

½ tsp. crushed red pepper flakes

Freshly ground pepper

5 oz. feta (plant-based), crumbled

Step 1: Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.

Step 2: Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.

Step 3: Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.

[vegan-nom-noms]

Quick One Pot Udon Noodles With Gingered Veggies And Tofu

[fcukfodmap]

Instant Pot Low-FODMAP Gluten-free Wild Rice & Coconut Soup

I'm from Minnesota and reside in wild rice country, so I've cooked a lot of wild rice over the years. It all tends to be pretty hotdishy though: lots of mushroom casseroles, the ubiquitous wild rice soup, etc. So when I ran across this recipe which put together coconut and wild rice, I was like, this is happening. It ended up really good, made excellent leftovers, and my mom even asked for the recipe, which is super unusual. Without further preamble:

Instant Pot Low-FODMAP Gluten-free Wild Rice & Coconut Soup

8 oz Swiss chard, stems chopped fine, leaves cut into 1 1/2 in pieces

2 tbsp grated fresh ginger

1 serrano chile, stemmed, seeded, and minced

1 tbsp tomato paste

2 tsp turmeric

1 1/2 tsp garam masala

1/4 tsp cayenne

4 c vegetable broth

2 14-oz cans of coconut milk

1 c wild rice

1 tomato, chopped

1/4 c fresh cilantro, chopped

lime wedges

vegetable oil, salt, pepper

Heat 2 tbsp oil in Instant Pot until shimmering, then add the chard stems and cook until softened. Add ginger, diced chile, tomato paste, turmeric, garam masala, cayenne, and 1 tsp salt and cook for 30 sec or so to bloom. Stir in broth and one of the cans of coconut milk. Lock lid in place and pressure cook on the highest setting for 30 minutes.* Turn off Instant Pot and quick release the pressure.

Turn the saute function on, stir in second can of coconut milk and chard leaves, and cook until the chard wilts, about 5 minutes. Turn off heat. Stir in the tomato and cilantro and season with salt and pepper. Serve with lime wedges.

*An aside on wild rice. Wild rice is harvested from lakes and parched so that it can be stored. The parching process can result in considerable variation in how pliant or dry the rice ends up. I had a batch that was extremely hard, so I added another 10 minutes to the pressure-cooking time. The rice should fluff out when it's tender enough to eat, kind of like the way popcorn fluffs out of the dry popcorn kernel. (Wild rice and corn are closely related plants.) Do not use either quick-cooking or precooked rice in this recipe.

The one ingredient which might give you FODMAP trouble is the broth. Most commercially made broths have onions and/or celery in them, which is verboten. I tend to feel pretty YOLO about broth because it's mostly salt and water. Which, coincidentally, could be what you substitute for the broth if you don't want to risk it.

I haven't really cooked with serrano peppers before, and I wasn't over-wowed by its inclusion here. Honestly, I couldn't taste it. If I had to do again, I'd use a jalapeno or two instead. Even said, this was pretty great, and I'll be making this again for sure.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[kairich295]

Rainbow Swiss Chard

[soilthesimpletruth]

Seriously enjoying autumn.

[inthecityofgoodabode]

September 2024: The Days Leading To Our Nineteenth Anniversary

Wednesday harvest:

We cleared out the summer vegetables to make room for the cool season vegetables:

If no one else does, he wants to hear what is on your mind:

We're still working on this bed but the goal is pollinator magnet:

It came in the mail:

Anniversary flowers:

Sunday harvest:

Cool season plantings.

Kale:

Cabbage:

Swiss chard, brussels sprouts, bush beans, broccoli & cauliflower:

Spinach:

Swiss chard & peas:

Anniversary day dinner:

Lost soul:

We trekked over to Arkansas to check out a lake at a wildlife refuge. The road to the lake was out so no photos of the lake but have these photos of crossing the Mississippi River back into Tennessee:

Tuesday back at the house:

My queen working magic:

Tuesday on the grill:

Tuesday dinner:

[balkanradfem]

First decent harvests this year! Asparagus is coming out every single day so I am eating it constantly. I also have some swiss chard, green onions and young garlic. I've been harvesting leek for a while as well! It didn't make it into the pictures.

[tomorrowsgardennc]

it is time... i'm pulling the last of the walking egyptian onions. these didn't produce any bulb seeds, so into my tummy they go.

so i was just gonna put onions back into this bed, but tbh the bed is too short for my back for the onions to be in. so i decided about 40 minutes ago to prep the bed for the first round of swiss chard.

so i layed down a burlap sack - i wanted to use landscaping fabric, but then realized this does the job just fine and i have about 80 of them taking up space. then i cut out holes and places only the yellow rooted swiss chard seeds into some holes in the burlap. these will be grown just for seed. maybe some produce... but definitely seed.

never grown swiss chard before, soooooo hoPE I DID IT RIGHT 🙃🙃🙃

[laurellovescreampuffs]

a very simple way to sauté some leafy greens

i love buying multiple bunches of rainbow swiss chard and varieties of kale throughout the week in the winter because it’s one of the easiest and cheapest ways to add greens to a meal

if you’re like us and you have a lemon tree, and a never ending bowl of garlic heads then this side is almost free !! and quick !!

i like using the rainbow swiss chard or the all red variety bc the juices that form from this side turn pink and it’s quite fun - as i am a lover of foods that are an interesting color! i also just love chard because it’s more of a hybrid between spinach and kale to me but still, it has a life-ful and juicy bite even when sautéed like this in comparison to kale, but i still love kale ok !!

ofc this recipie is very basic and simple, but it’s really just about how to turn out a good vegetable dish by just cooking it in some acid, salt, and fat!

ofc you can change up the ingredients and flavors to make it match better with whatever you’re having but this is just simple and does the trick ❤️‍🔥

[morethansalad]

Sheet-Pan Coconut Curry With Squash and Tofu (Vegan)

Ingredients

Yield: 4 servings

2 pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges 

2 tablespoons vegetable oil or other neutral oil 

Salt and pepper 

1 (14-ounce) can coconut milk, well shaken

2 to 3 tablespoons store-bought red or green Thai curry paste 

4 ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch)

1 (14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes

Cooked rice, for serving

Chopped cilantro, for serving

Red or green chile (optional), thinly sliced, for serving

1 lime, cut into wedges, for serving

Preparation

Step 1: Heat oven to 425 degrees.

Step 2: Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.

Step 3: While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.

Step 4: Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.

Step 5: Spoon the squash, tofu, greens and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.

[mostlythemarsh]

Swiss Chard

[sapphicnunnery]

google lied. they’re different YALL SEND HELP I JUST LEARNED THAT RHUBARB IS LITERALLY JUST CHARD WITH A RED STEM

THERES LITERALLY NO OTHER DIFFERENCE

THIS IS AN EARTH SHATTERING DISCOVERY AND MY LIFE IS A LIE

[inthecityofgoodabode]

January 2025: New Year's Day Dinner & A Kinglet

New Year's Day Dinner - roast beef, farfalle & cheese, sweet potatoes & carrots, oven-roasted asparagus and mixed greens (turnip greens, collard greens, kale & Swiss chard):

Sadly, these were the best two photos I took of the ruby-throated kinglet visiting our suet cake: