"OmManiPadmeOmelet" wrote in message
...
In article . com,
"-L." wrote:

Bob Terwilliger wrote:
Does anybody else have a favorite recipe for Swiss chard?

Honestly I just like it steamed with a little butter, salt and black
pepper. It has a really nice flavor all on its own - sorta spinach
like. I also keep and cook the stems along with the leaves, the stems
being my favorite part.
-L.

Ditto here, but I also add a bit of fresh squeezed lemon or lime juice.
--
Peace!
Om

One of the last few times I made a large container of Lasagna I substituted
swiss chard for spinach. OMG it was terrible. It was the first time ever
that the lasagna didn't get eaten. It tasted terrible and seemed to
permeate the whole lasagna with that terrible taste.
For some reason, I've not an the urge to eat swiss chard since, although it
really looks inviting.
Dee Dee

In article ,
"Dee Randall" wrote:

"OmManiPadmeOmelet" wrote in message
...
In article . com,
"-L." wrote:

Bob Terwilliger wrote:
Does anybody else have a favorite recipe for Swiss chard?

Honestly I just like it steamed with a little butter, salt and black
pepper. It has a really nice flavor all on its own - sorta spinach
like. I also keep and cook the stems along with the leaves, the stems
being my favorite part.
-L.

Ditto here, but I also add a bit of fresh squeezed lemon or lime juice.
--
Peace!
Om

One of the last few times I made a large container of Lasagna I substituted
swiss chard for spinach. OMG it was terrible. It was the first time ever
that the lasagna didn't get eaten. It tasted terrible and seemed to
permeate the whole lasagna with that terrible taste.
For some reason, I've not an the urge to eat swiss chard since, although it
really looks inviting.
Dee Dee

Sorry you had that experience...

Chard has a similar texture to spinach but has it's own unique and rich
flavor... Like Cilantro tho', it might be a genetic taste preference? :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Bob Terwilliger wrote:

cut stuff

I like the idea of chard rolls, but the filling and sauce in this particular
recipe don't seem to be all that appealing. Once I start getting the chard,
I'll try using stuffings more commonly associated with grape leaves.

Does anybody else have a favorite recipe for Swiss chard?

Bob


Here are a Nicoise swiss chard omelette and pie.

http://www.nicerendezvous.com/EN/recipes.php?fiche=15

File Nr 15

An omelette incorporating swiss chard.
(L’omelette de blettes) - La trùcha.
30 minutes
Cooking time : 5 to 10 minutes

Ingredients for 2 people :
4 eggs, 500 grams of swiss chard.
1 large onion
1 clove of garlic
1 spoon of grated parmesan.
Olive oilthyme.
Pepper and salt.

Separate the green leaves from the chard and wash them carefully
several times. Put them to cook for 15 minutes in 2 litres of salted
water. Let them cool down, drain them, and then press them hard between
your hands in order to extract the excess water. Chop the result into
largish lumps.
Cut the onion into thin slices and blanch it in a frying pan containing
a large glassful of olive oil. Now add the chopped chard and the leaves
of thyme. Fry it for 5 minutes while constantly stirring with a wooden
spoon. Add salt and pepper.
Break the eggs into a large bowl and add the parmesan and a half clove
of garlic which has been crushed against the prongs of a fork.Beat the
lot with the fork, mixing in the parmesan thoroughly.
Pour the beaten eggs into the pan containing the chard without
disturbing too much the contents and lower the temperature. This is the
tricky part of the recipe : the omelette must not stick to the pan but
it should acquire a good colour. When the top of the omelette starts to
firm turn it over with the aid of a plate and let it cook another two
minutes.
La trùcha can be eaten hot, warm, or even cold with a glassful of
olive oil. It makes a delicious picnic meal if it is slipped at the end
of its cooking time into a round bread like a pan bagnat*, and
including the oil in which it was cooked.
In the season one can also add several chopped basil leaves to the
eggs, but this is not really indispensible for this delicious dish if
the chard is of top quality.
After La trùcha, the most typical Niçois omelette uses artichokes, a
simple but delicious treat which has given pleasure to generations and
which can be made late in Summer. It is perfect only if the little
violet artichokes are used.

* pan bagnat : a flat round bread roll (12 to 16 cms in diameter)
filled with salade niçoise and drenched with olive oil


Auteur : Alex Benvenuto
Nice Cooking
All right reserved © 1995-2006 Serre Éditeur

bwg:
I think the "glass of olive oil" mentioned toward the end is a cruet
for drizzling the omelette, not a drink to go with it, but suit
yourself.

------------------

http://www.livingfrance.com/lvfra/co...France/?id=286

Tourte de Blettes
You can use spinach instead of Swiss chard but as they both contain a
lot of grit take care to wash the leaves thoroughly in several changes
of water. You can omit the cheese if you prefer.
â—� 300g sweet shortcrust pastry
â—� 900g Swiss chard or spinach leaves
â—� 75g raisins
â—� 2 tbsp rum or brandy
â—� 4 eating apples
â—� 4 tbsp pine nuts
â—� 100g mild cheese, eg Edam or cheddar, diced
â—� 2 eggs, beaten
â—� 110g sugar
â—� Grated zest of 1 lemon
Roll out 200g of the pastry and line a 23-25cm round deep flan tin.
Prick the surface lightly with a fork. Rinse the leaves and place them
in a pan with just the water clinging to them. Cover and cook for about
10-15 minutes until tender. Drain, cool under cold running water then
squeeze out as much moisture as possible. Chop the leaves finely. Put
the raisins and rum or brandy in a small pan and bring to the boil.
Simmer for 1 minute, and then remove from the heat and leave to cool.
Peel 2 of the apples and cut them into cubes. In a large bowl combine
the leaves, raisins,
apple cubes, pine nuts, cheese, sugar, eggs and lemon zest. Roll out
the remaining pastry thinly and cut into 5mm-wide strips. Peel and
slice the remaining 2 apples. Spoon the filling into the pastry case
and arrange the apples on top.
Place the pastry strips on top to form a lattice. Bake for about 30
minutes Gas 5/190º C until golden. Remove from the oven and serve warm
or at room temperature.

-bwg