Thai Chard Wraps With Peanut Sauce

Recipe & Pic from Fed & Fit

You'll have to boil water to quickly blanche the chard, but that's the only heat involved in these cooling summer wraps! You can replace the shrimp with tofu or any other meat that you prefer.

1 bunch Swiss chard about 8 leaves

1 pound medium-sized cooked shrimp

3 carrots peeled and cut into matchstick pieces

1/2 cucumber cut into matchstick pieces

1/4 red cabbage finely chopped

1/4 cup fresh cilantro leaves and stems

For the peanut sauce::

1/2 cup smooth peanut or almond butter

1/2 cup coconut aminos

1 tablespoon apple cider vinegar

1/2 teaspoon sesame oil

1/2 teaspoon fish sauce

1/4 teaspoon black and white sesame seeds for garnish (optional)

Blanche chard for 5 min in boiling water then submerge in an ice bath and dry.

Whisk all ingredients for peanut sauce together until smooth and garnish with sesame seeds.

To assemble, cut the larger chard leaves in half cross-wise and leave the smaller leaves as-is. place an even amount of carrots, cucumbers, cabbage, and cilantro on each leaf. Add three to four shrimp on top and carefully roll each leaf up, securing with a toothpick if needed. Serve with the peanut dipping sauce and enjoy!

Recipe: Green Shakshuka

2021 Week 20 Newsletter

Recipe & Pic From Wild Greens & Sardines

Another flexible recipe that can include just about any hearty green! Shakshuka is typically based around tomatoes but here peppers and leafy greens create the base for creamy baked eggs. Try throwing in some chopped green tomatoes for some extra tang and serve with a simple side salad.

Olive oil
2 medium leeks, white and light green parts, cleaned well, thinly sliced (sub in thinly sliced onion from your box!)
3 garlic cloves, minced
1 jalapeno or serrano chile, minced (add in more peppers of any kind!)
6 cups mixed greens, roughly chopped (such as spinach, kale, chard, beet greens, dandelion greens, etc.)
Handful of mixed herbs (such as basil, parsley, dill, chives, fenugreek leaves), plus extra for garnish
Salt and pepper
1/2 cup full-fat Greek yogurt
6 eggs
Feta for topping
Sumac for topping
*Chile oil for topping
Za’ atar flatbread for serving

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the garlic and chile, and sauté another minute. Add the greens and herbs, season with salt and pepper and sauté until cooked down, about 5 minutes. Stir yogurt into greens.
Reduce the heat to medium-low. Make six indentations in the greens mixture. Crack an egg into each. Cover the skillet and cook until the egg whites are just set but yolks still runny. Turn off the heat, top with crumbled feta and chopped herbs, sprinkle with sumac and drizzle with chile oil.

*For the chile oil: Place 2 to 3 tablespoons chile flakes (such as Calabrian, Aleppo, Urfa Biber or Korean) in a heatproof bowl. Heat up oil of your choice (I used olive oil, but peanut, grapeseed, or canola would work). When sizzling hot, pour the oil over the chile flakes. Let sit, ideally for 24 hours, to allow the chile to fully infuse the oil.

Recipe: Winter Squash & Greens Bake

2021 Week 20 Newsletter

Recipe & Pic From Smitten Kitchen

This is a flexible recipe that can embrace just about any hearty green or winter squash variety! It keeps for up to a week so you can make it well ahead of time and then just reheat in a 350 degree oven whenever you are ready to eat.

1 large egg

1 cup (250 grams) ricotta

1 cup (100 grams) finely grated parmesan, divided

1 cup (85 grams) coarsely grated fontina cheese

1 1/4 cups (300 grams) water

3 tablespoons (45 ml) olive oil, divided

1 tablespoon kosher salt (I use Diamond; use less of other brands)

Freshly grated nutmeg (optional)

Freshly ground black pepper

1/4 to 1/2 teaspoon red pepper flakes, to taste

3 garlic cloves, thinly sliced

5 ounces (140 grams) baby spinach, roughly chopped (sub in your chard!)

2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)

1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin

8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long

Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Recipe: Chard & Potato Enchilladas

2021 Week 15 Newsletter

Recipe & Pic from Anathoth Garden

Once upon a time I didn't even know what chard was, let alone how incredibly versatile it is! This recipe is a great way to use up multiple veggies in your box in one go while putting something just a little different on the dinner table. *You can add a protein such as pork, sausage or chicken if desired, simply chop it up small and cook until browned then add the filling before rolling tortillas.

~Rae

Vegetable Oil

Salt

1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes

Salt and pepper

1/2 lb (1 bunch) Swish Chard (stems and leaves washed, dried and chopped)

1 medium onion, chopped

3-4 garlic cloves, minced

3/4-1 lb pepper jack cheese, shredded

8 tortillas, either corn or flour

1 jar (12-14 oz) salsa, as hot as you like

Sour cream and sliced green onions for topping

Heat a couple tablespoons of oil in a large skillet; cook the potatoes until golden brown. Place on a paper towel and season with salt and pepper as desired.

Add the chard stems to the skillet. Cook until beginning to soften.

Add the onions and garlic and cook until softened.

Add the chard leaves and cook until wilted. Remove from heat.

Add the potatoes and 1 cup of the cheese to the mix and toss together.

Preheat an oven to 350 deg.

Put ½ cup or so of the salsa to a baking dish.

Add 2 tablespoons or so of the mixture to a tortilla and roll up, placing in the dish seam side down. Repeat for all the tortillas. *If using corn tortillas, cook in the skillet for a few seconds to soften before filling.

Top the tortillas with the rest of the salsa and spread the rest of the cheese evenly over the top.

Bake until the cheese is melted and the filling is beginning to bubble.

Serve with sour cream and green onions on the top.

Recipe: Tuscan Ribollita Soup

2021 Week 12 Newsletter

Recipe & Pic from The Original Dish

I don't want to suggest that we're anywhere near Soup Season (otherwise known as Fall), perish the thought! But since the evenings have been a bit chilly recently I thought I'd share a recipe for a delicious soup that will incorporate several of the veggies in your box this week! 

~Rae

¼ olive oil, plus more as needed

1 medium onion, diced

4 medium carrots, peeled + diced

2 celery stalks, diced

4 garlic cloves, very thinly shaved or minced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 can (28 oz) crushed tomatoes (or the equivalent amount of chopped fresh tomato)

1 qt chicken stock

1 parmesan rind

½ lb fresh, crusty whole grain bread, torn into ½” pieces

1 large bunch swiss chard, stemmed + roughly chopped

1 (15 oz) can butter beans, rinsed + drained

garnishes: red pepper flakes, chopped parsley, freshly grated parmesan cheese

Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion, carrots, and celery. Let sauté for about 8 minutes until tender and slightly caramelized. Season with salt and black pepper. Stir in the garlic and let cook for another minute or so.

Stir in the tomato paste and red pepper flakes. Let cook and caramelize for about 2 minutes. Pour in the red wine. Simmer for another 2 minutes. Add the tomatoes, chicken stock, and parmesan rind.

Bring the soup to a boil, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.

Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread and toast until golden and crispy, stirring often. Season with a pinch of salt.

Stir the swiss chard and butter beans into the soup and heat through. When you’re ready to serve, stir in the bread. Taste the soup and season with salt and black pepper to taste.

Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, a good amount of freshly grated parmesan cheese, and parsley over top.

Recipe: Pasta With Chard & Brown Butter

2021 Week 12 Newsletter

Recipe & Pic From Alexandra Cooks

This is a super simple way to add your chard (or other hardy leafy green) to a pasta dish! Try including other roasted veggies (like peppers), chopped tomatoes, or even just a bit of basil. 

8 cups (about 9 oz.) packed baby Swiss chard, baby kale or spinach*

1 tbsp. kosher salt

1/2 lb. (8 oz.) orecchiette

6 tbsp. unsalted butter

1 cup walnuts

a handful (about 1/4 cup) of grated Pecorino or Parmigiano

salt and freshly cracked pepper, to taste

Place greens in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.

Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta.

In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.

Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts on a baking sheet at 350F for 8 to 10 minutes—watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. I know this is fussy, but it makes a difference. Set aside.

Boil pasta till al dente. Reserve one half cup of the cooking liquid and set aside—you might not even need this, but it can be nice to have on hand. Drain pasta directly over the colander filled with the greens.

Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Grate cheese over top and toss again. Taste. Add more salt (if you have salted the cooking water with the tablespoon of kosher salt, you shouldn’t have to add too much more salt) and pepper to taste. If necessary add some of the pasta cooking liquid to the pan—it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it, but just beware that the cooking liquid is salty. Serve pasta, passing more cheese on the side.

Recipe: Fried Greens Meatlessballs

2021 Week 7 Newsletter

Recipe from Food 52

We love hardy greens in all forms and when you have a surplus it's a great idea to have a flexible recipe in your back pocket that can accommodate  just about any variety- this is one of those! Feel free to incorporate Chard, Kale, Mustard Greens, Beet & Turnip Greens, etc- everyone is welcome! These balls make a great snack or appetizer but why not try them with pasta as a substitute for traditional meatballs? 

1 bunch greens, about 8oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta

1 or 2 eggs

oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Recipe: Greens Gratin With All the Cheese

Image from Bon Appetit

from Bon Appetit

1 medium onion

5 garlic cloves, divided

2 cups heavy cream

1 rosemary sprig

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

½ tsp. freshly ground black pepper, plus more

4 medium or 3 large bunches of Tuscan kale and/or Swiss chard (2–2½ lb. total)

1 lemon

¼ tsp. crushed red pepper flakes

6oz. high-quality sharp cheddar cheese

½ cup panko (Japanese breadcrumbs)

1 tsp. extra-virgin olive oil

Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Bring to a simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.

While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.

When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.

Heat a large (as large as possible—12" is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.

Prep the toppings: Cut 6 oz. high-quality sharp cheddar cheese into ¼"-thick slices (you’ll have about 1½ cups). Place ½ cup panko to a small bowl and finely grate in zest of ½ lemon and remaining 1 garlic clove. Add 1 tsp. extra-virgin olive oil, season with salt and pepper, and stir to combine.

Pile remaining greens on top of wilted kale, pressing down to compact as needed. This will look BANANAS, but the greens will shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles and evenly distribute over top. Sprinkle panko mixture over.

Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.

Let cool 5 minutes before serving. Try not to eat the whole thing yourself!

Rae's favorite!

Braised Winter Greens

You can use hearty winter greens of any kind in this recipe and even throw in any more tender greens you might have on hand and want to use up such as turnip greens or spinach. If you want to keep the dish vegetarian I recommend a dash of liquid smoke or a sprinkle of smoked paprika in lieu of the bacon. The finished greens are great with a dash of vinegary hot sauce and can be served as a side or spooned over grits or rice with a fried egg on top!  Many of the vitamins in dark greens are water soluble so don't toss the cooking liquid or ‘pot liquor’! Try using the leftover liquid as a soup base or for cooking grains. 

About 12oz mixed winter greens, tough stems removed and leaves roughly chopped

4-6 slices of bacon, chopped

1 onion, chopped

2 cloves garlic minced

1 tbs olive oil (if not using bacon) 

Splash of apple cider vinegar

Sprinkle of red chili flakes

Salt to taste

Enough water or stock to just cover the veggies

Cook bacon until fat is rendered, add in onion and sauté until soft. Add garlic and sauté until fragrant, stirring often, about 1min. Add greens, chili flakes, salt, vinegar, and stock or water. Simmer until greens are very tender, 25-30 min. 

Recipe: Stuffed Winter Squash

from The Splendid Table

This recipe is very versatile and can be used with futso, acorn, butternut, or delicata!

2 small winter squash, cut in half through the stem and seeded

2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish

3/4 teaspoon kosher salt

6 ounces chorizo or sweet sausage, crumbled or cut into small pieces (or cooked chopped bacon)

1 cup chopped leeks (1 small leek)

1 cup chopped apple (1 to 2 apples)

Freshly ground pepper

2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice, or quinoa (or try crumbled corn bread!)

1/2 cup grated Cheddar cheese or Parmesan

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Recipe: Chard Enchiladas

from The Wall Street Journal

6 tomatillos, husks removed and rinsed

1½ jalapeños, stemmed and seeded

3 cloves garlic

3 cups fresh cilantro, plus ½ cup leaves for garnish

¾ cups crema or sour cream

12 cups Swiss chard, ribs removed and leaves roughly chopped

Kosher salt

¾ cup canola oil

12 corn tortillas

1½ cups Oaxacan or Monterey Jack cheese, coarsely grated

⅓ cup queso fresco, crumbled

Lime wedges, for serving

Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain.

Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until smooth.

Heat 3 tablespoons oil in medium pot over medium-high heat. Pour in salsa and simmer until thickened slightly, about 5 minutes.

Make filling: Heat 2 tablespoons oil in a large sauté pan over medium heat. Thinly slice remaining garlic and add it to pan. Sauté garlic until aromatic and lightly golden, about 1 minute, then add remaining chard. Sauté until leaves wilt but retain their bite, about 2 minutes. Turn off heat, stir in Oaxaca cheese and season with salt.

Fill a small pot with remaining oil and set over medium heat. Once small bubbles form, reduce heat to low. Use tongs to dip tortillas, one at a time, into oil until fully submerged. Once puffed but not at all browned, about 15 seconds per tortilla, set aside on a plate. Add oil as needed.

Divide warm tortillas among 4 plates and top with filling. Roll tortillas around filling to make cylinders and arrange seam-side down. Generously spoon warm salsa over rolled tortillas. Garnish with remaining crema, queso fresco and cilantro leaves. Serve warm with lime wedges.

Recipe: Roasted Delicata, Chard, & Leeks With Farro

from Blossom To Stem

1 delicata squash, sliced (approx. 1/2-inch thick) and seeded

3 cloves garlic, minced

1 teaspoon dried rosemary

1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)

4 tablespoons extra virgin olive oil, divided

1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips

2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices

3/4 cup farro

2 teaspoons sherry vinegar

1/4 cup marcona almonds

salt

Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.

In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.

In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.

Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.

Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.

Recipe: Red Kuri Squash Curry With Chard

From Naturally Ella

1 small onion
2 cloves garlic
1/2 bunch of Swiss chard (about 6 ounces)
1 red kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Cilantro (for topping)
Brown rice (for serving)

Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.

Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.

Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.

Stir in Swiss chard and let cook until wilted, about 5 more minutes.
Serve with a sprinkle of cilantro over brown rice.

Recipe: Swiss Chard Fritters from Ottolenghi’s Jerusalem

You can also substitute other hearty leafy greens if you want to try this recipe again in the future!

1 bunch chard, thick middle stems removed, leaves chopped
2 eggs
1 tsp of nutmeg
3 tbsp of flour
1 small handful chopped fresh herbs of your choice (dill, cilantro, parsley, etc)
2 cloves garlic
salt & pepper
3 oz. of feta cheese
4 tbsp. olive oil

Cook the chard leaves in boiling water for 5 minutes until wilted.
Drain and squeeze all the liquid out. Add to a food processor and add in the rest of the ingredients, except for the feta Whiz a few times until pureed. Mix in the feta cheese by hand.

Add olive oil to a large skillet (I find nonstick pans are best for fritters) and heat on high. When oil is hot, drop in heaping tablespoons of the batter. It cooks quickly, so after about a minute, carefully flip the fritters over and cook another minute or two.

You will need to do this in 2 batches.

Drain on paper towels and serve with lemon wedges.

Recipe: Baked Chard With Peppers & Feta

from Fountain Avenue Kitchen

This unique way of cooking chard delivers crisp edges and golden brown bits of feta. Try adding in your reserved beet greens!

1 bunch rainbow chard (about 8 ounces), rinsed and well drained

1 medium onion, chopped or sliced (separate the pieces)

3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)

1 bell pepper, seeded and thickly sliced or chopped

1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled

Freshly ground pepper to taste (I use about 1/4 teaspoon)

Optional: chopped, toasted walnuts for garnish (about 1/4 cup)

Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.

Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.

Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.

In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.

Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.

Remove from the oven and sprinkle with the optional walnuts, if desired.

Recipe: Chard Saag

From Genius Kitchen
The Saag that you see on the menu in Indian restaurants is typically made with spinach, but chard is an excellent substitute! If you enjoy your saag a bit more on the rich and decadent side, adding a splash of cream does just the trick.

1bunch chard, cleaned, stems removed
8 tablespoons vegetable oil or 8 tablespoons ghee (clarified butter)
2 medium onions, minced
2 tablespoons vindaloo curry paste
1⁄2 cup water
2vgarlic cloves, minced
2 inches ginger, minced

• Finely chop chard leaves and set aside.

• Heat oil or ghee in heavy bottomed saute pan at med-high. When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent. Add chopped chard and let wilt. Add vindaloo and reduce heat.

• Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached. If you find the mixture is getting dry, add water.

• After simmering, raise heat and add garlic and ginger. Stir and heat for 5 minutes.

• Serve with Naan bread and/or basamati rice.

(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).

Recipe: Warm Lentils With Wilted Chard, Roasted Beets, & Goat Cheese

from Feasting At Home

3–4 beets ( enough for 2 people)

2 cups cooked lentils

2 tablespoons olive oil

½ a red onion- diced

3 garlic cloves- rough chopped

4 cups (packed) swiss chard or rainbow chard- chopped ( or sub baby spinach)

salt and pepper to taste

1–2 tablespoons balsamic vinegar

¼ cup goat cheese crumbles

Preheat oven to 425 F.  Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.

If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.

In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat  down to medium, add garlic and cook 2 more minutes, until golden and fragrant.

Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.

Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.

Add beets and splash with 1-2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with goat cheese. Taste again, if it tastes bland it most likely needs salt. Serve immediately.

Recipe: Chard Polenta

From The Book Of Greens
Add a poached egg on top to make a meal, or serve with braised meats or mushrooms!

5 cups chicken stock
1 cup polenta
1 bunch chard
2 tbs unsalted butter
2 tbs olive oil
2 oz grated Fontina (or Parmesan)

Combine 2 cups of the chicken stock with the polenta in a pot over medium heat and stir until the polenta starts to simmer. Turn down the heat to low and cook, stirring occasionally, until the polenta grains are cooked and tender and the polenta has a very thick consistency, 30-45 min.

While the polenta is cooking, fill a large bowl with ice water. Bring a large pot filled with salted water to a simmer, add the greens, and cook until tender, 2-3 min Using a slotted spoon or tongs, transfer the greens to the ice water to chill quickly. Darin, then using your hands, wring out the greens until mostly dry. Chill the greens in the refrigerator.

When the polenta is almost done, combine the greens with the remaining 1 cup of cold stock in a blender and puree until smooth. Decrease the heat under the polenta to low and add the butter, olive oil, and Fontina or Parmesan. Stir to combine. Add the pureed greens, season with salt, and gently warm over low heat.

Recipe: Eggs In A Nest

From writer Barbara Kingsolver's book "Animal, Vegetable, Miracle"

(This recipe makes dinner for a family of four, but can easily be cut in half.)

Two cups uncooked brown rice— Cook rice with four cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp; 1 medium onion, chopped; garlic to taste—-- Saute onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped; ½ cup dried tomatoes—- Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.

One really large bunch of chard, coarsely chopped — Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

Eight eggs — Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for three to five minutes. Remove from heat and serve over rice.

Recipe: Pink & White Fried Rice With Sauteed Greens

A Farm Favorite from Rae

Rae's go-to recipe for turning extra greens into a tasty weeknight meal.

• 1 cup cooked and cooled sushi rice or Jasmine rice (rice that is leftover in the fridge from another meal is perfect!)

• 1 cup cooked and cooled pink or brown rice

• 2 cups chopped greens (spinach, chard, pac choi, turnip greens, radish greens, just about anything goes!)

• 1 large egg

• 1/2 tbs of grated fresh ginger

• 1/2 tbs of grated or finely chopped garlic

• 1/4 cup chopped white or yellow storage onion or scallions (if you use storage onions the flavor will be a bit sweeter)

• 2 tsp neutral tasting oil

• 1 tsp sesame oil

• soy sauce to taste

Add the neutral tasting oil to a skillet or wok and turn the heat to medium. Add chopped onion and saute until soft. Add in greens, garlic, and ginger, and cook, stirring frequently, until the greens are well wilted. Move the veggies to one side of the pan and add the sesame oil to the vacant side. Break the egg into the hot sesame oil and lightly scramble it right in the pan. When the egg is cooked, mix it in with the veggies. Briefly turn the heat to high and sprinkle in the cooled rice. Stir to combine and cook until the rice is hot and getting crispy. Lightly douse the fried rice with soy sauce, stir, and taste, to check for your preferred salt level. Add in more soy sauce to taste.