I do not know if it happens to you like me, but there are ingredients, such as chard, that although I like them, I cannot think of “attractive” recipes to prepare them in a different way than I normally do. That is why today I have compiled the best nine recipes with chard from Directo al PaladarSurely, like me, you will find inspiration to vary your usual menus.
The chard it is a plant from which everything can be used, the leaf and the stem. My grandmother told me that when I was little, since there were no trinkets, the chard stalks were coated and sprinkled with a lot of sugar. Personally, it does not seem like a bauble, but it is clear to me that it is delicious prepared in any way. Shall we start?
Ingredients: 3 bunches of clean and chopped chard, 1/2 kilo of almortas, 1/2 kilo of peeled broad bean, 1 and ½ kilos of colleja leaves, olive oil, salt, sweet paprika, 2 heads of garlic, 3 ñoras, 2 bunches of garlic, 1 bunch of mint and water.
preparation: We started by soaking the day before and in two different bowls, the almortas and the peeled broad beans. Half an hour before starting, approximately, we soak the ñoras. In a large casserole, we put water on the fire and when it boils, we add the colleja leaves, the chard and the almortas. We let them boil slightly and, afterwards, we rinse them with cold water and drain them well, squeezing them with our hands to help them release as much water as possible. We put the casserole back on the fire with the drained vegetables and the peeled beans, a ladle of olive oil, salt, a spoonful of sweet paprika, the chopped dried and tender garlic, the meat of the ñoras and the minced mint leaves . We cover everything with water, stir carefully and let it simmer for an hour and a half, approximately, until everything is well integrated. The amounts of oil and paprika are indicative, it is best to add them little by little, try it and if it seems to us that they are not enough, add a little more, always being careful not to overdo it.
Link | Cuinat
2. Rainbow chard sautéed with ham
Ingredients: 500 gr of rainbow or normal chard, 100 gr of Serrano ham, 1 garlic, 1/2 lemon
preparation: The first thing we are going to do is wash the chard well to remove the dirt that they usually bring when you buy them at the market. After a few rinses, we cut the bottom part that has the roots and chop the chard for cooking. If you want, you can separate the stalks from the leaves to cook them in two different recipes. Some time ago I published in Babies and more a recipe with the stalks of these same chard cooked in sesame oil and prawns, which were delicious. Today we are going to cut the chard into pieces of about 3 cm and cook them for about 6 minutes in salted water. Once the chard is cooked, drain it well and sauté it in a pan with sliced garlic, sautéing for about 5 minutes. We chop the ham into cubes and add it to the pan so that it is cooked with the remaining heat and we serve them immediately, bringing a lemon cut into quarters so that whoever prefers it can sprinkle them with the juice. Personally, I think it is how they are richer since the acid of the lemon goes very well to the powerful flavor of the chard.
Link | Sauteed rainbow chard with ham
3. Potatoes stuffed with chard and cheese
Ingredients: 4 potatoes, 1 bunch fresh spinach, 100 ml cream, 150 g gruyère cheese, 1 garlic cloves, extra virgin olive oil, ground nutmeg, salt and ground black pepper.
preparation: We start by preheating the oven to 180º. We wash the potatoes under the tap, wrap them in aluminum foil and place them on a tray that can be baked. We roast them for about 45 minutes. Meanwhile, we cook the chard for 10 minutes, when they are ready we drain them and chop them finely. We reserve them. When the potatoes are ready, we cut the upper part of each one lengthwise and with a teaspoon we take out, taking care not to pierce the skin, the pulp of the potato and put it in a bowl, crushing it with a fork. We reserve it. Heat a little oil in a frying pan and brown the minced garlic. Add the chard, the potato pulp and a splash of liquid cream. Season with salt and add pepper and nutmeg. Fill the potatoes with this mixture and sprinkle with the grated Gruyère cheese. Finally, gratin in the oven for 5 minutes and serve.
Link | Potatoes stuffed with chard and cheese
4. Battered chard stalks
Ingredients: Chard stalks 4, Wheat flour 100 g, Eggs 2, Salt, Sunflower oil for frying.
preparation: To prepare the stems, we separate the part of the stalk from the leaf. With the help of a lace we remove the threads from the surface, making a small incision and pulling. We wash them, chop them to the desired size and cook in salted water for about 30 minutes or until they are al dente, it will depend on the thickness of each stalk. Carefully place in a drainer and dry each chard stalk with kitchen paper. Heat abundant olive oil in a frying pan. We pass each piece through flour, removing the excess, and through beaten egg with a pinch of salt. Fry over medium heat until golden. We drain on absorbent paper and serve fresh or cold.
Link | Battered chard stalks
5. Paschal cake
Ingredients: Fresh clean Swiss chard 500 g, Fresh clean spinach 500 g, Large onion 1, Ricotta cheese 250 g, Grated grana padana cheese 250 g, Eggs 8, Filo pasta in sheets 12, Salt, Ground black pepper, Marjoram, Dried oregano, Nutmeg ground, Laurel leaves 2, Butter and extra virgin olive oil.
preparation: First we prepare the vegetables, discarding the leaves that turn yellow and a good part of the stem (from the chard we can take advantage of the stalks for another preparation). We clean the spinach and chard well in cold water to remove any traces of soil they may have. We drain them and cut them into small pieces. We booked. In a deep casserole, fry the finely chopped onion in three tablespoons of oil. When it is transparent, add the chard and spinach and sauté them until they lose the water completely. Season with salt and pepper and add the bay leaf, marjoram and oregano, to taste. We reserve until cool. We remove the bay leaves. Next we prepare the filling of the cake, adding two eggs, the ricotta and the grana padano to the previous sauce. We stir with a spoon until all the ingredients are well mixed. We go on to assemble the cake in a mold that we will line with greaseproof paper and spread with melted butter with the help of a kitchen brush. Next we will place ten sheets of phyllo dough one by one, leaving part of them outside the mold, and arranging them in the shape of a fan. We will paint each of these leaves with the melted butter to prevent the filo dough from drying out and breaking. We add the filling to the mold and, with the help of a spoon, we will make six holes in which we will add six whole eggs, without the shell. We cover the filling with two sheets of filo dough painted with butter and we will make a border with the part of the layers of filo dough that we had left hanging outside the mold. We also paint the top of the cake with butter. Finally, we cook the pascualina in the oven preheated to 180ºC for about forty minutes or until we see that the filo pasta is toasted. It can be served hot but is usually served cold.
Link | Cake Pascualina
6. Chard fritters
Ingredients: 200 g of cooked chard, 25 g of bacon, 1 small onion, 50 g of flour, 1/2 teaspoon of baking powder, 1 egg, 2 teaspoons of oil, olive oil and salt. To accompany we can use a tomato sauce.
preparation: Cook the chard and drain it well, squeezing it with your hands a little to drain the water well. We chop them with a knife. Add the flour, with the baking powder, the onion and the well-chopped bacon and previously fried. Finally we add the egg, mix well and form balls that we will fry in hot oil. We take them out, let them rest on absorbent kitchen paper and serve.
Link | Fritters Chard
7. Rice, chard and pork noodles
Ingredients: 250 grams of rice noodles, 300 grams of minced pork, 100 grams of onion, 5 chard leaves (only green), oil and 2 tablespoons of soy sauce.
preparation: How to get quality minced meat in the supermarket is complicated, what I usually do is chop it at home with lean pork, which can alter less. Chop the onion and poach it in a saucepan and sauté the meat until it turns color and season it with the soy sauce. If it is clear, we add a little more. While in a saucepan we put water to boil with salt. And we add the noodles along with the chard. In this case we want to leave the chard undercooked and the noodles take 4 minutes to cook, it is the ideal time. In other cases, if the noodles take longer, the chard will have to be added a little later. Finally we serve the noodles with a little broth to cook them together with the chard and a little minced meat on top.
Link | Rice, chard and pork noodles
8. Stuffed chard stalks
Ingredients: 6 chard stalks, 3 slices of ham, 3 slices of cheese (preferably) 2 eggs, flour, olive oil.
preparation: We clean the chard by separating the green (the leaf) and the white (the stalk). Today we will keep the stalks, which we will have to clean as well. Its cleaning only requires removing the threads by pulling with a lace from each end of the stalk. Cook the leaves in plenty of salted water for about 15 minutes. If you want to prevent them from darkening you can add some lemon, although in this case it does not matter a bit since they will be battered. We refresh the leaves and dry them with kitchen paper. Next we put the slices of ham and cheese, the latter remaining on the top. We close the leaves in the form of a sandwich or if their length allows it, you can even close them in a spiral. Prick them with a toothpick and go through flour and beaten egg to fry them in plenty of hot oil.
Link | Stuffed chard stalks