Sautéed Chard with Poached Eggs

Serves 2 as a main
1 bunch Chard (Rainbow or Swiss)
1 1/2 tsp olive oil
2 garlic cloves, sliced thin
1 chilli or 2 tsp chilli pepper flakes
Juice 1/2 lemon (or to taste)
1 Tbsp freshly grated Parmesan
1 heaping Tbsp drained capers
2 Poached egg, to serve (optional)
zest 1/2 lemon


1/ Prepare the chard, first by washing it really well in cold water. Drain, chop nasty bits of stalk off and then chop the remaining stalks into roughly 1 inch peices. Cut the leaves into roughly 1 inch strips (keeping separate from the stalks).
2/ Heat the oil in a large sauté pan over a medium heat and add the garlic and chili to the pan. Toss until golden brown, which will take about 30 odd seconds. Remove from the pan with a slotted spoon and drain on paper towels.
3/ Add the chopped stalks to the pan. Cook over a medium-high heat for 5 minutes, tossing/stirring from time to time and adding a tablespoon of water if necessary to stop sticking.
4/ After five minutes, add the reserved leaves to the pan, turning so that they can wilt evenly. Cook for a further 8 minutes, continuing to toss and stir until they are fully wilted and some of the stalk ends are going golden.
5/ Remove the pan from the heat and add the garlic, chili and remaining ingredients to the pan, tossing to combine evenly and tasting before adding freshly ground black pepper and sea salt to taste. For a complete meal serve topped with a poached or fried egg.

Creamy Swiss Chard Pasta Recipe

1 lb swiss chard
* 1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

1. Wash swiss chard, cut into small pieces.
2. Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
3. Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
4. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
5. Serve warm.

Cilantro & Chard Soup

Makes 4 main-course servings
3 tablespoons olive oil
2 medium onions, halved lengthwise, then thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon turmeric
6 cups water
1/4 lb dried linguine, broken into 2-inch pieces (1 cup)
12 fresh chard leaves, stems and center ribs discarded and leaves coarsely chopped (8 cups)
1 (15- to 19-ounce) can kidney beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
1tsp dill
1tsp parsley
Accompaniments: sour cream; lemon wedges

Heat oil in a 4-quart wide heavy pot over moderately high heat until hot but not smoking. Add onions and salt, then reduce heat to moderate and cook, stirring occasionally, until golden, 15 to 20 minutes. Reserve 1/4 cup onion.
Add turmeric to onions in pot and cook, stirring, 1 minute. Add water and bring to a boil. Add linguine and boil, uncovered, until tender, about 10 minutes. Stir in chard and beans and simmer, stirring occasionally, until chard is tender, about 5 minutes. Remove from heat. Stir in herbs, and salt and pepper to taste.
Serve soup topped with reserved onion.

Sauteed Swiss Chard with Onions

Makes 8 (side dish) servings

3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

notes:
Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.