food_porn: What the heck do you pornstars do with S

Tracy Lynn Quan (

tracylynnquan) wrote in

food_porn,
@ 2005-09-28 11:50:00

Entry tags:

swiss chard

What the heck do you pornstars do with Swiss chard?! I've got a big bunch and no ideas... I've already tried them steamed and cut up for a quiche. I'm not a huge fan, so please, PLEASE send something yummy my way! Chard is so nutritious, I can't bear to waste it!

EDIT: Thanks, all, for your very fast responses! I'm going to have to try at least a few of your suggestions before I give up on chard.

(Post a new comment)

	david_anderson 2005-09-28 06:54 pm UTC (link)
	Use the leafy part instead of spinach. My favorite use is in stir-fry. (Reply to this)

	jasminelily 2005-09-28 06:57 pm UTC (link)
	Chard is great in soups! Add it to a vegetable soup, or make a soup with beans and chard and maybe some chorizo. (Reply to this)

	msandromeda 2005-09-28 06:59 pm UTC (link)
	i like to cook chard with white beans and sausage, or with yellow finn potatoes and a good tomato - both combinations just cooked quickly in a large frying pan, with sweet onions, garlic, rosemary, and thyme, a little good olive oil, and some rice wine. both combinations are delicious. (Reply to this)

	kampachi 2005-09-28 07:03 pm UTC (link)
	i chiffonade and quick steam the chard then pour on a dressing of crumbled aged parm like cheese (pecorino etc) emulsified with olive oil and the juice of 2 or 3 lemons with black pepper. (Reply to this)

	basmati 2005-09-28 07:09 pm UTC (link)
	Cut into a chiffonade and sautee with mushrooms (shiitakes are good), shallots and garlic in olive oil. Season as you like, put on a little flavored vinegar at the end. (Reply to this)

eridan
2005-09-28 07:10 pm UTC (link)

fry about six pieces of bacon, all cut up small.

stem it, sautee the stems in the bacon and grease. add an onion, sliced thin. add a couple handfuls of sliced mushrooms. add garlic to your taste. i like a lot, so, i add about 7-8 cloves, sliced thin. add the chard leafy bits, sliced up so they're easy eating size. let the chard wilt, add a couple tablespoons of lemon juice, basically to your taste.

serve over rice.

this is good for about a pound of chard, up to about a pound and a half. I actually use turkey bacon, and add olive oil, about a teaspoon or two, for cooking everything else in cos turkey bacon doesn't give off grease like real bacon does.

(Reply to this)

	xiphias 2005-09-28 07:11 pm UTC (link)
	Umm, I throw it out, because I hate swiss chard. My mother actually makes it into soups that are good, but that's because she has mystical superpower of soup-making. I don't know if non-souperheroes could do it. (Reply to this) (Thread)

	mopalia 2005-09-28 07:13 pm UTC (link)
	souperheroes Giggle. (Reply to this) (Parent)

	tracylynnquan 2005-09-28 07:16 pm UTC (link)
	Hehe, cute. ;D I'm gonna try it one more time, then decide if chard belongs on my short list of "things I can't eat." (Reply to this) (Parent)

	mopalia 2005-09-28 07:12 pm UTC (link)
	Saute an onion, add some garlic. (onions+garlic = optional) Add cumin, ground. Add torn up chard leaves and the stems, chopped. Cover and steam until going limp. Add a can of red kidney beans. Stir. Cover and cook until the stems are tender and all is hot and flavors blended. Tasty! You could probably do this with different beans and different seasonings, too. (Reply to this) (Thread)

	tracylynnquan 2005-09-28 07:17 pm UTC (link)
	Heehee, are onions and garlic EVER optional when cooking savory foods!? ;D Thanks, I think the chard and kidney beans are a winner. (Reply to this) (Parent)

	pynkbyrd 2005-09-28 07:19 pm UTC (link)
	I, too, throw it out. However, my mother makes a mashed potato pie with chard, bacon and onions mixed in that seems to be divine because my father can eat a whole one. (Reply to this)

albumdemicabeza
2005-09-28 07:32 pm UTC (link)

Slowly cook some sliced garlic in good olive oil over medium-low heat just until it is barely colored. Add some red pepper flakes to taste. Stir for a second and then add your shredded chard. Lots of it! It'll cook down. Season with salt and pepper. Turn the heat up and stir until the chard is wilted, silky or whatever texture you think you'd like. Serve as a simple side. Or under a grilled lamb or pork chop. Divine!

(Reply to this)

	selenesue 2005-09-28 07:39 pm UTC (link)
	I recently encountered a very simple recipe from Medieval times, where you sautee the chard in oil [I used olive] with a little salt, then mixed almond milk in to enrich it a bit. Surprisingly pleasant, it was the Lenten/vegan answer to creamed spinach. I made "chard believers" that day! Next time, I would cook some minced onion or garlic with it but not too overpoweringly much. (Reply to this)

the_sybil
2005-09-28 07:54 pm UTC (link)

Someone on this user group posted this recipe ages ago. I owe them a real debt of thanks - we now eat it regularly!

Chard and Onion Omelet (Trouchia)

3 tablespoons olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
Salt and freshly milled pepper
1 garlic clove
6 to 8 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme
1 cup grated Gruyere
2 tablespoons freshly grated Parmesan
Serves 4 to 6.
Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere and half the parmesan.
Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratineed top and the golden bottom are equally presentable.

(Reply to this)

saansaansaan
2005-09-28 08:27 pm UTC (link)

I'm not sure where I got this recipe; it is seriously tasty.

Gemelli With Sausage, Swiss Chard, and Pine Nuts

Serves 4; Prep time: 35 minutes; Total time: 35 minutes
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine.

1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound gemelli or other short pasta
3/4 cup raisins, plumped in boiling water and drained (optional)
1/4 cup freshly grated Parmesan cheese, plus more for serving

1. In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.

2. In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.

3. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.

4. Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.

Note: Swiss Chard, a member of the beet family, comes in several varieties, which can be used interchangeably. Look for chard with bright-green leaves and no brown spots.

(Reply to this) (Thread)

	mopalia 2005-09-28 09:19 pm UTC (link)
	Oh, my, that sounds wonderful. Thank you! (Reply to this) (Parent)

	breathbox 2005-09-28 08:34 pm UTC (link)
	olive oil, garlic, onions, chard, chopped/stems removed...sautee chard and onions and garlic to coat with oil...add a few tbsp of water and a shake or two of balsamic vinegar...cover and cook til wilted and vinegar carmelizes...great with tofu and rice. (Reply to this)

phylsfrills
2005-09-28 09:00 pm UTC (link)

One of my favorite ways to use swiss chard is in a lazy man's cabbage rolls. I par boil about a cup of long grain rice, then add raw lean ground beef(but you can use half beef and half pork or sausage meat instead) a large diced onion, fresh dill, chopped, salt and pepper. While the rice is cooking I wash the chard. Next I spray a large casserole dish (one with a lid) with non-stick cooking spray, and once the rice mixture is all combined, I layer the bottom of the casserole dish with a thick layer of chard, then a layer of half the rice mix, another thick layer of chard, the rest of the rice mixture and then top with the rest of the chard. Spray the lid with the cooking spray as well so the chard doesn't stick to it. I pour a little water over this and then put the lid on and bake in a moderate oven (350oF) for about an hour. It comes out wonderful. I usually heat a can of tomato soup with about half a can of water and use this as a sauce to pour over the casserole once it is on the plate.
Also, I like to wash swiss chard and freeze it in ziplock bags for use in soups and stir frys during the winter months. MMMMMMMMMMMMmmm good.

(Reply to this) (Thread)

	tracylynnquan 2005-09-28 09:17 pm UTC (link)
	Ooh, that's an excellent idea! My mom does the tomato soup sauce, too... She adds a can of sliced mushrooms for added measure, and we eat that on top of everything from meatloaf to grilled cheese sandwiches! Yummy! (Reply to this) (Parent)(Thread)

	phylsfrills 2005-09-28 09:23 pm UTC (link)
	Yes, it's amazing the ideas our Moms came up with. (Reply to this) (Parent)(Thread)

	tracylynnquan 2005-09-28 09:30 pm UTC (link)
	Isn't it, though!? Man, I wished I lived at home still. ;D (Reply to this) (Parent)

	mopalia 2005-09-28 09:25 pm UTC (link)
	I forgot to mantion that chard comes with different colored stems - and each color has a distinctly different taste. (To me, anyway.) The red stemmed chard has much more of a beety flavor, revealing its heritage as a beet descendant. I don't like it, although I like beets. I like the plain old white stemmed chard. So if you're not liking one variety, try another. (Reply to this)

	kneidlach 2005-09-28 10:43 pm UTC (link)
	I find the easiest thing to be to remove the stalks, rip the leaves into small pieces, and sautee garlic and onion in olive oil. Add the chard, sautee - Add some chicken broth or water if you want to braise it - add a tiny bit of salt. It's that easy. Yum. (Reply to this)

	manintheboat 2005-09-28 11:34 pm UTC (link)
	Easy. Pull leaves from stalk. Steam till very limp. Grate parmesian over. Stir. Yummmmmy. (Reply to this)

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