Swiss Chard Recipes

Swiss Chard Maialino

2 bunches of swiss chard
12 large cloves of garlic
1 28 oz can of good quality tomatoes
Red wine or sherry vinegar
Olive oil
Salt and pepper

Prep Time: 25 mins    Total Time: 45 mins
  1. Mince all of your garlic and set half of it aside
  2. Combine half of the garlic and all of the tomatoes in a small stew-pot. Cok on low for 25-30 minutes, breaking up the tomatoes as you go. 
  3. Set a large pot of water to boil with a generous palm-full of kosher salt.
  4. Wash the Swiss Chard and trim the stem ends. Roughly chop it.
  5. Blanch the chard in the pot of boiling water for one to two minutes.
  6. Drain in colander
  7. Pour some oil into a saute pan and heat to high. 
  8. Add the rest of the garlic and toss it around just until it begins to toast. 
  9. Add about a 1/4 teaspoon of red pepper flakes (or more) and give everything a swirl. 
  10. Add the chard and saute for a couple of minutes
  11. Add the tomatoes. Saute three more minutes, stirring every so often over medium high heat.
  12. Taste and add some salt and white pepper.
  13. Sprinkle with Red Wine Vinegar (about a tablespoon) and serve.

Swiss Chard Fusilli and Chicken

  • 1 lb Swiss Chard (454 g)
  • 2 boneless skinless Chicken Breasts
  • 2 tablespoons Olive Oil (25 mL)
  • 1 Onion chopped
  • 5 Garlic Cloves, minced
  • 2 Sweet Peppers, sliced
  • 2 tablespoons Balsamic Vinegar (25 mL)
  • 1 teaspoon chopped fresh Rosemary (5 mL)
  • 4 cups Fusilli (12 oz/375 g)
  • 4 teaspoons Cornstarch (18 mL)
  • 1 1/2 cups Chicken Stock, 
  • 1/4 cup grated Parmesan cheese (375 mL, 50 mL)
Prep Time: 25 mins    Total Time: 45 mins
1.      Cut chard into ribs and leaves; chop each and set aside separately.
2.      Slice chicken across the grain into 1/4-inch (5 mm) thick slices; cut crosswise in half. In large skillet, heat half of the oil over high heat; cook chicken, stirring often, for 4 minutes or until no longer pink inside. Remove from pan; keep warm.
3.      Reduce heat to medium-high; cook onion, garlic, red peppers and chard ribs for 5 minutes or until softened. Return chicken to pan. Add vinegar, rosemary and chard leaves; cover and cook, stirring occasionally, for 4 minutes or until chard is wilted.
4.      Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain well and return to pot. Add chard mixture and toss to combine.
5.      Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened. Stir into pasta. Serve sprinkled with Parmesan cheese.

·         Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
·         To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion