Here deep in winter I was trying to think of what sounded fresh and doable, and decided: Chard. Sometimes called Swiss chard even though it’s not from Switzerland, chard is a sturdy green leafy vegetable that’s a little more tender than the kales and collards of the world, and I’m seeing more and more of it in stores, I think because it does well in greenhouses. Use rainbow chard, ruby chard, or any of the chards interchangeably, it’s a delightful vegetable to master for the winter kitchen.
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Tom Colicchio’s Swiss ChardIn case you’ve never had the stuff and want the basic idea of how to just sautee the stuff and eat it, here’s a link to Top Chef king and Craft Restaurant emporer Tom Colicchio’s basic, basic recipe. You can put this next to any simple grilled meat or fish for a fast dinner, add those chili peppers you shake over pizza if you’re wanting more spice.
Swiss Chard Tacos The first time I had greens in a taco I was....suspicious. Then I became a true believer! Way better than putting tofu in there, a mess of greens with caramelized onions and chilies, that combo hits all the umami notes of meatiness, so satisfying.
Crustless Swiss Chard QuicheI’m very big on crustless quiches these days. They are a really fast way to get a nice brunch or dinner on the table, and you can cram just about every vegetable you’re trying to use up in there, as well as the grated up ends of all of the cheese in the house. Thrifty and tasty—it’s good stuff. And it’s beautiful made with chard, which just has an irony taste that makes it cozy with eggs. Also this recipe says use skim milk—never. Use whole milk.
Lidia Bastianch’s Swiss Chard PotatoesSome version of Swiss Chard and Potatoes is served all over Italy and Spain. It’s just basically equal parts greens and potatoes, cooked together with garlic, and if you’re thinking: Meh, that doesn’t sound special. It is. I don’t know why, but it really, really is. Serve it next to some grilled sausages for a rustic but great dinner, and get ready to just make this for the rest of your life.
Greek Swiss Chard Pie (Hortopita)You’ve probably heard of Spanikopita, the traditional Greek spinach pie. But you can make it with Swiss chard and as many herbs as your garden has to offer, and it’s even better. When it’s made with diverse other greens the pie goes by: Hortopita, and it’s just the best thing in the world. Beautiful for pot lucks, great for brunches or suppers, and really a snap to put together if you’re buying the phyllo dough to wrap it in from the store. If you don’t love phyllo, you can use any basic not-sweet pie-crust dough, that’s great too.
