Another boom of Swiss Chard from the CSA and from my garden is making me scramble for recipes. This one comes from Susie Middleton’s Fast, Fresh & Green which, in my opinion, is one of the greatest veggie recipe books around. I like that it uses both the leaves and the stems; especially if you have “Bright Lights” chard – with its array of jewel-like colors, it makes a very pretty dish, as well as a tasty one.
So yesterday I made a huge batch of Debbie’s vanilla-and-cardamom baked squash, using a Butternut from the CSA and two Delicatas from my garden. Tonight I made it into soup, using the basic two-two-two recipe for all my Cream of Whatever soups, and it was outstanding with the Swiss chard on the side, with some garlic bread. Jeeps actually put the chard on the bread and ate it like a crostini.
A perfect Autumnal Equinox supper, if I do say so.
Susie Middleton’s Swiss Chard with Balsamic Butter
- 1 1/2 tsp balsamic vinegar (mine is this fabulous strawberry balsamic that Jeeps’ partner Steve gave us for Christmas)
- 1 1/2 tsp soy sauce
- 3/4 tsp dark brown sugar
- 1 bunch Swiss Chard with stems
- 1 tbsp peanut oil (really try to get peanut oil, it’s worth it)
- 2 tsp finely chopped garlic
- 1 tbsp unsalted butter
- 3 tbsp pine nuts (optional; Jeeps doesn’t like them so I kept them on the side)
- Kosher salt
In a small bowl, combine the balsamic vinegar, soy sauce, and brown sugar. Set aside
Wash and dry the chard. Pull or cut the stems away from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces. Slice the stems crosswise into 1/4-inch pieces.
In a small skillet or pan, toast the pine nuts over medium-low heat, stirring constantly. Really babysit them because they will burn in a second. Remove from heat and set aside.
Heat the peanut oil in a large skillet over medium heat. When oil is hot, add the chard stems with a pinch of salt and cook about 5 minutes, stirring occasionally. Add the garlic and stir until fragrant.
Add the chard leaves and 1/2 tsp Kosher salt. Using tongs, toss the chard leaves in the pan until wilted down. Scrape the balsamic mixture into the pan, stir, and remove the pan from the heat. Add the butter and toss and stir until it’s melted. Fold in half the pine nuts.
Transfer the chard, stems, and cooking liquid to a small serving bowl and garnish with remaining pine nuts.