SWISS CHARD
CREAMED SWISS CHARD
SERVES 4 TO 6 · ACTIVE: 30 MIN · TOTAL: 30 MIN
NO DISRESPECT TO THE classic side dish of creamed spinach, but I happen to think the earthy-sweet flavor and sturdy leaves of Swiss chard are more fitting for the lush treatment. I don’t blanch the chard beforehand, so its fresh flavor and texture aren’t obscured by the cream.
2 bunches Swiss chard
4 medium shallots, thinly sliced
½ cup red wine
1 teaspoon sugar
Fine sea salt
2 tablespoons unsalted butter
1 cup heavy cream
2 tablespoons chopped fresh tarragon leaves
Finely grated zest of 1 lemon
Freshly ground black pepper
Remove the chard leaves from the ribs and stems. Finely chop the stems and ribs and chop the leaves.
In a small saucepan over low heat, cook half the sliced shallots with the wine, sugar, and a pinch of salt until almost all the wine has evaporated and the sauce is thick and shiny, 2 to 3 minutes.
Melt the butter in a large sauté pan over medium heat. Add the remaining sliced shallots and the chard stems and ribs and cook until they’re soft, about 5 minutes. Add the cream, chard leaves, and a pinch of salt and cook, stirring occasionally, until the chard is tender and the cream is reduced enough to coat the chard, 7 to 10 minutes. Stir in the tarragon and lemon zest and season with salt and a few turns of black pepper. Sprinkle the red wine shallots over the top, and serve.
RAINBOW CHARD
SERVES 4 TO 6 · ACTIVE: 20 MIN · TOTAL: 40 MIN
SWEET, SPICY, AND EARTHY, this works alongside beef or lamb, or as a satisfying vegetarian meal on its own. Thai green curry paste is an easy find in the Asian section of the grocery store and is one of those pantry items I keep stocked for quick and simple dishes like this one.
1 large bunch Swiss chard, preferably rainbow chard
1 tablespoon coconut oil
1 large shallot, finely diced
1 tablespoon Thai green curry paste
2 cups cooked lentils, preferably red
½ cup plain yogurt
3 tablespoons diced dried apricots
½ teaspoon fine sea salt
Freshly ground black pepper
Bring a large pot of salted water to a boil.
Pull or cut the large middle stems from the chard leaves. Cut the stems crosswise into ¼-inch-thick pieces and blanch them in the boiling water until tender, about 3 minutes. Pull the stems out of the water with a slotted spoon and drain them in a colander. Bring the water back to a boil and blanch the leaves until tender, about 2 minutes. Drain the leaves and chop coarsely.
In a large saucepan over medium-low heat, melt the coconut oil. Add the shallot and cook until translucent, about 4 minutes. Add the curry paste and cook for 1 minute, constantly stirring so the paste doesn’t burn. Add the chard stems and leaves and stir to coat with the curry paste. Stir in the lentils and cook for 3 to 5 minutes, allowing any excess liquid in the pot to evaporate. Reduce the heat to low and fold in the yogurt and apricots. Season with the salt and three turns of black pepper. Serve immediately.