La Platicona Habla: Tastes, Passions and Pursuits

Labels: risotto, swiss chard

I tried to use the last of the swiss chard bundles I bought on sale last week from Whole Foods. In doing so, I decided to revise a recipe I saw in Lidia Bastianich's cookbook for arugula and potato soup. I deviated a little, and it appears that this was not so wise as the roomie did not care for the creamy texture. The dish is still very tasty, but sans the cream (although Rick Bayless has a very similar recipe that uses cream). I say, divide the soup and try a batch with and without the cream and judge for yourself.

You will need:
- 1 bunch of swiss chard, washed and cut into ribbons
- 1 yellow onion, halved and thinly sliced
- 2 or 3 potatoes, scrubbed and thinly sliced into rounds
- 3 cloves of garlic
- 4 c of vegetable stock
- salt and pepper to taste, and a few pinches of chile piquin (crushed red pepper)
- olive oil or vegetable oil
- optional 1/2 c of cream

Step One: In a large stock pot, add 4 tbsp of olive or vegetable oil and heat over medium-high heat. Add the sliced potatoes, salt, and pepper. Cook the potatoes until golden brown, stirring every few minutes to avoid sticking. I cooked these potato rounds for about 8 minutes (after the oil and pan were hot)

Step Two: Add the onions and minced garlic cloves and cook for another 4-6 minutes or until the onions soften. Add the swiss chard and toss. Cover the pan and cook for about 3 minutes so the chard just begins to wilt.

Step Three: Pour in the stock. At this point, you can let this soup cook for 5-7 minutes, or until the stock is nice and hot, or you can also add the cream. Add chile piquin to taste and enjoy. You can also add a nice handful of fresh grated Parmesan to taste.

I thought that the soup was rather tasty with the cream. The purpose of cooking the potatoes in advance is to give them a crispy texture and withstand the stock. I think that this soup is a lot like the Roman Beet Greens soup, and the main difference being that the swiss chard is a little more hearty and gives a better texture, even after sitting in the fridge overnight. Again, the cream is entirely optional, so experiment a little and see what you think.

Labels: cream, potato, soup, swiss chard

I usually like to make swiss chard one way, and one way only: with garbanzo beans, carrots, onions, red pepper flakes, lemon, and tomato. I took these same ingredients and decided to alter a recipe I found in a cookbook for vegetable curry and was met with a successful delight. If you've never had chard, it is sort of like a heavy duty spinach and not as muddy. If you like curry, than this recipe is definitely for you.

You will need:
- 1 can of coconut milk
- 1/2 c of white wine
- 1 or 2 ripe tomatoes, chopped
- 1 small white or yellow onion, sliced
- 2 tbsp of curry powder
- 1 tsp of cumin powder
- 1 can of garbanzo beans
- 2 carrots, finely sliced
- 1 handful of cilantro or Italian parsley
- 1 bunch of swiss chard washed and chopped
- 3 cloves of crushed garlic
- 4 tbsp of vegetable oil (you can also use olive oil)
Optional: 1 tbsp of turmeric powder, 1 tsp of mustard seeds

Step One: In the oil, cook up the garlic and half of the sliced onions over medium heat. While that sautes, blend the tomatoes and remaining onions in a food processor or blender. Pour this mixture into the pan with the garlic and onions. Add the curry powder, cumin, and salt and pepper to taste (add other optional ingredients here). Cook for another 5-7 minutes.

Step Two: Add the carrots and garbanzo beans to the pan and saute for 5 minutes. Cool off this mixture by adding the white wine and coconut milk. Let this simmer for 10 minutes (you may need to increase the heat to medium high). Add the swiss chard and Italian parsley at last and cook covered (use foil or a lid) for 5 minutes or until the chard begins to wilt.
Serve this dish over steamed brown or white rice.

Labels: coconut milk, curry, garbanzo beans, swiss chard

I usually cook this version of Swiss Chard in the summer time because it is a light and healthy dish that doesn't require too much heat from the stove. If you liked the "Chard the Swiss For Pink Rice" blog, I suggest this pasta recipe for winter (simply eat without pasta for summer time, and don't cook tomatoes, simple add them at last as large slices rather than diced).

You will need: 1 can of drained garbanzo beans; 2/3 c white wine; 3 mined garlic cloves; 1/4 of a white onion, sliced into thin strands; 1 large carrot finely diced; 2 ripe vine or roma tomatoes; lemon; handful of Italian parsley chopped; 1 bunch of rainbow chard chopped; salt & pepper; linguini or fettucini noodles, cooked and drained.

Step One: in a large skillet, cook 2 tblsp of olive oil, garbanzo beans, garlic, carrot, and onion. Cook unti carrots are soft (over medium heat). Add wine and cook for 5 minutes. Crush a chile piquin if you like into this.

Step Two: Add diced tomatoes and cook for 4 minutes.

Step Three: Add chard and squeeze 1/2 lemon over this. Cook with a lid or foil on top until wilted.

Step Four: Serve over pasta with lots of parsley for garnish, and salt & pepper to taste. Add grated parmesan for extra flavor.

Labels: pasta, swiss chard

All hail the fall! Autumn vegetables are in full season, including squash, parsnips, endive, mushrooms, cauliflower, and of course swiss chard. Swiss chard is a leafy vegetable and looks like a cross between spinach and rhubarb. Chard can be served in the style of spinach, but it also goes well in other dishes too. This dish was invented in my kitchen today so I can confidently say that it was good and surprisingly filling.

You will need:
- 1 a bundle of rainbow Swiss chard (try to get the organic kind because the leaves tend to be greener),
- 1/4 c sliced white onion,
- 2 garlic,
- piquin pepper,
- 1 can garbanzo beans (a.k.a. chickpeas),
- 2 diced carrots,
- 1 c white wine,
rest of this recipe is optional if you just want the greens
-1 can of whole tomatoes,
-1 c vegetable stock,
- parsley, salt, pepper.
Optional ingredient: fennel.

This is a 2 dish meal, you need a large pan, and a small pot to cook rice (or do as I do by cooking rice in a rice cooker)

Step One: Get your rice cooking. I use white rice, generally portions are 1 c rice to 2 c of water, dash of salt. Bring to a boil, reduce heat to low, cover, and cook for 1/2 hour (don't peek, this will ruin your rice, but don't burn it either!).

Step Two: In a large skillet, sautee 2 cloves of garlic, 1/4 onion (sliced), 2 carrots (thinly sliced), 1 crushed piquin pepper, 4 tbsp olive oil together on medium heat (if you want to add fennel, slice it up thin and add it now). Cook this for about 4 minutes, add one can of drained chickpeas. Cook for another 2 minutes, add 1 c of wine and squeeze 1/2 lemon into pan. Cook this for another 4 minutes so alcohol cooks off.

Step Three: Open the can of whole peeled tomatoes. (this makes 4 servings when you use a large can, (1 lb). Take out each tomato and cut it up. Add tomatoes and juice from can to the pan. Chop up handful worth of parsley and add to the pan, simmering through. Add 1 cup of vegetable stock, simmering while the rice cooks.

Step Four: Wash the chard and give it a rough chop. Add the chard about 2 minutes before serving. The chard needs only to wilt in the pan. Stir this around, adding salt and pepper to flavor.


Step Five: When rice finishes cooking, place rice down in bowl and then serve the chard tomato mixture on top. The mixture will turn the rice a vibrant pink.

Serve and enjoy.

Labels: garbanzo beans, rice, swiss chard