-½ c. green lentils
-3 T. olive oil, divided
-½ bu. greens, such as spinach, kale, Swiss chard, dandelions…, bottom stems trimmed
-Kosher salt, freshly ground pepper
-1 15-oz. can chickpeas, rinsed
-4 cherry tomatoes, halved or quartered if large (or sub something seasonal)
-1 T. Parmesan or sharp cheddar, cut into small dice
-1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 min.
Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 tablespoons olive oil in a medium bowl; season with salt and pepper.
Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over. Enjoy!
-1 ¼ lbs. Yukon gold potatoes (or other potatoes, scrubbed)
-Salt to taste
-1 generous bu. dandelion greens or 1 bu. Swiss Chard
-1 T. extra virgin olive oil
-1 med. size leek, white & light green parts only, cleaned & chopped
-2 ½ T. unsalted butter
-¾ to 1 c. warm or hot milk
-Freshly ground pepper
Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir
until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk.
Season to taste with salt and pepper. Serve hot. Enjoy!
-1/4 c. (1/2 stick) butter
-2 (2 1/2- to 3-in. diameter) beets, peeled, cut into
-1 1/2 c. chopped yellow onion
-4 lg. leaves chard, stems and leaves chopped separately
-2 1/2 c. chicken or vegetable stock
-1/2 c. white wine
-1 c. Arborio rice or medium-grain white rice
-5 oz. Brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes.
Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Sauté for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute.
Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes.
Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat. Enjoy!
-1/3 c. raw sunflower seeds
-1 T. whole-grain mustard
-3 T. fresh lemon juice (1 large lemon)
-3/4 t. coarse salt
-1 T. plus 1 t. pure maple syrup
-2 T. sunflower oil, preferably cold-pressed
-1/2 lb. Brussels sprouts, very thinly sliced (3 cups)
-4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably Lacinato), stemmed and thinly sliced (3 cups)
Preheat oven to 375°. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool.
Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately. Enjoy!
From Body+Soul, 12/09 and found on marthastewart.com
-1 lb. chard trimmed (can add in other greens as well)
-Olive oil, as needed
-1 leek or 1 onion, chopped
-3 garlic cloves, minced
-Salt, to taste
-Pepper, to taste
-4 t. water
-Bread Crumbs, as needed
Chop the chard, both leaves and stems, and then boil the
chard for about 5-10 minutes in lightly salted water. Drain
the chard and set aside.
Preheat the oven to 350°. Pour some olive oil into a large
skillet. Add the onion and sauté lightly over low-medium
heat for 2-3 minutes.
Add the garlic and sauté for another minute. Add the
chard and continue sautéing for 2-3 minutes more,
blending the ingredients well.
Beat the eggs in a deep bowl, add the salt, pepper, and
water. Mix well.
Thoroughly butter a long, ovenproof dish. Place the chard
mixture in it and spread evenly. Pour the egg mixture on
the top and also spread evenly.
Sprinkle some bread crumbs over the top surface. Place the
dish in the oven for about 25-30 minutes. Serve hot. Enjoy!
Adapted from mariquita.com by way of A Complete Menu
Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette
1 sheet frozen puff pastry, thawed (or a basic tart dough)
2 T. butter (1/4 stick)
3 large leeks (white and pale green parts only),
1 t. dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped
(about 2 1/2 cups)
1 1/4 cups whipping cream (or whole milk)
3 large eggs
2 large egg yolks
1 t. salt
1/4 t. ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to a 12-inch square.
Transfer to a 9-inch-diameter glass pie dish. Trim overhang
to 1-inch. Fold under and crimp edges. Cover and chill.
Meanwhile, melt butter in large nonstick skillet over medium-
low heat. Add leeks and thyme. Sprinkle with salt and pepper.
Cover and cook until leeks are very tender but not brown,
stirring often, about 10 minutes. Add chard and sauté until
wilted, about 2 minutes. Remove from heat and let cool.
Position rack in the bottom third of the oven. Preheat to 425°.
Whisk cream and next 5 ingredients in a large bowl. Mix in
cooled leek mixture. Pour filling into crust.
Bake tart for 15 minutes. Reduce heat to 350° and bake until
filling is puffed and just set in center, about 15 minutes longer.
Transfer to rack to cool for about 10 minutes. Enjoy!
Adapted from Bon Appétit, 10/99… Read the rest
Serves: 4 (1 1/2 cups hash w/1 egg each)
-2 T. extra virgin olive oil
-2 cups sliced leeks, white and light green parts (about 2 large)
-1 lb. fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 t. Spanish smoked paprika, divided
-1/2 t. salt, divided
-1/2 t. coarsely ground black pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs-1/4 cup (1 oz.) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leeks; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly.
Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Adapted from Jeanne Kelley, Cooking Light, April 2011… Read the rest
Makes 4-6 servings
-1/3 cup extra-virgin olive oil
-1 head garlic, cloves peeled and thinly sliced
-1 medium onion, finely chopped
-2 lbs. Swiss Chard, stems and center ribs finely chopped and leaves coarsely chopped separately
-1/2 cup water
-1 lb. spaghetti
-1/2 cup Kalamata olives, cut into slivers
-6 oz. feta, crumbled (1 1/2 cups)
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
Stir chard stems into onion mixture; add water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 T. salt in 5 quarts water) until al dente. Reserve 1-cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips and enjoy!
Mostly from smittenkitchen.com via Gourmet 11/08… Read the rest