While the rest of the veggies and fruits have their ups and downs, Swiss Chard has become the superstar of our garden. It grows from early spring to late fall and it is extremely prolific. It is not something I grew up with or learned to cook early on but I have had fun making up recipes for it the last two years. Here are two of our favorites.
Swiss Chard Gratin
25 large Swiss Chard leaves
1 C sharp white cheddar cheese ¾ C grated Parmesan cheese
I small onion 3 T olive oil
Preheat oven to 350. Remove and chop the stalks from the Swiss Chard leaves along with the onion into ¼ dice. Heat one tablespoon of olive oil in a skillet and cook diced stalks and onions 5 minutes until softened. Set aside. Tear leaves into large pieces. Toss in skillet in 2 batches until barley wilted using one tablespoon of olive oil for each batch.
In a small, shallow baking dish or pie pan make two layers of dice, leaves and ½ of the cheeses. Salt and pepper each layer to taste. Cook at 350 degrees for 20 minutes.
Stuffed Swiss Chard
10 large Swiss Chard leaves
2 T olive oil 1 lb. of ground beef or bison
I small onion chopped ¾ C grated Parmesan cheese
I 14-15 oz. can of diced tomatoes I small can tomato sauce
½ C vegetable stock I t cinnamon
1 t cumin Salt and pepper
Preheat oven to 350 degrees. Brown the meat and the onion in olive oil. Stir in the spices. Add the canned tomatoes, tomato sauce and vegetable stock. Simmer on low heat for 15 minutes. Stir in ¼ C of Parmesan. In a glass baking dish make lay out each Swiss Chard leaf, place several spoonfuls of meat filling in the center and roll up the leaf. When all roll ups are in the baking dish, spoon over any leftover meat sauce and the remaining ½ C of Parmesan cheese. Bake at 350 for 30-35 minutes.