Erin Bartram: Is this a place for recipe ideas yet? I got a bunch of chard from the CSA this week and all of my chard recipes are soup or oven-based. Any ideas for what to use it in? I'd like to do more than just sauté it.

Is this a place for recipe ideas yet? I got a bunch of chard from the CSA this week and all of my chard recipes are soup or oven-based. Any ideas for what to use it in? I'd like to do more than just sauté it.

Maybe dodging the question a bit, but it makes a good wrap. Fill it with like quinoa and some other veggies…

not dodging at all, I hadn't even thought of this

Good summer-y meal! 😎😋

It’s a fabulous in a frittata, with either ricotta or goat cheese. Sauté it first then you’re good to go

smittenkitchen.com/2016/01/swis...

swiss chard pancakessmittenkitchen.com These thick but crepe-like pancakes take all of 5 minutes to prepare the batter and 15 more to fry up, and are loaded with greens and herbs.

This is one of the ones I was considering!!

I make that recipe a fair amount, and I did all the time when we still had a CSA subscription. Like it says, it's a very forgiving recipe.

These were so good! Thank you for the rec

There’s also a terrific chard fritter in Ottolenghi’s Jerusalem. And if all else false, blanch it and freeze it (my garden produces copious amounts, it’s a very productive green) www.theguardian.com/lifeandstyle...

Yotam Ottolenghi, The new vegetarian: Swiss chard cakes with sorrel yogurt saucewww.theguardian.com Yotam Ottolenghi makes Swiss chard cakes with sorrel yogurt sauce

Oh those look great. We get to pick what we want out of the farm's herb beds and I think they do sorrel.

Chard cakes/fritters. There’s an Ottolenghi recipe that you could use as a base

I hope this is becoming a place for recipe ideas. (Our CSA subscription often has us stumped.) My partner makes a pasta dish that involves penne w Swiss chard, roasted red peppers (could be from a jar) and anchovies. Start by frying garlic & onion, end w/ red pepper flakes. Delicious & NO oven!

Really you can just treat it like cooked spinach—we use it in baked pasta, eggs, soups, anything you’d put spinach in

Esteemed Partner adds it to shakshuka, it’s very nice.

I keep wanting to try the cold yogurt soup Talia Levin mentioned a few sandwich essays ago, maybe chopped chard would work in that?

recipes i see keep pairing chard and yogurt so i suspect it would!

From my friend Dave Kelly in NZ

boy that looks good

Drain 2 cans of foul madamas (fava beans) then pour into pan with liberal amount of olive oil. Fry until they get a little crusty/crispy on the edges. Add chopped chard leaves and stems, zest of half a lemon, and za’atar (or at least some sumac) to taste, salt and pepper. Toss until cooked!

this is a saute, but it's sooooo good! I do it in a saucepan with a lid, everything ends up steaming more than sauteing. www.saltscapes.com/kitchen-part...

Ginger Onion Chard - Saltscapes Magazinewww.saltscapes.com Saltscapes Magazine features the best of Atlantic Canada. Food & Drink, Home & Garden, Music & Culture, Unique Retail, Healthy Living.

Useful thread! We bought "rhubarb seedlings" that, six weeks later, are indeed the swiss chard I suspected they were.

I swear there used to be a newspaper column in the summer called “WTH, CSA?” which was a great resource for using your CSA surprises. But I found this: gourmandistan.com/2012/06/25/l...

This made me remember I own this cookbook, which doesn't just tell you how to use what's in your CSA, but how to combine things that often arrive at the same time. www.amazon.com/Farmer-Johns...

Amazon.com: Farmer John's Cookbook: The Real Dirt on Vegetables eBook : Peterson, John: Kindle Storewww.amazon.com Farmer John's Cookbook: The Real Dirt on Vegetables - Kindle edition by Peterson, John. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Farmer John's Cookbook: The Real Dirt on Vegetables.

I’ve added it to pesto to give it more oomph!

Ping foodie friends @lizetkruyff.bsky.social and @tudorfoodrecipe.bsky.social

😎Merci!

De rien! 😘

I have two recipes which are basically sauteed. In one, you add maple syrup and red pepper flakes. In the other, you saute zucchini with the chard, and then add lemon juice and feta to finish.

guess what else came in my CSA basket!

You're all set, then! (I assume zucchini and not, say, maple syrup)

Oven based, alas. But delicious and elegant. Made this many times and people love it. Don't need their fancy salt, use regular. I didn't have whole wheat flour so subbed chickpea flour, was fine. www.selmagique.com/recipes/swis...

SWISS CHARD AND MUSHROOM GALETTE – Sel Magiquewww.selmagique.com

Chard gratin, blanched and “stuffed” like a wrap, chopped and sautéed with pasta, chop stems and sautée greens for minestrone or wedding soup

I use it like fresh spinach in omelettes and on pizza.

I have a lovely recipe for blanched chard, raisins, pine nuts, and orange peel in a tart/pie crust, with a little cream. It can be served as savory or sweet depending on your feelings that day. It's absolutely marvelous.

YES I am just finishing last week's kale salad with warm golden raisin/lemon/almond dressing and this sounds like it has similar vibes

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