Salt Creek Farm Crop Sheet: Chard

Congratulations to Cassie who won the cookbook give-away 2 weeks back. Yahooie! I’ll do more as the season continues.

You’ll most likely be getting chard in your share this week. And, if not this week, then soon and often throughout the season.

Chard is a beautiful and versatile green. When you use chard, strip the greens off of the stalks, but don’t toss those stalks. Chop them up and cook them in a bit of olive oil until they are soft. I like to add onions and garlic to this. When they are just about done, I throw in the chard leaves. I usually just tear them up as I put them in the pan. Cook until they are wilted and then add a dash of balsamic vinegar. Your side dish is done.

You can use chard in place of most greens. Try it in your lasagna or in place of spinach in your favorite hot artichoke and spinach dip (here’s a recipe that looks good).

You can also eat spinach or chard with your breakfast. Cook up some greens, place them on toast and top with a fried or poached egg. I got a request to include some sort of spinach and egg dish recipe this week. So, I found a crustless quiche that looks good. You can use your chard in place of the spinach or chop up your not so baby spinach. I found the recipe here. You can see a picture there too.

Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Serves 4.
salt and pepper, to taste

About Carrie @ Rhubarb Sky

I am a mama, wife, writer, educator, artist, knitter, activist, cook, loudmouth (not necessarily in that order). I enjoy making things with my own two hands, backpackin, running, red wine, good food, reading, writing, playing, and being with good friends. I blog a little. . . I love a lot.
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2 Responses to Salt Creek Farm Crop Sheet: Chard

  1. Margaret says:

    I haven’t gotten around to making the Quiche yet but I tried out the Artichoke Swiss Chard dip and it was a big hit at Christian’s house. I made a second batch with Kale the following week and it went over just as well. It’s not the healthiest way to eat your greens, but darn it’s good.

  2. renee says:

    Yeah great instructions will use the chard on do you have organic cookie favors ? please let me know keeping you as one of my favorites for sure thanx

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