Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center or Downtown San Rafael
Home / Bounty Box Recipes / Tagged: Chard
Filter by tag:

Posts tagged "Chard"

Swiss Chard and Rice Soup

Swiss Chard and Rice Soup


2 pounds Swiss chard (2 generous bunches)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, finely diced

Salt to taste

4 garlic cloves, minced

2 quarts soup stock of choice

Bouquet garni with bay leaf, parsley and thyme

½ cup basmati rice

Freshly ground pepper

Freshly squeezed lemon juice (optional)

Freshly grated Parmesan for serving (optional)

 

rim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into ¼-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.

Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.

Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

Swiss Chard and Rice Soup

Swiss Chard and Rice Soup


2 pounds Swiss chard (2 generous bunches)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, finely diced

Salt to taste

4 garlic cloves, minced

2 quarts soup stock of choice

Bouquet garni with bay leaf, parsley and thyme

½ cup basmati rice

Freshly ground pepper

Freshly squeezed lemon juice (optional)

Freshly grated Parmesan for serving (optional)

 

rim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into ¼-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.

Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.

Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

Torta di erbe


INGREDIENTS 

For the crust and topping 

1 Cup Breadcrumbs 

3 Tablespoons Olive Oil, Divided 

1/2 Cup Grated Parmesan or Pecorino Cheese 

For the filling 

2 Pounds Greens (Any Combination of Swiss Chard, Chicory, Spinach, or Broccoli Rabe) 3 Tablespoons Olive Oil 

1 Medium Sweet Onion, Peeled, and Diced 

1/3 Cup Finely Chopped Pancetta or Bacon 

3 Cloves Garlic, Peeled, and Minced 

Sea Salt and Pepper to Taste 

Pinch of Nutmeg 

1/2 to 1 Teaspoons Red Hot Pepper Flakes 

3 Large Eggs 

1/2 Cup Grated Pecorino or Parmesan Cheese 

 

METHOD

* Preheat your oven to 375 degrees F. 

* Choose a deep 9 or 10-inch tart pan or casserole and spread two tablespoons of oil over the  both and sides. 

* Sprinkle half a cup of your breadcrumbs over the oil covering the bottom and sides of your dish. * Wash greens, removing ends and retaining only tender stems. 

* Coarsely chop the leaves and chop the stems into pieces one inch or smaller. * Bring a large pot of salted water to a boil, and once boiling, drop the greens into the water and  cook until tender, about 10 minutes, depending on the type of greens you use. (Spinach will cook  much quicker.) 

* Drain very well, squeezing out as much moisture as possible.

* In a large frying pan, heat the olive oil and add the onion and pancetta, and cook over medium  heat until tender and beginning to brown, about five minutes. 

* Add the garlic, chili flakes, salt, pepper, and nutmeg, mix well and cook another minute or two. * Add the greens and toss to coat well with the seasoned onion mixture, then remove from heat  and cool to room temperature. 

* In a small bowl use a fork to mix together the eggs and the half cup of grated cheese. * Add the egg mixture into the cooked greens and stir to mix well. 

* Pour the greens into your prepared dish and use the back of a spoon to spread evenly. * Mix together the remaining half cup of breadcrumbs, half cup of grated cheese and tablespoon of  olive oil. 

* Season with salt and pepper and mix well. 

* Sprinkle this crumb mixture evenly over the top of the torta. 

* Bake until set and lightly browned, about 45 minutes. (If the top begins to get too brown simply  cover with aluminum foil.) 

* Cool to room temperature before slicing