Each week I receive an organic food box from Planet Organics.
CHARD! CHARD! CHARD!
1 onion chopped
3 red bell peppers chopped (I used 2 because they were
huge)
8 c chopped chard (they say Swiss, I say whatever)
2 c. grated Monterey Jack
¼ c. Parmesan
2 tomatoes sliced
Before
After!
Mix in chard. Mix in half of cheese. Pour into oiled pan (that’s the other tbsp of oil) layer tomatoes over and season with salt and pepper. Sprinkle the remaining cheese on and cover with foil.
(Crap. I ran out of foil. Oh well…) Bake 40 minutes, then uncover and bake another 10 minutes to brown. (I took it out after 40 because it seemed done)
Yup. Chard.
TrackBack URL for this entry:
https://www.typepad.com/services/trackback/6a00d83451604869e200d83497459d69e2
Listed below are links to weblogs that reference The nerdy food:
The comments to this entry are closed.
First, I have become a very devoted reader of your blog. Second, I will be in Palo Alto over the holiday, and would love to meet up if time permits. Third and finally, here is a good chard recipe: the dish is thanksgiving appropriate as it looks very festive, and there are a bunch of yummy ingredients that balance out the chard. It's more of a rough outline than a precise recipe - if you enjoy it or are interested, feel free to mess around with the proportions/seasonings.
Ingredients:
1 large butternut squash
1 large bunch of chard, leaves cut or torn into bite sized pieces
1 large onion (or 2 medium onions), sliced into 1/4" thick rings
1 cup (give or take) pecans, toasted
1 cup (give or take) dried cranberries
butter (enough to saute onions and lightly coat the other ingredients)
salt/pepper/nutmeg to taste
1. Peel and seed the squash and dice into 1-inch cubes (roughly). Steam or microwave the squash until it is tender.
2. Meanwhile, carmelize the onions in the butter using a large pan. Once the onions are a nice golden brown, add the chard and saute until tender.
3. When the chard is tender, add the cooked squash to the mixture. Add the toasted pecans and the dried cranberries - the nuts and berries should not overwhelm the dish, but they do add color, sweetness, and crunch to the recipe - don't be stingy. Season to taste (I think salt, pepper, and perhaps a little nutmeg would work, but feel free to add spices if you want).
Serve hot or warm.
Posted by: Jenni | November 23, 2005 at 10:59 AM
This recipe is great too-Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese:
http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_29537,00.html
I do make some substitutions: linguine instead of spaghetti, double tomatoes because I love tomatoes, and I usually leave out the olives and pine nuts. But I normally add some kind of protein (it's great with everything-chicken breast chunks, sausage pieces, even 2 cans of tuna).
Posted by: Kate | November 23, 2005 at 06:42 PM
Re the oil, as a general rule you can half the oil in any non-diet recipe with no loss of anything - the exceptions are roux and crumb toppings but even there you can reduce it by a third or a quarter.
Posted by: Linda | November 26, 2005 at 05:52 PM
My feelers are a little hurt now. I love chard. I grow it in my garden. I eat it all the time. In fact, it is one of my all-time favorites. To hear it slighted hurts me.
Posted by: Sarah Worth | December 01, 2005 at 12:13 PM
Wow,great content and your blog template is so beautiful. Is this template free or not. If so, would you please share this template? if not, how much does it cost? Thanks a lot!
Posted by: Coach handbags for sale | March 02, 2010 at 12:08 AM