From Herbavoracious, I found a new sounding recipe for swiss chard enchiladas with tomatillo sauce. Sounded interesting, so I made it for Valentine’s Day–I adapted it a little bit from the original recipe. A little bit cheesy and sort of special dinner for us. Looks good huh? It was. Here’s how you can make it.
3 cloves garlic, peeled
1-3 jalapenos or other fresh green chili pepper, to taste, seeded
1.5 pounds tomatillos, husked, rinsed and halved (about 10-12)
1 cup bean cooking liquid or vegetable broth
3 tablespoons sour cream
1 teaspoon sugar
3 tablespoons vegetable oil
2 bunches Swiss chard (10-15 leaves?)
1 medium white onion, medium dice
10 oz. shredded cheese I used cheddar and mozzarella. Would have liked monterey jack.
10 flour tortillas
Preheat the oven to 375.
Combine the garlic, jalapenos and tomatillos and 1 teaspoon of salt in food processor and puree until smooth.
In a medium saucepan, heat 1.5 tablespoons of oil over medium-high heat. Add the puree, and cook down til sauce like. Add the broth, and reduce heat to a simmer. After 10 minutes or so, turn off the heat and stir in the sour cream. Taste, and add salt, and the sugar if needed. Turn off the heat and allow to cool.
To prepare the chard, rinse well and chop. In a large saute pan with a lid, heat the remaining 1.5 tablespoons of oil. Add the white onion saute briefly. Add the chard and cook it down with 1/4 cup water and 1 tsp salt. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until thoroughly wilted and tender. Remove the lid and cook off remaining water until fairly dry.
In a bowl, mix chard and onion mixture with three quarters of the cheese. Taste and adjust seasoning. To assemble, ladle about 1 cup of sauce in a 9×13 casserole. Heat tortillas one by one in fry pan til pliable. For each tortilla, dip it in the remaining sauce and then lay it in the casserole. Fill it with about 1/4 cup of filling and roll, then push to one side, seam side down. I used a package of flour tortillas.
Pour maybe another cup of sauce over the top, then top with the remaining cheese. Cook for about 25 minutes. I think I covered it and then uncovered it. He had a garnish–which I forgot to add! But it would have been nice!
1/2 large red onion, cut into rings
1 handful fresh cilantro leaves chopped
Serve with a bit of reduced fat sour cream if you want to be really decadent! Yum. I had a bit of tomatillo sauce leftover for something else. And we had enough left over for a good sized lunch the next day.
Ok, so another swiss chard recipe. This time I bought regular green swiss chard, and used a recipe from Deborah Madison’s Vegetarian Cooking for Everyone as the base. I’ve made this before–with kale, and around here it’s known as the “ramekin dish” a really tasty and fancy way to eat a few greens.
2/3 cup pearl barley, rinsed
Put on to boil for 25 minutes. Meanwhile cook
1 bunch swiss chard chopped. You can boil it in a bit of water. With 1/2 tsp salt. Salt is important! Takes about 5 minutes. Drain and reserve 1/4 cup of cooking water. Then whirl in the food processor.
Next melt 2 Tbsp. butter in small saucepan. Then add 2 Tbsp. flour and cook a minute. Add in 1 cup milk, and 1/2 water (or stock). Cook til begins to thicken. Then melt in 3/4 cup gruyere. We used Jarlsberg because that’s what we had.
Mix chard into sauce mixture and then pour into ramekins. You can grease them with butter.
Sometimes you can unmold or sometimes it doesn’t come out. No matter it’s all good. Bake at 375 for about 25 minutes.
Again with the foodie farmgirl. We are snowed in tonight, and had swiss chard in the fridge. Seemed a good time for some swiss chard pizza! Not surprisingly, when you google “swiss chard pizza,” lo and behold the swiss chard loving foodie farmgirl comes up with a recipe so that’s the one we tried. We used our fav. Martha cornmeal crust recipe, and this made two pizzas, enough for four of us.
Pizza dough. Martha Stewart 2003.
2 tsp yeast
2/3 cup warm water
1 2/3 cup flour
1/4 cup cornmeal
1 1/2 tsp coarse salt
2 tbsp olive oil
Mix up til ready. Let rise one hour.
Swiss Chard Pizza Topping
3 Tablespoons olive oil
1 cup finely chopped onion (about 5 ounces)
1 tbsp. garlic, minced
1 small bunch Swiss chard from Whole Foods, leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
1 teaspoon Worcestershire sauce
3/4 cup freshly grated Pecorino Romano or Parmesan cheese
handful of mozzarella
Preheat oven 500 degrees.
Heat olive oil in a large pan. Add onion and chopped Swiss chard and cook, stirring frequently, until soft, about 6 to 8 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
Stir chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes. Stir in the Worcestershire sauce. Remove pan from heat and let chard mixture cool slightly. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.
Shape the pizza dough. Top with chard mixture and some mozzarella and parmesan.
Cook til done at 500. Delicioso! This was an extremely tasty pizza. Decadent even. And those cheese pizza lovin little doodes ate it right up and said yum.
Foodie farmgirl posted this recipe for tuna salad. It sounded so odd that I just had to try it.
Susan’s Swiss Chard Tuna Salad
Serves 2 to 4
1/2 cup mayonnaise
1 teaspoon dijon mustard
4 teaspoons balsamic vinegar
1/4 cup chopped kalamata olives
2 6-ounce cans tuna in water, drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley,
1 cup chopped green onions, white and green parts
Salt & pepper to taste
She says it will keep for three days in the refrigerator. And offered an neat option to try–add in some kidney beans.
This was a neat recipe. a good way to hide some chard! If I made it again I’d serve it maybe on a bed of lettuce.