Posts Tagged ‘chard’

Heirloom Tomato Concassé with Wilted Swiss Chard

This recipe, by Martha Rose Shulman, is from the New York Times.  The recipe is mainly a sauce, used here for Swiss Chard, but it can also be used on pasta or rice.  The recipe calls for blanching in water, but I usually blanch by cooking in a casserole dish in a microwave for a few minutes.

TOTAL TIME

Ingredients

  • 1 pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)
  • 1 to 2 garlic cloves (to taste), minced or puréed
  • Salt to taste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Several fresh basil leaves, cut in slivers or torn
  • Freshly ground pepper
  • 1 or 2 bunches Swiss chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water
  • Feta for garnish (optional)

Preparation

1.  In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil.  Cover and let sit for 30 minutes or longer.  Stir, taste, adjust salt and add pepper.
2.  Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through.  Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful.  Chop coarsely.
3.  Heat the remaining tablespoon of olive oil in a large skillet over medium heat.  Add chard and heat through, stirring, until coated with oil.  Season to taste with salt and pepper.  Remove to a platter or to plates, spoon on the tomato sauce, sprinkle the remaining basil over the top and serve.
YIELD:  Serves 4 to 6
  • Note:  Advance preparation: The tomato concassé can be made a few hours ahead. The wilted chard will keep for about 3 days in the refrigerator.

Basic Braised Greens

serves 4

Cooked greens are a great side dish packed full of vitamins.  The key to tenderizing larger (i.e., older) greens is to steam-braise them, as described below. The vinegar adds a nice tangy touch, and is especially good with mustards, beet greens, and Swiss chard.

1 bunch greens, about 1 lb
3 TBS olive oil (or other cooking oil)
2 cloves garlic or 2 garlic scapes, chopped
½ cup water (more if needed)
½ tsp red wine vinegar (optional)

Coarsely chop the greens. Remove any tough stems, such as on larger kale leaves.  Heat a large skillet on high heat and add oil and garlic.  Sauté garlic for about one minute (don’t let it burn), then add greens and water (and vinegar if using). Cover the pan tightly. Let the greens steam until tender. Watch closely so that the pan doesn’t run dry – add more water if necessary. Ideally you should add just enough water so that the water is almost gone when the greens begin to be tender.  Add salt & pepper to taste.  Serve.

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