I do this myself, also adding a step after the garlic where the greens (chard/beet/or the like) simmer covered for a few minutes in a small amount of broth, and then, uncovered, the greens can quickly evaporate the liquid to the desired consistency. Yummy and simple!
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This might be fun to play around with:
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Probably not a high consumer of chard, but delicious:
And you said no pies, but how about a sweet chard pie
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Silverbeet is what Swiss Chard is called in Australia and NZ https://www.delicious.com.au/recipes/silverbeet-khachapuri-cheese-bread-recipe
Swiss chard tart with ricotta , pecorino and a huge bunch of chard from the FM.
This is a Luisa Weiss recipe, âSavory Sicilian Swiss Chard Tartâ. Sorry, I donât have a link. Made this for lunch today and we really enjoyed it.
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I wish that book had color photography; I might buy it!
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Itâs very good in this Palestinian soup with lamb and chickpeas. My notes:
I made the stock separately using some boney lamb stew meat (mostly neck and shoulder, I think). I seasoned it with cumin, salt, pepper, and browned it on all sides, then added and bay leaf, 1 box of chicken broth, about 4 cups water, half an onion, 2 carrots, and 2 celery stalks. I also threw in a rotisserie chicken carcass for flavor. Simmered that covered on low in the oven for 3-4 hrs. Then strained the stock and pulled the lamb meat from the bones and chopped small. I added a tsp. beef Better Than Bullion for richer flavor.
For assembling the soup, I used half a big bunch of Swiss chard. Separated the stems from the leaves and chopped the stems into small dice. Sauteed that with a diced onion in olive oil until tender, then added the spice bundle (I just grated some nutmeg), a can of drained chickpeas, lamb stock and meat, and the chard leaves cut into fine ribbons. Simmered until everything was tender and the flavors blended. I added a little more cumin, allspice, and ground cinnamon. At serving added fresh lemon juice, basmati rice cooked separately, and fried garlic.
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I finally made Farçous, French Swiss chard fritters.
We liked them a lot. I used a bowl of Swiss chard, 2+ tbsp flour, 2.5 eggs (I beat a 3rd egg, and added half), salt, pepper, dried thyme, fresh basil, fresh dill and green onion.
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I admire your recipe description and general savvy. Brava!
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Aw, thanks!
