chard recipes
Here's a collection of chard recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Tomato and Chard Pie
Spaghetti with Creamy Chard Sauce
Green Soup
Chard with Balsamic Vinegar
Chard, Mushroom and Pasta Frittatas
The Jolly Green Soup
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- 350 g chard, shredded
- 350 g tomatoes, peeled and chopped
- 2 tablepsoons olive oil
- 1 clove garlic, crushed
- 1 onion, peeled and chopped
- 4 tablespoons chopped fresh parsley
- 1 teaspoon dried sage
- 2 eggs, beaten
- 115 g cheddar cheese, grated
- Shortcrust pastry for your flan dish
Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.
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- 500 g chard
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and crushed
- 1 teaspoon ground black pepper
- 120 ml water
- 1 tablespoon vegetable stock
- Salt to taste
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1 teaspoon basil
- 1/2 teaspoon mixed herbs
- 1 bay leaf
- 4 tablespoon flour
- 240 ml milk (or soya milk)
- 240 ml water
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 4 tablespoons yeast flakes
- 1 teaspoon ground black pepper
Cut the stems from the chard but do not throw away. Chop the leaves roughly. Place the stems of the chard into a large frying pan. Boil them up with some water and the stock. Add the onion and garlic. When the onion is tender, season with salt and pepper and simmer with a lid on for five minutes. Now add the chopped leaves of the chard along with the herbs and let simmer till the chard is tender. Meanwhile mix the flour with some of the milk to form a paste and put aside. Put the rest of the milk into a separate pan along with the water, and heat slowly. Stir in the salt, pepper, mustard powder and yeast flakes. Stir in the paste and heat until thickened — stir continually to avoid lumps. Once ready, stir the sauce into the chard and simmer for a couple of minutes. Serve over spaghetti.
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- 1 big bunch chard
- 1 bunch kale
- 1 bunch green onions, sliced
- 1/2 bunch parsley
- 1&1/4 L water
- 1 teaspoon salt, more to taste
- 1 large potato
- 2 onions, chopped
- 2-3 cloves garlic, finely chopped
- 2&1/2 teaspoons olive oil
- 3-4 cups vegetable broth (or chicken broth)
- 1 tablespoon lemon juice, more to taste
- fresh ground black pepper
- pinch of cayenne
Wash the greens thoroughly, then cut the chard and kale off their stems and slice the leaves. Combine the chard, kale, green onions, and parsley in a soup pot with the water and salt. Peel the potato, or just scrub it well if you prefer, cut it into big pieces and add it to the pot. Bring the water to a boil, turn down the flame, and let it simmer for about half an hour. Meanwhile, heat the olive oil in a non-stick pan and cook the chopped onions in it slowly, with a sprinkle of salt, until they are golden brown and soft. This will take up to forty-five minutes - don't hurry; you only need to give them a stir once in a while, and it's the slow cooking that develops the sweetness. If you like, you can deglaze the pan at the end with a bit of Marsala or sherry - not required, but a nice touch.
Add the caramelized onions to the soup. Put another teaspoon of oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great. Add the garlic to the pot and simmer everything together for a few minutes more. Add enough broth to make the soup, and puree it in the blender in batches. Don't overprocess; anything with potatoes in it can get slimy if you work it too much. Return the soup to the pot, bring it back to a simmer, and taste. Add salt as needed, grind in a little black pepper, add a pinch of cayenne, and a tablespoon of lemon juice. Stir well and garnish as you wish.
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- 500 g chard, washed and chopped, stems discarded
- 1-2 tomatoes, chopped
- 1&1/2 teaspoons balsamic vinegar
- Freshly cracked black pepper to taste
Sauté the tomatoes over medium heat in large pan until cooked, about 10-15 minutes. Add the vinegar, chard and a little water if the pan is dry. Cover and steam the vegetables until cooked to desired consistency. Check occasionally to be sure that there is enough water in the pan. Serve hot.
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- 100 g mushrooms, quartered
- 20 g macaroni
- 2 teaspoons olive oil
- 1 spring onion, peeled and chopped
- 1/4 red pepper, diced
- 10 g unsalted butter
- 60g organic chard, chopped roughly
- 3 large eggs, beaten and then strained
- 1 tablespoon grated parmesan
- Salt and freshly ground black pepper
Cook the macaroni. When ready, drain, refresh with cold water and drain again. Pat dry with kitchen towel to remove any excess moisture. Meanwhile heat 1 teaspoon of the olive oil in a medium sized frying pan. Cook the onion over low heat until golden — about 5-7 minutes. Add the diced pepper and mushrooms and continue to cook for another 5 minutes until tender. Add the butter to the fry pan and stir in the chard. Cook until the leaves have wilted. Remove from the heat and transfer to a mixing bowl and allow to cool for about 5 minutes. Stir in the macaroni and beaten eggs, mixing well. Season to taste. Add the remaining oil to the frying pan and put over moderate heat. Pour in the frittata mixture. If it puffs up and bubbles around the edges, push back down with a wooden spoon, which will ensure that the entire filling is covered with egg. Lower the heat after a minute and cook for another 8 minutes. The frittata is ready to go under the grill when there is no liquid egg running out when you tip the pan. It should be a little soft but still set in the centre. Sprinkle the Parmesan over the top and place the pan under preheated grill and cook until golden. Serve heated or allow to cool and place in the refrigerator for a great school lunch.
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There's a lot of kale around this week; this soup is a great way of using it all up! Serves 4‐6
- 1 big bunch chard
- 1 bunch kale
- 1 bunch spring onions, sliced
- 1/2 bunch parsley
- 1 ¼ litres water
- 1 tsp salt, more to taste
- 1 large potato
- 2 onions, chopped
- 2‐3 garlic cloves, finely chopped
- 3 tsp olive oil
- 700‐900ml vegetable or chicken stock
- 1 tbsp lemon juice, more to taste
- Freshly ground black pepper
- Pinch of cayenne
Wash greens thoroughly. Trim chard and kale from stems; slice the leaves. Combine chard, kale, green onions and parsley in soup pot with water and salt. Peel potato; cut it into big pieces and add to pot. Bring water to boil, turn down flame, and let simmer for about 30mins. Heat 2 tsp olive oil in a non‐stick pan; cook chopped onions slowly, with a sprinkle of salt, until golden and soft. This will take up to fortyfive minutes ‐ don’t hurry; you only need to give them a stir once in a while, and it's the slow cooking that develops the sweetness. If you like, deglaze pan with Marsala or sherry at the end. Add the caramelized onions to the soup. Put 1 tsp oil in the pan and stir chopped garlic until it sizzles and smells great. Add garlic to pot; simmer everything for a few minutes more. Add enough broth to make the soup; puree in a blender in batches. Don’t over‐process; the potatoes will get slimy if you work it too much. Return soup to pot, bring it back to a simmer, and taste. Season, add lemon juice, stir well and enjoy!
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