Swiss and Ruby Chard

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Had Ruby chard in my vegbox this week, and it looks like again next week which makes me wonder if everyone else has a glut of chard.

Here's how I used mine this week:

(I know Doris Pinks' chard aloo is nearly legendary on A4A, but this is a nice variation with only 3 spices)

Chard Aloo Kudu (I made this up cos aloo is potato and kudu is pumpkin innit?)

Serves: 3

Ingredients

1 large onion chopped.
2 large (or 4 small) potatoes cut into small cubes
400 grams spinach or chard chopped, stalks and all.
1 festival squash (Or around 3-400g of butternut or some other culinary pumpkin/squash)
1tsp fresh ginger, grated.
1 clove garlic coarsely chopped.
1/4 tsp cumin seeds.
1 1/2 tsp turmeric.
1 1/2 tsp garam masala.
olive oil and butter.
salt to taste.

Instructions

Cook potato and pumpkin/squash in the microwave until just going soft. Fry the cumin seeds in a heavy bottomed pan in the oil and butter until just starting to brown. Add the onion and fry until starting to brown. Add the potato, garlic, turmeric, ginger and garam masala, then fry until combined and fragrant. Add the spinach or chard and cook until it wilts. Salt to taste



Yesterday I had some chard dressed with lemon and extra virgin olive oil on some polenta with a few black olives - yum! I think that would be nice as a bruschetta topping too (still slightly warm)

Next week going to try stewing chard with chickpeas and tomatoes!

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[calendula]

it is wonderfully versatile and all the lovely colours makes it good to look at as well

If I want just a simple rx I just steam it (leaves and stems) and make a white cheese sauce to pour over it and bake in the oven til nice and brown - makes a good lunch on its own with some crsuty bread

[tim]

I'm sure I've said this before, but forgive a repeat?

I thought that I had said how little you get out of five pounds of pick - but that was out of only a 4 foot row in a raised bed - & you can't see that I picked it. And we've had 2 picks since.

And the stems are so great on their own.

[Gadfium]

First time I've grown chard, and I do like it. So do the rest of the family.

Tonight's was : a little olive oil and garlic, add the chopped up stems, left to soften. Added a finely diced courgette, the chard leaves, fresh ginger and some chilli flakes.

[Obelixx]

Here's a  whole host of Swiss Chard recipes.    http://fooddownunder.com/cgi-bin/search.cgi?q=Swiss+chard

This site also does recipes for loads of other veggies eg kale which don't feature much elsewhere.