Not sure what to do with the Chard you have in the fridge? Make these...I think I am going to try it this weekend! Looks like lemon and soy sauce are just a few ingredients that might help take away the bitterness! Bon Appetit!


Spicy Asian Stir-Fried Swiss Chard



(Makes 3-4 servings; recipe adapted from From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce.)

Ingredients:
1 lb. swiss chard, stems and leaves chopped separately
1 T peanut oil or grapeseed oil
1 T minced garlic

Sauce Ingredients:
1 T + 2 tsp. soy sauce
1 tsp. Hoisin sauce
1 tsp. Black Bean Garlic sauce
1-2 tsp. Chili Garlic Sauce (start with 1 tsp. and taste to see if you want more heat)
1 T sugar, Splenda, or Stevia in the Raw (use Splenda or Stevia in the Raw for South Beach Diet)

Instructions:
Cut stems away from swiss chard leaves, folding over the leaf to cut some of the larger part of the stem (ribs) that run through the leaves. Cut stems/ribs into short pieces. Pile the leaves up in a stack and slice about 1 inch thick; then turn the cutting board and cut the slices the other way, repeating until the chard is all chopped. Wash in a salad spinner if needed and spin dry. Mince enough garlic to make 1 tablespoon. Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce.

Turn the heat under the wok (or large frying pan) to medium high, add the oil and heat until the oil is slightly shimmering. Add the chard stems and stir-fry about 2 minutes. Add the leaves and minced garlic and stir-fry for about 3 minutes more, turning leaves over several times until all the chard has wilted.
Add the sauce and stir to combine it with the chard, then cook 2-3 minutes more, or until the chard is tender and all coated with sauce. Serve hot.

Sausage, Chard, and Lemon Lasagna



A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.

Ingredients

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

Directions

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.


Leek and Swiss Chard Tart


Bon Appetit, October 1999

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a basic tartdough instead)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme

1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

Enjoy!