As the summer gives way to fall, it’s the perfect time to enjoy some of the greens that flourish in the cooler weather like kale and spinach. One vegetable you should not overlook is chard, which is notable for its flavor, texture and versatility. When cooked, the leaves become tender, developing a sweet, earthy flavor.
Students working toward a culinary arts certificate online will find countless uses for chard. Try these recipes and you may soon find that you have a new favorite winter green.
1. Saute with your favorite ingredients
“Sauteing chard with great-tasting additions is simple but satisfying.”
Sauteing chard along with great-tasting additions is a simple but satisfying way to prepare the green as a side dish. While you have many options, Epicurious suggested an approach that shows off the vegetable’s varied textures while complementing their flavor with onions.
Start by separating the chard’s center ribs and stems from the leaves. Throw away any tough pieces, and chop the rest of the ribs and stems into two-inch pieces. Cut the leaves into strips of about one-inch wide.
Warm butter and olive oil in a large pot over medium heat. When the mixture stops foaming, add sliced onions, garlic, salt and pepper. Cover and cook, stirring occasionally, for about eight minutes.
Throw in the chard stems and ribs with more salt and pepper before covering again and cooking for 10 minutes. When the stems are tender, start adding handfuls of leaves and stirring as they cook. Allow each batch to wilt before adding the next. Once all the leaves are tender, transfer to a bowl and serve.
2. Add a silky touch to your pasta
Chard can also be fantastic when incorporated into an entree like pasta. Bon Appetit provided a bucatini recipe that takes full advantage of the greens, contrasting them with crunchy, garlic flavored breadcrumbs.
Begin by preparing the breadcrumbs, sauteing four sliced cloves in olive oil and then transferring to a bowl. Cook panko in the same skillet until the breadcrumbs become golden. Add salt and pepper, and then move into the bowl with the garlic.
Cook the bucatini in salted water. When the noodles are al dente, drain and reserve a cup of cooking water.
While the noodles cook, heat oil in a large skillet and cook anchovy fillets. Mash the fillets with a wooden spoon. Add a sliced serrano chili and a bunch of chard leaves with the stems and ribs removed.
When the chard begins to wilt, mix in the pasta with butter and half a cup of the cooking liquid. Toss the noodles with tongs as they cook until the sauce emulsifies. Then remove from heat, adding mint, lemon juice and lemon zest. Top with oil, the breadcrumbs and grated pecorino before serving.
3. Craft a crowd-pleasing soup
Paula Deen presented another way to make chard a part of your cooking repertoire in an easy but hearty soup that combines the greens with sausage and white beans. First, cook Italian sausages with casings removed, along with onions and garlic, in a Dutch oven over medium-high heat. After about six minutes, or when the sausage browns and begins to crumble, drain.
Add six cups of chicken broth, chopped chard leaves, white beans, salt and pepper. When the mixture reaches a boil, cover, reduce heat and simmer for about 20 minutes. Once the chard becomes tender, serve with cornbread.
Chard is one vegetable that can find a place in all kinds of meals. For culinary academy students, trying out different uses for this vegetable can unlock delicious possibilities for their cooking. Stock up this fall and enjoy.