There is the old saying “When life gives you lemons, make lemonade.” What do you do when life gives you chard? And carrots?
For the last three weeks straight, I have received chard and carrots in my CSA box. Actually, the carrots I’m not that worried about. Farm fresh and stored in the crisper drawer, they will last a month or more. Plus there is always vegetable stock to make, this soup, and this dressing. But the chard? I loved this recipe but didn’t want to make it again and again. In order to use up the two huge bunches I had taking up lots of space in my refrigerator, I decided to cook it down and serve it over grilled bread.
The good thing about chard is that, if you want to use a lot of it, it melts into almost nothing. The two of us were able to eat it the two giant bunches without too much trouble. I sautéed a bit of garlic, added as many leaves as I could put into my large skillet, and then added more as they wilted. I also added about a teaspoon of smoked paprika and some sliced sun-dried tomatoes. I let the chard cook for a good long while, until it was really soft. I was going to poach the eggs directly in nests of chard, but my pan was too large and I opted to make them in my egg poacher instead. Fried eggs would also be delicious here.
Verdict? A great way to use a lot of chard. And a very quick dinner. Randy called it “bitter” but would not come right out and say that he didn’t like it, although I told him he was allowed to. I loved the egg and the bread (and the roasted potatoes I served along with it), but I would find another green for next time. Broccoli rabe perhaps or kale. Or maybe the mustard greens I was just informed are coming in this week’s box. Along with some carrots. I’m not kidding.
One Year Ago: Dimply Plum Cake
Smoky Chard Over Grilled Bread
Dana Treat Original
If you find yourself with only one bunch of chard, do not despair. You can still make a dinner out of this, you will just have slightly less chard to go over the bread and I would cut the smoked paprika down to 1/2 teaspoon.
2 garlic cloves, minced
2 large bunches chard (any type)
1 tsp. smoked paprika
6 sun-dried tomato halves, thinly sliced
Salt and freshly ground black pepper
4 medium slices country bread, drizzled with olive oil and grilled or toasted
4 eggs, poached, fried, or hard-boiled and sliced
Cut the chard leaves off of each stem (you can also just tear it off). Cut the leaves into approximately 2-inch strips. Reserve the stems for another use.
Heat a large sauté pan over medium heat. When hot, add just enough olive oil to lightly coat the bottom. Add the garlic and stir constantly until just starting to brown. Do not allow to burn. Add as many chard leaves as will fit into the pan and sauté until starting to wilt. Add more leaves and continue to cook down until wilted. Continue this process until all the chard is in the pan. Add the paprika, the sun-dried tomatoes, a sprinkle of salt and pepper and lower the heat. Cook, stirring often, until the chard is very soft, about 20 minutes.
Meanwhile, grill the bread and cook the eggs to your liking. An alternative here is to cook the chard in a smaller sauté pan that has a lid. Make 4 wells in the cooked chard and crack an egg into each. Cover and cook over low heat until the eggs are cooked to your liking.