Recipes for Cooking Chard!

Savory Chard Pie
1 Tbsp oil
2/3 c. chopped onions, scallions, and/ or garlic scapes
1 bunch Swiss chard, stems & leaves separated & coarsely chopped
3 large eggs
1 c. milk or 1/2 & 1/2
salt & pepper to taste
1 pie crust (unbaked)
1 c. cheese, grated (Swiss, Gruyere, Cheddar, Gouda, etc.)
1 Tbsp. fresh herbs (parsley, dill, thyme, etc.)
Preheat oven to 400 degrees. Saute onion/garlic in oil for a minute. Add chard stems & saute for a few minutes, until softened. Add chard leaves & saute while stirring until just wilted. Remove from heat. Beat eggs, milk, salt, & herbs. Spread chard mixture on bottom of crust. Top with grated cheese. Pour egg mixture over the top. Bake for 30-40 minutes until top is slightly browned & center is firm.
Serve hot or cold.

Middle Eastern Chard with Yoghurt
1 bunch chard
1 medium onion (or fresh shallots), thinly sliced
1 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. chicken or vegetable broth or water
1 c. plain yogurt (thick Greek-style strained yogurt works best)
salt & pepper to taste
Wash chard. Remove stems & chop separately. Coarsely chop leaves. In medium sauce pan, sauté onions in olive oil over medium heat. When softened, add garlic & chard stems & sauté for a couple of minutes. Add chard leaves, stir to coat, add broth or water & cover with a lid to steam for a minute or two. Remove from heat & in a serving bowl combine chard mixture with the yogurt, salt, & pepper. Serve warm or cold.

Greens, Beans and Carmelized Onions
(altered from Claudia Roden’s ‘Arabesque”)
1 large red onion, sliced
1/3 c. olive oil
3 cloves garlic, minced
1/2 pound fresh greens (arugula, spinach, chard or beet greens (with stems removed), etc.), coarsely chopped
salt & pepper to taste
14 oz. can of black eyed peas or garbanzo beans
juice of 1/4 lemon
Saute the onion in 2 Tbsp. of the oil over medium heat, stirring often, until caramelized (about 20 minutes or so). In a large saucepan, heat garlic in 2 Tbsp. oil. Immediately add the greens, put on the lid, & cook for a minute or two until the greens are wilted. Add salt & pepper. Stir in the beans & caramelized onions. Add the lemon juice & cook another minute. Add 2 more Tbsp. olive oil serve or cool & serve cold.