John Myers
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Prepare chard as a delicious pesto
The taste of Swiss chard is similar to that of spinach. However, Swiss chard has a more intense, spicier aroma.
- Ingredients:
- 1 chard
- 1-2 cloves of garlic
- 100g grated Parmesan
- 100ml olive oil
- Zest and juice of one organic lemon
- 3 tbsp toasted pine nuts
- Some rosemary
- Salt pepper
- Preparation:
- Clean the chard and cut it into small pieces. Blanch it briefly in salted water.
- Chop the rosemary needles and the garlic.
- Mash the chard, garlic, rosemary, parmesan, pine nuts, olive oil, and lemon zest.
- Season the pesto with salt, pepper, and lemon juice.
Swiss chard with potatoes and bacon
Swiss chard promotes blood formation and also has a high calcium content.
- Ingredients for one person:
- 1/2 Swiss chard
- 1 clove garlic
- 1 onion
- 3-4 potatoes
- Salt pepper
- dash of oil
- dash of cream
- bacon as needed
- Preparation:
- Peel the potatoes and then boil them in salted water. Then cut the potatoes into slices.
- Chop the onion and the garlic clove into small pieces and fry them in a pan with a little oil.
- Add the bacon and potato slices.
- Clean the chard and then cut it into strips.
- Now he is also in the pan. Wait for it to sink in and add a dash of cream to the dish.
Swiss chard quiche
The vitamins contained in chard support the eyes and make the skin beautiful.
- Ingredients for the dough:
- 90g butter
- 180g flour
- 1 pinch of salt
- 3 tablespoons water
- Ingredients for the filling:
- 1 chard
- 1 clove of garlic
- 1 onion
- 1 tbsp olive oil
- 1 tsp butter
- 60g pine nuts
- 100g feta cheese
- 100g Parmesan
- 2 eggs
- Salt pepper
- tomatoes as needed
- Preparation (dough):
- Mix flour and butter in a bowl. Let the butter warm up a little first to make it easier.
- Add the water and a pinch of salt. Then let the dough rest for 30 minutes.
- Grease the mold you want to use for your quiche. A 30cm diameter is good for this. Pour the batter into the mold and bake at 180°C for 15 minutes.
- Preparation (filling):
- Clean and cut the chard into bite-sized pieces. Then blanch it briefly in salted water.
- Finely chop the garlic clove, onion, and pine nuts.
- Sauté the onion, garlic, and chard in a pan with olive oil and butter. Fry everything until the liquid has evaporated. Then remove the pan from the stove.
- Crumble the sheep’s cheese and add it to the pan with the parmesan, eggs, and pine nuts.
- Season to taste with salt and pepper. Then pour the filling onto the dough in the mold.
- Bake the quiche for 40 minutes at 180°C and place fresh tomato slices on top of the quiche just before serving.
Chard coconut soup with shrimp
You can also enjoy chard as a soup, especially in cold times.
- Ingredients:
- 1 chard
- 2 onions
- 500ml water with vegetable broth
- 1 can of coconut milk
- 1 pack of shrimp
- 1 chili pepper
- Salt, Pepper, Cayenne Pepper, Coriander, Ginger & Turmeric
- Preparation:
- Clean and cut the chard into small pieces.
- Also chop up the onions, the chili pepper, and some fresh ginger.
- Fry the cut chard stalks with the diced onions and the crushed chili in a little oil.
- Gradually add the water with the vegetable broth. Let the whole thing simmer for a bit as the stalks need a bit to soften.
- Once the stems are soft, you can add the chopped leaves to the pot.
- Now pour in the coconut milk and puree the whole thing. Dilute with more water if it is still too thick.
- Season the soup with the spices specified in the recipe.
- The shrimp go in the pot last. Let simmer until the shrimp are done.
