Tag Archives: Swiss chard

New Mexico Style Black Bean Soup

Leave a reply

Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).

New Mexico Style Black Bean Soup

The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.

Print
New Mexico Style Black Bean Soup
Recipe type: Soup, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ pound dried black beans
  • 2 tablespoons canola oil
  • ½ large onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch Swiss chard, leaves separated from stems and both chopped
  • ½ cup chopped roasted green chile
  • 2 medium carrots, chopped
  • ¾ pound small red skinned potatoes, quartered
  • 6 cups chicken broth
Instructions
  1. Soak black beans overnight, rinse.
  2. Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
  3. Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
  4. Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.
Wordpress Recipe Plugin by EasyRecipe

 

Meatless Monday-Mexican Style

Leave a reply

We got some surprise Swiss chard in our box last week; substituted for lettuce. Not exactly interchangeable (especially when I was counting on that lettuce for lunch). Good thing we like chard! I wanted to do something different with the chard. I saw a recipe on Food.com for Enchiladas with Barbecued Greens. The recipe just didn’t say Mexican food to me, but the idea was genius!

Black Bean and Chard Enchilada Casserole

I don’t make enchilada casserole very often, because of the calorie count. This is a really healthy way to make them!

Print
Black Bean and Chard Enchilada Casserole
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch Swiss chard
  • 2 tablespoons cooking oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1-15 ounce can black beans, drained and rinsed
  • ¾ cup salsa
  • 6 whole wheat tortillas
  • 1 cup shredded Mexican blend cheese
Instructions
  1. Separate chard leaves and stems. Chop stems and leaves separately.
  2. Heat oil in large skillet. Saute chard stems and onion for 3 minutes. Add garlic, continue to saute until onion softens.
  3. Add black beans and chard leaves. Continue to saute until the chard leaves are wilted. Add salsa and heat through. Remove from heat.
  4. Place ½ cup of the cooked mixture in the center of each tortilla. Roll the tortillas and place them in an 11 X 7 pan. Top with cheese. Bake at 350 degrees for 20 minutes.
Wordpress Recipe Plugin by EasyRecipe

 

Bacon, Swiss Chard, and Pinon Frittata

Leave a reply

I recently mentioned that I couldn’t make a frittata because I didn’t have a broiler-proof skillet. I have since shopped for one, and quickly decided I wasn’t spending $60 for a skillet I wouldn’t use that often. (Plus, my small kitchen doesn’t have room for another big skillet!) I decided to go at this another way.

Bacon, Swiss Chard, and Pinon Frittata

I do have a skillet that can go in the oven at 400 degrees, so that was my work around. Certainly, if your skillet can go under the broiler, go for it! If you go the broiler route, you probably would only need to broil the frittata for about 2 or 3 minutes.

Print
Bacon, Swiss Chard, and Pinon Frittata
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 6 slices bacon
  • 1 bunch Swiss chard, stems removed, leaves coarsely chopped (I didn't use the stems)
  • 3 cloves garlic, minced
  • ¼ cup pinons
  • 12 eggs
  • ½ cup milk
  • 1 cup shredded cheddar cheese, divided
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees (or, the highest heat your skillet can tolerate)
  2. Cook bacon in ovenproof skillet over medium heat. Remove bacon from skillet. Drain off all but about 3 tablespoons of the bacon fat.
  3. Saute Swiss chard, garlic, and pinons in the bacon fat. Cook until chard is wilted.
  4. While chard is cooking, beat eggs. Add milk, ½ cup cheese, salt, and pepper.
  5. Pour egg mixture over sauteed chard mixture. Continue to cook until eggs are about halfway done, stirring frequently. Leave the pan on the heat for about 1 more minute, to set the bottom.
  6. Remove skillet from heat. Top with remaining cheese. Transfer the skillet to the oven. Bake until eggs are completely cooked and cheese is melted, about 7 minutes.
Wordpress Recipe Plugin by EasyRecipe

 

Oriental Noodles with Swiss Chard Pesto

Leave a reply

In keeping with our tradition of going meatless on Fridays during lent, I was looking for a Swiss chard main dish to serve last week. I found this recipe on Yummly for Soba Noodles with Swiss Chard-Miso Pesto. Unfortunately, our local grocery store did not have several of the Oriental ingredients I needed for this recipe, so I had to improvise.

Oriental Noodles with Swiss Chard Pesto

I was still able to get a good flavor substituting a combination of tomato paste and soy sauce for the Miso paste. (I’m not sure if it is a similar flavor, but it was good!) I also used up the leftover Mai Fun noodles from a dish I made last summer.

Print
Oriental Noodles with Swiss Chard Pesto
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kosher salt
  • 1 bunch Swiss Chard
  • 4 cloves garlic, cut in half
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ½ package Mai Fun
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 2 medium carrots, cut into 1½ inch matchsticks
Instructions
  1. Fill a large pot with water, generously salt the water with Kosher salt. Bring to a boil.
  2. While the water is heating, cut the ends off the chard stems and discard. Cut the stems from the chard leaves at the base of each leaf. Cut the stems into ¼ inch pieces, set aside. Coarsely chop the leaves.
  3. When the water is boiling, add the chard leaves and garlic. Boil until chard is wilted, about 2-3 minutes. Remove the chard and garlic from the water with a slotted spoon, leaving the water in the pot.
  4. Place the chard leaves and garlic in a food processor with the tomato paste, soy sauce, and rice vinegar. Process until smooth, scraping the sides as necessary. Set aside.
  5. Return the water in the pot to boiling. Add Mai Fun and cook until al dente, according to package directions. Drain Mai Fun and rinse with cold water. Drizzle with 1 teaspoon of oil. Set aside.
  6. Dry out pot. Heat 1 tablespoon oil over medium heat. Saute chard stems and carrots until tender crisp, about 3 minutes. Remove from heat.
  7. Add the Mai Fun and chard pesto to the vegetables. Toss to combine.
Wordpress Recipe Plugin by EasyRecipe

Crock Pot Chard and Sausage

Leave a reply

I’ve been using the crock pot a lot lately. It is just so darned convenient! Put the ingredients in the night before, plug it in before I leave for work and come home to dinner.

Crock Pot Sausage and Chard

The inspiration for this dish comes from Kalyn’s Kitchen. Kalyn is one of my favorite food bloggers. She shares really healthy and delicious meals.

Print
Crock Pot Chard and Sausage
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch Swiss chard, stems removed, thinly sliced
  • 1 pound precooked smoked turkey sausage, cut in ¼ inch slices
  • 15 ounce can black beans
  • ½ cup chicken broth
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Place chard in bottom of crock pot. Top with sausage.
  2. Drain beans, reserving liquid. Rinse beans. Place beans in crock.
  3. Combine bean liquid, chicken broth, chili powder, and cumin. Pour over chard, sausage, and beans. Cook on low for 6-8 hours.
  4. Add cilantro just prior to serving.
Wordpress Recipe Plugin by EasyRecipe