Swiss Chard Gratin

Really good and simple recipe for chard! Adapted from Andrea Chesman's book about fresh veggies, Serving Up the Harvest.

2 lbs (12-16 stems with leaves) ruby, green, or rainbow chard, stems sliced and leaves cut into 1-inch ribbons
4 T butter
1 onion, halved and sliced
1/4 c flour
2 c milk (skim is fine)
1 c grated Gruyere cheese
salt and freshly ground pepper
1/4 c dried bread crumbs

1. Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for another minute. Drain well.

2. Preheat the oven to 350. Grease a 1 1/2-quart casserole of 9x13 inch baking dish. You can also use two smaller dishes which will cook for less time.

3. Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard.

4. Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on top.

5. Bake for 25 to 35 minutes, until the sauce is bubbling and the top is browned. Serve hot (with a slice of crusty bread)!

Spanikopita with Fresh Greens

This recipe comes from Ina Garten and was a great way to use up various greens from my CSA.

Ingredients:

1/4 cup olive oil
1 cup chopped onion
8 or more cups spinach or other hearty greens (chard, beet greens, escarole, etc.), rinsed and chopped roughly
3 eggs, lightly beaten
8 ounces feta cheese, crumbled
3 tablespoons Parmesan cheese
3 tablespoons plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
1 stick unsalted butter, melted

Directions:

Preheat oven to 375 degrees F.

Heat the olive oil in a saute pan and add the onion. Cook for 5 minutes over medium-low heat until soft. Meanwhile, squeeze most of the water out of the greens and place it in a bowl. When the onion is done, add it to the greens. Mix in the eggs, Parmesan cheese, bread crumbs, nutmeg, salt and pepper. Gently fold in the feta.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter. Repeat the process by laying a second sheet of phyllo dough over the first sheet, and brush it with melted butter. Pile four layers total on top of each other this way. Cut the sheets of phyllo in half lengthwise. Spoon 1/3 cup of the spinach mixture into the corner of piece of phyllo dough.

Roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally and then diagonally again. Continue until you reach the end of the sheet. The filling shold be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet, seam sides down. Brush the top with butter and place it on a baking sheet.

Place in the oven and bake for 25-30 minutes, until the phyllo is browned and crisp. Serve warm.

Escarole Soup with White Beans and Sausage

This is an easy and tasty slow-cooker recipe I made to use up some of the greens from my CSA share.

12.oz chicken sausage (any flavor), cut in 1/4" rounds
2 15oz. can cannellini beans,drained and rinsed
1 15oz. can garbanzo beans,drained and rinsed
1 28oz. can tomatoes, chopped, with juices
1 1/2 c chicken broth
1 bay leaf
1 tsp dried thyme
1 small head escarole, chopped
1/4 c coarse ground parmesan cheese
salt and pepper

1. Combine sausage, beans, tomatoes, broth, bay leaf, and thyme in slow cooker and cook on low for 4-8 hours.
2. Stir in escarole and cook an additional 8-10 mins,until just wilted. Stir in the parmesan. Season with salt and pepper.

Cardamom Rice

Cardamom Rice (Cooks.com & RecipeHound.com)

Prep time: 15 min
Cook time: 25 min
Yield: 6 servings

Ingredients:
2 cups long-grain rice (prefer basmati)
2 medium carrots
1 medium onion, in fine half-rings
1 cup frozen or fresh, not canned, peas (optional)
3 tablespoons vegetable oil
12 cardamom pods
1 t cumin seeds or caraway seeds (optional)
3/4 t salt
1 t chicken bouillon or 2/3 c chicken stock (optional)

Method:
Wash rice in several water changes and drain.
Dice trim carrots to 1/4" cubes.
Split cardamon pods, remove seeds and crush (with opt. cumin/caraway).
Heat oil in a heavy bottomed pot over a medium-high heat.
When hot, add cardamom for 30 seconds while stirring.
Add onion and carrots and saute until the onion browns slightly.
Load rice maker with rice and required amount of water (2 cups water if using rinsed
basmati rice). Add optional bullion now or reduce water by the additional stock.
Dump in onion/carrot mixture and rice.
When rice is done, stir to mix onions/carrots and to mix in peas.
Let sit for 5 min or until peas are done.