Swiss Chard

Caramelized Onion and Swiss Chard Quiche

INGREDIENTS:

  • 1 whole wheat pie crust, chilled

  • 2 yellow onions, chopped

  • 1 teaspoon fresh thyme leaves

  • 2 tablespoons butter

  • 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

  • 1 cup half and half

  • 4 large eggs, beaten

  • 1 teaspoon salt, plus more for seasoning

  • 1/4 teaspoon black pepper, plus more for seasoning

  • 1 pinch fresh ground nutmeg

PREPARATION:

  1. Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.

  2. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.

  3. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.

  4. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.

  5. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.

  6. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.

Pork & Swiss Chard Tacos with Spicy Pineapple Salsa

INGREDIENTS:

  • 1 1-lb pork tenderloin, trimmed

  • 2 tsp chile powder

  • 1/2 tsp sea salt

  • 8 6-inch corn tortillas

  • 1 tbsp safflower oil

  • 1/2 red onion, thinly sliced

  • 1 bunch Swiss chard, stems discarded and leaves chopped

Salsa:

  • 1 cup peeled and chopped pineapple

  • 1/4 cup finely chopped red bell pepper

  • 1/4 cup finely chopped red onion

  • 1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

  • 2 tbsp fresh lemon juice

  • 1/8 tsp sea salt

PREPARATION:

  1. In a bowl, combine all salsa ingredients; set aside.

  2. Cut pork into 1-inch-thick medallions. Cut medallions into ½-inch-thick strips. In a bowl, toss pork with chile powder and ½ tsp salt; set aside.

  3. Heat a large skillet on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

  4. Reduce heat to medium and heat oil in skillet. Add sliced onions and sauté until beginning to soften, 3 minutes. Add pork and continue to sauté until no longer pink in center, about 4 minutes. Transfer to a plate and cover with foil. Add chard leaves to pan and sauté, tossing with tongs, until chard has wilted, about 2 minutes. Divide pork, chard and salsa among tortillas.

Double-Dutch Mac and Cheese with Chard

INGREDIENTS:

  • 6 tablespoons (3/4 stick) butter, divided

  • 1 cup chopped onion

  • 2 garlic cloves, minced

  • 1/4 cup unbleached all purpose flour

  • 3 cups reduced-fat (2%) milk

  • 2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)

  • 2 cups (packed) coarsely grated Edam cheese, divided

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon ground nutmeg

  • 1 large bunch Swiss chard, stems and center ribs removed

  • 12 ounces elbow macaroni

  • 1 cup fresh breadcrumbs made from crustless sourdough bread

  • 1 teaspoon cumin seeds (optional)

PREPARATION:

  1. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

  2. Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.

  3. Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

  4. Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

  5. Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

Broccoli and Cheese Quiche

INGREDIENTS:

Crust:

  • 1 teaspoon kosher salt

  • 2 cups all-purpose flour, plus more for surface

  • 11 tablespoons chilled unsalted butter, cut into pieces

Filling & Assembly:

  • 1 tablespoon olive oil

  • 1/2 small shallot, chopped

  • 1 garlic clove, finely chopped

  • 1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)

  • 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)

  • 4 ounces feta, crumbled (about 1 cup)

  • 2 ounces sharp cheddar, grated (about 1 cup)

  • 6 large eggs

  • 3 large egg yolks

  • 1 3/4 cups heavy cream

  • 1 cup half-and-half or heavy cream or whole milk

  • 3 tablespoons chopped chives

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

Special Equipment:

  • A 9-inch springform pan

PREPARATION:

Crust:

  1. Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.

  2. Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.

  3. Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.

Filling & Assembly:

  1. Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.

  2. Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.

Do Ahead:

  1. Quiche can be baked 2 days ahead. Cover and chill.

Roasted Beets with Sesame and Marjoram

INGREDIENTS:

  • 4 bunches of beets with tops or 2 pounds medium beets

  • 1/2 bunch Swiss chard, ribs and stems removed, leaves torn into large pieces

  • 5 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1/2 bunch marjoram or oregano, plus 2 tablespoons leaves

  • 1/2 cup crème fraîche

  • 1/2 cup plain whole-milk Greek yogurt

  • 1 teaspoon plus 1 tablespoon Sherry vinegar or red wine vinegar

  • 2 tablespoons toasted sesame seeds

PREPARATION:

  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

  2. Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

  3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

  4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

  5. Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

  6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.