Coconut Cream Swiss Chard
There is a glut of swiss chard in the fields, showcasing crinkled leaves and vibrant stalks on frosty mornings. They truly are the gleam of the winter crops.
What is Swiss Chard?
Swiss chard is a tall, crinkly textured leaf that grows on a sturdy stalk. Its colors can range from green, ruby red, pink, and yellow. While there is nothing Swiss about Swiss chard since it originated in the Mediterranean, it has been cultivated around the world and favored by chefs and nutritionists. It’s history can be traced back to Sicily and across Europe as it is a frost tolerant biennial that is closely related to beets. In fact, Swiss chard was developed specifically for its edible stems and leaves.
Swiss Chard is one of many superfoods that counteracts toxins. Swiss chard, like many other green plants, is abundant in chlorophyll. It is purifying and stops the spread of bacteria, fungi, and other microorganisms. Swiss chard also promised the growth of beneficial gut flora. Counteract toxins with powerful antioxidants found in Swiss chard. It is high in Vitamin A, C, and K as well as folate and dietary fiber.
Applications of Swiss Chard include chopped into salads, soups, or added into Quiches. It pairs well with citrus as it tends to be slightly bitter.
Selection & Storage: The finest selection of Spade & Plow’s Swiss Chard can be found in this week's CSA box or at the Spade & Plow’s farmers market booth. To store Swiss Chard, wrap in a damp cloth and place in a container, in the crisper drawer. It will keep fresh for 4-7 days in the refrigerator.
Purple Sprouted Broccoli w/Orange Chili Dressing
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things.
Ingredients:
1 lb. loose Swiss Chard
1 Yellow Onion, chopped.
2 cloves garlic, chopped.
1 can Coconut Cream.
Cilantro
Lime
1 Tb. Curry (optional) .
Salt & Pepper to taste.
Recipe:
Pro-tip: Sauté stalks with onions to break down their fibers
Wash Swiss chard. Fold leave in half with the ribs on the outside fold. Cut down the stalk to release the stalk from the leaf. Set leaves aside.
Chop Swiss Chard stalks and sauté with chopped onions for 3 minutes, or until soft.
Add in garlic, sauté for 1 minute.
Lower heat and add in coconut cream. Stir until smooth.
Add 1 Tb curry.
Gradually add in chopped Swiss Chard.
Cover and allow to cook for 5 -6 minutes.
Serve with chopped Cilantro and a Squeeze of lime juice.
