Sustainable Agriculture Project
Swiss Chard
Green Monster Smoothie
Serves 1 (About 2 cups).
INGREDIENTS
1 cup almond milk, or milk of choice
1 ripe banana, preferably peeled + frozen
2 handfuls organic spinach or 1 handful kale
1 tbsp chia seeds OR 1 tbsp ground flax
1 tbsp nut butter, optional
1-3 ice cubes
Protein powder of choice (Optional)
DIRECTIONS
1. Starting with the liquid, add in 1 cup of milk of your choice.
2. Add in the chia or flax and nut butter.
3. Add in the spinach followed by the banana on top. Blend until smooth.
4. Add in your ice cubes and blend some more.
Roasted Swiss Chard with Feta
INGREDIENTS
1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
2. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
3. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
4. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Saag Aloo
INGREDIENTS
1 large onion, chopped
2 large potatoes, cubed
400 g spinach or 400 g chard leaves, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil
butter
salt
DIRECTIONS
1. Fry cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
2. Add the onion and fry until it too starts to brown.
3. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
4. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook.
5. Add the spinach or chard and cook until it collapses over the potato.
6. Salt to taste.
Sauteed Swiss Chard
with Parmesan Cheese
INGREDIENTS
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
DIRECTIONS
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant.
2. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes.
3. Stir in the chard leaves, and cook until wilted.
4. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Squash Bowls with Chard, Beans, Shiitake
INGREDIENTS
1 acorn squash, halved and seeds removed
1 cup lentils or a variety of dried beans
1/2 yellow onion, diced
2 cloves garlic, diced
1/2 cup dried shiitake mushrooms, reconstituted in warm water and diced (or fresh mushrooms of choice)
3-4 stalks Swiss chard, stems chopped and leaves julienned
sea salt and black pepper
1/4 teaspoon chili powder
1/4 teaspoon allspice
1/2 teaspoon dried sage
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
splash of balsamic vinegar (optional)
DIRECTIONS
1. Preheat oven to 375’. Line a rimmed baking sheet with foil. Brush halved squash with oil and place cut-sides down on baking sheet. Bake until the skin can be pierced with a fork, about 25-30 minutes.
2. In a medium saucepan, cook beans according to package directions. Drain (if needed) and set aside.
3. In a large skillet over medium heat, sauté onion in oil until tender. Add garlic, mushrooms, chard, seasoning and spices and stir to combine. Add more oil if necessary (the mushrooms absorb a lot). Reduce heat to medium-low, cover, and let the greens wilt.
4. Add cooked beans and about 2 tablespoons of balsamic vinegar. Stir to combine and let the vinegar reduce. Add more salt and pepper if desired. Remove from heat.
5. Spoon mixture into the squash “bowls.” You will have extra.
Page last modified January 17, 2013
