Archive for the ‘Swiss Chard’ Category

Spicy Collard Greens

2 lbs collard greens *

5 slices thick bacon diced (smoked, no nitrates)

1 large onion diced

3/4 cup chicken broth

3 tablespoons cider vinegar

1 tablespoon brown sugar – or honey

1 teaspoon red pepper flakes

½ teaspoon tabasco or other hot sauce

Salt and pepper

*I used turnip greens, Swiss chard and some red cabbage that had been sitting in my fridge

Instructions:

  1. Use knife to cut out large rib in collard greens – compost.   Stack leaves and roll up then cut into ¼ inch strips.
  2. Cook bacon in a large pot over medium heat until crisp.  Remove with slotted spoon to a paper towel lived plate.
  3. Add onion to bacon fat and cook over medium heat stirring occasionally until softened.
  4. Add broth, vinegar, sugar/honey, red pepper flakes and tabasco to pot and stir to combine.
  5. Add collard/mixed greens and turn or mix them occasionally.  Cover turn heat to low and cook for an hour, stirring occasionally.
  6. 6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.

Adapted from Spicy Southern Kitchen

Chard, Spinach and Basil Pesto with Pasta

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Greens with Peanuts

From Judy Gorman’s vegetable cookbook

.5 lb kale, swiss chard, spinach or beet greens, ribs removed if kale or chard

.5 cup peanuts, toasted if you would like

3 tbsp oil or butter.

Steam the greens until tender.  Beet greens, chard or spinach will take 5-10 minutes, kale will take longer.

Run the greens under cold water to stop them cooking.  When cool enough, wring out the excess water from the leaves.

Crush peanuts in a food processor (not too much), or put them in a plastic bag and smash with a rolling pin until in smaller pieces.

Heat oil or butter in s pan, add greens until heated through, stir continuously.

Remove pan from heat, sprinkle with peanuts, add salt and pepper to taste.

Enjoy!