apartment therapy changing the world, one room at a time

Spinach and chard I just chop up and wilt with a little olive oil and lemon and fleur de sel. I never get tired of that.

If I have kale, I make this salad. A friend got me hooked on it, and it's awesome. But I also like kale wilted - but with apple cider vinegar and pepper.

Chard and Feta Pie!

Saute 1 large bunch chard (washed and chopped) with a diced onion, some minced garlic, and some herbs (I usually use thyme and oregano, basil is good, too). Saute til the greens are wilted, but still bright. Lightly beat 2 - 3 eggs, mix with chard and 3/4 cup crumbled feta, and a splash of balsamic vinegar. Pour into pie shell, top with another 1/4 cup feta. Bake at 350 for 35 minutes or so, until pie is set and top is browned to your liking. This make a great summer supper, with a salad on the side. Add another egg or 2 and you have brunch!

You can experiment and add other vegetables: mushrooms, peppers, etc.

Use them in Green Smoothies! It really doesn't taste gross...google Green Smoothies and you'll find lots of 'recipes' - but usually I do 1 handful of greens, 1 cup water, 1-2 (sometimes frozen) bananas and 2 cups of (fresh or frozen) strawberries or blueberries. You can't taste the greens and you get your vitamins!! This usually makes 32 oz which my husband and i split for breakfast.

I have more details on my blog, or just google it!

saute, then mix with sauteed tofu, soy sauce, rice wine vinegar and fish sauce to taste ... serve over quinoa.

or saute shallots, then add greens and deglaze with balsamic.

and i second the green smoothie call - tender chard in a smoothie is totally indetectable, but so healthy.

If I could only grow two things in my organic kitchen garden they would be tomatoes and Swiss chard. Swiss chard is the best green ever, and there are endless ways to enjoy it. Some of my favorites are Swiss Chard Tuna Salad, and Hot Swiss Chard Artichoke Dip.

Swiss chard is a hot and cold tolerant plant that is very easy to grow from seed. It thrives in containers, so even apartment dwellers can enjoy this versatile (and gorgeous!) vegetable. I'm constantly urging people to grow their own. An added bonus is that you'll be able to harvest the tender young leaves - which are almost never available for sale - for salads. And of course Swiss chard makes a wonderful celery substitute. Anyone interested in growing their own Swiss chard might find this post on my kitchen garden blog helpful, How To Grow Swiss Chard from Seed & Why You Should.

Okay, I'll stop now. : )

My friends and I made a delicious kale soup one night following the recipe on the label that the kale was tied up with. I don't know it unfortunately, but it involved chick peas and it was delicious! Anyone know the recipe that I'm talking about?

Cook them in heavy cream w/some salt, pepper, and nutmet, until the greens are cooked, and the cream has reduced and thickened.

I usually saute them with olive oil and lemon or chop and use in quiche or omelets. I also love beet greens this way. My pet bunnies adore kale and swiss chard like nothing else, so I always make sure they get some!

Alton Brown has a nice beet green gratin, which I just made using swiss chard instead of the beets (which I didn't get in my box until today).

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21883,00.html

I also love this bruschetta, which uses both the beets and their greens! I'm sure one could also toss all kinds of other greens in there. I've also made this using a sprinkling of goat cheese instead of the yogurt sauce. Delicious both ways.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21883,00.html

http://www.vegetariantimes.com/recipes/7712?section=

Oops, there's the right link for the beet bruschetta...

I like the sound of that chard and feta pie! I have a bunch of rainbow chard and may have to try that this weekend.

I have 2 go-to uses for greens--with white beans and shallots over pasta, or with white beans and garlic (and plenty of parmesan) in soup. I don't really have recipes, but I'm sure you get the idea. And man it is always good.

But I could branch out into pie! I could.

Wilt assorted greens (Chard, spinach, mustard) but leave the stems a bit crunchy
Add some raisins( yup!)
boiled or canned garbanzo beans
sesame oil (to taste or as much as you would use in a dressing)
Yummy salad...even better cold the next day.

I like them sauteed with garlic and olive oil and salt and then put into a grilled cheese sandwich with a nice strong cheddar. I be it'd be good with gruyere, too.