Chard mountain, help mee

[roosterroo]

I have a rather large amount of rainbow chard at the moment, Dad has grown it especially as I bought him the seeds, I have looked at a 'cheesy chard' one from Hugh but any other lovely suggestion to inspire me please !

many thanks

I'm in the same boat! Where did you find the cheesy chard one btw? I've been looking and couldn't find it.

My standard is to stir fry it in olive oil with garlic and anchovies, mix in cooked pasta, kidney beans and olives. Top with grated parmesan.

That's my only idea so far though.

It can be frozen. I like to make up a batch of chard and ricotta lasagnes for freezing. Use it as a richer alternative for any dish with spinach. The coloured stalks make a great tempura dish. Serve with some chilli jam and sour cream or guacamole.

River cottage everyday, its hidden with the cauliflower cheese receipe as an alternative.

love Hugh for veggie suggestions!

Stuffing a rolled lamb joint with some leaves is nice as well. Or peppers stuffed with rice and chard.

I am off to eat something as this is making me hungry. :)

How would you freeze it allstar? Blanche and treated like spinach? Mine's still in the ground and I'm wondering how it'll manage over the winter.

It's in Everyday is it? I could have sworn I saw him do a recipe in one of the earlier series, maybe Autumn, but haven't been able to find it. Maybe it wasn't chard, or maybe I imagined it ....

I sometimes make a quiche with it (leaves wilted and stalks chopped and boiled for 10 mins). It's good with bacon in or just on its own with lots of cheese. Or the leaves are good chopped up a bit and added to a minestrone (I do it with onion, carrot anbd celery chopped and gently fried, then stock added along with a tin of borlotti or cannelini beans, and the chard) - mind you with rainbow chard the soup might go an interesting colour!

Yes. Blanche and freeze. Although I admit I have done the lazy way when faced with a mountain of it and just washed and thrown into freezer bags.

Another way to store is to make up some passata (sp) with it for use with pasta later in the year.

Another idea is winter coleslaw. Carrots, chard, beetroot and kohl rabi served with crumbled goats cheese.

'Spinach' curry made with chard is a favourite here. \

Also chard & mushrooms in a white sauce either on pasta or if you are feeling keen rolled up in pancakes.

Chard pastys.

Fry an onion and some bits of bacon(I leave out the bacon), add chopped cooked chard, creme fraiche, sage, breadcrumbs and mix. Use a small saucer to cut rounds of shortcrust pastry and make pastys. About 20 mins in a hot oven. Yum.. And they feeze well. It's from a Veg book I had from the library by that Greggg something who does masterchef.

Might not sound nice but its delicious!

Chop the stalks in thin strips (like celery)
and place in a pan with a little water. Place shredded leaves on top. And simmer till wilted, then drain as much liquid out as you can.

In an ovendish mix 2 tins of chickpeas with 5 crushed cloves of garlic, one cubed pack feta and a finely chopped onion. Mix this with the chard and drizzle with olive oil and bake in the oven for about 45 mins.

Serve with rice and soya sauce

Very good chopped and stirred into bean/lentil/sausage casseroles.

Excellent stir fried with garlic - add to fried rice, noodle soup, etc.

I feed it to the hens. They love it - but leave the stalks.

I do a slow-cooked casserole with Chard, flageolet beans and Cumberland sausages which is delicious.

Fry some sausage pieces with garlic and rosemary and then add some onions and flageolet beans and chicken stock and simmer for a bit. Then stir in a bit of cream and some chard and let it bubble gently for another 20 minutes or so.

Chard pesto. Cook the stalks for five minutes, add the leaves for five minutes more and then whizz it up with a little olive oil, pinenuts and parmesan.

i read a chard recipie that i'm dying to try the other day...

Stuff the leaves with cooked rice, spices, garlic maybe some fruit or feta etc, and roll like vine leaves. Chop up the stems and put in a pan with liquid (though i think i'd use a tom and chick pea stew thing to make a one pot meal) Place stuffed leaves on top so they simmer/steam. Well that's the general idea. Sounds yum...