Photo by Zachary Cross
This has been a great year for greens. The cool weather has lasted well into spring and we’ve had plenty of rain. But maybe you’re getting tired of greens? Try something new!
My first recommendation for something different to do with your greens comes from Tant Hill Farm: Ferment them. Go their blog for a recipe for Dua Cai Chua.
Chard in particular is a green that we should see throughout the summer, or at least most of the summer. It doesn’t mind the warmer weather the way most other greens do. I’ve prepared it many ways but found myself with an abundance of it and a desire for something new. After flipping through most of my cookbooks I turned to the internet.
Well, I found something different: Swiss Chard Hazelnut Dessert Tart from the blog Stone Soup. Despite coming from foodandnutrition.org it is not specifically a health food but an old French recipe. I imagine chard's high oxalic acid gives it appeal in a dessert for its tart flavor much the same way rhubarb does.
The tart does have a delightful tang, balanced by the egg and sugar. Since I cannot eat them myself I left off the hazelnuts and tart crust of the original dessert recipe and it was still good and appreciated by everyone. I'm sure it's even better with the nuts and crust. I hope to try it soon with a crust I can eat.
This recipe only uses the chard leaves. The color of the chard isn’t too important, though the darkest red chard will probably tint this dish pink. Use the stems in hummus or for a sauté. I plan to have more chard stem recipes up in the near future.
Recipe by Michele Redmond, MS, RDN
Photo by Heather Cross
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