Got swiss chard in our share. Do I know what to do with it? Nope. I have no idea what these creations will taste like. I wanted to post the pics and the culinary ideas before tonight’s monthly meeting.
1) Chard leaves in frittata. I took Leslie’s chard idea of a tofu Quiche and I made a frittata. I’ve never made a Quiche and with our limitations due to MJ’s dairy & soy allergies I bailed on the awesome idea. Leslie’s link
The frittata has tomato paste (1 TBSP), lemon juice (a couple squirts), fresh thyme (1 TBSP), pepper (a few cranks), chopped onions (1 med yellow onion) and chard leaves (a whole bunch), 4 anchovy fillets and 1 teaspoon of anchovy paste. I cut a piece for Miles’ lunch and he ate it in seconds. I’m saving the rest for dinner.
2) Baked Chard in Bechamel (adapted from Mark Bittman’s How to Cook Everything pg. 286)
For the Bechamel: I adapted Bittman’s recipe (page 57). I used Earth Balance’s no soy no dairy protein buttery spread instead of reg butter. I also used a homemade veggie broth instead of milk, due to Miles’ ananphylaxis to all-things-daiya, which technically makes it a brown sauce.
The rest is directly from the book: I preheated my crappy energy-wasting 1980’s stove to 375 degrees. Once the bechamel was done, I added a pinch of nutmeg and 1/4 teaspoon of cayenne and mixed it. I chopped all the chard stalks, cleaned them and put them in an oiled 8×8 baking pan. I poured the finished bechamel on top. Then covered it with panko breads crumbs. Baked it for 30 minutes. I then put the broiler on for 5 minutes. I’m very scared this is going to taste gross. Chard stalks are gross, I can’t imagine this sauce and panko breads crumbs changing it that much… we’ll see in a few hours…
UPDATE: We hated it, not even edible. The chard tasted like soggy hot celery. Maybe I made a mistake with the recipe..I’m sure the substitution of the milk was a big mistake. I should have used rice milk. I need to rework this recipe so it tastes good while also being allergy-free.