Farmer's Market

Swiss Chard, Five Ways

By Alexandra Fleischman | June 12, 2013

The 125th Street Farmers Market opened this week , and I wasn’t about to miss it. On its first day of the summer season, the market was complete with fresh produce, baked goods, jars of applesauce and jams, and craft vendors. Located at 125th street on the Plaza of the Adam Clayton Powell, Jr. State Office Building, the market will be open Tuesdays from 10am-5pm and Fridays from 3-8pm.

This week, I picked up a bunch of Rainbow Swiss Chard from Migliorelli Farms. It’s located in Tivoli, New York, under 100 miles away from the city.

Why chard? Because I like my greens, and it’s one of the healthiest greens out there. It’s versatile, too.

Why rainbow chard? Because it makes for some great Instagrams. (See above.) The beautiful stalks on these makes any normal chard dish a little less green, and a little more special.

Apples from Migliorelli Farms

Apples from Migliorelli Farm

Sauteed - Over medium heat, stir the chopped leaves in about a tablespoon of butter or oil for five minutes, or until tender. Serve well-seasoned as a side dish on its own, on a sandwich, on a burger, under a piece of meat, or mixed into leftover pasta.

Grilled - This is where buying rainbow chard comes in especially handy. Remove stems from leaves, and blanch the stems for about two minutes, and then transfer to a bowl of ice water. Drain, and toss with olive oil, salt and pepper. Grill slowly, turning occasionally, until charred and tender. (You can also grill the leaves, lightly covered in olive oil and salt, for about a minute on each side.)

Soup - Let the leaves, chopped into strips and washed, soften in almost any broth-based soup for more nutrition, flavor, and color.

Rainbow chard

Cooking with the stems of rainbow chard yields beautiful results.

Stuffed - Blanch the chard in boiling water for about 30 seconds. Transfer to ice water, and then drain. Remove stems from leaves, and dice. Sauté an onion, adding the stems when onions are soft. Roll the leaves with a mixture of cooked rice, onion and stems, and seasoning. Bake at 375 degrees in an oiled, foil-covered baking dish for 20 minutes.

Eggs - Sauté chopped, stemmed leaves in oil until just wilted. Set aside until cool. Mix into egg mixture for omelet, frittata, or scrambled eggs.

Bonus - Here’s a recipe to pickle the stems over at the New York Times. Use before the colors dissipate (a few days).

Jars of applesauce

Jars of applesauce

For more ideas for chard, check out these recipes:

Swiss Chard and Saffron Tart

Swiss Chard, Potato, and Sorrel Soup

Swiss Chard Cakes with Basil Spinach Sauce

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