Guest Food Blogger: Kale and Swiss Chard Recipes

by Brian Honigman on September 6, 2011

Tofu with Swiss Chard and Kale

Kale and Swiss Chard are among the most nutritious foods on the planet but many people can’t think of what on earth to make with these inexpensive nutritional powerhouses. Here are some ideas:

-Add raw to smoothies.
-Add to a bowl of tofu.
-Saute with garlic and onions and eat with eggs for breakfast.
-Take leftover saute and add a bit of chicken stock and white beans (sausage or chicken optional) for Italian beans and greens.
-Take leftover saute and add chicken stock, small meatballs (available frozen at Penn Mac!), leftover cooked chicken, Parmesan cheese, and small pasta for Wedding soup.
-Simmer kale or Swiss Chard in broth with whatever other vegetables and herbs you have on hand and maybe a little cheese. Puree in a blender and call it Hulk Soup to help kids want to eat it. Leftover Hulk Soup makes a good sauce for pasta. Beans and Greens can be pureed for this soup as well. Chop finely and sneak small amounts in meatballs or meatloaf.
-Simmer with onion, garlic and smoked turkey or ham hock and water or broth for some good Southern style greens. Add hot sauce if desired.

Kale/Swiss Chard Rolls

-Preheat oven to 350 degrees F.
-Wash leaves of the Swiss Chard or Kale
-Blanch them in boiling water or stock very briefly for a minute.
-Remove leaves from pot and immediately put in ice water bath to stop the cooking process.
-Put about a tablespoon of uncooked (preferably lean) sausage (no need to season) or ground meat (season meat with salt pepper and herbs and spices that you like) on a leaf and roll up like a burrito by first folding the top and bottom of the leaf over the sausage filling and then folding over the sides.
-For a vegetarian version of the filling, use rice. Cheese or vegetables can also be added to the filling.
-Place filled leaves in a baking dish. If you are using sausage, you won’t need to grease the dish and won’t need to add liquid unless you want to. If you are using uncooked rice, you will need to add some liquid for the rice to absorb. Consider using a flavorful liquid such as vegetable stock, or tomato juice. Leftover marinara goes great with both fillings as well.
-Bake until filling is cooked. The time will vary based on humidity and the amount and type of filling that you used. Use your nose and eyes to assist you in determining done-ness. Test one roll by cutting it open to see if the rice/sausage is done.

Guest blog post provided by Suzanne Trenney, view her Facebook Page devoted to her art.

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