From Alexa Weibel via NY Times. Use your spring onions in place of the leeks. Alexa Weibel suggests not skipping the tarragon and lemon zest as they’ll freshen up the recipe; readers substituted dried tarragon with good results. Other herbs that compliment Swiss chard include marjoram, parsley, lovage, and savory.
Adapted from Melissa Clark in the New York Times. Her note about the recipe: “Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.”
I’m skipping the peas although that’s one freezer item many people keep on hand. And I’m substituting a Riverview sweet onion for the leeks.
This is a recipe from Food 52, adapted by Alexandra Stafford.
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
From Domenica Marchetti’s Substack
I’m a big fan of shakshuka so when I saw the Chickpea and Kale Shakshuka recipe below I clipped it to try. Maybe it will appeal to you as well.
Adapted from “Family: New Vegetarian Comfort Food to Nourish Every Day” by Hetty McKinnon
If you’re ready to do something else with lettuce, although I think I’m just going to enjoy the pretty red lettuce we got in a few big salads, then there’s a recipe for a lettuce stir fry from “Tenderheart,” but you could also use it for the Swiss chard. Adapted from Hetty McKinnon’s “Tenderheart.” This should work well with all kinds of tender greens.
Here’s a recipe for Green Sesame Soba Noodles from the Washington Post Eat Voraciously newsletter and CSA subscriber Linda Jones. The receipe uses tahini to boost the protein content of the sauce. So delicious.
A double gift to have both Swiss chard and beets in the same box. They are relatives, so cut those beet greens off and use them with the chard in the recipe for Swiss Chard Dip with Garlic, Yogurt and Dill down below, recipe courtesy of the New York Times. Love the easy way to wilt greens in that recipe.
This recipe was demo’d at the Peachtree Road Farmers Market back in the day.