If you’re unfamiliar with chard, get to know it. It melts in your mouth like butta’ not too shabby for a veggie

Chard Cakes With Dill and Horseradish Goat Cheese Sauce

Thanks to Liz Collins for sharing this recipe and her tips!

Chard Cakes
4 eggs
1/2 t sea salt
2 T water
1/2 medium onion
1/2 lb swiss chard
1 t sesame oil for frying
Dill and Horseradish Goat Cheese Sauce
1/2 lb soft goat cheese or sour cream
1 T milk or water
1 T horseradish
1 T fresh dill
1/4 t sea salt
When I make these cakes, I wash and pat dry the chard, slice the leave from the stem and chop the stems finely. i lay the leaves on top of one another and roll them up, then slice them into fine ribbons. although esalen’s cookbook doesn’t call for it, i find i like the taste and texture better if i saute the onion (i use a whole onion instead of half) until it is transluscent, then add the onion to the rest of the ingredients.
first put the eggs into a large glass or wooden mixing bowl and lightly mix, add salt, chard, and sauteed onions, then pour onto a cast iron or other pan in the preheated sesame oil, about 1/4 cup at a time of the chard/onion/egg mixture, brown on both sides.
i have made several different versions of the sauce, including yogurt and mayo with garlic and fresh herbs mixed in the vitamix, and/or fresh salsa and sliced avocado served on top. these are one of my family’s favorite summer dinners.

Braised Swiss Chard with Currants and Feta

1 large bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard and chop into small slices. Coarsely chop leaves.
Sautee garlic in oil over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water, increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.


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By , February 9, 2011