PCC is the local co-op in Seattle, Washington. This recipe is my favorite use of kale, and is a wonderful dish any time of year. If you live in Seattle, you can usually find this in the deli. YUM!
1 cup uncooked organic wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch organic kale
1/2 bunch organic chard
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 thinly sliced fennel bulb
1 bunch green onion, chopped
1/2 cup chopped parsley
**Optional: add toasted almonds or walnuts, if desired
Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.
Serves 6 to 8
Recipe from PCC Natural Markets, Seattle, Washington: http://www.pccnaturalmarkets.com
Italian-Style Swiss Chard
Yield: 8 Servings
- 3 lb swiss chard
- 2 tbsp. extra-virgin olive oil
- 1 1/2 tbsp minced or pressed garlic
- 6 chopped anchovies (WITH bones for extra calcium)
- 3 tbsp. balsamic vinegar
- 1 tsp. salt & pepper
Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves. In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (a little at a time if pan if full), cover, and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt & pepper.
Garnish a serving dish with reserved chard leaves; spoon greens atop these leaves and serve.
Fettuccine with Swiss Chard, Walnuts and Lemon
Makes 2 servings
- 8 ounces rice fettuccine
- 2 tbsp. extra virgin olive oil
- 1 garlic clove, sliced
- kosher salt, pepper, and crushed red pepper to taste
- pinch of fresh chopped rosemary
- 3 cups Swiss chard, washed
- 4 ounces clear vegetable or chicken stock
- 4 tablespoons halved walnuts
- 1 tablespoon white wine
- juice of half a lemon
- OPTIONAL: 1/2 cup grated parmesan cheese
Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large sautÃ© pan and gently cook until the garlic turns golden brown. AddÂ roughly 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil, or flavor to your liking. Add the rosemary and Swiss chard. SautÃ© for 1 to 2 minutes.
Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it (al dente).
While the pasta is cooking, add the stock to the Swiss chard and steam-fry for 1 to 2 minutes until reduced in size. Add the walnuts and cook for 30 seconds. Add the lemon juice and olive oil. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese (if using).
The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.
Swiss Chard Dahl
- 2 lbs Swiss chard
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 teaspoon coriander
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 fresh red chili
- 1 teaspoon ground black pepper
- 1 cup red lentils
- 1/2 cup stock
- 1 can peeled tomatoes
- salt to taste
- 1 small can tomato puree (to thicken)
Chop the old stems tips off the swiss chard and compost. Slice the stems into 1/4 inch pieces.Â Steam them in a large frying pan with a little water with add the chopped chili, garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander.Â Cover and simmer for ten minutes. Meanwhile, coarsely chop the remaining chard leaves and add to the pot with the stock. Add the red lentils and simmer for a couple of minutes more, then add the canned tomatoes; continue to simmer for about 10 minutes. The lentils should be soft but still intact. Add about half a can tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened.
Serve with brown rice.