Beet Greens are similar to Chard, so keep them in mind for these recipes too.
Check under the Radish and Turnip section for new recipes too. The new ones each week will be listed first, and sort of categorized for easy consultation. The Garlicky Turnip and New Potatoes sounds amazing.
From Courtney:
Baked Chard Béchamel
1tbsp butter, with 1 Tbsp flour in a saucepan, wisk in 1c milk after cooking about a minute on med. cook until thickens, add salt, pepper, pinch of nutmeg and 1/4 tsp cayenne.
pour over 2lbs pre-cooked chard in ovenproof pan, and sprinkle with 1/2 c breadcrumbs. Put in 375degree oven for 12 minutes.
So super tasty! Comes from How to Cook Everything – Mark Bittman
Nice change from olive oil and garlic. I bet it would work great with beet or turnip greens too!
This recipe is from Jean:
Tuscan Chard and White Beans
Heat 3 TBS olive oil in large skillet over medium heat.
Stir in: 1 TBS minced garlic, 6 anchovy fillets-chopped and ½ tps red pepper flakes.
Cook 30 seconds.
Add: 1 bunch (1lb) Swiss chard-coarsely chopped, 1 cup chicken broth and 1 tps salt.
Cover and cook over medium-low low heat, stirring occasionally, until chard is tender – 10 minutes.
Stir in 1 can (19 0z.) cannelloni beans-rinsed; heat through.
Toss with cooked shells or cavatelli – or whatever.
