What do I do with Swiss chard? and fennel?

[peaceful_mama]

I'm getting some swiss chard in my CSA veggies this week. What do I do with it? TIA

Also I have a TON of fennel--the top leafy part, in my fridge. I have used a little of it in salads. There is seriously a TON of this. I roasted the bulbs today with some other veggies as in CSA email...parts of it were good that way, parts of it came out weird to chew.

thanks

[kjbrown92]

I saute swiss chard like I do spinach. In a little olive oil, with sea salt, pepper, and freshly grated nutmeg.

Fennel - I do in roast veggies or in crockpot dishes.

[griffin2004]

we also get LOTS of chard in our CSA; here is one of my favorite recipes for it

Penne with Swiss Chard and Asiago Cheese
http://www.recipezaar.com/Penne-with...o-Cheese-84121

[gardenmommy]

I cut out the main rib, chop it coarsely, and saute it in lots of butter. Add in some minced garlic, sea salt, and a bit of pepper, and YUM! I use any leftover chard in mini-quiche for breakfast.

[staceychev]

Swiss chard you can treat like any other green.

For fennel, I tend to use it two ways. Shaved, raw into salads, and roasted on a cookie sheet with green beans, onions, olive oil, salt and pepper.

[earthmama369]

The quick way to de-rib Swiss chard is to wash it, then basically grab the bottom of the leaf and run your hands up the rib, stripping the leaf off as you go. WAY faster than using a knife to cut the ribs out.

Treat the rib like an onion. Chop it, saute it for about 5 minutes, then add the chopped leaves and cook them for a couple minutes until wilted but still a nice bright green. That way the ribs won't be too crunchy.

You can do a ton with Swiss chard. I generally cook it as above, then vary my spices. Add chopped carrots, ginger, and honey for a sweet 'n spicy dish. Add diced onions, carrots, and beet greens, with a splash of toasted sesame oil and tamari and a sprinkle of sesame seeds for a saltier, protein-rich flavor. Olive oil, a touch of lemon juice, sea salt and pepper gives you a classic, clean flavor.

[cristeen]

The chard I treat the same as I would kale - my favorite way is in fried rice.

For fennel, the fronds I just keep for things like fish soup or stock. The bulb itself, it sounds like you didn't remove the core. Before shaving it, cut it in half down the middle, and remove the core at the bottom - kinda like you would a head of cabbage. Then you can slice it thinly and do whatever you like with it. It's good sauteed, marinated in a vinaigrette for a salad, although I haven't tried roasting it yet. Usually I just use it for salad.

[Magelet]

my favorite swiss chard recipe: eggs in a nest

for fennel, the only way I've cooked it is raw, shaved in a salad (with asparaugs in season), and thin parmisagn, with a lemon vinegrette. super yum.

[dogmom327]

I saute my Swiss Chard in butter with garlic and mushrooms :

[NorthernPixie]

I make a salmon or tuna salad with lots of chard, chopped leaves and stems (the stems are like celery in it). Add in some mayo or miracle whip, some dijon, a bit of balsamic, some parsley and green onions if have them handy...yum. Good on bread or crackers. Keeps for two days or so in the fridge. Chopped up chard is good in thick soups too.

[Smokering]

Swiss chard, or silverbeet as we call it in NZ, makes a to-die-for cream-of soup. Saute/wilt it with lots of onion and garlic, then cook in a little stock; then make a roux-based cream or white sauce, mix them together and puree until smooth. I ordinarily don't like silverbeet, but this soup is GOOD!

[mamakaikai]

We just made some swiss chard lasagna. Yum!

[Grivas]

swiss chard will freeze and, for us, the CSA is also supposed to be filling our freezer. I blanch the chard, drain it, chop it, freeze it. I can actually break off pieces of that frozen chard (or spinach, or kale) to stir into whatever I'm cooking. It's great for getting veggies into my toddler's meals - so quick and better tasting than commercially frozen vegetables.

[snowbunny]

I serve my chard sauteed in a little coconut oil or ghee with garlic, shallots and a red pepper. Sometimes I'll deglaze the pan with apple cider vinegar or balsamic vinegar. I usually serve it in the morning with fried eggs. Sometimes I'll add it to quiche.

Fennel is very good braised with beef stock or even grilled.

[MeadowSong_]

Oh my, I love swiss chard. I fry up just a small sliver of bacon (think maybe a TBS worth) and then wilt it down in the bacon grease. Add a little salt and pepper and voila!

Fennel, isn't ready in my garden yet and we have never had it. Haha :

[almama]

I subbed it for spinach in Spanikopita and it was great.

[ctrygirlatheart]

I like to make a quick pasta with swiss chard, olive oil, garbanzo beans, garlic and romano cheese. I use whole wheat pasta. Sometimes I add bread cumbs sauteed in olive oil with salt and garlic if I feel like adding an extra step. In fact I do this with any leafy green and bean about once a week. Just add the chopped chard to the boiling pasta water a couple of minutes before the pasta is done then the rest can go in after you have drained the pasta. I also like sauteing it with some red onion, coconut oil, and broth then adding pine nuts and raisins. It is a really pretty dish if you use the rainbow chard and chop the stems too.