It got down to 5F (-15C) last week and the high for a few days reached low 20sF ( -4 to 66 C) – cold by our standards, especially with no protective snow covering. especially after the mild fall and winter to date. And yet! yet, how is the Swiss chard doing in its rustic cold frame (the one made with reclaimed storm windows)? Good enough to pick from.
It was even a late planted Swiss chard (that was started in the fall, sat too long in their containers and where finally transplanted in the cold frame in late October (see how it looked back then)
But today? today after a really cold week? A very pretty bouquet!
It founds it way into a split pea, sausage and Swiss chard soup – a riff off the classic Tuscan cannelloni, sausage & kale soup (although when I made it, I was not conscious of the riff… this is how one cook after all when cooking without recipes – from memory or from unconscious influences).
I don’t like raw Swiss chard (I never use its baby leaves in salad for example), but I like it a lot cooked. It’s very versatile for one:
- quick wilted in the frying pan with lots of chopped garlic, then thrown into a soup, with pasta or served as a side vegetable;
- blanched, refreshed and squeezed dried, they can be tossed with a bean salad, with pasta, into a tart or quiche, in a gratin or on top of crostini.
I don’t really like the ones with all the brighter colors either. They might be pretty raw, but they don’t look so appetizing cooked (the red ones bleed all over!), their texture is rougher, sometimes vaguely unpleasant. I prefer green Swiss chard, and I am always on the look-out for new cultivars to try in the garden.I also really like the ones with a very thick stems – I use them as a separate vegetable. They are perfect in a garlicky cream-based gratin with a sprinkling of hard cheese and bread crumbs.
The recipe below is ideal for a quick lunch or appetizer as you can prepare the Swiss chard (and the cheese if using homemade) well ahead and refrigerate it – bring back to room temperature before using. All that’s needed is to toast the bread, before topping it with cheese and the greens.