Swiss Chard, Three Meals
With a decently stocked kitchen, a bunch of leafy greens can yield three dinners that are anything but expected. Wash 1 bunch swiss chard in cool water and drain. Trim the leaves from the stems, then roughly chop the leaves and pat them dry. (Don't worry about the exact size of the bunch. These recipes will work no matter what size your grocery store or farmers' market sells.)
- If you have potatoes
Dinner #1: Chard "Lasagna"
Preheat oven to 350°F.
Butter a 9-by-9-inch baking pan.
Peel and thinly slice 2 potatoes (with a mandoline, if you have one). Layer a quarter of the slices in the pan.
Sprinkle with salt, pepper, and a little chopped butter.
Top with a third of the prepped chard.
Layer with grated Gruyère or Swiss cheese, a pinch of dried thyme leaves, and more salt, pepper, and butter.
Repeat twice with the remaining potato slices and chard, then end with potatoes.
Pour 1/2 cup milk over the top. (The pan will seem very full-don't worry, it will cook down.)
Cover with foil and bake until tender, a little over an hour.
Top with a last layer of Gruyère or Swiss and, if desired, Parmesan. Broil until the cheese is melted and golden.
- If you have linguine
Dinner #2: Linguine with Chard and Egg
Cook the linguine al dente; set aside.
In a large skillet, sauté 2 cloves of minced garlic in olive oil with some red-pepper flakes for 1 minute.
Add the chard and sauté until wilted; remove from heat.
Add the pasta. Toss with salt, pepper, and a handful of grated Parmesan.
Divide the pasta among bowls and poach (or fry) 1 egg per serving.
Top each bowl with an egg and some hot sauce, if desired.
- If you have Pork Tenderloin
Dinner #3: Pork-and-Chard Hash
Place some olive oil in a large sauté pan over medium heat.
Cube a 1-pound pork tenderloin and sprinkle it with salt and pepper.
Brown the pork on all sides, tossing until it's cooked through, about 8 minutes. Remove from pan; set aside.
Add a chopped onion to the pan. Reduce heat and sauté until tender.
Add a couple of tablespoons of white wine (or white-wine vinegar) and 1/4 teaspoon horseradish.
Cook for about 1 minute, stirring.
Add the chard and sauté until wilted but still green.
Return the pork to the pan and toss until warmed through.
Serve with crusty bread.
Photography by Graeme Boyle & Laura Gardner, styled by Susan Ottaviano
