Kale and Chard Recipes

As promised in the catalog article Year One: Growing Vegetables, here are a couple of my favorite recipes for using kale and Swiss chard.

Kale & Apple Saute

Dense, tart apples such as Zestar!, Haralson, Granny Smith and Honeycrisp work best in this recipe.

1 apple, sliced
2 tablespoons olive oil
1 medium onion, sliced
1/4 teaspoon curry powder (optional)
1 lb kale, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water or broth
Salt to taste

Heat oil in a large pot or saute pan over moderately high heat. Then saute onion, stirring occasionally, until golden. Add apple and curry powder and saute, stirring, until apple is almost tender, about 2 minutes.

Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 10 minutes. Season with salt.

From Linden Hills Co-op

Pasta Alfredo with Swiss Chard

Serves 4. Ready In < 30 minutes

1 pound Swiss chard
8 ounces uncooked penne pasta
1 tablespoon olive oil
3 cloves garlic -- minced
3/4 cup part-skim ricotta cheese
1/4 cup grated fresh Parmesan cheese -- divided
1/2 teaspoon salt
1/8 teaspoon pepper

Remove stems and center ribs from Swiss chard. Coarsely chop; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Set aside; keep warm.

Heat oil in a large nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Add Swiss chard; saute 3 minutes or until wilted.

Combine the reserved 3/4 cup cooking liquid, ricotta cheese, 2 tablespoons Parmesan cheese, salt, and pepper in a small bowl; stir well.

Combine the pasta, Swiss chard mixture, and ricotta cheese mixture, and toss well. Sprinkle with 2 tablespoons Parmesan cheese. Serve immediately.


Freshly picked Swiss chard is also great when it’s just cooked with a little water and not much else, as in this recipe from Remember, it will cook down a lot, so don’t be afraid of the big pile that goes into the pan:

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe. Roughly chop the leaves into inch-wide strips.

Heat a saucepan on medium high, add olive oil, a few small slices of garlic and the crushed red pepper. Saute for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again.

Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the chard to a serving dish.

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