Wednesday, August 3, 2011

Rainbow Chard Hash



This weekend, the Moody Beet Farmer (who is really a nice guy and does smile more than not!) had gorgeous rainbow Swiss chard.

I never really know what I am going to do with it, but I can't resist buying it, the bright colors draw me right in.

I decided to make a hash. I can serve it today with a fried egg, tomorrow over pasta and the next day make a tart with it (oh, now there's a surprise).

I bought the farmer's beautiful onions and cut 2 of them up into thin slices.

I sauteed them with some bacon and the Swiss chard along with some nice freshly picked onions. I was lucky enough to have some leftover roasted potatoes from the night before, so threw them in at the end of cooking.



This makes enough for a few recipes. We folded it into omelets, and loved it over some linguine.

Farmer's Market Rainbow Chard Hash:

1 big bunch of rainbow Swiss chard, washed and sliced (using the stems)
2 small onions, chopped
1/4 lb. bacon slices, chopped
8 small new potatoes, cut into small cubes (about 1/2")
olive oil
salt & pepper

Using a large skillet, heat some olive oil and throw in the onions, potatoes and bacon. Cook a few minutes on medium heat then add all of the chopped Swiss chard. Season with salt & pepper and cook about 10 minutes until the potatoes are soft and the chard is wilted.



You can make this 2 days ahead and keep in the fridge. Delicious!

9 comments:

mil said...

Dil,

Very happy you and the farmer are on good terms. His produce produces beautiful food - thanks to both of you. Just like that - a colorful, nutritious easy dish.
Mil

T.W. Barritt at Culinary Types said...

Really nice! I have been doing much better utilizing the Swiss chard from my CSA this year. I am determined to cook it as quickly as possible so it doesn't wilt and I enjoy all the benefits. Love your two day plan for hash and a tart!

The Japanese Redneck said...

I've cooked chard a few times, even grew it. Still on the fence as to whether I like it or not.....

SarahB said...

This looks great! Can't wait to see a tart with the gorgeous chard!!

Ciao Chow Linda said...

I just came in from the garden and picked a big bunch of chard and Tuscan kale - Swiss chard is one of my favorite vegetables. A quick saute like you did is a fast, easy and delicious way to use it. Qith the weather a little cooler today, I'm going to make some ribollita and freeze a bunch.

ldhitch said...

Hi Stacey. I love, love, LOVE swiss chard and I think everyone needs to try it this way to become a lover too! I cook it in about 2 inches of water in a huge pot, (it will cook down), until the stems are tender. After draining, I squeeze out all the liquid and chop it up. Then I saute some garlic in olive oil, add the chard as well as 2-3 potatoes that I boiled earlier. Mash the potatoes into the chard, drizzle a bit more olive oil, salt and pepper. Wonderful! My nonna made this for us and we would have it as a meal with some hard crusty Italian bread!

Joanne said...

I can never resist rainbow chard either and I'm always happy when it comes with my CSA! This hash sounds so tasty. Love how easy it it.

Юлия said...

Stacey,thanks for the great recipe. Looks great and simple!

Proud Italian Cook said...

Now this is another great use for chard. I have a ton growing in my garden, thank you MS Stacey!