Chard or Swiss chard may not look palatable but it is high in vitamins and minerals similar to those found in beets. If you want to prepare this healthy veggie for picky eaters at home, here are some fantastic ideas for you.
Chard, Chickpeas and Poached Eggs
- Ingredients: 2 bunches chard (separate stems and ribs), 1 cup soaked and dried chickpeas, 8 eggs, ¼ cup and 2 tablespoons olive oil, ½ lemon, 3 onions, 2 bay leaves, 6 smashed garlic cloves, 1 fresno chile, 1 teaspoon baharat, 3 tablespoons dried and unsweetened cranberries, 1 tablespoon marjoram leaves, labneh, 2 teaspoons salt, and ground black pepper
- Preparation: In a pan over medium heat, hear 2 tablespoons oil and cook 1 onion, lemon, and 2 garlic cloves for 4 minutes. Stir in chickpeas, bay leaves, and water until covered. Bring mixture to a boil, making sure to skim the surface, then reduce to a simmer while covered to cook for 30 minutes. Next, add 2 teaspoons salt and simmer for another 10 to 20 minutes. Remove bay leaves, onion, and lemon. In another pan, heat ¼ cup oil over medium heat and cook 1 onion, chile, 4 garlic cloves, salt, and baharat for 8 to 10 minutes. Next, add chard ribs and stems to cook for 5 to 8 minutes. Add the chickpeas and some water until mixture is covered, then bring to a simmer. Add the chard leaves and cranberries then cook for 5 to 8 minutes. Next, crack eggs in indentations and simmer for 10 minutes. Season then cover and cook for another 2 minutes. Serve in a bowl with labneh, marjoram, and pepper.
- Ingredients: 2 large chard bunches, 3 garlic cloves, 2 tablespoons extra-virgin olive oil, 1 onion, ½ teaspoon salt, 2 teaspoons balsamic vinegar, dried thyme, dried nutmeg, and ground black pepper
- Preparation: Separate the stems from the leaves of the chard then place the latter in a salad spinner. Fill spinner with water, then wash, drain, and dry. Do the same with the stems. Meanwhile, heat oil in a skillet over medium heat and cook onion, garlic, thyme, nutmeg, salt, and pepper. Stir in the chard stems first to cook for 6 to 8 minutes, then add the chard leaves. Stir in 2 tablespoons water then cover skillet to cook for 2 to 4 minutes. Remove cover then stir until cooked for another 1 to 3 minutes. Serve with a sprinkling of balsamic vinegar.
Chard and Tahini Dip
- Ingredients: 1 ½ pounds chard, 5 garlic cloves, 2/3 cup extra-virgin olive oil, ½ cup tahini, 1/3 cup lemon juice, salt, lemon wedges, and toasted flatbread
- Preparation: While toasting the flatbread, trim the stems and ribs of the chard and tear leaves into bite-sized pieces. Next, heat 1/3 cup olive oil in a pot over medium heat then cook the chard stems and ribs first for 5 to 7 minutes. Add a teaspoon of water to avoid burning the stems if necessary. Then, stir in garlic to cook for 1 minute before adding the chard leaves. Cook while stirring for 10 to 12 minutes. When done, squeeze out excess liquid into a clean glass. Transfer the mixture into a food processor with 1 tablespoon vegetable oil, lemon juice, tahini, salt, and 1/3 cup olive oil. Process until creamy. Add more of the cooking liquid you squeezed out if necessary. To serve, pour into a bowl then drizzle with olive oil. Serve with the flatbread and lemon wedges.