Swiss Chard and Smashed Potatoes

4 quarts water

Salt for the water

1lb Red Norland potatoes, cut in half then into half moons

1 bunch swiss chard, remove stems and cut into1/2-inch strips across the stem and roughly chop leaves

1/4 cup extra virgin olive oil, divided

4 garlic cloves, crushed

Salt and freshly ground black pepper

In a large stock pot over high heat, add the water and salt; bring to a boil. Add the potatoes and boil for 10 minutes. Add the swiss chard stems. Boil until the potatoes and chard stems are tender, 20 to 30 minutes. Drain in a colander.

In a large sauté pan or skillet over medium heat, add 2 tablespoons of the olive oil, divided.

Add the garlic and cook until brown. Add the chopped chard leaves and sauté for two minutes.

Add the chard stems and potatoes. Season lightly with salt and pepper. Sauté, stirring and mashing the potatoes, until the liquid has evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, reduce the heat.

Add the remaining 2 tablespoons of olive oil, season to taste with salt and pepper, and stir. Serve hot.

Sweet and Spicy Rainbow Chard

1 Tbsp olive oil

1 bunch rainbow chard - leaves and stems separated and chopped

1/2 cup chopped Elyse sweet onion

2 (1/4-inch-thick) slices fresh ginger root, peeled and julienned (note: it is very easy to peel ginger by scraping the skin with a spoon.) 

Salt and pepper to taste

1 Tbsp maple syrup

Heat the oil in a large skillet over medium heat.

Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Rainbow Chard and Tahini Dip

½ bunch of chard (separate leaves from stem)

2-4 garlic cloves

½ cup tahini

¼ cup of fresh squeezed lemon juice

1 Tbsp extra virgin olive oil

1 tsp black pepper

Chop up leaves and set aside. Chop up stems and simmer in just enough water to cover for about 15 minutes or until fork tender. Strain well and allow it to cool. Place in a food processor with garlic and blend for 2 minutes. Scrape down sides as needed to make sure all the stems are blended. Add a pinch of salt and the tahini and then blend again until smooth. Add lemon juice, salt and pepper and season to taste.

Set aside and sauté the greens in Olive Oil slightly for about 5 minutes over medium-high heat or until all the moisture has evaporated.  Once moisture is gone, remove from heat and allow to cool. Once cool, give it a rough chop and fold into tahini-stem mixture.

Drizzle with olive oil and serve with bread or crackers. 

Rainbow Chard and Spinach Gratin

1 bunch swiss chard

1 bag of spinach (chopped)

2 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

1 tsp fresh thyme leaves

Kosher salt and pepper

1/2 cup grated gruyere or parmesan

3 large eggs

1 cup cooked quinoa

Preheat the oven to 375˚F.

Wash the greens well and remove and save chard stems. Dice the reserved chard stems and set aside. 

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the diced chard stems, thyme, and a generous pinch of salt. Continue cooking until the vegetables are tender. Add the greens and garlic and cook for about 2 minutes until the greens release their moisture. Remove from heat, strain off any excess liquid and sprinkle with kosher salt and black pepper.

Beat the eggs in a bowl, then stir in the vegetables, cheese and quinoa. Place a little olive oil in the bottom of a 2-quart baking dish and coat the bottom and sides lightly with the oil. Pour the egg and vegetable mixture into the dish and distribute it evenly along the bottom. Drizzle the remaining tablespoon of olive oil on top.

Bake for 25 minutes, or until the top is browned and the sides are bubbling gently. Serve.