Garden Harvest: Recipes to use up Swiss Chard

Swiss chard is probably my favorite of the leafy greens: it has a milder flavor than kale or or mustard greens, but is sturdier than spinach, so it doesn't just turn into slimy wispy bits. It's incredibly versatile, in all kinds of dishes- pastas, stir fries, soups, etc. As a bonus, the stems are more tender than other leafy greens, and add a really nice crisp texture similar to celery.

Like many of the other leafy greens, once it starts growing in your garden, it really takes off and you end up with an inordinate amount at once. These are some of my favorite ways to use it up!

1. Quick braised swiss chard: Take one bunch of chard, and cut leaves away from stems., Thinly slice stems. Heat two tablespoons of olive oil in a large skillet on medium high, add stems. Stack leaves and roll up from long edge. Thinly slice roll of leaves so you have a bunch of strips. Mince a clove of garden and add to the skillet, then thirty seconds later add the leaves. Stir and sauté for 1 minute, then add a teaspoon of red wine vinegar and a teaspoon of honey. Add two tablespoons of water and cover skillet.

2. Swiss chard, potato and goat cheese tart- this tart is pretty much perfect in my view, and there aren't many recipes I don't tweak in some way! It's hearty and filling while still getting in lots of veggies.

3. One pot swiss chard and goat cheese pasta (based on this recipe):

1 bunch of chard

8 oz pasta (I use rotini)

Half an onion

Two cloves of garlic

3-4 oz chevre

1. Bring a pot of water to a boil, and add the pasta. Cook until just al dente. Reserve one cup of cooking water, then drain pasta.

2. Meanwhile, dice the onion, and mince the garlic gloves. Remove the chard leaves from the stems, then thinly slice the stems.

3. After draining the pasta, return the pot to the burner on medium low. Add two tablespoons olive oil, then add onion and sauté for two minutes. Add chard stems and sauté for three to four minutes.

4. Tightly roll stack of chard leaves, starting at long end, then thinly slice starting along short end.

5. Add garlic to onion and stems in pot, sauté for one minute, then add leaves. Add pasta back to pot.

6. Crumble about 3 oz of goat cheese over pasta, then drizzle reserved pasta water over pasta while tossing until pasta is coated with creamy sauce. Remember, you can always add more water, but you can't take it away, so start with less and add more if needed.

7. Crumble additional goat cheese over the top if you wish, and enjoy!