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Springtime Chard Magic April 16, 2010

Filed under: Fresh From the Farm — Jennifer Kongs @ 8:43 pm
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So as you  may have noticed, the beginning of the farmers’ market is really… green.  For some, that may be a challenge – while for others, it’s a reason to jump up and down and cheer.  Fortunately, the tender greens available during spring are exactly what a sluggish, wintry body needs to wake up and get ready for summer.  One of my standard recipes that I use for breakfast several times a week is a great way to incorporate extra greens into your day.  Taught to me by a good friend, following is this week’s highlighted recipe:

Eggs poaching in their chard baskets



1 bunch chard (can substitute spinach, kale, or any cooking green)

4 farm fresh eggs

chives, parsley, green onions (optional garnish)

salt and pepper


1. Wash chard and cut off excess stems.  Chop coarsely. Place in a saute pan with an inch of water (should make a thick layer),  cover and let steam for a few minutes.

2. Once water is boiling and chard is starting to turn bright green, crack the eggs on top of the pile of chard.  Try to keep them separate so each egg poaches individually.  Salt and pepper to taste, recover and leave for 8 – 10 minutes.

3.  Once eggs are done to your liking, turn off heat and serve, garnished with chopped herbs on top. 


Spring Kansas Quiche       adapted from Nancy O’Connor’s Rolling Prairie Cookbook

1 bunch chopped chard (can subsitute other cooking greens)

1/2 bunch chopped green onions

3 whole eggs

1 egg white

1/2 c. milk

1 1/2 c. grated Swiss cheese

1/2 bunch fresh parsley and chives, minced

salt and pepper to taste

Steam chard with green onions until tender.  Set aside to cool slightly.  Preheat oven to 375°.  Beat eggs thoroughly, then add milk, grated cheese, parsley, chives, salt and pepper.  Add in steamed greens and mix together well.  Pour into a medium-sized oiled casserole dish abd bake, covered, until firm – between 30 and 40 minutes.  Serves 4.

Swiss Chard with Raisins and Pine Nuts  adapted from Farmer John’s Cookbook

1 tbsp oil.

1/2 bunch chopped green onions

1 clove garlic, minced

1 bunch Swish chard, rinsed and coarsely chopped

1/4 c. raisins

1/4 c. toasted pine nutes (walnuts, almonds, pecans, or cashews are also delightful!)

1 tbsp. freshly squeezed lemon juice

salt and pepper to taste

Heat the oil in a large skillet over medium high heat.  Add the onion, cook, sitrring often, for a few minutes.  Add the garlic and cook for another minute.  Add teh chard in batches, adding more as each batch wilts with the water still clinging to its leaves from rinsing, covering the pan between additions.  When all the leaves are added and wilted, stir in the raisins, pine nutes, lemon jusice, and season with salt and pepper.  Try as a pizza topping for a sweet treat!