Now the leeks have finished we have been mainly eating swiss chard for the past few weeks – I miss leeks. However, on the bright side there is a lot you can make with chard and it is possible to mainly eat the same vegetable for quite a long time, but to make different things. I will however, be pleased when we have something else in the garden! But as you can see from the photo our chard is going to seed so won’t last much longer – I must get a new row planted! We had:
Pork meatballs with spaghetti and chard recipe for the meat balls is adapted from Nigel Slater, Appetite 372-5. 400g of minced pork; two cloves of garlic; handful of grated cheese (I used cheddar); small handful of thyme leaves; grated zest of a lemon; handfuls of parsley; 300-400ml of chicken stock; spaghetti and lots of swiss chard.
Mix together in a bowl the pork, thyme, lemon, cheese and garlic – season well. Shape into small balls and leave in the fridge for half an hour. Fry the balls in a shallow casserole dish or frying pan until brown and sticky on both sides. Add the stock in and bring to simmer. Throw in all of the parsley. Meanwhile cook some spaghetti. Wash and chop the swiss chard, pop in a saucepan, cover with a lid and let it steam in the water clinging to its leaves. Put spaghetti in a deep, wide bowl, ladle over the meatballs and lovely liquor and then put some swiss chard on the side. No picture of the finished dish as we were too tired and too hungry – can you see a pattern to our evenings here?
We have also eaten Mee goreng with lots of chard (and the last of the mangetout from the freezer); my favourite black peppercorn tofu – now adapted to be made with leeks and chard; and more swiss chard lasagne – for the recipes clink the links to earlier posts.
And of course we have had some swiss chard gratin – this time with a little cod in it. Basically cook your swiss chard and layer in a dish. Place some raw fillets of sustainably fished cod on top and cover with cheese sauce and breadcrumbs. Cook until golden.
We also had egg fried rice with chard for lunch at the weekend! Fry up a carrot cut into batons, sliced onion and a bunch of chard (including stalks) cut into sections. Add in a couple of handfuls of cashews. Whisk some eggs together (I used 3 duck eggs we had found in an impromptu nest so can’t sell) and add soy sauce – add in and stir until cooked – then devour. We have also been eating borek.