rainbow chard — Recipes — Prospect Heights CSA

Colorful rainbow chard is one of the vibrant greens we see frequently coming from Windflower Farm. One of the best ways to prepare it is simply sautéed with oil, salt & pepper, but incorporating a few other CSA items makes this especially delicious! Member Elisabeth Stuveras has modified a recipe she found on Simply Recipes to make the most of her share. She recommends it as a light lunch or dinner with scrambled eggs on the side

Simply Sautéed Swiss Chard

CSA Swiss chard
CSA Onion
CSA Garlic scapes
Pinch of red pepper flakes
CSA Eggs (scrambled and on the side)

Rinse the chard, then tear or cut the leaves away from the stalks. Cut the stalks into 1/2-inch pieces and separately cut the leaves into 1-inch wide strips.

Thinly slice garlic scapes and dice onion. Heat some olive oil in a sauté pan over medium heat, then add garlic scapes, onion, and crushed red pepper. Cook until fragrant.

Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes until soft. Then add the chopped chard leaves, tossing with the oil & aromatics. Cook 3-4 more minutes, turning chard frequently to wilt and cook it consistently.

From CSA member Ellice Lee

Feel like cooking with some CSA greens and what's in your pantry & fridge? This is a non-recipe recipe that will make a quick & easy meal.

Ingredients (Serves 4 to 6)

Handful of CSA greens (kale, dandelion greens, rainbow chard)
1 can of white beans (Great Norther or Cannellini), drained, rinsed
2–3 Sweet Italian Sausages (removed from their casings)
Crushed red pepper flakes (I used Korean Gochugaru—spicy!)
Olive oil
Salt & pepper to taste

Directions

Remove sausages from their casings and break up into a nonstick skillet with a splash of olive oil over medium- high heat. When sausage is close to being fully cooked (or buy fully cooked sausage and sauté), add beans and combine till warm. Throw in a big handful of chopped greens until lightly wilted. Top with another splash of olive oil and crushed red pepper flakes. Add salt & pepper to taste and you're done! Serve with your starch of choice (I prefer brown rice).

This recipe has been adapted from Bon Appetit