So, I’m a few weeks into my CSA share (Community Supported Agriculture) and last week I scored some young rainbow Swiss Chard from Elm Tree Organics in Lancaster County, as May is its peak season here in the East. Swiss Chard is a dark leafy green, popular in European dishes and no surprise, is super nutritious – rich in antioxidants, iron, potassium, fiber, the list goes on. When it comes to cooking, here’s a great tutorial on how to prep Swiss Chard from CookingLight.com.
Like with other hearty greens, I usually just sauté the chard and toss with pasta (much like this recipe) but I also had just received my May Foodie Penpal package, which included some delicious dried Reiner cherries. A typical Mediterranean recipe is to cook greens with dried fruit like raisins so I started to brainstorm. Polenta is also an Italian staple that is often served with braised or sautéed greens, so I came up with this.
I must say it was a very satisfying and hearty vegetarian dish (cheese can be omitted to make it vegan.)
Do you ever cook Swiss Chard? If you are part of a CSA, what did you get in your most recent share?