CHARD & SUMMER SQUASH FANTASIA

Ingredients

1/2 lb                            Bacon (diced)

2 lb                            Zucchini Squash (sliced)

2 lb                            Yellow Squash (sliced)

1 lb                            Grape Tomatoes (cut in half)

2 ea                            Corn (cut off the cob)

1 bunch              Chard (discard stems, thinly sliced)

1 ea                            Red Onions (diced)

to taste              Pepper

Instructions

• Cook bacon in large frying pan, drain oil
• Add red onions and cook for five minutes
• Add zucchini squash and yellow squash, cook five minutes
• Add corn and tomatoes, cook five minutes
• Place chard on top of mix, cover pan, take off burner and let stand for five minutes
• Season, mix and serve

Note:  You can also freshly grated parmesan cheese.  This is a great main dish for any summer dinner.

CHARD SHCHAV (an old Polish dish)

Ingredients

1 bunch              Chard (discard stems, finely chopped)

6 ea                            Green Onions (chopped)

2 qt                            Chicken stock (or Vegetable stock)

4 ea                            Eggs (lightly beaten)

1 pint                            Sour Cream

1/4 cup              Lemon Juice

1/8 tsp              Hot Pepper Sauce

to taste              Salt and Pepper

Instructions

• Combine chard, green onions, stock in medium saucepan
• Heat to boiling, reduce heat, simmer uncovered 12 min.
• Transfer to heatproof bowl, cool for 10 minutes
• Beat eggs with sour cream in medium bowl, until smooth
• Slowly add mix to the chard
• Stir in lemon juice, hot pepper sauce, salt and pepper
• Serve warm or well chilled

CHARD WITH PARMESAN

Ingredients

1 bunch                            Chard

3 TBS                                          Butter

2 clove                                          Garlic (minced)

to taste                            Salt and Pepper

to taste                            Parmesan Cheese

Instructions

• Trim away stem, wash (do not dry)
• Put leaves into large pot, cover and put on medium heat
• Steam just until leaves wilt (about 3 - 5 minutes)
• Cool leaves in a colander under cold running water
• When cool, squeeze leaves to remove moisture
• Coarsely chop leaves
• Melt butter in saucepan over moderately low heat
• Add garlic and saute until fragrant (about 1 minute)
• Add chard, salt and pepper (remember cheese is salty)
• Toss to coat the leaves, then cook until heated through
• Transfer to warm serving bowl or platter
• Grate Parmesan thickly over the mixture

NOTES:  Here's a great idea for the stems:  Cut into bite-size pieces and boil in salted water until tender.  Drain, pat dry and reheat in butter with a little minced garlic, salt and pepper.  Garnish with grated Parmesan.

NOTES:  You can use either Red or Green Chard in these recipes.  Or you can use the new "Bright Lights Swiss Chard" from Salad Savoy.  Just ask your produce manager to order "Bright Lights" from Salad Savoy.  I prefer this Chard not only because of the fun colors, but because it has a better flavor.  Some Swiss Chards tend to have a strong, wild flavor.