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The farm grows a variety of swiss chard all mixed together in a colorful bouquet. Some recipes may call for a certain color of chard, but let's be honest, any chard will do. Chard is related to spinich and has a similar texture. We recommend cooking, steaming, or sauteeing chard before eating. It is high in vitamins A, C and K and rich in minerals, dietary fiber, and protien.

QUICK IDEAS: chop and sautee with oil and lemon; put it in a quiche

Black and Green Tacos: serves 4
From Farm-Fresh and Fast

Mushrooms and Beans:
2 tbsp olive oil
½ large onion, thinly sliced
 ½ lb crimini mushrooms, caps and stems thinly sliced
½ tsp salt, or more to taste
¼ tsp freshly ground black pepper
1 jalapeño, finely diced
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin

2 tbsp olive oil
¼ tsp crushed red pepper
8 oz mixed greens, baby size or cut into 1-inch strips
¼ tsp salt

8 flour tortillas, warmed
1 large avocado, sliced
½ cup sour cream
1 cup shredded Cheddar cheese

1) For the mushrooms and beans: in a medium pot, heat the olive oil over medium-low heat. Add the onion and sauté for 5 minutes, stirring occasionally. Stir in the mushrooms, sprinkle with salt and pepper, and continue to sauté for 5-8 minutes, or until the mushrooms and onion are soft. Stir in the jalapeño, black beans, cumin, and more salt if needed, and keep warm until the greens are finished.
2) For the greens: start greens while the mushrooms and onion are softening. Heat the olive oil over medium-low heat in a large sauté pan. Sprinkle in the crushed red pepper and heat for 1-2 minutes. Add the greens, sprinkle with salt, and sauté for about 5 minutes, stirring frequently, just until the greens wilt.
3) Put the tortillas, mushrooms and beans, greens, avocado, sour cream, and Cheddar in separate serving dishes for individual taco assembly.

Spanakopita with Swiss Chard and Ricotta: Serves 4 - 8
Adapted from David Lebovitz via

2 tablespoons olive oil
1 medium onion, peeled and minced
12 ounces (1 large bunch) fresh Swiss chard
salt and freshly-ground pepper
4 ounces feta cheese
4 ounces ricotta
2 tablespoons finely-chopped flat leaf parsley
pinch of freshly-grated nutmeg
1 large egg, at room temperature
1/2 tablespoon lemon juice
16 sheets phyllo dough, thawed, if frozen
Melted butter (about 2-3 tablespoons)

1) Heat oil in a large saucepan or skillet over medium heat. Add the onions and cook, stirring frequently, until transluscent. Add the chard and a bit of salt and pepper, cover, and cook until completely wilted, stirring once or twice as needed.
2) Transfer chard to a colander and allow to cool. When cool enough to handle, firmly squeeze out the excess liquid. Coarsely chop.
3) In a medium bowl, combine chopped chard, feta, and ricotta cheese, stirring until evenly distributed. Add nutmeg and a lemon juice (to taste), plus additional salt and pepper as needed. Stir in the egg.
4) Working quickly, lay one sheet of phyllo on the counter and lightly brush with butter. Lay another sheet on top of it and brush it with butter as well. Keep remaining phyllo covered with plastic wrap and a slightly damp tea towel to prevent it from drying out.
5) Place 1/4 cup of the chard mixture in the bottom center of the phyllo square, about 1-inch from the edge. Fold the two edges of the dough over the filling, lengthwise, to encase the filling. 
6) Brush the exposed surface of the filo with butter and fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you'd fold a flag) and brushing the exposed surfaces of the phyllo with butter, until you have a neat triangle. Easier but not quite as pretty, you can fold the pastry into a rectangle (think hot pocket) as well. Brush the top with butter and arrange on a baking sheet lined with parchment.
7) Continue making more triangles/rectangles with the remaining filling. At this point the pockets can be frozen for later use. Simply place the baking sheet in the freezer. Once the pockets are frozen through, transfer to a freezer-safe zip top bag until ready to bake. They'll keep for a couple of months.
8) Preheat the oven to 350 degrees F. Bake for 18-20 minutes (30 if frozen), or until golden brown and crispy. Allow to cool for 5 minutes before eating.

Swiss Chard with Lemon Oil: Serves 2-4

1 bunch Chard
4 Tablespoons extra virgin olive oil
Kosher salt
1 clove garlic, minced
1 Tablespoon fresh squeezed lemon juice
Freshly ground pepper

1) Wash chard leaves. Remove stems and chop them into a small dice. Coarsly chop leaves and set them aside
2) Heat 1 tablespoon of olive oil in heavy bottom skillet over medium-low heat.
3) Add the chopped stems and a pinch of salt. Cook, stirring occasionally, until stems are tender.
4) Push the stems to one side of the pan and add the garlic. Cook until fragrant but not brown (about 1 minute).
5) Stir the garlic into the stems. Add the chopped leaves and seson with salt. Stir in a splash of water and cook until leaves are tender (8-10 mintutes).
6) In a small bowl whisk together lemon juice and remaining 3 tablespoons of olive oil with a pinch of salt.
7) Remove pan from heat, pour dressing on top and stir to combine. Season and serve hot.

Swiss Chard and Chickpea Fritters with Yogurt: Serves 4
from Real Simple, 2013

8 cups stemmed and torn chard
1 15.5 ounce can chickpeas, rinsed, (or cooked from dried chickpeas)
1 clove garlic, chopped
1/2 teaspoon cumin
salt and pepper
2 ounces Feta, crumbled (about 1/2 cup)
1/4 cup flour
4 tablespoons olive oil
1/2 cup plain greek yogurt (or regular yogurt)
hot sauce for serving

1) In a food processor, combine the swiss chard, chickpeas, garlic, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse until finely chopped, scraping down the sides of the processor as necessary.
2) Transfer to a large bowl, add the feta and flour, and mix until combined. Form the mixture into 2 1/2 inch patties.
3) Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
4) Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining 2 tablespoons of oil to the skillet for the second batch.
5) Serve with yogurt and hot sauce.

Swiss Chard Dolmas with Yogurt Cucumber Sauce

Chard, thick stems cut off
Rice, prepared as directed
salt and pepper
dill and parsley, finely chopped
pine nuts, optional
olive oil
onion, finely chopped
fresh squeezed lemon juice

1) Heat the olive oil in a saucepan over medium heat. Add the pine nuts and cook for about 2 minutes, stirring constantly or until they are golden brown. 
2) Add onion, cooked white rice and hot water. Stir the mixture, cover, and cook 15 to 20 minutes, or until the water has been absorbed. Remove from heat and stir in the lemon juice, dill, and parsley. 
3) Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the chard.
4) To prepare the leaves for stuffing, add water to a large saucepan and heat over medium heat. Add whole chard leaves in layers in the pan, cover, and steam until leaves are tender. Remove leaves from pan and start new batch until desired number of dolmas is reached.
5) Add rice mixture to the leaves and roll like a mini burrito, folding the ends in and the rolling it together. Enjoy with sauce.

Yogurt Cucumber Sauce:

1 cup plain yogurt
1/3 cup cucumber, finely diced
3/4 teaspoon dried dill 
lemon, is desired

1) Combine yogurt, cucumber, and dill. 
2) Allow flavors to blend in the refrigerator 2 to 3 hours before serving.

Swiss Chard with Raisins and Almonds: Serves 4
From Gourmet Magazine February 2008

1 cup Onion sliced lengthwise 1/4 inch thick
2 1/2 tablespoons olive oil, divided
1/4 teaspoon smoked paprika
2 lbs swiss chard, coarsely chopped
1/2 cup golden raisins
1/2 cup water
1/4 cup chopped almonds

1) Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a heavy pot over medium heat, stirring, until softened.
2) Sprinkle with paprika and cook 1 minute. Add chard in batches until wilter, then add raisins and water.
3) Cook covered until chard is tender, about 7 minutes stirring occasionally. 
4) Season with salt.
5) Cook almonds in 1/2 tablespoon oil in a heavy skillet over medium heat, stirring frequently until golden, 3 to 5 minutes. Sprinkle over chard and serve.

Chard and Bacon Pizza: Serves 4-6
From Bon Appetit February 2012

All purpose flour (for dusting)
1 1lb store-bought pizza dough (or use this recipe to make your own dough)
2 slices bacon, cut into 1 inch pieces
3 garlic cloves OR garlic scapes
2 tablspoons minced scallions or onion
1 bunch swiss chard, leaves torn and stems sliced
salt and pepper
1 tablespoon unsalted butter, cut into cubes
1 tablespoon white wine vinegar
1 tablespoon olive oil
1/2 cup finely grated Parmesan

1) Preheat oven to 500. Start dough: if y ou are making it from scratch go ahead and start it. If you have bought dough, fill a large bowl with boiling water. Place a baking sheet over top and dust with flour. Place dough on baking sheet, cover loosely with plastic wrap and let sit 10 minutes to soften. Flip dough and let sit 10 minutes longer.
2) Meanwhile, cook bacon in a 12 inch cast iron skillet (or any skillet you can also transfer to the oven) over medium heat until lightly browned.
3) Transfer to paper towel-lined plate.
4) In same pan, cook garlic and onions until softened, 2 to 3  minutes.
5) Stir in chard and 1/4 cup water, stirring until chard is just wilted, about 2 minutes.
6) Stir in butter and vinegar. Transfer mixture to a medium bowl.
7) Wipe out skillet and heat over medium-high heat until very hot.
8) Roll out dough on a floured surface to a 12" round. Oil skillet and sprinkle with flour or cornmeal (to make it easy to get the pizza out) and transfer dough to it.
9) Cook in oven until crust is slightly golden, 6 to 8 minutes.
10) Spread chard mixture over dough. Scatter bacon and cheese over top and bake until crust is golden and cooked through and cheese is melted and slightly browned (8 to 10 minutes).