Creamy Baked Swiss Chard Stems

Swiss Chard stems are tough and fibrous. You can cook them with their leaves, but they do add quite a bit more texture, and require longer cooking to become soft. I decided to make them separately.

By boiling them first, I was assured of tenderness; this is a lazy cream sauce that is both sweet and salty.

Creamy Baked Swiss Chard Stems

serves 1-2 as a side dish

canola spray
swiss chard stems, chopped, rinsed and boiled in lightly salted water for 10 minutes to soften
2 tablespoons butter
pinch salt
pinch ground black pepper
1 tablespoon grated parmigiano reggiano cheese
1/3 cup heavy cream

Spray a small baking dish with canola spray. Add chard stems; top with butter. Sprinkle with salt, pepper and cheese. Pour cream over and bake in a preheated 350*F oven for 45 minutes, or until brown and bubbly.

Simmering the stalks:

Dotted with butter, sprinkled with salt, pepper and parmesan, and pouring cream over:

After baking for 45 minutes:

Swiss Chard with a Poached Egg

What could be more simple than greens sauteed with onions and garlic, sprinkled with good cheese and topped with a perfect poached egg? This is comfort food at it's finest.

A divine blend of sweet and salty, chewy and creamy, this swiss chard recipe swims in a rich broth just right for sopping up with a slice of baguette.

Swiss Chard with a Poached Egg

serves 1-2

1/4 cup olive oil
1/4 cup butter
1 medium onion, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large cloves garlic, minced
1 bunch swiss chard (mine was 1 pound), stems removed (save for another recipe*), leaves chopped into bite-sized pieces and rinsed thoroughly
2 tablespoons grated pecorino romano cheese, divided
1 or 2 large eggs, poached in boiling salted water

Heat a large skillet over a medium flame; melt butter in olive oil.

Add onion, salt and pepper and saute until onion is transparent.

Stir in garlic and saute until fragrant (about 1 minute).

Add swiss chard and stir with two spoons to coat with oil.

Continue to cook, stirring frequently, until wilted and hot.

Remove from heat and sprinkle 1-1/2 tablespoons pecorino.

Plate swiss chard. Top with poached egg. Sprinkle with remaining 1/2 tablespoon pecorino and enjoy.

*Special Note: I used the reserved stalks from this recipe for a second recipe, which I'll post tomorrow.

Winter's Last Hurrah

Well, let's hope it's the last.

It's been snowing since yesterday at 6am. Here are photos from my kitchen windown into the backyard, starting yesterday morning through this morning, and if you pay attention to the deck railing on the right, you'll see the snow piling up.

You can't really tell from these photos... but it was snowing when I took each. In fact it snowed constantly for more than 24 hours.

Fortunately, it was often a light snow, so we had probably only a total of 8-10 inches. Schools are closed today and although the sun is peeking out a bit, it's getting colder. We're due for below-zero (degrees Fahrenheit) temperatures tonight, with single-digits tomorrow.

Brr! (Are you tired of my whining yet?)

While Mr.W still has to go to work, the dogs, the cat and I are hunkered down inside. This kind of weather calls for lots of cuddly naps. Thundercat is a great nap partner--she cuddles up sweetly in the crook behind my knees. The heat that rolls off that little cat could power a small city!

Yesterday I made a batch of yummy Lentil Soup--but with green lentils instead of pink ones. We gobbled it up in record time!

I also have a lovely cube steak, rice and gravy recipe to share with you. It's a real southern specialty that Mr.W loves! I'll be sharing that soon.

Meanwhile, I also have to find something to do with a bunch of swiss chard I have in the fridge. I'm leaning toward a simple saute, perhaps with a poached egg on top. Though there are plenty of ways to use this beautiful green, sometimes simple is just right. Don't you agree?