Swiss Chard Jamboree!

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I have a huge bunch of swiss chard thanks to my mom. What do you do with swiss chard? That's what I asked.  I google and checked Pinterest for suggestions.  I found bunches of recipe to help me out.  One discovery was that I could use the brightly colored stems as well.  I made this egg dish and it was delicious (Groovy Girl would not eat it though) but husband and I loved it.  I could have added other veggies as well and I like that flexibility.

{From Martha's website}

Swiss Chard Frittata (Martha Stewart)

1 large egg
10 large egg whites
1/3 cup fresh part-skim ricotta, pressed through a fine sieve
1/2 tsp course sea salt
1/8 tsp freshly ground black pepper
1 tsp extra virgin olive oil
2 leaves of swiss chard, thin slices of stems and leaves
1/2 large onion, sliced thinly

Preheat oven to 375*.  Whisk together egg, whites, ricotta, 1 tsp of salt and pepper.  Heat oil in a large oven proof 10-inch skillet over medium high heat.  Add swiss chard stalks and onion and cook until onion is tender.  Add swiss chard leaves and cook about 2 minutes until leaves are soft.  Sprinkle with remaining 1/2 tsp of salt.  Add egg mixture and stir once or twice to disperse vegetables evenly.  Place skillet in oven and bake until eggs are set about 13 minutes.  Serve immediately.  

Okay, I choose not to run to the grocery store so I did a little substituting.  I didn't do the egg white ratio-I used our delicious farm brown eggs with glee.  I did not happen to have ricotta so I used sour cream-close enough, right?  Also I did not have an onion (we were just back from vacation) but I did have a red pepper which I used and it added nice matching color with the red stems of swiss chard.  Done.  I could make it again correctly-I would like to see how the ricotta cheese would taste but no big deal.

Other swiss chard recipes to try:

Swiss Chard pesto from Jeannette's Healthy living blog
Swiss Chard Vegan rolls from Meet the Shannon's blog (I am making these this week!)
Gemelli with sausage, swiss chard, and pine nuts from Martha (again)
and a great demonstration from Cooking Light on how to prep swiss chard.


Also I discovered this little doozy of a summer cocktail  at Nutmeg Nanny and I love it as much as my rhubarb-basil treat.  Yum!  Perfect for sipping on the patio at oh, about 5 pm.  Lemons and cucumbers are easy ingredients.

This post is linked to Beth Fish Reads Weekend Cooking meme.  Take a look over there and see many other food-related posts.