Swiss Chard with Crisp Apples Featured

Authors: Fatfree Vegan Blog

HTTP/1.1 200 OK Date: Sat, 26 Jan 2013 16:48:16 GMT Server: Apache Expires: Sat, 19 Jan 2013 16:48:16 GMT Cache-Control: no-cache, must-revalidate, max-age=0 Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Last-Modified: Sat, 26 Jan 2013 16:48:16 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Swiss Chard with Crisp Apples | recipe from FatFree Vegan Kitchen

by Susan Voisin on January 15, 2013
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  Swiss Chard with Crisp Apples

Before I get to today’s recipe, I have some exciting news: Yesterday I was quoted in an article called “How to Go Vegan” in the New York Times Well column. I was thrilled to have the chance to share my ideas with a wider audience, and I hope that those of you who are trying to become vegan will find my suggestions helpful.

Now, on to the recipe. If you want to like Swiss chard but find it too bitter, this one is perfect for you!

Rainbow Chard Of all the greens, I think chard is the most beautiful. At the end of every summer, I plant a few large pots with tiny Rainbow chard seedlings, and over the fall and early winter, they grow to fill the planters with their dark green, red-, yellow-, or white-veined leaves. The red is the most vibrant (and stays colorful even through cooking) but I have a particular fondness for the yellow, whose leaves are a lighter, greener green. However, as much as I try, I haven’t been as happy with chard’s flavor. Though the leaves are tender, I find their flavor more bitter than kale and even mustard greens. Though I continue to cook with it, I’ve really just sort of tolerated the taste of chard.

But when I cut the largest leaves of chard from my garden a few days ago, the last we’re likely to have for another month or two, I was determined to actually enjoy this crop and started thinking that what it needed was some sweetness to balance out the bitterness. As many of you know, I have a habit of mixing fruit into my vegetables, so I started thinking, “What’s in season right now that might go well with chard?” The answer was, of course, apples. I love the bright, crisp flavor of Honeycrisp and SweetTango apples and just happened to have some in a basket in my kitchen, so I cut up two of them to cook along with the chard. But that didn’t seem like quite enough sweetness, so I added some plumped raisins. The results were delicious! The apples and raisins complement the chard so well that there isn’t a trace of bitterness. My husband and I loved the combination, and E, my greens-hating daughter…well, let’s just say she ate it. I’ve come to have realistic goals when it comes to my teenager and greens!

Swiss Chard with Crisp Apples    

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HTTP/1.1 200 OK Date: Sat, 26 Jan 2013 16:48:16 GMT Server: Apache Expires: Sat, 19 Jan 2013 16:48:16 GMT Cache-Control: no-cache, must-revalidate, max-age=0 Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Last-Modified: Sat, 26 Jan 2013 16:48:16 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Swiss Chard with Crisp Apples | recipe 

Before I get to today’s recipe, I have some exciting news: Yesterday I was quoted in an article called “How to Go Vegan” in the New York Times Well column. I was thrilled to have the chance to share my ideas with a wider audience, and I hope that those of you who are trying to become vegan will find my suggestions helpful.

Now, on to the recipe. If you want to like Swiss chard but find it too bitter, this one is perfect for you!

 Of all the greens, I think chard is the most beautiful. At the end of every summer, I plant a few large pots with tiny Rainbow chard seedlings, and over the fall and early winter, they grow to fill the planters with their dark green, red-, yellow-, or white-veined leaves. The red is the most vibrant (and stays colorful even through cooking) but I have a particular fondness for the yellow, whose leaves are a lighter, greener green. However, as much as I try, I haven’t been as happy with chard’s flavor. Though the leaves are tender, I find their flavor more bitter than kale and even mustard greens. Though I continue to cook with it, I’ve really just sort of tolerated the taste of chard.

But when I cut the largest leaves of chard from my garden a few days ago, the last we’re likely to have for another month or two, I was determined to actually enjoy this crop and started thinking that what it needed was some sweetness to balance out the bitterness. As many of you know, I have a habit of mixing fruit into my vegetables, so I started thinking, “What’s in season right now that might go well with chard?” The answer was, of course, apples. I love the bright, crisp flavor of Honeycrisp and SweetTango apples and just happened to have some in a basket in my kitchen, so I cut up two of them to cook along with the chard. But that didn’t seem like quite enough sweetness, so I added some plumped raisins. The results were delicious! The apples and raisins complement the chard so well that there isn’t a trace of bitterness. My husband and I loved the combination, and E, my greens-hating daughter…well, let’s just say she ate it. I’ve come to have realistic goals when it comes to my teenager and greens!   

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Be notified when there are new recipes by subscribing to RSS or Email Updates.

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