What To Do With Swiss Chard?

Every time I'm in the grocery store I glance guiltily over at the green sections, eye-ing the kales, chards and various lettuces. I want to use them, but short of making a salad, I pretty much have no idea what to do with them. Without a pre-made plan I rarely pick up produce I am not sure what to do with.

BUT at Georgia's wedding last weekend, sauteed swiss chard was present along side delicious pulled pork, bbq chicken, fingerling potatoes and caesar salad. Many people were raving about the awesome swiss chard, including me, and so I thought, "I can do it! I too can make swiss chard!"


So the other day I picked up a bunch of swiss chard. Guess what? I had no idea what to do with it. I wasn't making any big dinners, so just sauteing the chard for a side dish didn't exactly suit. So of course I checked out the Food Blog Search to see what fellow food bloggers had come up with. One recipe in general stood out to me, and even better, it was from a blog I love and trust, Smitten Kitchen. Deb had found the recipe for Leek and Swiss Chard Tart she posted in a 1999 issue of Bon Appetit, and recreated it in January of 2008. Any recipe that lasted the test of time has me sold.

And though this recipe (and Deb's pictures) looked super scrumptious, I woefully noted a lack of cheese. Well that just wouldn't do. I grated an ounce of parmigiano-reggiano, which I sprinkled over top before the tart went in the oven. I will admit though that I used a premade tart shell from ye ole grocery store. It would probably be fabulous with the puff pastry from the original recipe or a simple tart dough. I lack patience however, so grocery store shell it is! It's no lightweight recipe, but give this one a try ;)

straight out of the oven

cooled for about 20 minutes, not exactly set
too delicious to wait...

made a mess cutting a slice

approx. 1 minute after the above picture
was taken

Leek and Swiss Chard Tart
Originally from Bon Appetit and found at Smitten Kitchen
Altered by Moi.

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a premade tart shell from the store)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Preheat the oven to 425 degrees F.

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes.

Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Whisk cream and next 5 ingredients in large bowl.

Mix in cooled leek mixture. Pour filling into crust. (Sprinkle grated parm over top if so desired)

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.