Chard

Chard can be used in any recipe calling for mild, tender greens such as spinach or beet greens.

photo by Kendra Michaud

Recipes

Curried Greens

Ingredients

• 1 pound spinach, kale, collards or beet greens (or mixture of all)
• 2 cloves garlic, pressed or minced [I used 3 full scapes, could probably have used some more]
• 2-3 tablespoons curry powder
• 1 cup finely chopped tomatoes (fresh or canned)
• 1 tablespoon tomato paste
• 1 tablespoon dark-brown sugar
• 1 tablespoon expeller-pressed canola oil
• 1 cup onion, finely diced [I used a few scallions and an onion]
• 3/4 pound brown potatoes, peeled and cubed [I used the red potatoes from my share, very mild]
• 1/4 cup chopped fresh cilantro [optional but recommended!]

Directions

1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.