Thanks for all the recipes so far! :D

Sue,
How nice that you can get it at the farmer's market! There are a lot of odd veggies at the one here, but not really when it comes to the kale family. It seems to always be the same old same old. Thanks for the tip that I can just freeze it without cooking for soup!

Keith,
I'm sorry to here yours didn't do well. I have seeds for the Red Russian, but I have not grow it yet. It has been a long time since I made vegetable soup. You can mess up vegetable soup though if you're young and dumb like I once was:lol:. I dumped uncooked little soup pasta like ditalini in and it of course swelled up and over took the soup.

Bitterwort,
I will probably make your colcannon with some of the potatoes from the 60 lb bag my husband got from a farmer! I'm obviously bringing potatoes to the Thanksgiving dinner.

Zana,
Don't worry about so many recipes! The more I have the better. I would of never thought to put it with ricotta salata for example. That Moosewood restaurant always has interesting recipes. I plan on going there if my travels ever take me to Ithaca.
Remy

Swiss Chard, Bok Choy, Spinach, Kale
 

An abundance of spinach has sparked my experimental cooking skills. Tonight I sauted in evoo - a garlic clove, a handful of carrots, sliced mushrooms then added torn spinach leaves. Cooked a few minutes to wilt down some, then added leftover rice - steam w/ lid for a few, then added an asiago/parm blend and some cream - WOW!
I am thinking of cooking a big batch of the garlic, mushrooms, carrots and spinach then freezing - or will it turn to a watery mess? Piegirl

piegirl, for sure, it won't come out the same as cooking it up fresh. You could cut, blanch, and freeze the veggies on a cookie sheet, then bag and freeze. That is the best way to get a product closest to fresh. You would stir-fry from the frozen state, not defrosted. You could freeze the rice separately.

Swiss chard - very old recipe
 

The dish is called Soparnik and is being prepared in Dalmatian region of Croatia since middle ages. It is still widely popular as a very tasty yet simple and inexpensive dish.

[URL="http://www.budi.in/3946-clanak-soparnik--autohtono-jelo-poljicke-republike.aspx"]Here[/URL] you can see the traditional way of prepairing a Soparnik.

Ingredients:
2 lb Swiss chard (only leaves - no stems)
2 or 3 scallions
bunch of parsley
1 lb all purpose flour
1/2 cup olive oil (approx 2/3 for fill rest for dough and brushing)
2 cloves of garlic
salt

[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18051&stc=1&d=1309168762[/IMG]


Important: chard must be washed one day ahead and spread on cloth to dry up. You don't want any water on it. Also use older leaves, younger tend to turn into mush when cooked.

Firs make a soft dough from a flour, water (about half the weight of flour), 2 tbsp of olive oil and 1/2 tsp salt. Divide in half:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18052&stc=1&d=1309168762[/IMG]

While the dough is resting chop the parsley, scalions and chard. Add olive oil and salt and mix thoroughly.
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18053&stc=1&d=1309168762[/IMG]

Then roll one half of dough to baking tray size. Dough must be thin:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18054&stc=1&d=1309168762[/IMG]

Brush the baking tray with olive oil and transfer the rolled dough on it. Cut away thicker edges. Cover with chard fill:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18055&stc=1&d=1309168762[/IMG]

Cover with other half of dough, seal the edges and make holes with fork:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18056&stc=1&d=1309168762[/IMG]

Bake at 200C/390F until golden brown, ~25 min. It will rise a lot:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18057&stc=1&d=1309168762[/IMG]

When done brush it with olive oil and chopped garlic:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18058&stc=1&d=1309168762[/IMG]

Cover with kitchen cloth and let it to settle down. Cut into rhomboid pieces and serve.
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=18059&stc=1&d=1309168762[/IMG]

Sounds and looks wonderful,also thanks for the pepper/onion seeds this year. My peppers have flowers now.

How neat.......... now I have something new to try with my Swiss chard........ thankyou Marko

Looks delicious, great photos! Now if only my late planted chard would hurry up and get bigger. :evil:

WOW!

That looks delicious!!!!

~Dig

I think I now have a reason to grow the chard again. Very tasty looking stuff you have there. Thanks for sharing!
-naysen

Marko

That looks absolutely delicious! I am a home bread baker and I can adapt your recipe easily!

Marko,
How yummy! Thanks! A great new way to prepare chard that even my kids like!

It looks similar to what I'm eating right now -- bolani. It's an Afghani specialty sold at local farmers' markets and the four varieties I've seen are lentil, spinach, potato, and pumpkin. Each one has slightly different spices. I'll have to try making this with perennial kale!

Looks very yummy Marko:yes:
I'm growing a 60 plant of what supposed to be Swiss chard seed crop at the moment but mine has white stems,i see yours is green stemmed.

I have tried many varieties of chard in past, but this one works best for me. It's an Italian variety with large leaves and thin stalks. Any type of chard can be used for this recipe as long as you don't use thick stems.

Ok so its possible that the one i have is misnamed i'll get a photo in the morning of it.