Have you ever seen the beautiful Rainbow Chard and wandered how you can cook it yourself? A mixture of Swiss Chard, Red Chard & Golden Chard; Rainbow Chard is not only beautiful to look at, but delicious to enjoy as well. Well why not try one of our Rainbow Chard recipes below to see what you think?
Swiss Chard (or Rainbow Chard) with baked vegetables
- 4 Serving
- Preparation time: 20 minutes
- Cooking time: 1 hour
Ingredients
- 1 kg swiss chard (or rainbow chard), chopped and rinsed
- 200 g sausage, chopped
- 100 g smoked bacon, diced
- 4 medium potatoes (we prefer King Edward or Maris Piper), cut into wedges
- Vegetable broth
- 4 hard-boiled eggs, chopped
- 100 g Fontina, grated
- 2-3 tablespoons of breadcrumbs
- Extra virgin olive oil, to taste
- Salt, to taste
- White pepper, to taste
Instructions
- Heat 3 tablespoons of extra virgin olive oil in a large pan and brown the sausage and bacon.
- Stir in chopped rainbow chard and potatoes. Season with salt and pepper and stir gently to combine.
- Cover with vegetable broth and cook for 30 to 35 minutes over medium-low heat.
- Preheat the oven to 180°C.
- Pour everything into a greased baking dish.
- Top with hard-boiled eggs, grated cheese and breadcrumbs.
- Bake for 15 minutes.
- Serve and enjoy.
Additional tips
- Combine breadcrumbs with chopped hazelnuts, nutmeg and minced garlic for more flavour.
- You can replace Fontina cheese with Gouda, Edam or dry mozzarella.
- Chop swiss chard leaves and remove the end part of the stems.
Swiss Chard (or Rainbow Chard) Meatballs
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 45 minutes
Ingredients
- 600 g potatoes
- 1 kg swiss chard (or Rainbow Chard), chopped
- 4 tablespoons breadcrumbs + approx 40 g for coating
- 1 tablespoon chives, chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 egg
- 40 g Parmigiano Reggiano or Grana Padano cheese, grated
- Vegetable oil, for frying
Instructions
- Place the potatoes in a pan and cover them with water. Bring to a boil and cook until tender.
- In another pot, add chopped rainbow chard, cover it with water and cook for 15 minutes. Drain well.
- Transfer the chard into a non-stick skillet and cook over medium-low heat for a couple of minutes to remove the excess liquid.
- Place the chard into a high-speed blender with two tablespoons of extra virgin olive oil and blend until smooth.
- Drain the potatoes and let them cool.
- Peel the potatoes and place them in a mixing bowl. Mash the potatoes with a potato masher.
- Add chard cream, egg, breadcrumbs, chives, garlic and onion powder, and Parmigiano into the bowl with potatoes. Mix well until homogeneous.
- Form small balls and coat them with breadcrumbs.
- Heat vegetable oil in a large pan and fry chard meatballs until lightly golden.
- Place them onto kitchen paper to remove the excess oil.
- Serve and enjoy.
Additional tips
- Remove the hard part of the stems and chop the leaves finely.
- Use Yukon or Russet type of potatoes.
- You can also bake meatballs at 180°C for 20 minutes or until golden brown.
Swiss Chard with Cuttlefish
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 40 minutes
Ingredients
- 600 g squid, cleaned and sliced
- 250 g cherry tomatoes
- 1 kg swiss chard (or rainbow chard), chopped
- 2 onion, sliced
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- Extra virgin olive oil, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat 3 tablespoons of extra virgin olive oil in a pan over medium heat.
- Add sliced onion and cook until lightly golden brown.
- Add chopped chard and stir well. Cook covered for 10 minutes.
- Uncover and add sliced squid, cherry tomatoes and parsley.
- Season with salt, pepper, and garlic powder. Stir well to combine.
- Cover and cook for 25 minutes over medium-low heat. Uncover and cook for an additional 5 minutes over medium heat.
- Serve and enjoy.
Additional tips
- When cleaning cuttlefish, remove the ink sac and place it in a small jar. Cover with extra virgin olive oil and refrigerate. Use the ink for preparing risotto.
Rainbow Chard (or Swiss Chard) Rolls with Chickpea Cream
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 30 minutes
Ingredients
200 g chickpea flour
12 rainbow chard leaves
4 large carrots, cut into 1 cm thick sticks
100 g fresh pumpkin pulp, cut into 1cm thick sticks
1 small celeriac, cut into 1 cm thick sticks
250 ml vegetable broth
50 ml extra virgin olive oil, to taste
3 sage leaves
1 teaspoon garlic powder.
Salt, to taste
Black pepper, to taste
Smoked paprika, to taste
Instructions
- Preheat the oven to 160°C. Line a baking sheet with parchment paper.
- Place carrot, celeriac and pumpkin stick in a mixing bowl. Drizzle with extra virgin olive oil, and season with salt, smoked paprika, and pepper. Transfer onto a baking sheet in one layer. Bake for 12 to 15 minutes. Remove from the oven and set aside.
- Blanch rainbow chard leaves in salted hot water for a couple of seconds.
- Pour extra virgin olive oil into a pan and heat it over medium heat. Stir in chickpea flour and mix well with a wooden spoon until you obtain a lump-free mixture. Add sage leaves and garlic powder. Reduce the heat and let it cook for one minute.
- Gradually pour in the broth and stir constantly.
- Season with salt and pepper to taste.
- Cook until you obtain a smooth cream.
- Spread the cream over each chard leaf and top with carrot, celeriac and pumpkin sticks.
- Wrap and close the rolls with kitchen twine or toothpicks.
- Arrange the rolls on the baking sheet and bake for 5 minutes.
- Serve and enjoy.
Additional tips
- For easy blanching, hold rainbow chard by the stems and immerse them for two to three seconds in hot, not boiling water. That way, it will be easier to wrap the vegetables with chard leaves.
Velvety Chard Soup
- 2-4 Servings
- Preparation time: 25 minutes
- Cooking time: 35 minutes
Ingredients
- 500 g swiss chard, chopped
- 300 g broccoli florets and stems, cut into smaller pieces
- 2 courgette, diced
- 500 – 600 ml vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- 100 ml cooking cream
- 50 g cream cheese
- Chopped chives, to taste
Instructions
- Put broccoli, swiss chard, and courgette in a pan and cover with water. Bring to a boil over high heat.
- Reduce the heat to medium, and cook for 20 minutes.
- Drain and transfer the vegetables to a high-speed blender and blend until smooth and creamy.
- Pour the mixture into the pan and stir in the vegetable broth. Cook for 5 minutes over medium-low heat.
- In a small bowl, combine cooking cream with cream cheese and chopped chives.
- Serve the soup with a drizzle of cream and a few drops of extra virgin olive oil.
- Enjoy.
Additional tips
- Serve topped with croutons or chopped nuts.
- You can replace cream cheese with mascarpone or ricotta.
- Sprinkle with smoked paprika or black pepper.
