Sunday, March 18, 2012

Swiss Charred

If you have read this blog before, you have read about my many attempts to use the Swiss chard that has been a part of my CSA share for the past 15 weeks.  Sauteed, stirred into slow cooker balsamic chicken, folded into enchiladas... this week I wanted to try chard chips, following the logic that everything is better with oil and salt.  I followed the recipe here with the following results:

So pretty this week: yellow, orange, white.

Cut into bite size pieces, sprayed with olive oil, sprinkled with salt.

Swiss charred
So, yeah... marginal improvement.  Folded into enchiladas and this scrumptious bacon-and-butternut pasta are by far the tastiest ways to employ chard.  (And today I found frozen chunks of butternut squash at the grocery store, so I will make the squash pasta more often.  Prepping the squash is labor intensive and requires a very sharp knife - mine are just too dull most of the time).

On a sweet note, these pistachio baklava tartlets took 10 minutes to make and have all the salty-sweet goodness of baklava minus the hassle of working with finicky phyllo dough.  Opa!

photo via


Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.


  1. So funny, Al made Kale chips the same night you posted this.

    We liked them fresh, but not the next day.

    Did you have any chard chips leftover? And if so, did they hold up?

  2. The chard chips turned out to be the worst of both worlds-- charred/burnt AND flaccid/undercooked. I nibbled. I thought about it. I threw away :)