Gourmet Veggie Mama

Tag Archives: Chard

Sweet Potato and Chard Enchiladas

Not long ago, a friend sent me a clipping from the Austin American-Statesman. In her column Food Matters, Addie Broyles had tracked down the recipe for El Monumento’s swiss chard and sweet potato enchiladas. I knew at first look that this was a recipe I needed to try, but I also knew I’d need to have some time on my hands when I did it.

Last weekend, I had some time. My mom was over to visit, and she chased after Nora while the hubby worked on the finishing touches (finally!) to the paint in our entryway and I puttered around in the kitchen.

Sweet potato and chard enchiladas

This was a very different, healthy-but-not-healthy-tasting enchilada. My balsamic reduction was pretty ugly — I should have let it reduce past half to a more syrup-y consistency, but, lesson learned. It still tasted good! Next time I would strain the sauce, too, as the recipe provides, to give it a smoother texture.

We all ate the enchiladas up, served with refried black beans (homemade by the hubby) and brown rice on the side. What a delicious way to get your veggies!

Sweet Potato and Chard Enchiladas
Serves: 4
  • 1 lb sweet potatoes, peeled and diced small
  • 1 Tbsp olive oil
  • 1 large bunch chard, stems removed, roughly chopped (about 2 cups)
  • 2 Tbsp canola oil, divided, plus more for brushing tortillas
  • 1 onion, chopped
  • 2 guajillo chiles, stemmed and seeded
  • 2 garlic cloves, peeled and smashed with the flat side of a chef's knife
  • 1 cup chopped walnuts
  • ½ cup dry white wine
  • 1½ cups heavy cream
  • ½ cup balsamic vinegar
  • 8 corn tortillas
  • Salt and pepper, to taste
  1. Preheat the oven to 350°. Toss the sweet potatoes with olive oil, salt and pepper and roast in a roasting pan until tender, 20-25 minutes, stirring a couple of times to ensure even browning.
  2. Heat 1 Tbsp canola oil in a large sauté pan over medium high heat. Add the chard and sauté until slightly wilted, then add the sweet potatoes and stir until the chard is tender. Season with salt and pepper to finish. Set aside.
  3. Meanwhile, heat 1 Tbsp canola oil over medium-high heat in a sauté pan. Sauté the onions, garlic and chiles until the onions are softened and translucent, then reduce the heat and continue cooking until the onions are caramelized.
  4. Add the walnuts and sauté until lightly toasted. Deglaze the pan with the white wine, then add the cream and simmer to reduce by one third.
  5. Let the mixture cool slightly, and then puree in a blender or food processor. Strain (if desired) and set aside.
  6. While the sauce is simmering, place the balsamic vinegar in a sauce pan, bring to a boil and simmer to reduce by half or more, until the consistency is syrupy and thick. Set aside.
  7. One by one, brush the tortillas with canola oil and heat briefly on each side on a griddle over medium heat.
  8. Fill each tortilla with the sweet potato-chard mixture, roll and place in an enchilada pan. Repeat for remaining servings.
  9. Ladle the walnut cream sauce over the enchiladas and drizzle with reduced balsamic vinegar.
  10. Warm to serving temperature, a few minutes in the oven. Serve with beans and rice.


Chard Pasta with Ricotta

We all have those days… You know, where everyone is running late to everything, dinner doesn’t get prepped like you planned, and the easy way out is to just pick something up. I will admit having succumbed to the takeout impulse plenty of times, but a little while ago, after having one of those days, I shot down hubby’s suggestion to “just get takeout” and set about improvising.

Sometimes improvised meals turn out to be the best. We had chard growing in the backyard (it’s the gift that keeps on giving!), stuff to make a batch of homemade ricotta, and I always keep pasta in the pantry and good-quality parmesan in the fridge. That was all I really needed to make this delicious pasta with a creamy sauce happen, and, guess what? It was better than takeout, not to mention healthier. Win!

Chard Pasta with Ricotta ~ Gourmet Veggie Mama

Now, can someone please remind me of this next time we have one of those days?

Chard Pasta with Ricotta
Recipe type: pasta
Serves: 4
  • 8 oz spaghetti (preferably whole wheat)
  • 4 Tbsp olive oil, divided
  • 1 bunch chard, tough stems removed, chopped
  • 4 cloves garlic, minced or pressed
  • pinch crushed red pepper
  • ½ cup parmesan
  • salt and pepper to taste
  • homemade ricotta (recipe here)
  1. Cook the spaghetti according to package directions. Drain, reserving about ½ cup of the pasta water.
  2. Heat 2 Tbsp of the olive oil in a large saute pan over medium heat. Add the chard and cook until wilted but still bright green. Stir in the garlic and crushed red pepper and cook for a couple minutes more.
  3. Stir in the cooked pasta along with the remaining 2 Tbsp of olive oil and a nice splash of the pasta water, and add the parmesan.
  4. Lower the heat and stir until the cheese is incorporated and a thin sauce coats the pasta. Add salt and pepper to taste.
  5. Serve topped with a healthy dollop of ricotta.


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The Peaceful Mom

I have a messy house

I have something to admit: My house is messy. I just thought you should know.

My darling neighbors were over playing with Nora yesterday, and, in that frantic space in the five minutes before dinner where everything is coming together and everyone wants your attention, I dropped something out of one of my cabinets. The four-year-old, being a four-year-old, pointed out that I had dropped it, and I, being a little short of patience right at that moment, might have responded a bit curtly.

“It’s okay,” she said. “It’s a messy house.”


The thing is, I spend a lot of time cooking, and running after a two-year-old (who doubles as a wrecking ball). But really, those are just excuses. I’d like to have a clean house — really, I would — but I like more to sit down for a few precious minutes at night before I crash in bed.

This has been making the rounds, and it is truth:

Pick Two

(I wish I knew where it originally came from, so I could give proper credit, but I pulled this from Momcom Life’s Facebook page.)

But, the thing is, it bothers me. Because I try to keep a clean house, but life gets in the way. I even have a cleaning schedule, for goodness’ sake! So, for a neighbor kid to catch me at the very messiest moment of the week and make a cutting observation… well, I won’t lie. It hurt. Even if she didn’t mean anything by it, it did.

I am going to take a moment to pat myself on the back, though. I am a good mom. I have a brilliant, sweet, beautiful daughter who gives me hugs and kisses (sometimes), has her alphabet down pat, is fully potty-trained and happy as a clam (usually). I make nutritious and delicious meals for my family nearly every night. I am starting a new career in a tough field and making a go of it (my first honest-to-goodness article in a print magazine is coming out soon!), and I have a wonderful, supportive husband with whom I am madly in love. But yeah, I am stretched a little thin at times.

I’m not perfect. I hope I never put forth the pretension that I am. I’d hate for anyone to think this is one of those glossy “lifestyle” blogs designed to make you feel bad about yourself. I really just like to write, I like to cook and I get a kick out of sharing recipes and stories with you lovely people. That’s it. And I have a messy house. Just thought you ought to know.

As your reward for reading my little sob story (that is, if you haven’t just skipped straight to the goods), please accept this delightful recipe for a fresh-from-the-garden early spring pasta.


I had spinach fettuccine in my pantry, plenty of chard and delicate broccoli crowns in my garden, and even a few baby leeks to add to the mix. I whipped up a quick creamy sauce to tie it all together, and voila! Just ignore the mess in my kitchen, please.

5.0 from 1 reviews
Spring Garden Fettuccine
Recipe type: pasta
Serves: 4
  • 8 oz spinach fettuccine
  • 1 Tbsp olive oil
  • ½ cup broccoli crowns
  • 2-3 baby leeks (or 1 regular leek), sliced thinly (white and light green parts only)
  • 1 bunch chard, stems removed and reserved for another use*, roughly chopped
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup cream or whole milk
  • ½ cup parmesan, grated, plus additional for serving
  • ½ tsp garlic powder
  • salt and pepper to taste
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving ½ cup of the pasta water.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the leek and broccoli and stir for a couple of minutes, until beginning to soften. Add the chard to the pan and saute until wilted. Add a splash of the pasta water if the pan seems dry. Set aside.
  3. Melt the butter over medium heat in a small saucepan, and then add the flour, stirring until bubbly. Gradually add in the milk, stirring well to remove any lumps.
  4. Allow the mixture to simmer until it thickens slightly, and then turn off the heat and stir in the cheese. Add the garlic powder and season to taste with salt and pepper.
  5. Toss the pasta with the cream sauce and the chard-broccoli mixture, adding splashes of pasta water if needed. Taste and adjust seasoning. Serve topped with additional parmesan, if desired.
* I usually freeze mine and use them in a batch of vegetable stock. Hate to let all those good nutrients go to waste!


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The Peaceful Mom

Creamy Roasted Cauliflower and Chard Pasta

I have a new favorite use for cauliflower. I know I say that often this time of year, but cauliflower really is so versatile. I’m always mystified when people tell me they can never find a good use for cauliflower — I have dozens!

Admittedly, it’s kind of a boring vegetable on its own (although I do love it simply roasted with some olive oil, salt and pepper), but it’s also a chameleon that can fit into all kinds of cuisines. I have several standby cauliflower pasta recipes, but this new one is definitely my favorite, owing not only to its tastiness (I do love a creamy sauce), but also to its use of chard, something I have in spades right now. Hooray for winter veggies!

chard pasta

Together at last.


Creamy Roasted Cauliflower and Chard Pasta
  • 8 oz rotini pasta, preferably whole wheat
  • 4 cups cauliflower florets (about half a medium head)
  • 4 Tbsp olive oil, divided
  • kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced or pressed
  • ½ tsp smoked paprika
  • ½ bunch chard, coarse stems removed and leaves roughly chopped or torn
  • 6 Tbsp heavy cream
  • 4 Tbsp sour cream
  • grated parmesan cheese
  1. Bring a large pot of salted water to a rapid boil and cook the pasta according to package directions.
  2. While the pasta is cooking, preheat the broiler. Toss the cauliflower florets with 2 Tbsp olive oil and season generously with salt and pepper. Spread on a rimmed baking sheet and broil, tossing a few times, until nicely browned, about 15 to 20 minutes.
  3. Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and smoked paprika and stir until fragrant, taking care not to let the garlic get too brown. Add the roasted cauliflower to the skillet and stir to combine. Add in the chard and sauté until wilted but still bright green.
  4. Stir in the cream and sour cream and stir until well incorporated and beginning to bubble. Add the cooked pasta stir well to coat it with the sauce. Season to taste with additional salt and pepper, and serve topped with grated parmesan cheese.


Curried Red Lentil and Chard Stew

Sometimes, best-laid plans go out the window and you just need a quick dinner. Fortunately, I always keep some key staples on hand, and our garden and CSA share provide the rest, so quick doesn’t have to mean takeout, or from a box.

The hubby has been working late a lot this week, and Nora has decided that naps are for sissies,* so that cuts down on my meal prep time significantly. I managed to make the meals I had planned on Monday and Tuesday, but tonight I had to improvise. We have tons of chard in the garden,** and red lentil are a quick-cooking staple that I try to keep on hand, so I Googled and came up with a great recipe for a curried lentil stew.

* Please oh please let this be a short phase.
** It’s the gift that keeps on giving. I am never not planting chard again — it’s so easy to grow!

It was ready in just about 20 minutes (thank goodness the hubby got home early enough to play with Nora outside for a bit so I didn’t have to chop and measure with a toddler strapped to my leg), and it was tasty. Just what we needed.

red lentil and chard stew

Dinner, not from a box.

Curried Red Lentil and Chard Stew
  • 2 Tbs olive oil
  • 1 onion, thinly sliced
  • 5 tsps curry powder
  • ¼ tsp cayenne pepper
  • 5 cups vegetable stock
  • 1 large bunch chard, tough stalks removed,*** coarsely chopped
  • 1½ cups red lentils
  • 1 15-ounce can chickpeas, drained and rinsed
  • salt and pepper to taste
  1. Heat the oil in large pot over medium high heat. Add the onion and sauté until golden, about 10 minutes.
  2. Stir in the curry and cayenne. Add the stock and chard. Increase the heat and bring to a boil.
  3. Add the lentils and garbanzos and reduce the heat. Simmer until the lentils are tender, stirring occasionally, about 10 minutes.
  4. Season with salt and pepper to taste. Divide the stew among bowls and serve warm
*** Save them and use them in your next batch of vegetable stock. I hate wasting chard stems!


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The Peaceful Mom

Easy Chard Lasagna

Lasagna has never been a weeknight meal around here. It just involves too many steps: preparing the filling(s), boiling the noodles, building it layer by layer and finally baking the whole thing. So when I saw Food Fetish’s post proclaiming “10-minute lasagna”, I was skeptical. However, after reading it through, it actually sounded do-able. In the interest of eating dinner together, we are all about make-ahead meals around here these days, so I decided to give it a shot.

Easy chard lasagna

Come and get it.

Did it take me only 10 minutes to put together? No. But I am also incapable of following a recipe without tweaking it to my own specifications, so I can hardly blame Food Fetish for that. I didn’t do the no-boil noodles, I made my own ricotta* and instead of spinach, I used chard from our garden. And I simply had to use the stems (how can you let those go to waste?), so I sautéed them up with some onions and wilted the chard leaves before layering the lasagna.

* It’s easier and quicker than you think, really!

Nonetheless, the lasagna was still quick to come together, easy to layer and, important for me, able to chill in the fridge for a couple of hours and then pop in the oven closer to dinnertime. Of course, the most important part was that it was delicious.

Easy chard lasagna


No longer will I discount lasagna as a weeknight meal — it just has to be simplified a little bit. If you’re a fan of saucier lasagna, this is probably not the one for you, but I’m fine with a few crispy edges, myself.

Easy Chard Lasagna
  • 12 oz lasagna noodles
  • 1 bunch chard (about 2 cups)
  • 1 small onion, sliced thinly
  • 1 Tbsp olive oil
  • 1 batch (about 2 cups) homemade ricotta, or one 16 oz container store-bought
  • 3-4 cloves garlic, minced or pressed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup shredded mozzarella
  1. Preheat the oven to 350° and lightly oil a lasagna pan or similar-sized baking dish.
  2. Boil the lasagna noodles according to package directions and set aside (lay out on plastic wrap to keep them from sticking).
  3. Separate the chard leaves from the tough steams. Chop the leaves roughly and the stems finely.
  4. Heat the olive oil over medium high heat in a large sauté pan and add the onions and chard stems. Stir until softened and the onions are translucent. Add the chard leaves and sauté briefly to wilt. Remove from the heat and set aside.
  5. In a large bowl, mix the ricotta, garlic, salt and pepper. Stir in the chard mixture.
  6. Line the bottom of the prepared pan with lasagna noodles. Spread a layer of the ricotta and chard mixture over the noodles. Repeat until you have used all the filling, and top with a final layer of noodles.
  7. Sprinkle with the mozzarella and bake for 30 minutes, or until the cheese is bubbly and golden brown.

P.S. If you are an email subscriber, I’m sorry about the barrage of email notifications you may have gotten a couple of days ago. Apparently there may be an issue with the new version of Jetpack (a plugin I use to manage my subscribers), and I have disabled it for the time being, until it’s fixed. Please let me know if you are experiencing any further issues and I’ll do my best to get them resolved. Thanks once again for reading and subscribing!

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Blogfest The Peaceful Mom

A Birthday Feast

We celebrated the hubby’s birthday not too long ago. Although he doesn’t put as much stock in birthdays as I do, I like to make the occasion special. After bugging him for a week about what he wanted for his birthday dinner, he finally told me he just wanted something with ingredients from our garden. Brilliant! I can work with that.

Light bulb.

Since the chard is growing like weeds out there, I immediately honed in on it as the central ingredient. I decided to go with a rustic galette and add in some caramelized leeks for good measure. Although it sounds kind of fancy, this was actually a meal I was able to put together relatively quickly in between entertaining the toddler (which is always a plus around here!). I made the filling and dough ahead of time and then rolled out the dough and assembled the galette right before baking. Bing, bang, boom.

Chard and caramelized leek galette

Happy birthday to you!

Of course, any good birthday meal needs a dessert to complete it. The hubby is not much of a cake person, so I am always trying to come up with a new and exciting annual sweet treat for him. This year I hit the jackpot with chocolate-coffee bourbon cupcakes.

Chocolate-coffee bourbon cupcakes

They are every bit as good as they sound. And then some.

These cupcakes contain just a tiny amount of flour, so they are thick, rich, and smooth. The richness didn’t stop us from eating two each, though, or  from taking them as dessert for our Texas wine country picnic the next day.**

** More on that later. I have a lot of blogging to catch up on, apparently!

So, in honor of the hubby’s birthday, as well as Nora’s new favorite song, please join me in a spirited rendition of “Happy Birthday, Daddy!” Or you could just enjoy these lovely recipes, whether it’s a special occasion or not.

Chard and Caramelized Leek Galette
For dough*:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ tsp salt
  • ¼ tsp sugar
  • 6 oz unsalted butter
  • ⅓ cup ice water
  • 1 egg, beaten
For filling:
  • 2-3 leeks, thinly sliced (white and light green parts only)
  • 1 large bunch of chard, leaves removed from stems and roughly chopped, stems finely chopped
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 6 sprigs thyme
  • salt and pepper
  • ½ cup grated Parmesan cheese
  • 1 Tbsp flour
For the dough:
  1. Combine the flour, salt, and sugar in the food processor. Cut half of the butter into the flour mixture and pulse until the dough is roughly the texture of cornmeal.
  2. Add the other half of the butter in marble size pieces. Pulse a couple of times, leaving the butter in unevenly incorporated bits. Add the ice water and pulse just until evenly moistened.
  3. Divide and gather the dough into two balls, cover separately with plastic wrap, and knead very lightly through the plastic wrap, forming the dough into two even disks.
  4. Refrigerate the dough and let it rest at least 1 hour. It can be kept for a day in the refrigerator and or frozen for longer. Allow time outside the refrigerator for the dough to warm until it is just soft enough to be rolled out.
For galette:
  1. Heat the olive oil and butter in a large saute pan over medium heat. Once the butter has melted, add the leeks and thyme sprigs and season with salt and pepper. Cook, stirring, until the leeks are almost tender, about 7-8 minutes.
  2. Add the chopped chard stems and sauté until softening.
  3. Turn the heat down to low and cook until the leeks are meltingly tender, stirring occasionally.
  4. Turn the heat back up to medium and add the chard. Sauté until wilted, about 5-7 minutes.
  5. Preheat the oven to 400°. Roll out the pastry dough into a 12-inch circle about ⅛-inch thick and transfer to a baking sheet lined with parchment paper.
  6. Sprinkle the dough with flour a thin layer of parmesan cheese. Spread the leek and chard mixture evenly over the dough up to about an inch from the edge. Fold the outside inch or so of dough over the filling to enclose it, and brush the outside crust with the beaten egg. Sprinkle with the remaining parmesan.
  7. Bake on the lowest shelf of the oven until crust is nicely browned, about 30-35 minutes.
* Makes enough dough for two galettes, but half can be frozen for later use. Recipe originally from Alice Waters.

Chocolate-Coffee Bourbon Cupcakes
  • 1 cup coffee bourbon, divided
  • 1⅓ cups sugar
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 cup (2 sticks) butter, cut into pieces
  • 1 cup simple syrup***
  • 5 large eggs
  • 1½ Tbsp all-purpose flour
  • 1½ Tbsp cocoa powder
  1. Combine ½ cup coffee bourbon and the sugar in a large saucepan and bring to a boil. Remove from the heat and stir in the chocolate and butter. Set aside and let cool to room temperature.
  2. Preheat the oven to 375°. Line cupcake pans with liners. Mix the remaining ½ cup coffee bourbon with the simple syrup and set aside.
  3. Transfer the chocolate mixture to the bowl of a stand mixer. Beat in the eggs, one at a time, and then fold in the flour and cocoa powder. Pour the batter into the prepared cupcake pans, filling each cup about two-thirds full. Set the pans in a large roasting pan filled to a depth of 1 inch with warm water.
  4. Bake for about an hour, basting with the coffee bourbon syrup every 15 minutes after a crust has developed on cake's surface (which should happen after about 15 minutes in the oven.
  5. Serve the cake warm with ice cream, or refrigerate and serve cold. Either way, it'll make your day!
*** To make simple syrup, bring a cup of water and a cup of sugar to a boil, stirring until sugar is dissolved.


Chard and Caramelized Onion Pasta Bake

Sometimes the best culinary experiments are born out of necessity. The other day, I wasn’t able to run by the grocery store as planned, so I needed to make something for dinner out of what I had on hand. When you have good raw ingredients (thank you, backyard garden!) and a little inventiveness, I think that happens to be the best way to cook.

How could you resist?

Our rainbow chard is growing like gangbusters right now. We’ve already harvested twice, and it just doesn’t stop. Caramelized onion makes anything taste good, so it’s my secret weapon. Add a creamy sauce and you’ve got yourself a deal.

Caramelized onion and chard pasta bake


Chard and Caramelized Onion Pasta Bake

1 bunch chard
1 small onion, peeled and sliced
2 cloves garlic, minced or pressed
1 lb farfalle or other small pasta
1 Tbs olive oil
3 Tbs butter, divided
2 Tbs flour
2 cups milk
1 cup parmesan, grated
1 cup mozzarella, grated

Remove the stems from the chard and finely chop them. Roughly chop the leaves. Heat the olive oil and 1 Tbs of the butter in a large saucepan over medium heat. Add the onion and sauté until softened, then turn the heat down, add the chard stems, and continue cooking until the onion is golden brown, about 20 minutes. Add the garlic and the chard leaves, turn the heat up to medium high, and sauté until wilted. Remove from heat and set aside.

Meanwhile, bring a large pot of salted water to boil and cook the pasta until al dente. Drain and set aside. Preheat the oven to 350º.

While pasta is cooking, melt the butter in a medium saucepan. Add the flour and stir over medium heat until light brown and bubbly. Gradually add the milk, stirring constantly. Bring just to a simmer, stirring, and allow to cook until thickened slightly. Remove from the heat and stir in the grated parmesan. Season to taste with salt and pepper.

Toss the pasta with the chard and caramelized onion mixture and the cream sauce and spread in a casserole dish. Top with the shredded mozzarella and bake until bubbly and starting to brown on top, about 20-30 minutes.

The family that cooks together…

“We need a bigger kitchen.”

Those words actually came out of the hubby’s mouth, albeit in a joking manner, while we were making enchiladas last weekend. Our kitchen’s size wasn’t really the problem. The problem is that, while we used to cook together on a fairly regular basis, that just hasn’t been the case lately.

Since I transitioned out of working and into the role of primary chef (among other things), I cook most of the meals, except on the nights we grill, or nights when I have something planned out of the house. The hubby is a good sport in his role as primary dish-doer. However, we both do enjoy cooking (sometimes), and when you’re making an elaborate meal, things always go faster with two in the kitchen. Well, once you get that delicate dance down to an art, anyway.

We found a nice balance by dividing up the duties (I made enchilada sauce while he made the filling and rolled the enchiladas) and trying to stay out of each other’s way as much as possible, but there is still work to be done. I, for one, will readily acknowledge that I need to reign in my control freak tendencies.

So, if you cook with your partner, what are your tips for keeping the harmony in the kitchen? How do you avoid bossing each other around or stepping on each other’s toes (literally and figuratively)?

Just to show I’m a good sport here, I’m including a recipe for the enchiladas we made. They were delicious!

Yes, please.

Cook ’em with someone you love.

Chard and Mushroom Enchiladas with Hatch Green Chile Sauce

For enchiladas:
2 Tbsp canola oil, plus more for softening tortillas
2 cloves garlic, minced or pressed
1 onion, chopped
4 cups chard or other tender greens, coarse stems removed and coarsely chopped
8 oz cremini mushrooms, sliced
1 Tbsp butter
1 Tbsp flour
1/2 cup milk
1/2 cup cheddar cheese, grated, plus more for topping
6-8 corn tortillas

For sauce:
12 Hatch green chiles, roasted, peeled, stemmed and seeded
1 onion, chopped
2 cloves garlic, minced or pressed
2 Tbs canola oil

First, make the sauce. Place the chiles in a pan and cover with water. Simmer for about 30 minutes, then cool slightly. Blend the mixture in a blender or food processor until smooth. Meanwhile, heat the oil in a pan and sauté the onion and garlic. Add the chile puree and salt to taste.

Preheat the oven to 375°. Heat 2 Tbsp canola oil in a large skillet and sauté the garlic and onion until soft and golden. Add the mushrooms and the chard by batches and stir until cooked down.

In a small saucepan, melt the butter over medium heat, and stir in the flour. Cook for a couple of minutes, or until golden, and then gradually add the milk, stirring to incorporate. Simmer over medium heat until slightly thickened. Turn off the heat and stir in the cheese. Stir the cheese mixture into the cooked greens and mushrooms.

Fill the bottom of a small skillet with a generous amount of canola oil (1/4-1/2 inch deep) and heat over medium-high heat. Once the oil is hot and shimmering, carefully add the first tortilla with tongs. Fry briefly, just to soften, and then remove to a plate covered with paper towels to drain. When cool enough to handle (but still warm), fill the center of the tortilla with the greens mixture, roll, and place in a lightly oiled enchilada pan. Repeat with the other tortillas.

Pour the sauce over the enchiladas and sprinkle with the remaining cheddar. Bake for 20-25 minutes, or until hot and bubbly.

Creamed chard with spring onions

Chard (particularly rainbow chard) is definitely one of my favorite veggies. I love using it, and it’s just beautiful, besides! After a less than successful foray into the world of creamed chard last weekend,* I decided to try again with a different recipe, and man am I ever glad I did!

* The hubby tried out the Cook’s Illustrated recipe for creamed greens, which was a dud. That’s pretty shocking to me, since I loooooove all things Cook’s Illustrated, but this just didn’t do it. The sauce was too thin, and the flavors were really off.

Smitten Kitchen’s recipe for creamed chard with spring onions was exactly what I had hoped for — creamy, silky, delightfully rich, springy, greeny goodness. Plus it didn’t take much time at all to throw together.

I could seriously gobble this up with a spoon.

We initially ate this as a side dish with some other stuff off the grill (including grilled artichokes), but I saved half of the recipe for leftovers so I could try it out tossed with pasta, per the recipe’s suggestion. I simply cooked about 2 cups of whole wheat rotini, reheated the creamed chard over low heat in a saucepan, and stirred it all together as the chard warmed up.

Time for dinner!

Topped with some grated parmesan, it was a fantastic meal. If I make this again (which I will), I’ll just make it with the pasta to start off with and make a meal out of it. Not that the creamed chard by itself wasn’t fabulous, but tossed with pasta, it was perfection. The pasta cut the richness a little bit, and it made a super-easy weeknight meal.

Creamed Chard with Spring Onions
Based on this recipe from Smitten Kitchen

1 bunch chard (about 1 lb.), washed**
4 spring onions, thinly sliced (white and light green parts only)
3 Tbs butter
3 Tbs flour
1 1/4 cups heavy cream

Remove tough stems from chard and slice into ribbons. Place the chard in a saute pan over medium heat and stir until wilted. Remove to a wire colander and cool slightly.

Meanwhile, melt the butter in the same pan and saute the onions until tender. Add the flour and stir for a couple of minutes. Gradually whisk in the cream and cook until thick and bubbly. Add salt and pepper to taste.

Press the moisture out of the chard with a paper towel and add it to the pan. Stir until incorporated and warm. Serve and enjoy.

** No need to dry it. Just place it in the pan with the water on it, and it’ll be plenty to wilt the chard.

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