In 2020 I planted golden beets for the first time in my garden. I love a fresh beet and goat cheese salad but the big surprise for me was how delicious beet greens are.
My friend, Jan, told me about a Swiss Chard with Tahini recipe, referenced below, which I adapted to use with beet greens, minus the extra sauce. I made it several times last year and will be making it every year that I grow beets or can purchase beets with greens. Out of this world!
BEET GREENS WITH PINE NUTS
2 3/4 lb. beet greens or Swiss Chard
2.5 tbsp. unsalted butter and 2 tbsp. olive oil
scant 5 tbsp. pine nuts
2 small cloves garlic, sliced very thin
1/4 cup dry white wine
sweet paprika, to garnish (optional)
salt and pepper
- Clean the beet greens or Swiss Chard. Chop into strips.
- Put half of the butter and the 2 tablespoons of olive oil in the large frying pan and place over medium heat. Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes. Using a slotted spoon, remove them from the pan.
- Throw in the garlic. Cook for about a minutes until it starts to become golden
- Carefully pour in the wine. Leave for a minute or less, until it reduces to about one third. Add the chopped beet greens and the rest of the butter and cook for 2-5 minutes, until the beet greens are wilted.
- Season with slat and black pepper. Divide the greens among the individual serving bowls, and scatter with pine nuts. Drizzle with additional olive oil and paprika, if you desire.
Adapted from Jerusalem Cookbook
Full recipe for Swiss Chard with Tahini, Yogurt & Buttered Pine Nuts from the Dallas News
A few years ago I watched the Rachel Ray episode where she made this dish, sharing it was one of her husband’s favorites. It’s easy peasy and so delicious! It reminds me of a pasta with bacon that I made when the kids were small. Delicious!
PASTA WITH CHARD AND BACON
1 large bunch or 1.5 pounds large, leafy Swiss chard
1/2 pound meaty bacon
2 tablespoon olive oil or butter
1 onion, white or yellow
4 cloves garlic
salt & pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
about 3/4 cup heavy cream
about 1 cup grated Pecorino cheese, plus more for serving
- Gather your ingredients.
- Place a large pot of water on to boil for pasta.
- Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
- Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
- Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
- Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
- Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
- Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
- Toast nuts while pasta cooks in small skillet over moderate heat.
- Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
Recipe adapted from RachelRay
OMG Scrambled Eggs were an experiment, a gamble that paid off. ‘OMG’ was the first thought that came into my head when I took the first bite. Adding the coincidentally roasted fresh tomatoes and peppers was a fantastic addition.
I also made this recipe combining the tomatoes and peppers into the egg cups and loved them as well.
The recipe could be adapted easily to add more bacon, cheese, pesto or whatever floats your boat. Worth trying! I may be dreaming of this tonight.
OMG SCRAMBLED EGGS
3 slices bacon, sliced into 1 inch pieces
1/4 cup chopped onion
1 bunch swiss chard (or kale) stemmed and chopped
1 dozen eggs, whisked
salt and pepper
2 tablespoons pesto
1/4 cup mozzarella cheese
roasted tomatoes and peppers (optional)
- Sauté the bacon in a non-stick skillet until cooked about half way.
- Add onions and cook through. Drain most of the bacon fat off.
- Add Swiss chard and cook until it wilts.
- Add the eggs, salt and pepper, and pesto.
- Stir the eggs often to assure they cook through.
- Add cheese when eggs are about half way cooked.
Serve with warm roasted tomatoes and peppers.
MUFFIN EGG CUPS: Mix all ingredients together, including the chopped roasted tomatoes and peppers. Grease muffin tins and bake egg cups at 350 degrees for 12-15 minutes until done in the center and golden brown.
Gardening is an adventure. This year, I planted several greens including Radicchio. Turns out the Radicchio was really Swiss Chard. Bonus! Growing up our neighbor, Lucille, always made a Swiss Chard and egg dish and I so wish I had the recipe. As a substitute I found this recipe and have enjoyed several breakfasts, warming a piece in the microwave each morning.
I quickly realized that I started with too large of a pan for the frittata so transferred the cooked ingredients to my Mother’s favorite pie pan where I added the Parmesan and then broiled the frittata.
BACON SWISS CHARD FRITTATA
6 strips bacon, sliced
1 bunch Swiss chard, wash thoroughly, stems removed, chopped
1 clove garlic, finely minced
1/4 tsp red pepper flakes
1/2 pound russet potatoes, cooked, cut in chunks
salt and black pepper to taste
8 eggs, beaten
1/2 cup grated Parmesan cheese
- Cook the bacon in a large skillet, over medium heat until crisp. Remove and drain all but 1 tbsp. of the bacon fat. Reduce the heat to med-low, and add the Swiss chard. Don’t worry about crowding the pan, as the chard will quickly wilt down.
- Cook for 3-4 minutes, until the greens are completely wilted. Add the garlic and pepper flakes; sauté for 1 minute. Add the potatoes, salt and fresh ground black pepper to taste, and mix into the greens.
- Pour in the eggs, and cook stirring for about 5 minutes, or until the eggs begin to set. Sprinkle the Parmesan over the top and finish cooking the frittata under a preheated broiler, about 8 inches from the heat, for 4-5 minutes, or until the top is browned and the eggs are set. Let cool for 5 minutes before serving in wedges.