Swiss Chard Skillet Supper Recipe ♥ with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts | A Veggie Venture: Swiss Chard Skillet Supper Recipe ♥ with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts

Swiss Chard Skillet Supper Recipe ♥ with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts

Swiss Chard Skillet Supper with Tomatoes, Corn, Fresh Dill & Feta ♥ AVeggieVenture.com
What a great vegetarian supper recipe! It's a quick 'n' easy way to cook Swiss chard (or spinach too, I suspect) with other vegetables, here, tomatoes and corn. Truly, guys, this is one of the best vegetarian dishes I've made all year! Seasonal. Low Carb. Low Fat. Weight Watchers Friendly & Freestyle Friendly. Naturally Gluten Free. Healthy and delicious, no beating that combination!

Call me late to this party, the online project that health-conscious food bloggers launched while I was off for awhile this summer. The idea is to explore a new "power food" every week following the list from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients by Whole Living Magazine (sorry, this Martha Stewart publication went dark in late 2012).

I'm arriving near the tail end of the power vegetable list but these are the ones the book identifies as "power food" vegetables: artichokes, asparagus, avocados, beets, bell peppers, broccoli, brussels sprouts, carrots, kale, mushrooms, spinach, sweet potatoes, swiss chard, tomatoes, winter squash. Of all these? The one I have the least connection with is Swiss chard so after all, my timing, albeit "late" is excellent.

It's not that I don't buy Swiss chard. I do. And then it (a) wilts from neglect in the fridge or (b) freezes in a fridge cold-spot and turns ooey-gooey mushy. So unless I have a plan, now, for chard, it stays at the grocery.

But I may rethink that, based on how completely delicious and surprising this easy one-skillet supper is to make. The trick is to cook in stages, the onion and the tougher chard stems and thick ribs first, then to add the more tender chard leaves and corn kernels, finally to add the tomatoes, just enough to warm through and begin to release their juices. The feta and walnuts on the top? Swoon. I could've eaten the whole skillet on my own. I didn't, promise!

Swiss chard is easy-to-find in my local groceries, the "rainbow" chard anyway with its pretty golden, red and green ribs. It's in the family we call "leafy greens" – those are the ones we should eat way more of than we do, because they're so good for us. They're also a slightly "bitter green". (See Vegetables 101: What Are Bitter Greens?)

So if you're less confident with chard, like me, then you'll definitely want to join me in checking out the other bloggers who're taking on Swiss chard today, here's the list! (Or the group keeps a Pinterest board, that might be easier.)

Alyce – More Time at the Table
Ansh – Spice Roots
Jeannette – Jeannette's Healthy Living
Jill – Saucy Cooks
Martha – Simple-Nourished-Living
Casey – Bookcase Foodie (sorry, now a private blog)
Mireya – My Healthy Eating Habits (sorry, no longer active)
Sarah – Everything in the Kitchen Sink (sorry, no longer active)
Bambi – Adobo Down Under (sorry, no longer active)

RECIPE for Swiss Chard Skillet Supper with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts

Hands-on time: 25 minutes
Time to table: 35 minutes
Serves 4

1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 bunch Swiss chard, washed well, stems and heavy ribs cut off and chopped (for now, set aside the leaves)
2 tablespoons vegetable broth
1 ear corn, (How to Cut Corn Off the Cob, Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn "Milk")
Swiss chard leaves, stacked two or three at a time, rolled into fat cigars, then cut into small pieces crosswise and lengthwise
Salt and pepper to taste
1 cup halved cherry tomatoes
2 tablespoons minced fresh dill

TO FINISH
1 ounce (about 1 square inch) feta, crumbled
1 tablespoon minced fresh dill
2 tablespoons chopped toasted walnuts

Heat the oil in a large skillet until shimmery. Add the onion, garlic and chard stems (no leaves yet!) and cook, stirring occasionally until beginning to soften; cover and cook about 5 minutes more, adding a little stock if needed to prevent scorching.

Add the chard leaves, corn kernels, broth, salt and pepper, cover and cook until the chard leaves are cooked but still bright green and tender, about 5 minutes.

Stir in the tomatoes and 2 tablespoons dill, taste to adjust seasoning and cook until tomatoes are warmed through and just beginning to release their juices.

TO FINISH Top with feta, 1 tablespoon dill and walnuts. Serve, and savor, immediately.

ALANNA's TIPS & KITCHEN NOTES
I don't usually "mise en place" (that is, gather and prep ingredients, then begin to cook) but it helps with this recipe.
This recipe would work great with spinach, too.



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THIS WEEK, ELSEWHERE

KITCHEN PARADE, my food column
Shakshuka (Eggs Nested in Summer Vegetables)

ST LOUIS POST-DISPATCH, my restaurant-recipe column
Edamame Almond Wonton Twists from LaCHEF and Co. Catering

QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

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MORE FAVORITE CHARD & LEAFY GREENS RECIPES

~ Green Smoothies ~
~ Savory Bread Pudding with Butternut Squash, Chard & Cheddar ~
~ Chard & Chickpeas with Feta ~
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from A Veggie Venture

~ Spinach Soup with Perfect Hard-Cooked Eggs ~
~ Shrimp with Tomatoes, Spinach & Feta ~
~ Chicken Greek Salad with Simple Hummus ~
~ more spinach recipes ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Broiled Tomatoes with Oregano New Potatoes with Fresh Herbs Lavender Potatoes Tomato Cocktail Yellow Squash Soup with Spinach: Early Autumn Leaves in Soup Golden Carrots Slow-Roasted Tomato Soup Garlicky Romano Beans Fresh Crowder Peas Chard & Chickpeas with Feta Eight-Ball Stuffed Zucchini Fresh Tomato & Basil Stuffed Peppers Zucchini Fritters Quick Pattypan Squash Perfect Stovetop Brown Rice Swiss Chard Skillet Supper with Tomatoes, Corn, Fresh Dill & Feta (< hello Meatless Monday!) Creamy Cucumber-Tomato Salsa (< Pinterest loves it!) Twice-Roasted Beets with Red Grapes, Cherries, Blueberries & Avocado Feta Cream (< dreamy good!) Cheesy Cauliflower Casserole with Caprese Tomatoes Curried Corn Chowder with Coconut Milk

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2012 & 2018

6 comments:

All I can say is YUM! So, glad you've joined our little group, Alanna. I'm a fellow Weight Watcher and have been admirer of your blogs for several years.

Hi Alanna,
I've also been doing a lot of skillet dishes lately with leafy greens. They are so quick and easy to do and they taste so good. I love the addition of beans to give it more density. Glad to have you with us!

I'm always looking for new ways to use Swiss chard (we grow it in our garden). This is a nice end-of-summer dish you've created - all the ingredients are still available and in prime condition. Looks good. You might want to try using Swiss chard as a ravioli stuffing sometime - really tasty.

I wasn't able to write to you directly since I don't have Outlook, but want to tell you I think this is a wonderful column and a great idea. I'm not much of a coook but surfed in trying to find info on chayote squash since I bought it without knowing anything about it.

I've forwarded the addy to an email list I'm on that does have a few cooks on, so you may see a couple of extra hits today. Thanks!

Since I can not eat the chard, I will try this with spinach! Will look forward to your post on squash.

This skillet supper recipe looks very delicious! Thanks for sharing the link to the pinterest board.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna