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
<< Today's vegetarian supper recipe: A quick 'n' easy way to cook Swiss chard with other vegetables, here, tomatoes and corn. One of the best vegetarian dishes I've made all year! Low carb, low fat, and just Weight Watchers 3 points. 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. I'm arriving near the tail end of the vegetables, 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, the timing is excellent.

It's not that I don't buy Swiss chard. I do. And then it wilts in the fridge or some times, the fridge has cold spots, it freezes and then goes 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 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
Casey - Bookcase Foodie
Jeannette - Jeannette's Healthy Living
Jill - Saucy Cooks
Martha - Simple-Nourished-Living
Mireya - My Healthy Eating Habits
Sarah - Everything in the Kitchen Sink
Bambi – Adobo Down Under

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 (set aside the leaves for now)
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

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

Heat oil in a large skillet until shimmery. Add onion, garlic and chard stems and cook, stirring occasionally until beginning to soften; cover and cook 5 minutes more, adding a little stock if needed to prevent scorching.

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

Stir in 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.

I don't usually "mise en place" (gather and prep ingredients, then begin to cook) but it helped with this recipe.
This recipe would work great with spinach, too.

A Veggie Venture - Printer Friendly Recipe Graphic

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


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.

Post a Comment

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