Susan's Swiss Chard Tuna Salad

June 28th, 2011

If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it”ll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe.

1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic best online casino vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf (cilantro or dill is tasty too)
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste

Few handfuls of canned kidney beans, drained and rinsed

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.

Swiss Chard Pesto

June 1st, 2011


Use as a pasta sauce, or add at the last minute to give extra flavour to a stew.

  • 1 knob butter
  • 2 tbsp of olive oil
  • 2 cloves of garlic (or use some of your fresh garlic)
  • Bunch o Swiss chard – any variety
  • Handful pine nuts or walnuts
  • 1/2 to 1 cup fresh Parmesan cheese, grated
  • Handful of fresh cilantro leaves


  1. Wash the chard thoroughly and shake to dry.
  2. Melt the butter in a saucepan best online casino with the olive oil. Peel and chop the garlic and saute for 2 minutes.
  3. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
  4. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
  5. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
  6. Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
  7. Puree the mixture until it looks like pesto.                                      

Papperadelle with Ricotta, Swiss Chard, Walnuts and Parmesan

May 31st, 2011

The Moosewood recipe also includes a bunch of watercress greens and a total of 3/4 cup ricotta. Experiment with greens of your choice!

1 bunch Swiss chard, stalks removed (about 4 cups chopped)
2 green garlic, minced
2 Tablespoons olive oil
salt and pepper
1/4 teaspoon nutmeg
1/2 cup ricotta cheese
8 oz. fresh papperadelle pasta (fettucini or bowties would also be good)
1/2 cup toasted walnuts
grated fresh parmesan cheese

Bring water to a boil. While water is getting hot, wash and rinse the swiss chard. Chop in shreds. Saute the garlic in the olive oil for a minute. Add the damp greens and stir until just wilted but still bright green. Add salt, pepper and nutmeg. In a blender or food processor, puree with cooked greens with the ricotta until smooth. Add a few extra teaspoons of olive oil if needed to smooth out the sauce. Add more salt if needed to bring out the flavors of the greens.

Cook pasta according to directions. Drain and rinse when cooked. Toss pasta with the sauce. Use tongs to place a pile of pasta on a plate. Sprinkle with toasted walnuts and cheese.


More suggestions for Braising Greens and Dark Greens

May 12th, 2010

Braising greens, Kale, Broccoli Raab and Swiss Chard can be chopped and tossed into a stir fry in the last minute or two, or saute it on it’s own in butter or olive oil.  The greens can also be added to scrambled eggs, omelets or frittatas.  Greens can be prepared southern-style, like collards, with ham or bacon for a tasty side dish.