Red Chard Recipes

Red Chard Recipes

Red Chard

Red Chard Stuffed with Ham & Cheese
Chickpeas with Red Chard
Braised Red Chard – Acelgas Guisadas
Red Chard & button mushroom filo with tomato salsa


Red Chard Stuffed with Ham & Cheese
Recipe type: Starter
  • 4 Red chard leaves, large ones
  • 100g Smoked ham, sliced thinly and chopped into small pieces (Harvest Hub)
  • 100g Vintage cheese, thinly sliced, (Harvest Hub)
  • flour, for coating
  • 2 eggs, beaten
  • 40g pine nuts, optional
  • salt
  • olive oil, for frying
  1. Cut the Red Chard leaves into large squares and then steam and leave to cool.
  2. Spread out the leaves and in the toward one end of each square add a thin slice of cheese and sprinkle of some bits of ham with pine nuts. Then fold the leaves over in four directions to make a parcel
  3. In a bowl place the egg and whisk it. Then dip the Chard parcels in the egg first and later the flour, this may be done twice. In a preheated frypan put olive oil then when hot add the parcels. Brown lightly one side then turn. Take out and drain on paper towel. Serve.

Chickpeas with Red Chard
Serves: 4
  • 1 cup chickpeas, soaked overnight in cold water, then cooked until tender in salted water (Harvest Hub available)
  • 1 cup brown rice (Harvest Hub)
  • 2 tsp salt
  • 1 tbs olive oil
  • 3 cloves garlic, crushed
  • 1 bunch red chard, coarsely chopped
  • 1 lemon, juice and finely grated rind
  • ¼ cup natural almonds, toasted in the microwave on high for 2 minutes, coarsely chopped
  • ¼ cup parsley, coarsely chopped
  • ½ cup natural yoghurt
  1. In a saucepan combine pre-soaked chickpeas, rice and salt and add enough cold water to cover by about 3cm. Bring to the boil over high heat, then cover, reduce heat as low as possible, and cook until rice is tender (about 1 hour).
  2. Steam rice.
  3. Meanwhile, in a frying pan combine olive oil and garlic over medium heat and saute for 1 minute. Add red chard and saute until tender 1-2 minutes. Remove from heat and stir in lemon rind and juice, almonds and parsley. Serve with brown rice and chickpeas topped with red chard and a large dollop of yoghurt.

Braised Red Chard - Acelgas Guisadas
  • 2 onions sliced
  • 1 tbs vegetable oil
  • 4 red chard including stems, washed and sliced into ribbons
  • ½ cup beef broth
  • salt and freshly ground black pepper to taste
  1. Prepare the barbecue. Brush the onions with the oil and grill them, turning often, till they are nearly softened and lightly browned - 8 to 15 min. Heat a large fry pan over high heat. Add in the Red chard, onions and the stock. Cook rapidly, stirring frequently, till the chard is wilted and the liquid has evaporated - about 5 min. Season with salt and freshly ground black pepper. Serve at once.

Red Chard & button mushroom filo with tomato salsa
  • 1 bunch trimmed red chard leaves
  • Stalks, chop into 1cm scquares
  • 300g sliced button mushrooms
  • 6 spring onions, finely chopped
  • ½ cup ricotta cheese
  • ¼ tsp ground nutmeg
  • 1 egg, beaten
  • 6 sheets filo pastry
  • a knob of butter
  • ⅓ cup fresh breadcrumbs
  • ½ cup toasted pine nuts
  • For Tomato Salsa:
  • 150g small tomatoes, halved
  • 1 tbs balsamic vinegar
  • 2 tbs pine nuts
  • 1 tbs chopped fresh chives
  1. Preheat oven 180C.
  2. Steam red chard leaves and stalks until soft and lightly wilted and drain. Squeeze excess water out of leaves and chop finely. Sweat onions in a pan with olive oil until softened and then add mushrooms and cook on medium for five minutes adding ground nutmeg. Mix in large bowl with red chard, breadcrumbs, pine nuts and ricotta.
  3. Layer the filo and brush between each sheet with melted butter. Pile the mix along one end and roll up to form your filo roll. Brush with butter and bake in oven for 20 minutes.
  4. To make Tomato Salsa:
  5. Meanwhile, line a baking tray with baking paper. Place tomato, cut-side up, on tray. Drizzle over vinegar. Season with salt and pepper. Bake for 5 minutes. Add pine nuts and bake for 4-5 minutes or until the tomato collapses and the pine nuts are toasted. Transfer tomato, pine nuts and pan juices to a bowl. Add the chives and toss to combine.
  6. Serve the filo roll with the chilled salsa.


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