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Recipes with swiss chard leaves

5 recipes that use swiss chard leaves, with photos, step-by-step instructions and cook times. The quickest, Pounti, takes 75 minutes. It is most often cooked with egg, plain flour and whole milk.

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Tourte de blettes

Visitors to Vieux-Nice are often surprised to find a pie of green chard leaves sold as a dessert, by the slice, in the old-town bakeries. The sweet tourte de blettes mixes chard with raisins, pine nuts, apple and a little cheese inside a sugared pastry, and Niçois families set it out on Christmas Eve as one of the thirteen desserts. The raisins are traditionally plumped in rum or marc; warm orange juice is used here, so it is alcohol-free. Parmesan is made with animal rennet, so pick a vegetarian hard cheese if you need to. Chef's tip: use only the green leaves; the white ribs make the filling watery, but keep them for a gratin.

100 minFrenchBaking
by KrazyBadal 0 views

Pounti

Farm kitchens in the Cantal and the Aveyron uplands bake pounti as a way to use the garden's chard and a few prunes from the cupboard: a soft savoury loaf, green-flecked and studded with dark sweet fruit, served warm with a salad for supper or cold in slices for a picnic. It is traditionally made with bacon or ham; this version leaves the meat out and adds a little smoked paprika for the same savoury edge. Chef's tip: wring the blanched chard really dry, or the loaf will be soggy in the middle.

75 minFrenchBaking
by KrazyBadal 0 views

Barbajuans

Barbajuans are Monaco's national snack, little fried pastry pockets of chard, leek and ricotta that come out at every apéritif, and by the hundred on 19 November, the principality's National Day. The name is said to mean 'Uncle John' in the Monegasque dialect, after the cook who first made them. You will also find them in bakeries in Menton and along the Riviera towards Nice. Parmesan usually contains animal rennet; a vegetarian hard cheese works just as well. Chef's tip: roll the dough so thin you can almost see the worktop through it; thick pastry turns chewy instead of crisp.

75 minFrenchSnacks & Starters
by KrazyBadal 0 views

Pansoti con salsa di noci

In Genoa and the hills behind it, pansoti are the pasta of the spring greens: plump triangles stuffed with a bundle of wild and garden leaves the Ligurians call preboggion, bound with soft cheese. Instead of pesto they wear salsa di noci, a pale, nutty sauce pounded from walnuts, garlic and milk-soaked bread. The dough is lean, just flour and water, often with a splash of white wine; this version gives a water-only option for an alcohol-free plate. Expect a soft bite, a grassy filling and a sauce that tastes of autumn. Chef's tip: blanch the walnuts for a minute and rub off the papery skins; the sauce turns sweeter and stays cream-coloured instead of grey.

90 minItalianPasta & Noodles
by KrazyBadal 0 views

Capuns

Capuns come from the valleys of Graubünden, where every village in the Surselva and Engadin has its own way of making them, and they are cooked on cold evenings and for festivals in mountain inns. A soft spätzle batter flavoured with herbs and little cubes of air-dried salsiz sausage and bacon is wrapped in chard leaves, then the parcels are poached in a mixture of milk and stock and finished with butter and grated mountain cheese. The salsiz and bacon are pork. Most first attempts fail because the dough is too runny to wrap; it should drop slowly off a spoon, like very thick porridge. Chef's tip: dip the chard leaves into boiling water for just 10 seconds so they turn supple enough to roll without tearing.

80 minSwissMeat
by KrazyBadal 0 views

Goes well with swiss chard leaves