Organic Rainbow Chard from Sussex – and also the price has come down this week, as it’s in its prime and there’s plenty around. So this week we have marked down the prices as a special offer.
These bunches of superb quality, brightly stemmed organic rainbow chard are all grown at the family run Fletching Glasshouses where the soil is particularly adapted for growing leaves (which you’ll know if you buy our fabulous Fletching mixed salad leaves)…and Fletching are particularly picky (pardon the pun!) about the leaf varieties they choose to grow, as they grow those that will work best in cooking and salads…and tried and tested by them.
Chard is actually a type of beet, although the roots are inedible. It’s also a nutritional powerhouse packed with essential vitamins and is a wonderful source of potassium, magnesium, iron and fibre.
If you use it for juicing, then don’t chuck the stems as they really do add a slightly beetrooty taste to stir-fries.
As a collard green, it works just as well as cabbage or spring greens in colcannon, but we also like this greens and carbohydrate combo in a polenta bake to serve with soups and stews or with salad…plus it’s another chance to add some greens to the daily diet.
What is so good about this recipe as it’s simply a great base for using any combinations other than cheese…replace some of the cheese with butter beans and optional smoked bacon and you have a pretty easy midweek supper..and a chilled packed lunch for the next day.
Baked Polenta with Swiss Chard and Cheese
For which we replace Rainbow Chard and Sussex Cheese, naturally
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 500g Swiss chard, thick stems and ribs removed, leaves cut crosswise into 2cm strips (Rainbow Chard)
- 3 1/2 cups water (approx 700ml)
- 1 teaspoon salt
- 1 cup polenta (150g)
- 1 cup part-skim ricotta cheese (Try Organic Sussex Ricotta)
- 2 large free range eggs
- 2 cups coarsely grated low-fat mozzarella cheese (about 200g)
Preheat oven to 180 degrees. Lightly oil 2 litre glass baking dish. Heat oil in heavy large deep pan over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in pan until it evaporates. Season with salt and pepper.
Meanwhile, bring water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
Whisk ricotta and eggs in bowl; whisk in a quarter of the hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of the polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.