Fermented Swiss Chard Stems Recipes

ROASTED SWISS CHARD STEMS

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Rinse the chard stems, pat dry, and trim off any brown bits.
• Use about half of the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in a single layer. Lay stems in the dish, drizzle with remaining oil, and sprinkle with salt.
• Cover the baking dish with foil and place it in the preheated oven. Bake 10 minutes, then remove the foil and bake until chard stems are tender and start to brown, about 20 more minutes.
• Serve hot, warm, or at room temperature, with a squeeze of fresh lemon juice if desired.

FERMENTED SWISS CHARD STEMS

Steps:

• Gather the ingredients.
• Wash the chard. Slice the green, leafy parts off of the thicker leafstalks and midribs. Reserve the leafy greens for another recipe.
• Chop the chard stems crosswise into 1/2 to 1-inch pieces. Put the pieces into a clean glass jar (it is not necessary to sterilize the jar for this recipe, but it should be scrupulously clean).
• Pour the non-chlorinated water over the chard pieces.
• Fill the jar all the way to the top, then loosely screw on the lid. The lid will keep the chard pieces submerged in the liquid. Place the jar on a small plate that will catch the overflow that may occur during the fermentation. Leave at room temperature for 24 hours.
• Remove the lid and check for signs of fermentation. You may see some bubbles on top, and the chard should start to have a light, pleasantly sour smell (think very mild sauerkraut). If there are no signs of fermentation yet, replace the lid and wait another 24 hours. Keep checking once a day, adding non-chlorinated water if necessary to keep the jar full.​ Some of the chard pieces may darken slightly, especially those at the top of the jar. This does not affect their flavor.
• After 1 to 4 days, transfer the jar to the refrigerator to slow down the fermentation. Fermented chard will keep, refrigerated, for at least 6 months, but is best eaten within 3 months.

PICKLED SWISS CHARD STEMS

Steps:

• Cut stems in pieces 1/2-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender. Drain, and place in shallow glass or ceramic dish with bay leaf.
• Mix oil and vinegar together, and pour over chard stems. Season with sugar, salt and pepper. Refrigerate, and allow to marinate overnight and up to four days before serving.

PICKLED SWISS CHARD STEMS

Steps:

• Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
• Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.
• Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.
• DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
• Pickled Green Papaya Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 lb.). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1"-piece peeled turmeric or ginger, thinly sliced. Pickled Banana Chiles Use the same salting method and brine, but instead of chard stems and shallot, use 1 lb. fresh banana chiles (cut a long slit in each pepper to allow brine to penetrate) and 1 sliced peeled carrot. Omit mustard and caraway seeds, and use 1 garlic clove.