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Swiss chard (Mangold) is a member of the beet household and has massive, flat, crinkled inexperienced
leaves with thick, fleshy stalks and ribs. The kind of Swiss chard is barely wealthy, superior and
sturdy. You may even ponder Swiss chard virtually as two greens in a single as each the leaves and
stems is likely to be utilized. Swiss chard is frequent in Italian and French, nevertheless in addition to in German cooking.

Swiss chard will be merely commonly known as ‘chard’, or ‘leaf beet’, ‘white beet’ or ‘spinach beet’. And fully completely totally different varieties may have purple, pink, white or yellow stalks.

Swiss chard is in season from June to August, and from October to April.The stem is often cooked  and served individually, as an illustration in a stir-fry. The leaves cook dinner dinner dinner further rapidly
than the stem and should very nicely be added to omelettes, soups, strudels, tarts – closing November, I posted a recipe for a pleasant . For even cooking, take away the stems from the leaves, then chop or slice the stems and begin cooking them for a couple of minutes before along with the leaves.

Prior to you begin cooking your chard, you will need to wash it very correctly, before use, to take away any
grit, and trim solely when able to cook dinner dinner dinner.

Rainbow chard with vibrant purple, pink, yellow and white stems, is solely not one actual number of chard however barely a mix of white-stemmed, purple and golden chard. The combo of the fully completely totally different colours not solely appears to be like fairly fairly, however packs tons of in model as you on account of it combines the spinach like model of Swiss chard with the earthy sort and sweetness of purple chard and the sunshine nutty model of golden chard. 

Look for rainbow types of chard at farmers’ markets or farm retailers. When looking out for Swiss chard, you will need to search for contemporary inexperienced leaves and firm
stalks with no indicators of wilting or discoloration. Once you retailer for rainbow chard, look for an excellent mixture of the fully completely totally different colours with shiny inexperienced leaves and fresh-cut stems. It is important to take care of your chard in a paper bag in
the fridge for no more than 2 to some days, or blanch and freeze your veggies for later use. Once you select to freeze your chard, you will need to rememberthat whereas chard leaves freeze correctly, the stems are inclined to develop to be considerably soggy.  For longer storage in your fridge, you will need to cut back the leaves from the stems and keep them separate – make sure that to roll up the leaves between layers of paper towel, which means they’ll keep fairly trendy for just a few week.

Rainbow Chard Filo Strudel with Ricotta

Substances

(for 10 individuals)

• 1 bunch Swiss chard, rainbow chard if potential (approx. 500g/16 oz)
• 2 shallots
• 2 garlic cloves (non-obligatory)
• 12 tbsp of olive oil, acceptable for cooking
• salt
• freshly floor black pepper
• freshly floor nutmeg
• 500g (16 oz) ricotta
• 50g (1.7 oz) freshly grated Parmesan 
• 4 eggs, pure or free-range
• 12 strudel or filo dough sheets (filo dough, about 12in x  12in)
• 150g (5.3 oz) cooking cream
• 1 to 2 tbsp of black poppy seeds 

Preparation

1. For the filling: rinse the Swiss chard, trim, thinly slice the stalks and
   coarsely chop the greens.
2. Peel the shallots and garlic (if utilizing), finely chop and sweat contained in the oil till
   translucent. Add the chard stalks and sauté for 10 minutes. Add the greens
   and sauté for two to some minutes, season with salt and pepper. Place the chard
   in a bowl and let it cool barely.
3. Add the ricotta with 2 eggs to the chard combination. Combine the filling correctly, then
   season with salt and pepper. Add freshly grated nutmeg and parmesan to the combination and stir correctly.
4. Preheat the oven to 200 °C (395°F). Brush a baking dish with olive oil.
5. In your work floor, place 4 filo dough sheets subsequent to at the least one one different and
   brush with olive oil. Cowl every of the 4 sheets with however one other sheet and
   end off merely. Repeat this course of as rapidly as as quickly as further.
6. Place the 4 filo dough stacks aspect by aspect, brush every prime with oil.
7. Unfold the Swiss chard filling on the underside third of every filo stack. Depart
   a 3 cm in depth edge on the ends. Roll up the filo leaves, squeeze the ends
   collectively OR fold the ends beneath and brush with olive oil. Place the filo strudel aspect by aspect in
   the baking dish.
8. Whisk the remaining eggs (2) with cream, salt and pepper and pour over the
   strudel. Sprinkle poppy seeds on prime.
9. Bake contained in the oven for about 45 minutes. As shortly on account of the strudels are gentle brown and the
   filling is stocked, take away the baking dish from the oven.
10. Let the strudel cool barely and cut back into elements. 
11. Eat scorching or benefit from at room temperature.

Bunter Mangoldstrudel mit Filoteig und Ricotta

Zutaten

(für 10 Personen)

• 1 Mangold (ca. 500g)
• 2 Schalotten
• 2 Knoblauchzehen
• 12 EL Olivenöl, zum Kochen geeignet
• feines Ur-Salz
• frisch gemahlener schwarzer Pfeffer
• etwas frisch gemahlene Muskatnuss
• 500g Ricotta
• 50g frisch gemahlener Parmesan
• 4 Eier, Bio oder Freiland
• 12 Strudel- oder Filoteigblätter (Filoteig, 30 x 31cm)
• 150g Sahne
• 1 bis 2 EL schwarzer Mohnsamen

Zubereitung

1. Den Mangold putzen, waschen und auf einem Sieb intestine abtropfen lassen. Die
   Blätter von den festen, Blattrippen abschneiden. Die Blattrippen in ca.
   3mm dünne Streifen schneiden. Die Blätter grob hacken.
2. Schalotten und Knoblauch fein würfeln und in 3 EL Olivenöl glasig dünsten.
   Die geschnittenen Blattrippen des Mangolds zufügen, mit Salz und Pfeffer würzen. Alles
   ca. 10 Minuten unter häufigem Wenden dünsten. Dann die gehackten Mangoldblätter
   zufügen und weitere 2 bis 3 Minuten mit andünsten. Die Mangoldmischung in eine große Schüssel geben und
   leicht abkühlen lassen.
3. Den Ricotta mit 2 Eiern zum Mangold geben. Die Füllung intestine mischen, dann
   kräftig mit Salz und Pfeffer abschmecken, etwas frisch geriebene Muskatnuss und Parmesan dazu geben, nochmals rühren.
4. Backofen auf 200 °C (Ober-/Unterhitze) vorheizen. Eine Auflaufform mit Olivenöl fetten.
5. Vier Strudelteigplatten nebeneinander legen und mit Olivenöl bepinseln.
   Jedes der vier Blätter mit einem weiteren Blatt belegen und glatt streichen.
   Diesen Vorgang einmal wiederholen.
6. Die vier Strudelplatten nebeneinander ausbreiten, jeweils mit Öl
   bepinseln. 
7. Die Füllung jeweils auf dem unteren Drittel einer Teigplatte verteilen.
   Dabei an den Enden jeweils einen 3 cm breiten Rand frei lassen.
   Strudelblätter aufrollen, an den Enden zusammendrücken und mit Olivenöl
   bepinseln. Die Strudel nebeneinander in die Auflaufform legen.
8. Restliche Eier (2 Stück) mit Sahne, Salz und Pfeffer verquirlen und über die
   Strudel gießen. Mohn darüber streuen. 
9. Strudel 45 Minuten im Ofen backen. Sobald der Strudel hellbraun und die
   Füllung gestockt ist, die Auflaufform aus dem Ofen nehmen. 
10. Strudel leicht abkühlen lassen und in Portionen schneiden. Schmeckt heat sowol als auch und
    kalt.

For extra Swiss chard inspiration, check out my recipe for:

• HERE)

For extra Filo Tart inspiration on my weblog, please take a look on the following:

• December Filo Tart with Mini Brussels Sprouts (Winterliche Filotarte mit Rosenkohlröschen) (HERE)
•  () (HERE)
• Crispy, Crackly Apple-Almond Tart (HERE)
• River Cottage “Veg Often” Courgette and Filo Rice Pie (HERE)
• (HERE)