Swiss Chard Quesadilla with Queso Fresco and Green Onions

We keep reading about the gourmet taco trucks popping up in L.A., New York and Austin.  While it's impossible to drive more than a few blocks here in Houston without passing a taco vendor, they all serve the same standard fare aimed at an audience craving familiar, affordable meals on the go.  There is rarely anything vegetarian on the menu other than a cheese quesadilla, and few if any fresh vegetables.

To fill the void, we introduced a small taco and quesadilla menu at Be-Wiched a few months ago.  While they're not exactly the paninis we usually serve, we figure these are really just sandwiches served on corn tortillas instead of ciabatta.   These new items have become wildly popular, especially the vegetarian tacos and quesadillas, probably because they are so unique for Houston.

At home, we've been experimenting with creating quesadillas from the garden.  We've made a quesadilla with Chinese kale, and another with butternut squash, feta and jalapeno.
Our most recent creation features home-grown Swiss chard and green onions combined with a classic Mexican cheese, queso fresco.  The filling has beautiful layers of red, green and white (just coincidentally the colors of the Mexican flag).  It is also wonderfully creamy and gooey thanks to the melted cheese.  The Swiss chard ribs and leaves, cooked in vegetable stock for added flavor, are ready in just a few minutes.  After that, just assemble the quesadillas, heat, and eat.

Swiss Chard Quesadilla with Queso Fresco and Green Onions

Ingredients

1            lb        Swiss chard
1 1/2     Tbs       green onion, chopped 
1                      garlic clove, minced
2           Tbs      olive oil
1/2        tsp      sea salt
1/4        tsp      black pepper
1/3        cup     vegetable stock
1/2         cup    queso fresco, diced
4                     corn tortillas
                       olive oil for frying tortillas

Procedure

1. Cut the ribs and stems from the chard, and slice into thin slices.  Chop the leaves.
2. Heat the olive oil over low heat, then add onions and cook until softened, about 2 minutes.  Add garlic and cook until golden, about 2 minutes.
3. Add sliced chard stems, salt, and pepper and cook around four minutes. 
4. Add chard leaves and stock, increase heat to medium, and cover.  Cook, stirring occasionally, until leaves are tender, about 5 minutes.
5. Remove from heat.
6. Layer half the cheese and chard filling on a tortilla.  Place another on top.  Repeat for second quesadilla.
7. Heat a small amount of oil in a saute pan.  Heat one quesadilla at a time.  When one side is golden, flip and repeat.  Remove from heat and repeat with second quesadilla.  Serve immediately.

Printable Recipe

Other Swiss Chard recipes from Vegetable Matter:
Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon
Swiss Chard Rib Gratin with Pine Nuts and Parmesan
Flatbread with Swiss Chard, Kale, Brown Butter and Ricotta Salata

Crispy Kale and Tofu with Brown Rice and Coconut

Lacinato kale goes by many names, including Cavolo Nero, dinosaur kale, Tuscan kale and black kale.   It is a beautiful leafy green to include in the garden thanks to its striking texture and unusual blue color.   It is a fairly versatile vegetable as well, working in any number of soups, stir fries, pastas and flatbreads.  People are so passionate about kale that there are several websites devoted solely to this leafy green.*

Kale is featured in many types of ethnic cooking including Italian, West African, Portuguese and Spanish.  Here, we use kale in an amazing dish created by Heidi Swanson that is influenced by Asian flavors.  The recipe features crispy kale on a bed of brown rice and tofu.  No one will miss eating meat when this amazing vegan dish is served.

Crispy Lacinato Kale and Tofu with Brown Rice and Coconut

Ingredients

1            cup           short-grain brown rice
1/3         cup           olive oil
1            tsp            toasted sesame oil
2            Tbs           soy sauce
1            lbs            lacinato kale, washed, stems and 
                             thick ribs removed, leaves chopped
1/2         cup          unsweetened coconut flakes
1/2         lb             extra-firm tofu, cut into 1/4" cubes
                             sea salt

Procedure

1. Preheat oven to 350° and place shelves in upper and lower thirds of oven.
2. Combine rice with 2 cups water and a pinch of salt and bring to a boil.  Cover and reduce to a simmer for 35 minutes, or until rice is tender.
3. Whisk together olive oil, sesame oil and soy sauce.  Reserve 1/3 of the dressing, then combine remaining with kale, coconut and tofu.  Toss well, then spread in a single layer on 2 sheet pans.
4. Bake until crispy, about 25 minutes, stirring occasionally to cook evenly on all sides.
5. Remove from oven and toss mixture with remaining dressing and the cooked rice.  Season with salt and serve warm.

Printable Recipe

Other kale recipes from Vegetable Matter:
Flatbread with Kale, Swiss Chard, Collards, Pine Nuts and Brown Butter
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese

*A few sites devoted to kale:
I Heart Kale
365 Days of Kale 
Red Russian Kale

Flatbread with Kale, Swiss Chard, Pine Nuts, Currants, Brown Butter and Ricotta Salata

Leafy greens provide amazing colors, textures and shapes in the garden.   They are now reaching their peak before giving in to our hot, humid weather.  These three greens in particular, Swiss chard, lacinato kale, and collards, are not only beautiful but also among the most nutritious vegetables around.   Swiss chard, a member of the beet family, is loaded with folate, vitamins C, E and K, iron and calcium.  Kale and collards, both members of the brassica family, provide protein and iron in addition to fiber, folate, calcium and several important vitamins.

For this recipe, the greens are combined and cooked ahead of time in brown butter.  The nutty tones of the butter give the greens a rich, deep flavor; the brown butter also harmonizes the distinct flavors of the three greens.  The subtle color differences of the cooked greens are especially attractive with the red currants, brown pine nuts and white cheese that are loaded on top.  Feel free to substitute other leafy greens such as spinach, leafy cabbage, Asian greens, or beet greens, or to change the proportions to fit what you have on hand.

Flatbread with Kale, Swiss Chard, Currants, Pine Nuts, Brown Butter and Ricotta Salata
Ingredients

Brown Butter

8             Tbs          unsalted butter

Flatbread

3              Tbs         brown butter
1              Tbs         dry currants
2              cups        kale, washed, stems removed and cut into thick strips
2              cups        Swiss chard, washed, stems removed and cut into thick strips, 
                              1/8 cup of stems reserved
2              cups        collard greens (or spinach or asian greens), washed, 
                              stems removed and cut into thick strips
1              Tbs          olive oil
1/2                         garlic clove, minced
                              sea salt and black pepper
1              Tbs          pine nuts, toasted
1                            flatbread dough, at room temp for 5 minutes before rolling out
1/2           cup         ricotta salata, crumbled
                              flour for rolling out dough and corn meal for peel

Procedure

Brown Butter

1. Melt butter in small saucepan over low heat.
2. First, butter will separate, with the milk solids settling to the bottom of the pan. 
3. After 8 to 10 minutes, butter will turn dark amber color.  Remove from heat, and line a strainer with a paper towel.
4. Pour butter through paper towel into a measuring cup to remove the solids.
5. Use immediately, or store in refrigerator.

Flatbread

1. Turn oven to 450° and place shelf in top third of oven.  Place pizza stone on shelf and heat, ideally for one hour before baking flatbread.
2. Soak the currants in 1/4 cup hot water to plump them.
3. Cut reserved 1/8 cup of Swiss chard stems on a diagonal into very thin slices. 
4. Heat olive oil in large pan over medium.  Add chard stems, garlic, 1/4 cup water (or vegetable broth), and pinches of sea salt and black pepper.  Saute about 1 minute, then add kale.  After 1 minute, add remaining chard and collards, plus 1/4 tsp sea salt and a few pinches of pepper.
5. Raise temperature to medium-high and saute until greens are just tender, about 3 minutes.
6. Reduce heat to medium low and add brown butter, currants and pine nuts.  Cook briefly, then season with salt and pepper.
7. Roll out flatbread on well-floured surface.  Sprinkle cornmeal liberally on peel to prevent sticking.
8. Spread thin layer of olive oil on flatbread, then spread out half the cheese.
9. Add greens mixture, then top with remaining cheese.
10. Sprinkle with sea salt and pepper.
11. Bake until bread is golden brown and puffed, about 5 minutes.  Serve immediately.

Printable Recipe

  
Other flatbread recipes from Vegetable Matter:
Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon

Flatbread with Spiced Pears, Dates and Haloumi

Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese

Swiss Chard Rib Gratin with Pine Nuts and Parmesan

An easy way to enhance flavor when cooking with vegetables or grains is to use vegetable broth instead of water. This technique works wonders whether you're making a soup, cooking grains like couscous, farro, bulgur or arborio rice, or braising vegetables.  The broth adds depth and flavor without adding fat, acting as a natural flavor enhancer.  Grains cooked with vegetable broth become rich and distinctive, and soups do not miss the standard chicken broth when vegetable broth is used instead.  We always keep vegetable broth on hand because it is such an easy, effective way to intensify flavor.  The next time a recipe calls for cooking a vegetable or grain in water, try using broth instead to boost the flavor dramatically.

In this recipe, vegetable broth turns Swiss chard ribs into a rich and complex gratin.  The ribs, which are normally discarded in favor of the leaves, take center stage here.  Working with the ribs is a bit time-consuming, perhaps the reason the leaves are often preferred.  But the delightful results may make you regret all the Swiss chard ribs you've discarded in the past.  The dense texture of the ribs combines with the cheese and pine nuts to create a hearty and filling dish.  They also keep their intense red color, making for a dish that is both beautiful and satisfying.  This is vegetarian comfort food at its best.

Swiss Chard Rib Gratin with Pine Nuts and Parmesan

Ingredients
4                 lbs            Swiss chard, washed and leaves removed, 
                                  leaving about 2 lbs of ribs (use leaves 
                                  for another recipe)
1                                 lemon
1/4              cup           pine nuts
2                 cup           vegetable stock
1                 cup           parmesan, grated
1/4              cup           celery leaves, minced
1/2              cup           parmesan, cut into small cubes
1/4              cup           basil, cut into thin strips

Procedure

1. Preheat oven to 450° and place rack on highest row of oven.
2. Fill a large bowl with cold water.  Cut lemon in half, then juice and add lemon halves and juice to bowl of water.
3. Cut Swiss chard ribs crosswise (against the grain, like chopping celery) into thin, even slices.  Add these slices to the lemon water.
4. Toast pine nuts in a small, dry skillet over low heat, shaking regularly, until evenly browned and fragrant, about 2 minutes.  Remove from heat and set aside.
5. Drain Swiss chard ribs and place in a large saucepan with the vegetable stock.  Cook, covered, over moderate heat until tender, about 10 minutes.  Remove Swiss chard from liquid and place in a pyrex dish.  Discard the liquid.  Cover the ribs with the grated cheese and bake until the cheese is golden and bubbly, 5 to 7 minutes. 
6. Remove from oven and sprinkle with celery, pine nuts, cubed cheese and basil.  Return to oven until cheese and pine nuts are browned, 4 to 6 more minutes.

Printable Recipe


Other Vegetable Matter recipes using vegetable broth to enhance flavor include:
Fresh Chickpeas with Couscous, Grains and Haloumi
Brothy Meditteranean Lima Beans
Fresh Chickpea, Bulgur and Mint Pilaf
Granny Smith Apple Risotto
Chickpea and Lentil Pilaf
Arancini with Fresh Mozzarella, Petit Pois and Toasted Pistachio
Italian Breakfast Chickpeas

Fresh Chickpeas with Couscous, Grains and Grilled Haloumi

Fresh chickpeas are instantly recognizable in form and flavor, but there are a few wonderful distinctions between fresh chickpeas and the more familiar dried or canned variety.  Perhaps the most interesting difference is that fresh chickpeas keep their beautiful green color when cooked, making for particularly pretty dishes.  In addition, the flavor is beanier and less starchy than canned chickpeas.  When fresh, they taste "green", which some describe as grassy, or pea-like.  Fresh chickpeas can be boiled, steamed or even sauteed in the pod like edamame, or removed from the pod and quickly blanched as we do here.

Chickpeas are easy to grow, although unlike most legumes, they prefer cooler temperatures.  We started our seeds, known as ceci in Italy where our seeds came from, in mid-November and started harvesting in March.  The low-growing plants are first loaded with lots of little white flowers, each of which turns into an individual chickpea pod.  The chickpeas are ready to pick when the pods feel full and hard, and it is not uncommon to find "twins" (two chickpeas to a pod) when the pods are opened.  Now that the temperatures here in Houston are hitting the 80's during the day, the leaves are starting to yellow and the last pods will soon be ready for harvest.

With our fresh chickpeas, we prepared a dish with mixed grains and haloumi.  The recipe is quite flexible, so feel free to change the grains or proportions as you like.  We add lots of fresh parsley from the garden, another plant that overwintered in our garden and is now flowering profusely before it dies back.  This recipe makes a filling meal for two, especially with the haloumi cheese on the side.

Fresh Chickpeas with Couscous, Grains and Haloumi
makes entree for two

Ingredients

1/2        cup    fresh chickpeas, removed from pods
                      sea salt for cooking chickpeas
1/4        cup    medium-grain couscous
1 1/4     cup    vegetable stock, brought to a boil
1/2        tsp     sea salt
1           Tbs    olive oil
1/2        cup    quinoa
1           Tbs    barley flakes
1           Tbs    oat flakes
1/3        cup    Italian parsley, freshly picked and minced
1                    package Haloumi, cut into 8 slices

Procedure

1. Heat pot of water, add 1 tsp sea salt and cook chickpeas until tender, about 2 minutes.  Drain, run under cool water to stop the cooking process, drain again and set aside.
2. Heat fry pan to medium high and grill haloumi until golden brown.  Flip and repeat.  Remove from heat, then cube.
3. Once vegetable stock is boiling, add couscous and 1/2 tsp sea salt (or to taste).  Stir and then cover. 
4. After 10 minutes, fluff couscous with a fork.  Mix in quinoa, barley and oats.  Add in chickpeas.
5. Serve in bowls topped with the minced parsley, and the grilled haloumi cubes on the side. 

Printable Recipe 

Other Haloumi Recipes from Vegetable Matter:
Spiced Pear, Date and Haloumi Flatbread
Grilled Eggplant, Haloumi and Arugula Sandwich
Boca Burger with Grilled Haloumi and Lemon

Other Fresh Chickpea Recipes from Vegetable Matter:
Pasta with Fresh Chickpeas and Basil Sauce
Fresh Chickpea, Bulgur and Mint Pilaf

Today in the Garden at Vegetable Matter

Just some quick snaps taken today, March 6, 2010 in the Vegetable Matter garden

Chickpea flowering

Punarelle

Barba di Cappuccino

Wild Chicory

Nero Toscano Dinosaur Kale

Italian Parsley

Sorrel

Bronze Fennel

Bunching Onion

Fava Aguadulce Flowering

Mache

Red Rib Dandelion

Escarole Natacha

Elephant Garlic

Choho

Batavian Escarole

Mizuna

Kojisan (Komatsuna)

Tokyo Early (Komatsuna)

Chinese Kale

Dandelion Greens

Green Glaze Collards

Fava Nintoku flowering

Arugula

Rubine Brussels Sprouts

Ruby Red Swiss Chard

Chin Chiang flowering

Sasai Purple flowering

Yaya carrot

Amish Deer Tongue

Forellenschuss

Rouge d'Hiver

Bull's Blood

Tang Coriander

Fennel Florence Finocchio