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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Filtering by Tag: Swiss Chard

Swiss Chard and Polenta Squares

Jacob Bailey


  • 1 cup ricotta cheese
  • 3/4 teaspoon ground black pepper
  • 1 cup milk
  • 4 tablespoons olive oil
  • 1-1/4 cup grated Parmesan cheese
  • 6 cups green onions, chopped
  • 1 cup polenta or yellow corn meal
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon salt
  • 1 bunch chard, stems removed and leaves coarsely chopped


Preheat oven to 375. Oil 13x9x2-inch glass baking dish. Whisk ricotta and milk in large bowl to blend. Mix in Parmesan, polenta, salt and pepper. Heat 3 tablespoons oil in large pot over medium-high heat. Add onions and fennel seeds. Cover and cook until onions soften, about 5 minutes. Add chard, cover and cook until wilted, about 1 minute. Stir chard mixture into polenta. Transfer to prepared dish. Brush 1 tablespoon oil over top. Bake until brown around edges and firm in center, about 35 minutes. Cut into squares and serve.


French Lentil and Swiss Chard Risotto

Jacob Bailey

Martha Stewart

  • 1 bay leaf
  • 6 sprigs fresh thyme, plus 2 teaspoons leaves
  • 1/3 cup French green lentils, picked over
  • 1 large bunch Swiss chard (about 1 1/4 pounds)
  • 2 large leeks (about 3/4 pound), white and light-green parts only
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 1/2 teaspoons minced garlic
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup finely shredded radicchio, for garnish
  1. In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
  2. Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
  3. Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
  4. In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
  5. Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
  6. Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
  7. Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.

Lima Beans with Wild Mushroom and Chard

Jacob Bailey

Bon Appetit

  • 1  pound  dried lima beans
  • 3  1-1/2-ounce packages assorted dried wild mushrooms [don’t have to be wild mushrooms, though there are great mushrooms at both the Salem Public Market and Salem Saturday Market.]
  • 2  tablespoons  extra-virgin olive oil
  • 1  large onion, chopped
  • 4  garlic cloves, chopped
  • 1/4  teaspoon  dried crushed red pepper
  • 1/4  teaspoon  dried thyme
  • 6  cups  (lightly packed) sliced stemmed Swiss chard


Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.

Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan. Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing. Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.

Winter Vegetable and Chicken Stew

Jacob Bailey

Martha Stewart

  • ·  2 ounces boneless skinless chicken thighs (about 4 pieces)
  • ·  1 pound boneless skinless chicken breast halves (about 3 pieces)
  • ·  1/2 teaspoon coarse salt, plus more for cooking water
  • ·  1/8 teaspoon freshly ground pepper
  • ·  4 slender carrots, peeled
  • ·  3 large celery ribs
  • ·  2 medium parsnips (6 ounces), peeled
  • ·  4 small onions, peeled and quartered lengthwise with roots attached
  • ·  3 cups water
  • ·  One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • ·  1 tablespoon fresh rosemary leaves or 1 teaspoon dried
  • ·  1/2 pound wide egg noodles
  • ·  1/4 cup finely chopped fresh flat-leaf parsley
  • ·  1 tablespoon unsalted butter
  • ·  4 garlic cloves, thinly sliced
  • ·  1 bunch Swiss chard (1 1/2 pounds), coarsely chopped with stems
  • ·  2 ounces shaved Parmesan cheese
  1. Cut chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat with remaining chicken; set aside.
  2. Meanwhile, cut carrots, celery, and parsnips into 3/4-inch pieces. Place vegetables, onions, water, broth, and rosemary in Dutch oven; scrape browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  3. Cook noodles in a saucepan of boiling salted water until al dente; drain. Stir noodles, parsley, chicken, and any collected juices in the bowl into pot. Cook on low until chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.
  4. Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add garlic; stir until golden, about 1 minute. Add chard; cook, turning occasionally, until tender, about 5 minutes. Divide chard among six bowls. Ladle soup on top; serve with shaved Parmesan cheese.

Chard and White Bean Stew

Jacob Bailey

Smitten Kitchen

Adapted a bit generously from Dan Barber

I started with a recipe from Dan Barber for a kale and white bean stew, even though I knew it wasn’t what I wanted. I have yet to get over my dislike of kale, despite a brief period of acceptance when I learned how to make it into chips. I used chard instead, but you could use any green you’ve got, even spinach. (Though if you are unfamiliar with chard but like spinach, trust me, you’ll love chard.) I also only used 2/3 of the greens suggested, because I really want this to be a white bean, not greens, stew. Then, I swapped some of the vegetable broth for pureed tomatoes, because that’s what I think a bean stew needs. I dialed back the broth a bit, because I don’t like soupy stews… Oh, and I added some weights and then (typical!) forgot I was weighing ingredients so only some are listed. Sorry about that.

Finally, I cooked the wine down more than suggested because I wanted to make sure I wasn’t accidentally going to booze up the kid so that he might accidentally get a good night’s sleep. Because that would be terrible, you know?


  • 1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
  • 3 tablespoons olive oil
  • 1 cup (5 1/4 ounces) chopped carrots
  • 1 cup (5 ounces) chopped celery
  • 1 cup (4 1/4 ounces) chopped shallots, about 4 medium
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
  • 2 cups (or more to taste) vegetable broth
  • 1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
  • Salt and freshly ground black pepper
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon sherry vinegar


Toasted bread slices, poached eggs (tutorial), chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.   

Winter Minestrone

Jacob Bailey


  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 medium yellow onion
  • 1 large potato (skin on), cubed
  • 8 ounces (or one big bunch) Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 28-ounce can diced tomatoes, fire roasted preferred
  • 1 ¼ cup dry cannellini beans, cooked (or 3 cups canned cannellinis)
  • 1/2 cup dry barley, cooked (it will yield about 1 ½ cups cooked)
  • 6-7 cups vegetable broth (water may also be used)
  • 2 tablespoons dried Italian basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme, or 1 tablespoon fresh
  • If meat eater- add bacon or pancetta (traditional recipe) for more flavor 
  • ¼ cup fresh Italian parsley, chopped
  • Salt and pepper


[Cook's Illustrated adds Parmesan rind for more flavor- cook with stock/water then remove at end.]

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery and garlic. Sauté until the onion is translucent, about 7 minutes. Add the potato and sauté for 2 minutes. Stir in the Swiss chard and cook for two more minutes. Add canned tomatoes, heat until tomatoes begin to break apart and then add 6 cups of the broth. Stir in beans, barley, and all of the seasonings except parsley. At this point you may want to add the other cup of broth, depending on how thick or thin you like your soup - entirely up to you. Simmer for about 15 minutes, until potato cubes are soft. Give the pot a good stir so that the beans and tomatoes begin to break apart, adding a nice texture to the broth. Stir in fresh parsley, salt and pepper, then serve. Grate some fresh Parmesan/Reggiano to garnish.

Lentil Soup with Sausage, Chard and Garlic

Jacob Bailey

Smitten Kitchen
Adapted from Secrets of the Best Chefs, where it was provided by Gina DePalma

This soup is hearty and intense and the absolutely best remedy for a brittle, cold winter day — a meal in a bowl that also leaves your home smelling amazing. (I kinda wanted to eat the air.) A few other things I liked about it: it didn’t require you to have broth or stock on hand; you only need to use water because the other ingredients are so aromatic and deeply flavored, it’s not necessary. You could easily make it vegetarian by skipping the sausage. And you could veganize it by skipping the sausage and romano cheese. What you are absolutely not allowed to skip is the sizzling garlic oil as a finish. Drizzled onto the bowls at the last minute (especially with the salty romano cheese on top), it raises the bar, unforgettably.

One P.S. I have a weird aversion to overcooked greens in soups, so only added what I needed right before serving, into the portion we were going to eat. It kept them vibrant, and I kept the leftover greens for today’s eagerly anticipated leftovers.

Serves 6


  • 1/2 cup olive oil, divided
  • 4 large links of sweet Italian sausage, casings removed (I used half of this, preferring the sausage to not dominate the soup’s flavor)
  • 1 medium onion, diced
  • 2 celery stalks, sliced or diced
  • 2 medium carrots, peeled and sliced into half-moons or diced
  • 4 cloves garlic, sliced (reserve half for later in recipe)
  • Kosher salt
  • A pinch of crushed red pepper flakes (optional)
  • 1 cup brown lentils, sorted and rinsed
  • 2 bay leaves
  • 1 28-ounce can crushed tomatoes
  • 6 cups water
  • Freshly ground black pepper
  • 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
  • Grated Pecorino Romano cheese to finish


Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch fo salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.