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Tag Archives: chard

Kimchi Ramen Soup

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I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.

I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.


Chard/Mangold and Tofu Gyoza

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To make this, I took about half a package of (previously frozen) tofu and squeezed out the water before crumbling it and mixing it with two heaping spoonfuls of gochujang (Korean chilli paste). I took a handful of chard leaves and stems, chopped them roughly and blanched them, then squeezed the water out of them, too, before dicing them. There are also three diced spring onions in the mix.

After mixing the filling, I put it in ready-made wrappers. The wrappers had egg in them, which is why this dish isn’t vegan, but it would be easy to make or buy ones without egg, as I sealed them with water. I fried them on each side in a bit of oil, then added some water and a lid and let them steam until the water was gone. I served them with soy sauce and chilli oil, and turned out even tastier than I expected!


Lentil and Chard/Mangold Soup

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The base of this soup consists of red lentils cooked until they dissolve and cashew cream. Chard/mangold adds some greens, and citrus juice (I used lemon as I didn’t have limes) and cilantro perk it up and keep it from being too heavy. I enjoyed this soup.

Chard/Mangold and Ricotta Tart

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I was inspired by a recipe for torta pasqualina, but I used only one egg.

Pine nut, Chard/Mangold and Pasta

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This pasta contains shredded chard leaves, pine nuts, pesto and Parmesan.

White Beans with Greens

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This Greek-style dish of white beans and chard/mangold also contains dill, tomatoes, and of course plenty of olive oil and garlic.

Chard/Mangold Chèvre Gyoza

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I used this recipe. I liked the idea of this recipe – perfect for using up some goat cheese I had left – but ended up finding the cheese cloying. If you like deep-fried cheese wontons, you might enjoy this version.