The “3 Ways to Use Chard” feature in Cooking Light magazine has been the source of some great meals over the past several days. Chard with Shaved Fennel started the binge. Fennel is always a siren’s call around here. Then came Charred Chard and Shallots, just because it was fun to say out loud and charring greens in the oven or on the grill is a taste treat that keeps greens interesting. Completing the trifecta was a Sweet Potato and Chard Salad. The clincher on that one is farro.
It wouldn’t be honest to say the chard binge is over. There’s another bunch in the crisper awaiting another chard challenge.
SWEET POTATO AND CHARD SALAD
10 oz cubed sweet potato – about ½ inch
6 oz chopped rainbow chard
1 cup hot cooked farro
2 Tbsp extra-virgin olive oil
2 Tbsp tarragon vinegar
¼ tsp kosher salt
¼ tsp black pepper
2 Tbsp sliced scallions
Cook sweet potato in 4 cups water over medium-high heat. Bring water to a boil and reduce to medium low for three minutes. Stir in chopped chard and cook until wilted, about 2 minutes. Drain well.
Combine potatoes and chard, the cooked farro, olive oil, vinegar and salt and pepper. Toss well to combine. Sprinkle with sliced scallions.
This salad will be a hit at the next potluck dinner gathering.
Follow package directions for cooking farro. You can put the farro and water in the refrigerator overnight to soak and reduce it’s cooking time. This works with steel cut oatmeal, too. The texture and nutty flavor of farro made this salad extra special.
Good ol’ El Paso groceries… it took shopping in three stores to find tarragon vinegar. The Heinz tarragon vinegar was a disappointment. It was very weak and not really vinegary nor was there much tarragon flavor. Even with more than the recipe called for, it was sad. Next time I’m out of town, I’ll search for a more potent brand.