From the Kitchen of Kelsey Smith
Kelsey Smith, owner of Plated Table shares two of her favorite recipes using Swiss Chard from the market.
Vegan Palak Paneer with Swiss Chard
Recipe by Food 52
For the tofu paneer:
• One 14-ounce block extra-firm tofu
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1/2 teaspoon salt
• 3 tablespoons nutritional yeast
For the palak paneer:
• 10 ounces (about 8 cups) swiss chard
• 1 tablespoon olive oil
• 1 poblano or serrano chili, seeds removed and diced
• 1 white or yellow onion, chopped
• 1 tablespoon grated or minced fresh ginger
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1/2 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• Dash red pepper flakes
• 1 tablespoon lime juice
• 1/2 cup coconut milk
• Basmati rice, for serving
To prepare the paneer, press the tofu between two plates or cutting boards and cover it with a heavy book or two. Leave it for at least an hour and up to overnight. Drain the liquid, pat the tofu dry, and cut it into 3/4-inch cubes. Place them in the bottom of a flat, airtight container. Whisk together the lemon, water, salt, and nutritional yeast. Pour this mixture over the tofu cubes and cover the container. Place in the refrigerator for at least 6 hours, or overnight (up to 2 days is fine, too).
When the tofu is marinated, preheat your oven to 400° F and lightly oil a baking sheet. Bake the tofu for 20 minutes, or until the cubes are golden brown, flipping them halfway through.
Bring a large pot of water to boil and fill a large bowl with ice water. Submerge the chard leaves in the boiling water for 1 to 2 minutes, or until they’re just tender. Transfer them to the cold water to stop cooking and preserve the lovely green color. When the leaves are cool, drain and squeeze-dry completely. Transfer to a food processor and process into a thick paste. (Note: If you prefer a silky smooth palak paneer, you can add the leaves to the blender with about 1/3 cup water and blend until the mixture is totally smooth. Some people prefer this, while others like a palak paneer that has a bit more texture, in which case a food processor is ideal.)
Heat the olive oil in the skillet over medium-high heat. Add the pepper and onion. Sauté for 8 to 10 minutes, or until the onion is very tender and soft and browning slightly. Add the ginger and garlic. Cook for 2 minutes, until the garlic is very fragrant. Add the tomato, salt, garam masala, cumin, coriander, pepper flakes, and lime juice, along with the chard purée and the coconut milk. Stir and cook everything for 5 to 10 minutes, until the mixture is flavorful and thick. Stir in the tofu paneer. Season everything to taste with additional salt and red pepper flakes.
Serve the palak paneer over cooked rice and top with cilantro or onions if desired.
GRITS WITH MUSHROOM AND SWISS CHARD RAGU
Recipe adapted from the Wall Street Journal
• 1 teaspoon olive oil
• 1/2 shallot, minced
• 1/2 clove garlic, minced
• 1 1/2 pounds mixed mushrooms
• (oyster, button and/or trumpet), cut into bite-size pieces
• 1 1/4 cup Sherry
• 1 cup mushroom or vegetable stock
• 1/2 tablespoon thyme leaves, roughly chopped
• 1 tablespoon chilled butter
• 1 1/2 cups roughly chopped swiss chard
• 4 1/2 cups whole milk
• 1 cup grits
• Freshly ground black pepper
• 1/2 tablespoon lemon juice
• 4 eggs
Make ragout: Heat oil in a medium sauté pan over medium heat. Stir in shallots and garlic and sauté until garlic softens, about 2 minutes. Increase heat to medium-high and add mushrooms. Cook until mushrooms release water and brown around the edges, about 5 minutes.
Stir in Sherry and cook until evaporated, about 1 minute. Add stock, thyme, butter and a pinch of salt. Sauté until liquid reduces by half and mushrooms become tender, 5-7 minutes. Toss in swiss chard and cook until just wilted, 1-2 minutes more. Remove pan from heat and cover to keep ragout warm.
Make grits: In a medium pot over medium-high heat, bring milk and cream to a simmer. Slowly stir in grits, then reduce heat to low and cook grits, stirring constantly, until they absorb liquid and become tender, about 10 minutes. Remove pot from heat and season with salt, pepper and lemon juice. While grits cook, poach eggs: Fill a medium pot with 4 inches of water and set over medium heat. Bring water to a simmer and reduce heat so only small bubbles rise to the surface. Crack 2 eggs and add to water. Poach eggs until whites completely set, 2-3 minutes. Use a slotted spoon to lift eggs out of water. Let dry on a paper-towel-lined plate. Repeat process with remaining eggs.
To serve, distribute grits among four plates. Top each serving with ragout and a poached egg.