Rick’s Rockin’ Swiss Chard Recipe

I always enjoy going to my brother-in-law Rick and sister Francine’s house. It is very likely that I will be going home with a big bundle of Swiss chard (and other goodies) from their abundant garden. There are many health benefits to Swiss chard that I have read about in health and wellness magazines. Not only is this leafy green high in vitamins K, C and A, Swiss chard has great antioxidant and anti-inflammatory properties. It is also said to prevent cancer and other diseases and is rich in fiber, iron, potassium and magnesium . I better stock up on my stash of chard before the harvest is over and the first frost comes our way. This health powerhouse has so many benefits, so why not include it in your diet?

Here is one of Rick’s Swiss Chard recipes. Bon appetite!

Rick’s Roti/ Curried Swiss Chard:

2 bunches Swiss Chard, stems removed (approx. 20 leaves, Swiss Chard tend to shrink down quite a bit after cooking)
2 cups water
4 to 5 medium potatoes, chopped in small cubes
1 tablespoon curry powder (we use the West Indian type curry as it is milder but for a stronger, more pungent flavour, use East Indian curry)
2 tsps. Creole or All Purpose Seasoning (available at West Indian shops or grocers)
1 tsp. flour
Pinch ground Coriander
4 roti shells (available at West Indian or East Indian shops or grocers)
Rinse Swiss Chard under cold water and chop leaves into 1 inch strips.
In large skillet, bring water to a boil, reduce heat to medium and add Swiss Chard. Cook until leaves are tender (about 2 minutes).
Add potatoes and continue simmering on medium heat. Add spices and stir.
Add a small amount of water to flour to form a paste and add to skillet. Stir in to thicken sauce. 
Cover skillet and continue cooking until potatoes are tender. Do not over cook as potatoes will become mushy. Stir often and add water, if necessary.
Continue cooking until about 1/2 the liquid is reduced.
Taste test to determine if curry is sufficient. If a stronger flavour is required, stir in a bit more curry powder and continue cooking. All ingredients should cook together for about 10 to 15 minutes or until the sauce thickens.
Warm roti shells in oven for about 5 minutes. Remove from oven and place, one at a time, on large plate or platter. Scoop some of the Swiss Chard curry into the centre of the roti shell. Fold up sides of shell to wrap the mixture up securely.
Serve immediately with Carib beer, a nice, light white wine or your favourite beverage.
Add a dash of pepper sauce, if desired.
Leafy green goodness. Yummy swiss chard.
Rick, picking out a good bundle for me.
Hot peppers
Cherry tomatoes
Potted herbs, such as fresh mint and rosemary
Compost bin for backyard
Garden barrel where all compost from kitchen goes.

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