Pick Tennessee Products
Get Our News Letter
Health & Wellness Festival
Pick Tennessee Products


Braised Collard Greens, Mustard Greens & Swiss Chard
Main Ingredients: mustard greens, swiss chard, collard greens
3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 bunch collard greens, ribs removed
1 bunch mustard greens, ribs removed
1 bunch red Swiss chard, ribs removed
Salt and freshly ground black pepper
In a large pot heat oil and bacon over high heat until bacon is well brow ned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Real Food Farms, Franklin, TN

Creamy Chard and Potatoes
Main Ingredients: small new potatoes, Swiss chard, salt, minced onion, butter, flour, milk, pepper
8 to 10 small new potatoes (about 2 lbs)

1 pound of Swiss chard

1 tsp salt, divided

ľ cup of minced onion

ľ cup of butter

3 tbsp of all-purpose flour

2 cups of milk

ľ tsp of pepper
* Cook new potatoes in boiling water until tender (approx. 15 to 20 minutes), drain and cool slightly. Cut potatoes in half and keep warm.
* Remove and discard ribs from Swiss chard. Rinse chard with cold water, drain and shred.
* Cook chard, ľ tsp salt and onion in boiling water for 10 minutes; drain and return to pan. Add potatoes and keep mixture warm.
* Melt butter in a heavy saucepan over low heat; whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in milk; cook over medium heat and continue to whisk mixture until it is thickened and bubbly
* Stir in the remaining salt and pepper. Pour over potatoes and chard and toss gently. Serve immediately.

Franklin Farmers Market

Skillet Frittata with Chard
Main Ingredients: Swiss chard, eggs
4 to 5 stalks of Swiss chard, including stems
1 tablespoon vegetable, nut, or sesame oil
1 tablespoon olive oil
2 tablespoons sherry or red wine vinegar
6 large or extra large eggs
1 teaspoon salt
Preheat oven to 350 degrees F. Remove the stems from the chard and coarsely dice them. In an 8-inch diameter ovenproof skillet, saute the stems in vegetable oil until tender. Roll the chard leaves together into a tube; chop them diagonally into shreds about a half-inch wide. Add them to the skillet with the olive oil; stir until the leaves are coated and begin to wilt. Reduce the heat to medium; carefully add the vinegar and cover the skillet so that the leaves steam. When they are well wilted but not brown, remove the skillet from the heat. Whisk six eggs in a bowl until slightly foamy; add the salt. Pour the eggs into the skillet over the chard leaves. Stir to distribute the chard. Bake for 20 minutes or until mostly set (an inserted knife should reveal a center thatís still moist; the frittata will continue cooking after itís removed from the oven). Serve warm.

Franklin Farmers Market

Swiss Chard Terrina
Main Ingredients: Swiss Chard, onion, romano cheese, olive oil, milk, semolina, eggs, butter,
3 bunches Swiss Chard
1 yellow onion, sliced
3/4 c Pecorino Romano, grated
1/4 olive oil

1 1/2 liters milk
2 1/2 c Semolina
4 egg yolks
6 tbls butter
1 c Pecorino Romano, grated
Stem and wash the chard. Cut the stems into 1 inch pieces and cook in olive oil medium heat with the onion under tender. Season with salt. Add the chard leaves, re-season and cook until tender. Drain and fold in the Romano cheese.

Scald the milk in a soup pot, whisk in the semolina, set heat to low and season with salt. Cook for 15 mins, stirring regularly. Off the heat, stir in 4 tbl of the butter and half of the Romano, then temper in the egg yolks. Pour half of the semolina mixture into a 9x11 greased baking dish. Spread the chard mixture over the semolina and top with the rest of the semolina.

Dot the top with the rest of the butter and the Pecorino Romano.

Bake at 350 degrees for 1 hour or until golden brown on top

Tandy Wilson, City House

Wilted Chard w/Onion
Main Ingredients: swiss Chard, olive oil, onion
One large bunch Chard
2 TBLS olive oil
Vidalia onion
Wash and drain one large bunch of chard (any variety)

Cut leaves off of the ribs and then cut into slices. Cut the ends off of the ribs and cut them into slin slices too.

Heat in a pan with olive oil, add sliced vidalia onion

Cook onion until soft and then add chard ribs. Cook for about 3 minutes and then add the chard leaves and cook until wilted. You may need to add a little water if the onion starts to stick.

Tessa Nathan, Los Angeles, CA