Considering that I'd never cooked (or eaten) chard until last summer, this summer I seem to be making up for my lifelong lack of chard with a bang. Almost every week for the past few weeks we've been eating chard. Mostly the recipes (if you can call them that) are based on a version of creamed chard (which is loosely based on this recipe from smittenkitchen).
First there was creamed chard with sausage and parmesan that I served over polenta.
Then there was the smothered leftover pork recipe - delicious.
Smothered Leftover pork - adapted from here
1 leftover pork loin roasted, sliced (with ~ 4 sliced cooked pancetta, diced)
1 3/4 cups leftover peach and blackberry gravy (or 1 1/2 c broth thickened with 1-2 tbsp cornstarch)
1 small onion sliced
2 c sliced mushrooms
2 minced garlic cloves
dash of salt, pepper
1 tbsp dijon mustard
1/2 c cream
1 bunch chard, sliced, sauted until wilted
1/3 c crumbled feta
1 tbsp olive oil
Heat the olive oil in a large saute pan. Add the salt, let melt, and then add the onion and garlic and soften slightly. Add the mushrooms and saute for a couple of minutes. Add the broth and the meat and bring to a boil, then simmer covered for 30 minutes. Add the cream and the chard and heat for a few minutes. Add the feta and serve.