Forums > Specific Focus > Mexican Kitchen

RonMader

Oct 4, 2005, 10:56 AM

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Acelga

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Any good tips/recipes for using acelga?

Rolly

Oct 4, 2005, 3:08 PM

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Re: [RonMader] Acelga

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Acelga is chard or Swiss chard.

I just did a Google for "chard recipes" and got over a million hits.

Rolly Pirate

song_of_joy

Oct 4, 2005, 6:27 PM

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Re: [Rolly] Acelga

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Check out the Swiss chard recipes here on Mexconnect. Yummy!

MazDee

Oct 5, 2005, 9:38 AM

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Re: [RonMader] Acelga

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Diana Kennedy has a recipe for Swiss Chard Enchiladas. Can't remember which book I saw it in.

jennifer rose

Oct 8, 2005, 7:50 PM

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Re: [RonMader] Acelga

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Over toward Zitacuaro, acelgas are used in lieu of corn leaf to wrap corundas, which are then served in a red sauce. I believe that Diana Kennedy has the recipe in one of her later books (the one with the red cover comes to mind).

Steamed acelgas can be perked up with addition of tomato, garlic and onion sauteed in olive oil.

My maid makes me a sopa de acelgas, simply cooking up chopped acelgas with tomato, garlic and onion in some chicken broth or even plain water to which Knorr Suiza has been added. She never adds chile, because she hates chile almost as much as garlic, but sometimes I'll top it off with some leftover salsa. There's usually a container of this soup in my refrigerator at all times, because it's practically calorie-free and loaded with vitamins.

RonMader

Oct 9, 2005, 4:31 AM

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Re: [RonMader] Acelga

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Mmmmmmm!

Many thanks to everyone for such great tips and insights. Jennifer, the soup you mention sounds great. I'll try making some this month.

MariaLund

Oct 30, 2005, 9:25 AM

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Re: [RonMader] Acelga

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My favorite Swiss Charde recipe is lightly stir fried with.... anchovies.
Vivere non est necesse, navigare necesse est!

julian3345

Nov 6, 2005, 4:10 PM

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Re: [RonMader] Acelga

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I usually use Swiss chard or aselgas make "Original Joe" a favorite Italian dish served at the restaurants of the same name in the SF Bay Area:

In a large omelette-type pan, saute some chopped onion, garlic and crumbled Italian Sausage in plenty of olive oil. Ground beef or Pork can be used..just add a few anise seeds and chili flakes.

Meanwhile clean and chop a bunch of chard. As soon as the onion is limp and meat turning brown, put the chopped chard on top, cover the pan and let the greens steam down.

Beat 2 or 3 eggs with some parmesan cheese and italian herbs, salt and pepper. When the chard ( or spinach) is cooked down, clear a space in the center of the pan, add a little more olive oil and pour in the egg mixture. As it cooks, stir the whole mess gently until eggs are set. Buen provecho! Joan