50 Best Plants on the Planet (20 page)

3 ounces herbed goat cheese (about
½
cup)

1
.
Preheat the oven to
350
degrees F. Cut the baguette into
¼
-inch-thick crosswise slices; brush each with oil. Place them on a rimmed baking sheet in a single layer. Toast the slices in the oven until golden brown, turning halfway through, about
10
minutes total.

2
.
Meanwhile, prepare the topping: In a medium bowl, combine the cucumber, casaba, and mint; season with salt and pepper. Toss. Taste and adjust the seasoning as needed.

3
.
Spread the goat cheese on the crostini and top each with a small spoonful of casaba mixture. Serve.

COOK'S NOTE
Hothouse (English) cucumbers are the long variety that are sealed in plastic wrap. They are generally seedless. If you substitute common cucumbers, cut them in half lengthwise and use a spoon to remove the seeds.

If you buy a “mini” watermelon that weighs about
4
to
5
pounds, you can get prettier wedges or slices than if you buy a chunk of a larger melon. Either way, it will taste delicious. This presentation requires a fork and a knife. If you prefer, remove the rind from the melons before you start step
2
.

Yields
10
servings

NUTRITIONAL INFORMATION

(per serving)

calories
90

fat calories
5

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
15

total carbohydrates (g)
23

fiber (g)
2

sugars (g)
20

protein (g)
2

vitamin A IUs
10
%

vitamin C
80
%

calcium
2
%

iron
4
%

3 tablespoons agave syrup

¼
cup fresh lime juice

2 teaspoons minced lime zest

1 medium casaba melon (about 3
½
pounds)

1 “mini” watermelon (about 4 pounds)

2
½
tablespoons finely chopped fresh mint

OPTIONAL GARNISH
coarse salt (kosher or sea)

1
.
In a small bowl, whisk together the syrup and
3
tablespoons hot water. Add the lime juice and minced zest. Stir to combine. Cover and refrigerate.

2
.
To make wedges, cut the melons in half through the equator and remove the rind and seeds. Put the halves cut-side down on a cutting board and cut them into
½
- to
¾
-inch-thick slices. Arrange the wedges on a large, rimmed platter slightly overlapping, alternating casaba and watermelon. Cover and refrigerate until thoroughly chilled,
4
to
8
hours.

3
.
Stir the mint into the chilled lime mixture. Pour it over the melons and serve. If desired, sprinkle with a bit of coarse salt.

Chard's glossy, deep green leaves ruffle around its sturdy stalks. The color of the puckered lush leaf is the same from one chard variety to the next. It's the color of ribs and veins that varies. Green chard has a white stalk and veining; Swiss chard has crimson. Rainbow chard offers ribs and veins in a variety of colors: some orange, others pink, purple, or gold.

As with its fellow leafy greens, chard gives a blast of vitamins A, C, and K to support skin and eye health as well as protect against cancer and heart disease.

NUTRITIONAL INFORMATION

(per
1
cup chopped, raw)

calories
7

fat calories
1

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
77

total carbohydrates (g)
1

fiber (g)
1

sugars (g)
0

protein (g)
1

vitamin A IUs
44
%

vitamin C
18
%

calcium
2
%

iron
4
%

Chard is one of the best sources of folate, important for heart health and to prevent neural tube defects in developing fetuses.

Just
1
cup of chard presents one-fifth of your day's iron requirement, which is needed to build blood and keep your tissues oxygenated. Twice your daily A and more than seven times your daily K (also for bones, blood, and immunity) are in that single cup, too.

Minerals abound in chard: calcium (for your heart, nerve function, and of course bones and teeth); more than one-third of your magnesium needs (critical to enzymatic function, energy production, and gene expression); and almost one-third of your daily manganese and potassium.

Year-round

Buy chard with a fresh scent, without wilted or discolored leaves. Rinse it in a tub of cold water, gently swishing the leaves around to remove any dirt or grit; repeat if necessary until the water is clear. Shake to remove excess water. Wrap the leaves in a clean kitchen towel or paper towels and place them in a partially closed plastic bag. Refrigerate them in the crisper drawer up to
3
days.

Most recipes just call for chard's leafy greens. The thick central stalks (ribs) are usually removed before use. The stalks can be discarded or composted, or they can be coarsely chopped and added to soups or stews. Or quickly blanch and use them in gratins, frittatas, or stir-fries. To remove the stalks, cut around them with a knife. Or use your hand by cupping the fingers and thumb around the stem below the leaf; holding the stem with the opposite hand, scrape the leaf from the stem. Stack several leaves together and coarsely chop.

Chard can be cut across into thin ribbons and eaten raw in salads, but most often it is cooked. To steam, place the leaves (central stalks removed) in a steamer basket and cook, covered, over boiling water about
3
minutes, or until wilted and tender. Or bring a large pot of water to a boil. Remove the thick central stalks and wash the leaves thoroughly in cold water (if not already washed) and, if desired, stack the leaves and cut them coarsely into bite-size pieces. Put them in the boiling water and briefly cook until they are just barely limp and tender. Drain them in a colander for
2
to
3
minutes. Toss the leaves with coarse salt, freshly ground black pepper, and a little extra-virgin olive oil. If desired, add a squeeze of fresh lemon juice or a little cider vinegar.

Heat
2
tablespoons extra-virgin olive oil in a
4
- or
6
-quart saucepan on medium-high heat. Add
3
thinly sliced garlic cloves; cook for
30
seconds. Add
1
½
pounds chard (thick central stalks removed and discarded, leaves washed and coarsely chopped, still damp, about
10
to
11
cups). Toss, cover and cook, stirring occasionally, until the chard is wilted, about
4
to
5
minutes. Uncover and cook until the liquid has evaporated. Add
¼
cup dried currants and
2
tablespoons toasted pine nuts, and season with salt and freshly ground black pepper. Place spoonfuls of warm chard mixture on toasted baguette slices and serve.

Combine browned, crisp chunks of roasted potatoes with cooked chopped chard. Season with hot sauce and serve it as a filling for warm corn tortillas. Top with chopped tomato and chopped cilantro.

Toss
2
cups shredded chard leaves (without ribs) with
2
cups shredded romaine lettuce and
⅓
cup dried cherries or dried cranberries. Toss with just enough extra-virgin olive oil to lightly coat the leaves. Add enough fresh lemon juice to give the mixture a little acidity (about
2
teaspoons) and season with garlic salt. Toss. If desired, top each serving with
2
slices ripe avocado or a few toasted whole almonds.

“Slumgullion” is an old-fashioned term used to describe an inexpensive stew or hash. Most often it refers to a meat-based dish, but here it gives verbal charm to a vegetarian concoction that showcases butter beans and chard. Many supermarkets stock canned butter beans. Italian markets label them “
fagioli bianchi di Spagna
.”

Yields
8
main-course servings

NUTRITIONAL INFORMATION

(per serving)

calories
150

fat calories
50

total fat (g)
5

sat fat (g)
1

cholesterol (mg)
0

sodium (mg)
135

total carbohydrates (g)
20

fiber (g)
5

sugars (g)
3

protein (g)
6

vitamin A IUs
80
%

vitamin C
45
%

calcium
6
%

iron
15
%

3 tablespoons extra-virgin olive oil

2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into
¼
-inch slices

1 pound chard, thick central ribs removed and discarded, leaves washed and coarsely chopped, about 8 cups

Two 14-ounce cans butter beans, undrained

⅛
teaspoon dried red pepper flakes

Coarse salt (kosher or sea)

In a
6
-quart pan or Dutch oven, heat the oil on medium-high heat. Add the leeks and cook, stirring occasionally, until they are softened and just starting to brown, about
6
to
8
minutes. Add the chard and toss; cover and cook, stirring occasionally, until the chard is wilted, about
5
minutes. Add the beans (with liquid) and pepper flakes. Gently stir to combine. Season with salt, if needed. Cook until the beans are heated through. Serve in bowls.

Grilling bundles of chard-wrapped fresh mozzarella creates an alluring crunchy exterior and creamy interior spiked with olives, sun-dried tomatoes, and fresh thyme. The packets are served atop Chinese black rice, sometimes labeled “forbidden rice.” Its taste and texture make it a pleasing partner, but you can substitute long-grain brown rice or brown basmati rice, following the package directions.

Yields
6
servings

NUTRITIONAL INFORMATION

(per serving)

calories
230

fat calories
100

total fat (g)
11

sat fat (g)
4

cholesterol (mg)
25

sodium (mg)
260

total carbohydrates (g)
26

fiber (g)
3

sugars (g)
1

protein (g)
8

vitamin A IUs
15
%

vitamin C
15
%

calcium
4
%

iron
4
%

Coarse salt (kosher or sea)

6 to 8 large chard leaves, thick ribs removed and discarded, leaves washed (
see Cook's Note
)

1 cup Chinese black rice, rinsed with cold water

One 6- to 8-ounce sphere fresh mozzarella, cut into 6 crosswise slices

2 tablespoons chopped pitted black olives, such as kalamata or niçoise

2 tablespoons chopped oil-packed sun-dried tomatoes, drained

1 tablespoon chopped fresh thyme

⅛
teaspoon dried red pepper flakes