Wednesday, February 10, 2010

Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

Tonight's dinner, Pan Roasted Cowboy Ribeye Steaks with Creamed Swiss Chard, by Tyler Florence of, was inspired by a fresh batch of chard that came in our Dandelion Organic Delivery Box this week. For a full version of the recipe, please click on the link above.

I've never tried chard before tonight, and this was definitely the recipe to introduce it. It's not low calorie by any stretch of the imagination, but a worthwhile treat nonetheless to have on occasion. Besides, my sister and I have started wearing our Bodybug and Go-Fit calorie measuring armbands while we make dinner and clean the kitchen each night. Did you know that cooking your own meals is a workout in and of itself and can burn around 200 calories nightly just by eating in instead of out?

Start by bringing a large pot of water to a boil. When the water is boiling, add one large bunch of fresh chard (rinsed, stems removed, and leaves chopped.) Blanch in boiling water for about 1 to 2 minutes then drain and set aside to cool. When greens are cool enough to handle, squeeze excess water out with a paper towel.

For the creamed part of the creamed chard, place some whole fresh thyme, rosemary sprigs, and whole cloves of garlic in a sauce pan and cover with two cups of fresh cream. Bring to a simmer over medium heat and continue to cook and thicken while you prepare your main course (Ribeye Steaks).

For Cream, our local favorite is Twin Brook Creamery available at the Food Co-op and Haggens. The cream is produced locally in Lynden, WA without the use of artificial growth hormones. It also comes in fresh sealed recyclable glass containers which come with a refundable deposit. We also keep their skim milked stocked in our fridge and enjoy being able to purchase by the half gallon.

Once the cream base has thickened, remove the herb and garlic cloves, add the chard, and stir in about 2/3 cup freshly grated parmesan cheese until melted. Add salt and pepper to taste.

For the crumb topping, finely dice about a tablespoon each of fresh rosemary, fresh thyme, and garlic cloves. Heat one tablespoon each of butter and olive oil in a small saucepan until butter is melted. Add herbs and garlic along with 1 cup of panko breadrumbs to the pan and toast until the breadcrumbs are a light golden brown color. Sprinkle on top of the creamed chard for garnish.

The main dish could not be simpler. Simply heat two tablespoons of olive oil in a cast iron skillet over medium-high heat. Add a couple of whole sprigs of fresh rosemary and thyme. The herbs will start to crackle as they infuse the oil with their flavor. Remove and discard the herbs from the hot oil before they burn.

Season the ribeye steaks with salt and pepper. Add to hot pan and cook about 4 minutes on each side until desired degree of doneness. Sprinkle with breadcrumb topping also and enjoy!

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