In the Kitchen with Sigona’s Featuring: Swiss Chard

White Turkey Chili with Swiss Chard and Poblano Peppers

This hearty chili will warm your bones on a brisk fall evening. It’s also a nice way to incorporate some greens into your meal. Serve with corn muffins, warm tortillas or even naan bread. Inspired by Food Network. Serves 4 to 6.


  • 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 2 medium poblano peppers, seeded and diced
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • 2 Tbsp. ground cumin
  • 2 tsp. ground coriander
  • 1 Tbsp. dried oregano
  • 2 tsp. ancho chili powder
  • 5 lbs. ground turkey
  • 2 (15 oz.) cans white beans, drained and rinsed
  • 1 bunch locally grown Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 4 cups low-sodium chicken stock
  • 2 limes, juiced, plus lime wedges, for serving
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1/2 cup freshly grated cheese, such as white cheddar, pepper jack or Parmigiano Reggiano cheese, for serving
  • 1 avocado, sliced, for serving
  • Optional: Sigona’s Smokey Chipotle Olive Oil or Sigona’s Baklouti Green Chili Oil (hot, hot, hot!), for serving

Directions: In a large soup pot, warm the olive oil over medium-high heat. Add the onion and poblano pepper and sauté until softened, about 5 minutes. Season with salt and pepper. Add the garlic, cumin, coriander, oregano and chili powder and cook, stirring, for 1 minute.

Add the ground turkey and cook, breaking up the large pieces, until it is no longer pink.

To the mixture add the beans, Swiss chard, chicken stock and lime juice. Bring to a boil then reduce to a simmer. Cook for about 45 to 50 minutes, stirring occasionally, or until the liquid has reduced by about half and the mixture has thickened. Stir in the cilantro and simmer for about 5 minutes more while you slice avocado and grate the cheese.

To serve, ladle the chili into individual serving bowls, top with a sprinkling of cheese, a couple slices of avocado and some cilantro. If desired, finish the dish with a drizzle of smokey chipotle or baklouti green chili oil. Serve chili with lime wedges on the side.


Fresh Gnocchi with Swiss Chard, Pancetta and Parmigiano Reggiano

Take a break from the usual gnocchi and marinara to try this quick comfort dish.

fresh-gnocchi-with-swiss-chard-pancetta-and-parmigiano-reggiano_360What you need:

  • 1 pkg. fresh, local gnocchi from Saporito Fine Pasta Co., available at Sigona’s
  • 1 bunch locally grown Swiss chard, stripped from stems and julienned
  • 3 oz. pancetta
  • At least 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • Freshly grated Parmigiano Reggiano

Directions: Cook gnocchi according to package directions. Drain, reserve about 1/2 cup of the cooking water.

Meanwhile, dice the pancetta and add to a large skillet over medium-high heat. When lightly browned, add the julienned greens, season lightly with salt and pepper and drizzle in about a tablespoon of olive oil.

After the greens have wilted, add in the gnocchi and about 2 to 3 tablespoons of the reserved cooking water (this will thicken a little to make a light sauce). Cook for about 2 to 3 minutes, then top with grated cheese. Serve.


Swiss Chard Rolls Stuffed with Brown Rice, Herbs & Sweet Mini Peppers

These rolls are perfect for appetizers on the deck or as a protein-rich lunch at your desk. Makes 6 rolls.


  • 4 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, divided
  • 1 shallot, minced
  • 2 Tbsp. chopped sweet mini peppers (red, yellow or orange add a nice color contrast)
  • 1/4 cup diced tomatoes
  • 1 Tbsp. fresh lemon zest
  • 3/4 cup cooked lentils, such as black beluga, French green lentils, or Ancient Agro organic yellow lentils
  • 1/2 cup cooked brown rice
  • 1 Tbsp. soy sauce
  • 2 Tbsp. chopped fresh parsley or cilantro
  • 6 large, locally grown Swiss chard leaves
  • Sea salt and pepper, to taste

Directions: In a skillet, heat 2 tablespoons of oil over medium heat. Add the shallot and cook until soft and translucent, about 4 minutes. Add the peppers and cook until softened, about 3 minutes. Add the diced tomato and lemon zest and cook until sizzling, about 1 minute, then remove from heat.

Together in a bowl, mix the rice, lentils, soy and herbs. Stir in the shallot and pepper mixture, season with salt and pepper. Chill the mixture in the fridge while you prepare your Swiss chard.

Bring a large pot of water to a boil. Working with one leaf at a time, hold onto the stem and dunk the leaf in the boiling water for 20 seconds. Lay flat, stem-side up, to dry on paper towels. When the leaves are cool enough to touch, cut off the stem end.

Lay the leaves face-side (smooth-side) down. To fill the rolls, spoon about 3 or so tablespoons of the filling mixture in a line across the widest part of the base of the leaf, leaving about an inch of leaf on both sides of the filling. Fold the sides up to cover some of the filling, then roll up the leaf. Set them seam-side down on a serving tray.

Drizzle the rolls with the remaining oil and sprinkle with salt before serving.


Creamed Organic Swiss Chard with Shallot and Saffron

This lightly creamed side dish is deliciously seasoned with shallot, garlic and a dash of nutmeg, making it an excellent accompaniment to fish or even a grilled steak. Adapted from Fine Cooking. Serves 2 to 4 as a side.

Creamed Organic Swiss Chard with Shallot and Saffron_0720E (1 of 1) (00000003)_360Ingredients:

  • 1 Tbsp. Sigona’s Fresh Press Garlic Oil
  • 1 bunch organic Swiss chard, leaves and tough stems separated, stems chopped and leaves sliced
  • 1 medium shallot, finely chopped
  • 1 Tbsp. butter
  • 1 Tbsp. flour, all-purpose or gluten-free
  • A pinch saffron
  • A dash ground nutmeg
  • 1/2 cup whole milk
  • Salt and pepper, to taste

Direction: In a large pot, heat garlic oil over medium-high. Add the chopped chard stems and shallot and cook until starting to soften, about 2 minutes. Add the chard leaves by the handful and cook, stirring, until wilted, about 3 to 4 minutes. Transfer the Swiss chard mixture to a colander set over a bowl.

Place the same pot back on the stove over medium heat. Add the butter; when melted, whisk in the flour until it becomes paste-like and lightly golden, about 1 minute. Reduce the heat to medium-low and add in the saffron and nutmeg, then, whisking slowly, drizzle in the milk. Simmer the mixture, whisking, until it has thickened.

Add the chard, reserving any strained liquid, and and stir into the cream mixture to incorporate. Cook until heated through. If the mixture is too thick, thin with some of the strained liquid from the chard or a little milk. Season with salt and pepper, and serve.


Bacon and Organic Swiss Chard Sauté Atop Toasted Challah with Poached Eggs and a Creamy Lemon-Dijon Sauce

This breakfast dish, known as Eggs Federer when prepared without bacon, is light yet filling enough to keep you satisfied until your next meal. The original recipe is made with a nod to eggs Benedict and is named after Swiss tennis player Roger Federer. Adapted from Fine Cooking. Serves 2.

Bacon and Organic Swiss Chard Sauté Atop Toasted Challah with Poached Eggs and a Creamy Lemon-Dijon Sauce_0712E (1 of 1) (00000003)_360Ingredients:

  • 4 pieces bacon, such as Niman Ranch
  • Sigona’s Fresh Press Extra Virgin Olive Oil, if needed, for brushing or sautéing
  • About 3/4 bunch organic Swiss chard, stems and leaves separated, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
  • Salt and pepper, to taste
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup plain Greek yogurt, such as Fage
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. minced parsley
  • 2 eggs
  • 2 thick slices challah or brioche bread
  • 2 slices Swiss Emmental cheese, such as our 18-month aged Swiss Emmentaler
  • Paprika, for sprinkling, if desired

Directions: In a large skillet, sauté the bacon until crisp. Place bacon on a plate lined with a paper towel and allow to cool to the touch. Drain the bacon fat into a small bowl and set aside.

To the same skillet, add 1 tablespoon of the bacon grease (use olive oil if you prefer) and heat over medium. Add the chard stems, cooking until they begin to soften, about 1 minute. Add the chard leaves by the handful and cook, stirring, until wilted and all of the liquid has cooked off, about 4 to 5 minutes. Season to taste with salt and pepper; set aside.

In a small saucepan, whisk together 1 tablespoon lemon juice, the yogurt, Dijon, salt and pepper. Warm over medium-low for about 1 minute. Reduce heat, stir in the parsley and keep warm.

Fill a medium saucepan half full of water and add the remaining lemon juice; bring it to a gentle boil. Use a spoon to carefully stir the water into a slow-swirling “whirlpool.” Crack one egg at a time into ramekin, then slide one egg gently into boiling water and allow it to swirl a little; cook for about 2 to minutes until the white begins to set, cook for more or less time if you desire a different degree of doneness. You want the white part cooked, but the yolk to remain runny. Gently remove the egg with a slotted spoon and set it on a plate lined with a paper towel. Repeat with the remaining egg.

Preheat the oven broiler to low. Lightly brush both sides of the bread with bacon grease (use olive oil if you prefer or if there isn’t enough bacon grease). Place the bread on a baking sheet and toast under the broiler until golden on both sides, about 1 minute per side. Set the bread on individual oven-safe serving plates.

Divide the chard among the slices. Top each dish with an egg and cheese. Place the plates under the broiler, keeping a close eye on them as they broil until the cheese melts, about 1 to 2 minutes. Top each dish with about 1 tablespoon of the warmed mustard sauce, serving the rest on the side. Sprinkle with paprika, if desired. Serve immediately.


Thai Chicken Soup with Organic Swiss Chard, Lemongrass and Ginger, Drizzled with Sigona’s Roasted Sesame Oil

This soup is good for easing a head cold or simply warding off a chill on a crisp spring day. The ingredient list may be on the long side, but introducing all the aromatic herbs and vegetables to the mix makes for an incredibly flavorful soup. If you’d like it to be a little more creamy with a hint more flavor, add in some unsweetened canned coconut milk as an optional last step. Inspired by Fine Cooking. Serves 4 to 6.


  • 1 Tbsp. Sigona’s Fresh Press Garlic Oil
  • 1 bunch organic Swiss chard, leaves and stems separated and cut into 1/2-inch pieces
  • 1 Tbsp. minced lemongrass
  • About 4 oz. cremini (baby Bella) mushrooms, quartered
  • 1 (or half) red Fresno, Serrano or Thai chile pepper, seeded and diced (choose an appropriate pepper per your heat tolerance)
  • 1 carrot, peeled and shredded
  • 1 Tbsp. minced ginger
  • Salt and pepper, to taste
  • 6 cups chicken broth
  • About 12 oz. chicken breast, cooked and shredded (about 1 1/2 cups); poaching* makes for easily shreddable chicken
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. mirin or dry white wine
  • About half a can unsweetened coconut milk, optional (about 3/4 to 1 cup)
  • 2 green onions, thinly sliced
  • Sigona’s Roasted Sesame Oil, for drizzling

*Basic Poached Chicken Breast: Bring a couple inches of water to a boil over high heat in a wide, straight-sided skillet or pot. Add chicken; add or remove water until chicken is covered by 1/2 inch and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand, flipping halfway through, until chicken is cooked, about 15 to 18 minutes, more or less depending on the size of the breasts. Remove chicken from poaching liquid immediately. Let stand for 5 minutes before slicing or shredding.

Soup Directions: Prep all the vegetables and herbs through the ginger, keeping the Swiss chard stems and leaves separated.

Add the garlic oil to a large soup pot over medium-high heat. Add the chard stems, lemongrass, mushrooms, chili pepper, carrot and ginger, and season with salt and pepper. Cook, stirring occasionally, until the stems begin to soften and the mixture is aromatic, about 1 minute.

Add the chard stems a handful at a time and stir into the mixture, cooking until they’ve just begun to wilt down, about 30 to 60 seconds. Add the broth, cooked chicken, vinegar and mirin or white wine. Bring to a boil then remove from heat. Season with salt and pepper.

For a creamier soup, stir in the coconut milk (optional).

Serve sprinkled with green onions and drizzled with a bit of roasted sesame oil.



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