While I typically go the sweet route for Valentine’s Day (check out my matcha custard, red velvet pancakes, and chocolate-whiskey sandwich cookies from years past), I decided a savory treat was in order this year. Something elegant – yet hearty – with plenty of Valentine’s Day symbolism. That meant breaking out the heart molds, whipping up a spicy marinara, and choosing red chard over green.
In addition to possessing beautiful, Valentine’s Day-appropriate stems, red chard happens to pair beautifully with feta, lemon, dill, and the other Mediterranean flavors at play here. In fact, these hearts are kind of like a Greek twist on risotto cakes, but made with millet instead of rice, and much easier to put together. (No need to actually make risotto!) They are quite nice on their own and even more romantic with the marinara.
No heart mold? No problem. Just use your hands to make round cakes (patties) instead. If you find yourself missing the heart element, you can always dip your finger into the marinara and finger paint a heart or two on your serving plate. Perhaps your special someone will want to help decorate too!
A couple notes about the recipe:
-Millet is a fantastic binder in veggie burgers and cakes, but it needs to be cooked the “sticky” way, not the fluffy way. I soaked mine overnight for optimal digestion but you can also cook it without soaking first. Directions for both methods are below.
-You might need to adjust the baking time slightly, depending on the size of your heart mold or cakes. My mold was 3″ across and 1 3/4 inches deep. If you use the same size mold, you will end up with six hearts.
-The quality of your feta makes a significant difference here. I find the Organic Valley brand to be particularly flavorless and do NOT recommend it. Try to choose a Greek or Israeli style feta that is nice and flavorful; this one is pretty good.
-Feel free to try this without the arrowroot egg, if you’d like. It is there to help bind the hearts and also to ensure that nothing dries out in the oven. That said, I have a hunch they would work without it, as well.
-You can make the hearts and sauce ahead and reheat everything before serving. Heat the sauce on the stove and the hearts in a 350 degree oven until warmed through. (Timing will depend on the size of your hearts/cakes – mine took about 20 minutes.)
Swiss Chard & Feta Hearts with Spicy Marinara
- Sticky millet (see directions below)
- Sautéed red chard (see directions below)
- 2-3 tablespoons freshly-squeezed lemon juice, depending on how lemony you want them
- Heaping half cup Greek or Israeli feta cheese
- 1 teaspoon dried dill
- 2 tablespoons garlic-infused olive oil
- Salt and freshly ground pepper, to taste
- 1 “arrowroot egg” – 1 tablespoon arrowroot starch mixed with ¼ cup water and 1 tablespoon olive oil
- Chives and thinly sliced red chard stem, for garnish (optional)
Directions:
To prep the millet:
Soaked: Place 1 cup millet in a container with a lid. Cover with water by a couple inches and add two capfuls of apple cider vinegar. Place the lid on the container and let soak overnight. Rinse the millet very well in a fine mesh strainer. Then place in a saucepan along with 2 cups of cold water and ¼ teaspoon salt. Bring to a boil; then stir, reduce heat, cover, and cook for 10-15 minutes, continuing to stir occasionally, until millet is cooked through and all excess water is absorbed. (It will still be moist and sticky, porridge consistency.) Turn off the burner and let stand, covered, for 5-10 more minutes, while you prep the swiss chard. It will stiffen up some, which will help the consistency of your hearts.
Unsoaked: Combine 1 cup millet, 2¾ cup cold water, and ¼ teaspoon salt in a saucepan. Bring to a boil, stir, and then cover and simmer for about 20 minutes, until the water has absorbed and the millet is cooked. Stir again. The millet should be nice and sticky – it will resemble porridge. Turn off the burner and let stand, covered, for 5-10 more minutes.
To prep the swiss chard:
- 1 bunch red swiss chard (reserve one stem to thinly slice and garnish the hearts, if desired)
- 2 tablespoons olive oil
- ¼ teaspoon celtic sea salt
- Freshly ground black pepper, to taste
Wash the swiss chard, trim off the very bottom of the stems, then chop the leaves and stems separately. Heat oil over medium heat, and add the chard stems. Give them about three minutes before adding the leaves. Continue cooking, stirring from time to time, until the chard is tender and cooked through, about five minutes. Add the salt and pepper midway through the cooking process; you may need to add a bit more oil, as well.
Note: Keep your heat to medium for a tender result – if the heat is too high, greens can get tough!
To make the hearts:
Preheat the oven to 350°F and line a sheet tray with parchment paper.
Add the lemon juice, chard, dill, oil, and feta to the cooked millet and stir well. Taste and season with freshly ground pepper and a few sprinkles of salt, to taste. (Be generous with the seasoning – the flavor will mellow ever so slightly when baked.) Finally, stir in the arrowroot egg.
Place your heart mold on the tray and fill with the millet mixture. Use the clamper to press the millet into the mold evenly; then gently lift up the mold. Repeat until you’ve use all of the millet mixture. Bake the hearts for about 25 minutes, until the tops have darkened slightly and the hearts are firm to the touch. Serve with spicy marinara, below.
To garnish: Thinly slice some swiss chard stems and have fun! I attempted some flowers and used a couple chives for stems.
Spicy Marinara
- ¼ cup olive oil
- ½ -1 teaspoon crushed red pepper flakes, depending on how spicy you want it
- 2/3 cup chopped chives
- ¼ cup red wine
- 1 28-oz can fire-roasted crushed tomatoes (I like Muir-Glen)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon italian seasoning
- ½ teaspoon celtic sea salt
Directions:
Heat the oil in a wide skillet. Add the red pepper flakes, and when they start to splutter, the chives. Cook 1-2 minutes. Add the wine and let it reduce down until almost completely absorbed, about 2 minutes. Add the tomatoes, salt, thyme, oregano, basil, and Italian seasoning and bring to a generous simmer. Simmer, stirring every few minutes, for 15-20 minutes, until the sauce has thickened and the flavors have melded.
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