German Style Spinach Or Chard Recipes
GERMAN-STYLE SPINACH
Grandma's spinach dish is flavored with her Austrian heritage. It's tasty and always looks so pretty on the plate. We children never had to be told to eat our spinach at Grandma's house! -Joan Hutter, Warwick, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions. Drain well and set aside. Saute onion and garlic in butter in a large skillet until tender. Stir in the spinach, bacon, nutmeg, salt and pepper; heat through.
Nutrition Facts : Calories 70 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 279mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SPINACH AND RED CHARD QUICHE
An excellent tofu quiche. You would never know it did not have eggs.
Provided by Melissa Richter Ayers
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 5
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
- Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
- In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
- Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 28.7 g, Cholesterol 20.9 mg, Fat 27.7 g, Fiber 6.4 g, Protein 23.5 g, SaturatedFat 8.5 g, Sodium 815.7 mg, Sugar 3.1 g
GERMAN-STYLE SPINACH (OR CHARD)
One of those handwritten things, which has been in my folder forever. Since we have a bumper crop of swiss chard, it is appearing regularly on the table. Not German, but I frequently add Feta Cheese when served.
Provided by NurseJaney
Categories Spinach
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions.
- Drain well and set aside.
- In a large skillet, saute onion and garlic in butter until tender.
- Stir in spinach, bacon, nutmeg, salt, and pepper.
- Heat through.
GERMAN CREAMED SPINACH
Make and share this German Creamed Spinach recipe from Food.com.
Provided by rocket_j_dawg
Categories Spinach
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash spinach and steam together with onion for 5 to 10 minutes.
- Finely chop cooked spinach and onion together with the garlic and place in a medium pot.
- Combine flour and oil and and heat in a small sauce pan until golden brown.
- Combine flour mixture with spinach stirring until evenly blended.
- Add milk to spinach stirring to combine with flour mixture.
- Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes or until spinach thickens. Salt to taste.
- Enjoy.
Nutrition Facts : Calories 287.4, Fat 21, SaturatedFat 2.9, Sodium 707.8, Carbohydrate 21.7, Fiber 4.6, Sugar 3.1, Protein 6.5
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JAPANESE-STYLE SWISS CHARD AND SPINACH RECIPE - FOOD & WINE
In a large saucepan of salted boiling water, cook the Swiss chard until bright green and tender, 1 minute. With a slotted spoon, transfer the chard to a colander to drain.
From foodandwine.com
5/5 (1)Total Time 25 minsServings 4
From foodandwine.com
5/5 (1)Total Time 25 minsServings 4
- In a large saucepan of salted boiling water, cook the Swiss chard until bright green and tender, 1 minute. With a slotted spoon, transfer the chard to a colander to drain. Repeat with the spinach. When the greens are cool enough to handle, gently squeeze out the excess water, then coarsely chop them.
- In a bowl, combine the soy sauce, fish sauce and sesame oil. In a large skillet, melt the butter and remove from the heat. Add 3 tablespoons of the soy mixture and the greens to the skillet and toss to coat. Transfer the greens to a large plate to cool slightly.
- Form the greens into 8 mounds on a platter. Spoon the remaining soy mixture over the mounds, garnish with the toasted sesame seeds and bonito flakes and serve.
FETA, CHARD AND SPINACH FILO PIE (ZELNIK) RECIPE ...
Preheat the oven to 180°C/160°C fan/gas 4. Heat 3 tbsp of the rapeseed oil in a large saucepan and cook the shallots gently with a pinch of salt until translucent (about 10 …
From deliciousmagazine.co.uk
Servings 4Total Time 1 hr 10 minsCategory Filo Pastry RecipesCalories 634 per serving
From deliciousmagazine.co.uk
Servings 4Total Time 1 hr 10 minsCategory Filo Pastry RecipesCalories 634 per serving
- Preheat the oven to 180°C/160°C fan/gas 4. Heat 3 tbsp of the rapeseed oil in a large saucepan and cook the shallots gently with a pinch of salt until translucent (about 10 minutes), then add the nutmeg and a generous few grinds of black pepper and stir together. Transfer to a large mixing bowl and set aside. In the same pan, add the remaining oil and chard stems and cook them for 2 minutes, then transfer to the mixing bowl. Next, cooking in batches, gently wilt all the greens, including the mint and lovage, if using. Once cool enough to handle, squeeze out any excess water from the greens.
- Transfer the greens to the mixing bowl and leave to cool completely before adding one egg and the cheese. Mix and set aside.
- Grease a round 20–23cm tin with some of the melted butter, and cut the filo sheets into rounds to fit the tin (10–12 sheets in total). Lay 2 filo rounds in the base of the tin, brushing each with melted butter. Sprinkle over half the caraway seeds, then add a layer of the greens and cheese and repeat these layers, each time brushing the filo with melted butter.
- End with a top layer of 2 filo rounds, brushed with plenty of butter, a little beaten egg and the rest of the caraway seeds. Bake for around 35 minutes, until golden. Leave the pie to cool in the tin for 10 minutes before slicing into it. Serve with a pot of afternoon tea.
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In a saucepan of salted boiling water, cook the chard stems until crisp-tender, 5 minutes. Add the chard leaves and cook until tender, 2 minutes. Drain, pressing out the water. …
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5/5 Total Time 45 minsServings 8
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- In a saucepan, boil the garlic and 1 cup of the milk. Simmer over moderate heat for 5 minutes. Drain and return the garlic to the saucepan. Add the remaining 1 cup of milk and bring to a boil. Simmer over moderate heat until the garlic is just softened and the milk is reduced to 1/4 cup, 10 minutes. Transfer the garlic to a mini processor with 2 tablespoons of the infused milk and 1 tablespoon of the oil; puree. Discard the remaining milk.
- In a saucepan of salted boiling water, cook the chard stems until crisp-tender, 5 minutes. Add the chard leaves and cook until tender, 2 minutes. Drain, pressing out the water.
- In a large skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the chard and cook over moderately high heat, stirring, for 2 minutes. Add the garlic cream and cook, stirring occasionally, until the cream coats the leaves, 4 minutes longer. Season with salt and pepper.
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- Preheat the oven to 400 degrees. Carefully break the eggs into small bowls so that the yolks stay intact. Set aside.
- In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. Add the garlic and cook for a minute or two, until just beginning to brown. Add the spinach and the Swiss chard to the skillet, and cook, stirring occasionally until the greens begin to wilt and cook down but are still bright green, about 2-3 minutes.
- Remove the greens from the heat and divide into 2 oven-safe ramekins or small, shallow baking dishes. Top each with two eggs. Drizzle each dish with the cream, then top with a sprinkling of Parmesan and a pinch of salt and pepper.
- Bake for 10-15 minutes until the cream begins to bubble and the eggs are cooked to your desired doneness. Serve immediately.
SWISS CHARD AND SPINACH PIE RECIPE | MYRECIPES
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From myrecipes.com
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- Set a large saucepan over moderately high heat. Add large handfuls of the spinach, tossing constantly with tongs until the leaves are partially wilted before adding the next handful. Drain the spinach and let cool, then squeeze out as much liquid as possible. Coarsely chop the spinach and transfer to a large bowl. Return the saucepan to moderately high heat and repeat with the chard leaves, squeezing them dry.
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- Bake the pie in the bottom of the oven for 1 1/2 hours, or until the phyllo is golden and crisp. Let stand for at least 10 minutes before serving.
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Cuisine GermanTotal Time 23 minsCategory Dinner, Lunch (Or Dinner), Side Dish, SidesCalories 250 per serving
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These recipes will help you use it all, from simple sautés to quiches and soups. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Be sure not to toss those pretty pink and rainbow-colored stems: They can be ...
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German Style Spinach Or Chard Best Recipes SPICY SWISS CHARD OR SPINACH. 2013-07-14 . From Food Network's Big Daddy's House with Aaron McCarty(winner of The Next Food Network Star), this is yummy and pairs well with Lemon Pepper Orzo and Blackened Salmon with Blue Cheese Sauce. Provided by Sharon123. Categories Spinach. Time 15m. Yield 2-3. …
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