Swiss Chard Bundles With Tomato And Mozarella Filling Recipes

Steps:

• Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
• Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
• Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
• Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

Steps:

• Reserve 6 longest chard stems; thinly slice remaining stems (you should have 2 cups).
• Melt butter in a large skillet over medium-high. Add shallots and mushrooms and cook, stirring occasionally, until softened, 8 to 10 minutes.
• Add sliced chard stems; season with salt and pepper. Cook until tender, stirring frequently, about 1 minute. Stir in cheese, creme fraiche, and eggs.
• Prepare a large ice-water bath. Blanch chard leaves and reserved stems in a pot of boiling water until just tender and color brightens, about 2 minutes. Transfer to ice bath to cool; drain on kitchen towels.
• For each bundle, place 1/4 cup mushroom mixture on a chard leaf. Fold sides in toward middle; roll up. Thinly slice each blanched chard stem into 4 pieces; use 2 to tie each bundle.
• In batches, arrange bundles, seam-sides down, in a single layer in a steamer basket set in a pan of simmering water. Cover and steam until warmed through, 6 to 8 minutes a batch; serve.

Steps:

• Remove 20 of the largest Swiss-chard leaves from the heads without tearing and set aside. Reserve remaining chard for another use.
• Bring a large pot of lightly salted water to a boil. Have a bowl of ice water ready nearby. Plunge one or two leaves into boiling water for about 10 seconds, just until wilted. Place in ice water until cool, then drain on paper towels. Repeat with remaining leaves.
• Cut tomatoes into 1/4-inch slices. Cut cheese into 1/4-inch slices and trim to approximate size of tomato slices.
• Start a medium-size charcoal fire; when coals are hot, place grill as close to them as possible.
• To assemble Swiss-chard packets, first place a Swiss-chard leaf facedown on a work surface. Cut out thickest part of stalk to about halfway up the leaf. Place a tomato slice in center of Swiss-chard leaf, top with slice of cheese, sprinkle with salt and pepper, and drizzle with olive oil. Fold bottom part of leaf over contents, then fold in sides; fold down top to enclose contents completely. Brush both sides lightly with olive oil, and place on grill. Grill for about 1 to 2 minutes on each side, until lightly charred and heated through. Serve immediately.

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

Steps:

• Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain.
• Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a slice of tomato in center of leaf; top with a slice of cheese. Sprinkle with salt and pepper, and drizzle with oil. Fold bottom of leaf over contents. Fold in sides. Fold leaf over to completely enclose contents. Repeat with remaining leaves, tomatoes, and mozzarella.
• Heat a grill pan over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

Steps:

• Heat oil in a medium, straight-sided skillet over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.
• Remove from heat, and let stand 10 minutes. Pass through the medium disk of a food mill.

Steps:

• Heat 3 tablespoons olive oil in a large skillet. Add garlic, tomato, and capers; cook, stirring, 2 minutes. Add chard and sliced basil; heat through. Season with salt and pepper. Drizzle with more oil; top with basil leaves and grated Parmesan.

Steps:

• Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
• Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
• Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
• In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
• Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
• Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
• Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.