ITALIAN-STYLE SWISS CHARD
This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.
Provided by Karen Gallinetti
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
- Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
- Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
- Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g
SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)
Incredibly yummy- slightly spicy with a bit of lemon zip. This is the MOST delicious swiss chard recipe EVER! -I promise. (Adapted from a recipe from Bon Appetit)
Provided by hollyfrolly
Categories Chard
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
- Sauté until fragrant, about 1 minute.
- Add swiss chard; stir to coat.
- Cover and cook until tender (stirring occasionally) about 8 minutes.
- Squeeze juice from 1/2 lemon onto chard.
- Season to taste with salt.
- Enjoy!
SWISS CHARD AND HERB TART
Make and share this Swiss Chard and Herb Tart recipe from Food.com.
Provided by dicentra
Categories Chard
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.
- Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.
- Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F.
- Roll out 1 pastry sheet on lightly floured surface to 14-inch square.
- Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.
- Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
Nutrition Facts : Calories 1021.1, Fat 72, SaturatedFat 24.4, Cholesterol 171, Sodium 1154.1, Carbohydrate 64, Fiber 3.8, Sugar 2.8, Protein 31
SAVOURY SWISS CHARD TART
Provided by Food Network
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
- Beat the eggs together with the creme fraiche, and season with salt, and pepper.
- In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.
SWISS CHARD AND HERB TART
Categories Cheese Leafy Green Herb Bake Vegetarian Lunch Parmesan Ricotta Fall Healthy Chard Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 appetizer or 4 first course servings
Number Of Ingredients 12
Steps:
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
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