ALGERIAN SWISS CHARD BESTELS, OR TURNOVERS
Steps:
- If the Swiss chard or spinach leaves are small, leave them whole. Otherwise, remove and discard the stems and rough-chop the green leaves. Blanch the leaves for 15 seconds in boiling, salted water. Drain completely, pressing to get rid of any excess water.
- Brown the pine nuts in a hot pan for a few minutes. Then mix the leaves with the hard- boiled eggs, the currants, and the pine nuts. Season with the curry, allspice, cinnamon, and salt and pepper to taste.
- Place a tablespoon of the stuffing in the center of each wrapper. Moisten the edges with water, fold into a triangle, and crimp the edges with the tines of a fork. Put all the turnovers on a baking sheet lined with wax paper, and refrigerate or freeze until ready to fry.
- Heat 2 inches of peanut or vegetable oil in a wok until it reaches about 375 degrees. Fry about five bestels at a time on both sides, about 2 minutes on each side, until golden. Drain on paper towels and serve immediately.
CHEESY STOVE-TOP BARLEY AND SWISS CHARD
When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost of nutrients. And because healthy food can be delicious too, a little cheese for creaminess and diced tomatoes for brightness make this a well-rounded meal for fall and winter.
Provided by Lauryn Tyrell
Categories Pasta and Grains
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
- Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
- Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.
GRILLED SWISS-CHARD STEMS WITH ROASTED GARLIC OIL
Don't throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here's a plan for the rest of us who love their texture and flavor. Prepare to blanch, blister and then dress these stems in an intense garlic oil. With a little lemon and salt to perk the taste buds, you've got a new favorite side dish.
Provided by Gabrielle Hamilton
Categories quick, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil.
- Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
- Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
- Aggressively season your boiling water with kosher salt.
- Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker's rack or in a colander to continue draining.
- Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
- Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.
SWISS ALMOND CHEESE SPREAD
Found this while looking for a copycat recipe for Olga's snackers. This is not exactly what they serve with them, but it looks yummy, anyway.
Provided by huskiebear
Categories Spreads
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat the cream cheese until smooth.
- Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
- Spoon onto a lightly greased pie plate.
- Bake at 350 degrees F for 14-15 minutes or until heated through.
- Sprinkle with remaining almonds. Serve warm with crackers.
Nutrition Facts : Calories 793.7, Fat 69.5, SaturatedFat 33.7, Cholesterol 167.6, Sodium 616.5, Carbohydrate 17.5, Fiber 2.4, Sugar 4.1, Protein 28.6
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