Chard With Parmesan Recipes

CHARD WITH PARMESAN

Steps:

• I was amazed to discover how a little Parmesan and butter transforms plain wilted chard. Try it and see.
• Pull the leaves from the ribs of one or more bunches of chard. Discard the ribs (or save them for another dish), wash the leaves, and cook until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water, and chop coarse. For every bunch of chard, melt 3 tablespoons butter in a heavy pan over medium heat. Add the chopped chard and salt to taste. Heat through and for each bunch of chard stir in a generous handful of freshly grated Parmesan cheese. Remove from the heat and serve.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil in a large skillet over medium heat.
• Stir in the garlic an onion, cook 30-60 seconds.
• Add chard stems and white wine. Simmer until the stems begin to soften, between 5-7 minutes.
• Stir in chard leaves until they wilt (1-2 minutes).
• Stir in lemon juice, Parmesan and season to taste with salt.

SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN

Steps:

• Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
• Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
• In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
• Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
• Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
• Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
• Serve warm or at room temperature.
• Note
• Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.

BAKED SWISS CHARD WITH OLIVE OIL AND PARMESAN

Steps:

• Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
• Spray a non-stick baking dish with olive oil.
• Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
• Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.