Roasted Swiss Chard With Feta Recipes

SWISS-CHARD AND FETA PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.
• Meanwhile, in a large, straight- sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.
• Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.
• Combine reserved pasta water, 1/2 cup feta, and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, pine nuts, and remaining 1/2 cup feta.

SWISS CHARD, STIR FRIED, WITH FETA CHEESE

Steps:

• In a wok heat the oil (medium heat).
• Add shallots; stir fry 1 minute or until just beginning to brown.
• Add Swiss Chard, toss and cover.
• Cook 2 minutes.
• Remove cover and cook about another minute.
• If there is any liqiud drain it off.
• Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
• Add Pine nuts and season.
• Serve immediately.

ROASTED SWISS CHARD

Steps:

• Preheat oven to 350 degrees. Wash chard and separate the stems from the leaves. Chop the stems and place in bowl. Chop the onion and add to the bowl. Add 1 Tbs olive oil, salt, and pepper, and stir. Place stem/onion mixture on oiled baking sheet and bake for 15 minutes or until onion begins to brown. Chop leaves and place in bowl. Add remaining 2 Tbs olive oil, salt and pepper to taste, and toss. Add leaves on top of stem/onion mixture, and crumble feta on top, return to oven for another 15 minutes or until leaves are crisp and cheese begins to turn golden.

BONELESS LEG OF LAMB STUFFED WITH SWISS CHARD AND FETA

Steps:

• Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.
• Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)
• Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.
• While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.
• Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.