Swiss Chard And Feta Pasta 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.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

SWISS CHARD WITH LEMON AND FETA

Steps:

• Rinse chard and place in a large stock pot with water still clinging to leaves. Cover and cook on medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine.

SWISS CHARD WITH CHICKPEAS AND FETA

Steps:

• Preheat the oven to 400°. Coat an 8-inch-square nonreactive baking dish with 1 tablespoon of the olive oil.
• Put the chard in a large pot, cover and cook over high heat, stirring occasionally, until wilted, about 4 minutes. Drain and rinse under cold water; squeeze dry and coarsely chop.
• In a medium bowl, toss the chard with the remaining 3 tablespoons of olive oil, scallions, dill, garlic and chickpeas. Season with salt and pepper.
• Spoon the mixture into the prepared baking dish. Sprinkle the feta on top and push the cheese into the greens. Bake for 15 to 20 minutes, until sizzling hot. Serve immediately.

CREAMED SWISS CHARD WITH MUSHROOM AND FETA

Steps:

• Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
• In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
• Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
• Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
• Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
• Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.

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.

EASY CHARD WITH FETA AND CHERRY TOMATOES

Steps:

• Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
• Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

PASTA WITH SWISS CHARD

Steps:

• Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
• Cut out and discard center ribs from Swiss chard or remove stems from spinach.
• Coarsely chop greens; set aside.
• In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat about 3 minutes or until greens are wilted, stirring frequently.
• Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
• Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.