SAUSAGE AND TALEGGIO CASSEROLE WITH SWISS CHARD
Provided by Geoffrey Zakarian
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a 10-inch cast-iron or straight-sided pan, heat the olive oil over medium-high heat. Add the sausage pieces and break apart further with a wooden or firm spoon. Brown the sausage for about 4 minutes. Reduce the heat to medium and add the onion and garlic. Cook to let soften, about 2 minutes.
- Add the mushrooms and return the heat to medium-high. Cook about 4 minutes, then add the Swiss chard. Season with salt and pepper.
- Continue to cook the mixture until the Swiss chard is fully softened, about 6 minutes longer. Stir in the parsley.
- Turn off the heat and fold in the eggs. Season with salt and pepper.
- Place the pieces of Taleggio on top of the eggs and transfer to the oven to bake just until set and the Taleggio is melted and bubbling, about 10 minutes.
CASSEROLE OF SWISS CHARD AND GRUYERE
Provided by Florence Fabricant
Categories lunch, casseroles, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the swiss chard, drain it and chop it fine.
- Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
- Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams
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.
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