Swiss Chard Firecracker Chips Recipes

SWISS CHARD FIRECRACKER CHIPS

Steps:

• In a large mixing bowl combine chard and oil. Stir to coat evenly. Sprinkle with red pepper flakes, and ranch dressing mix. Stir until well coated.
• Place chard on baking sheets covered with parchment paper - single layer.
• Place in oven and watch CLOSELY - you don't want them to burn. The outer chips will cook quicker than the ones in the center. Remove the chips with they are crispy.
• You can store leftover (if there are any) in airtight containers. Enjoy!

SWISS CHARD CHIPS

Steps:

• 1) Wash chard well. Cut out ribs from each leaf. Dry leafs really well with paper towels.
• 2) Preheat oven to 400 degrees.
• 3) Toss chard with olive oil and sesame seeds if you're using them.
• 4) Spread out chard leaves on baking sheets, making sure the leaves don't overlap. You'll probably have to work in batches.
• 5) Bake leaves for 4 minutes, then check them. Some might be done, some might need flipped and cooked for another minute or so.
• 6) Let chips cool for a few minutes before eating.

GARLICKY SWISS CHARD

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

SIMPLE SWISS CHARD

Steps:

• Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

SPAGHETTI AND SWISS CHARD WITH GARLIC CHIPS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
• Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
• Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
• Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
• Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.