CHARD-WRAPPED FISH WITH LEMON AND OLIVE
Steps:
- Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
- Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
- Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
- Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.
BAKED LEMON SOLE WITH SAUTEED SWISS CHARD
Steps:
- Preheat oven to 400 degrees F.
- In a food processor combine bread, lemon zest, walnuts and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in the olive oil. Set aside.
- Season fish with salt and pepper. Place 4 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 4 tablespoons of butter and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes.
- Meanwhile, add the olive oil to a large skillet over medium heat. Infuse the oil with minced garlic, then add the Swiss chard and saute until wilted, about 2 minutes. Season with salt and pepper, to taste. Serve hot with the sole.
SWISS CHARD & KOHLRABI WITH LEMON SAUCE
Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish
Provided by Gordon Ramsay
Categories Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
- Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.
- Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.
- Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.
Nutrition Facts : Calories 255 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.93 milligram of sodium
SAUTéED SWISS CHARD WITH OLIVES
Provided by William Norwich
Categories easy, quick, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside.
- Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 2 grams
SWISS CHARD WITH OLIVES
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.
Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g
COD WITH SWISS CHARD, OLIVES, AND LEMON
This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith.
Provided by zeldaz51
Categories Chard
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool.
- Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside.
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
- Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
- Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.
Nutrition Facts : Calories 341.3, Fat 16.6, SaturatedFat 2.2, Cholesterol 99.3, Sodium 493.2, Carbohydrate 5.4, Fiber 2.2, Sugar 0.5, Protein 42.4
SAUTEED SWISS CHARD WITH PARMESAN CHEESE
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Provided by DannyBoy
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g
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