SWISS CHARD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
- Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
- Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.
SWISS CHARD AND GOAT CHEESE GALETTE
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 14
Steps:
- Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
- Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
- Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
- In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE
Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.
Provided by danalace
Categories Vegetarian Side Dishes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
- Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
- Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
- Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 20.9 g, Cholesterol 15.6 mg, Fat 12.1 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 503.9 mg, Sugar 1.7 g
SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE
Yield 4
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish. 2. Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes. 3. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish. 4. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
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