Algerian Swiss Chard Bestels Or Turnovers Recipes

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ITALIAN-STYLE SWISS CHARD



Italian-Style Swiss Chard image

This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.

Provided by Karen Gallinetti

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
⅛ teaspoon crushed red pepper flakes
salt to taste

Steps:

  • Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
  • Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
  • Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
  • Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g

ALGERIAN SWISS CHARD BESTELS, OR TURNOVERS



Algerian Swiss Chard Bestels, or Turnovers image

Categories     Salad     Side     Fry     Chard

Yield about 36 bestels

Number Of Ingredients 10

2 pounds Swiss chard, beet, or spinach greens, washed and dried
1/4 cup pine nuts
2 hard-boiled eggs, mashed
1/4 cup currants
1 teaspoon curry powder
1/2 teaspoon allspice
1/4 teaspoon ground cinnamon
Salt and freshly ground pepper to taste
Thirty-six 2-inch wonton wrappers
Peanut or vegetable oil for frying

Steps:

  • If the Swiss chard or spinach leaves are small, leave them whole. Otherwise, remove and discard the stems and rough-chop the green leaves. Blanch the leaves for 15 seconds in boiling, salted water. Drain completely, pressing to get rid of any excess water.
  • Brown the pine nuts in a hot pan for a few minutes. Then mix the leaves with the hard- boiled eggs, the currants, and the pine nuts. Season with the curry, allspice, cinnamon, and salt and pepper to taste.
  • Place a tablespoon of the stuffing in the center of each wrapper. Moisten the edges with water, fold into a triangle, and crimp the edges with the tines of a fork. Put all the turnovers on a baking sheet lined with wax paper, and refrigerate or freeze until ready to fry.
  • Heat 2 inches of peanut or vegetable oil in a wok until it reaches about 375 degrees. Fry about five bestels at a time on both sides, about 2 minutes on each side, until golden. Drain on paper towels and serve immediately.

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