Baked Swiss Chard Recipes

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ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

SWISS CHARD BAKED EGGS



Swiss Chard Baked Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Unsalted butter, for the dish
2 large bunches Swiss chard
1/4 cup extra-virgin olive oil
1 large shallot, sliced
Kosher salt and finely ground black pepper
6 large eggs
1/2 cup Greek yogurt
1 teaspoon fresh lime juice (from about 1/2 lime)
1/4 teaspoon crushed red pepper flakes
Crusty bread, for serving

Steps:

  • Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
  • Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
  • Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
  • Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.

BAKED BEANS WITH SWISS CHARD



Baked Beans With Swiss Chard image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 small stalk celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
1/2 cup diced smoked turkey or lean ham (about 2 ounces)
1 15-ounce can whole tomatoes, crushed by hand
2 15-ounce cans pinto beans, drained and rinsed
1 15-ounce can navy beans, undrained
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
  • Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
  • Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.

BAKED SWISS CHARD



Baked Swiss chard image

Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast

Provided by Theo Randall

Categories     Side dish

Time 55m

Number Of Ingredients 8

oil or butter, for greasing
1kg Swiss chard , stems cut into 1cm pieces and leaves into quarters
200ml double cream
1 garlic clove , crushed to a paste with sea salt
2 egg yolks
200g parmesan , grated (or vegetarian alternative)
75g dried breadcrumbs
1 tsp fresh thyme leaves

Steps:

  • Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
  • Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.

Nutrition Facts : Calories 403 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium

WARM SWISS CHARD PARMESAN DIP



Warm Swiss Chard Parmesan Dip image

This baked super cheesy Swiss chard dip recipe is an easy appetizer - perfect for entertaining.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 20

Number Of Ingredients 14

1 large bunch Swiss chard (about 1 lb)
1 tablespoon olive oil
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
1/4 cup water
1 package (8 oz) cream cheese, softened
1 container (5.2 oz) garlic-and-herbs spreadable cheese, softened
1 log (4 oz) chèvre (goat) cheese with herbs, softened
1/2 cup sour cream
1/2 cup mayonnaise
2 cups shredded Parmesan cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon pepper
Pita chips or crackers, if desired

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove stems and ribs of Swiss chard; chop. Coarsely chop leaves; set aside.
  • In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 30 seconds or until lightly browned. Stir in chopped Swiss chard stems and ribs; cook 2 minutes. Add water. Cover; cook 5 minutes, stirring occasionally, until chard begins to soften. Add chopped Swiss chard leaves. Cover; cook 4 to 6 minutes longer or until leaves are wilted and tender. Drain well.
  • In large bowl, mix cream cheese, garlic-and-herbs cheese, goat cheese, sour cream, mayonnaise, 1 1/2 cups of the Parmesan cheese, the salt and pepper until smooth. Gently stir in Swiss chard mixture. Spoon into baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake uncovered 25 to 30 minutes or until bubbly. Serve warm with pita chips.

Nutrition Facts : Calories 180, Carbohydrate 3 g, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg

BAKED PASTA WITH CAULIFLOWER AND SWISS CHARD



Baked Pasta with Cauliflower and Swiss Chard image

Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 55m

Number Of Ingredients 10

4 tablespoons unsalted butter
2 tablespoons sliced garlic (from 3 to 4 cloves)
12 ounces Swiss chard, stems sliced, leaves torn into 2-inch pieces
1 pound cauliflower, cut into small florets (4 cups)
1 tablespoon chopped fresh sage leaves
Kosher salt and freshly ground pepper
1 pound campanelle
2 tablespoons unbleached all-purpose flour
1 cup sour cream
8 ounces Gruyere, grated (2 cups)

Steps:

  • Preheat oven to 425 degrees. In a large, straight-sided skillet, melt half of butter over medium-high. Add garlic, chard stems, cauliflower, and sage. Season with salt and pepper. Cook, stirring, until garlic is golden, 2 minutes. Add 1/2 cup water; cover. Cook until cauliflower is just tender, 5 minutes. Transfer to a bowl; stir in chard leaves.
  • Cook pasta in a pot of salted boiling water until al dente. Drain, reserving 1 1/2 cups water. Add remaining butter and flour to skillet; cook over medium-high, whisking, until toasted, 1 minute. Slowly whisk in pasta water until smooth. Bring to a boil; cook, whisking, until mixture coats the back of a spoon, about 2 minutes. Reduce heat to low; whisk in sour cream and 1 1/2 cups cheese. Stir in pasta and chard mixture; top with remaining cheese. Transfer to oven; bake until cheese melts, about 10 minutes. Serve.

BAKED SWISS CHARD WITH OLIVE OIL AND PARMESAN



Baked Swiss Chard With Olive Oil and Parmesan image

A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL. I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.

Provided by Jezski

Categories     Chard

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 bunch chard leaves
1/4 teaspoon salt
olive oil, for spraying pan and chard leaves
1/4 cup coarsely grated parmesan cheese
fresh coarse ground black pepper

Steps:

  • Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
  • Spray a non-stick baking dish with olive oil.
  • Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
  • Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.

Nutrition Facts : Calories 35.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 321.2, Carbohydrate 0.3, Sugar 0.1, Protein 3.2

BAKED FISH W/SWISS CHARD AND LEEKS



Baked Fish W/Swiss Chard and Leeks image

Make and share this Baked Fish W/Swiss Chard and Leeks recipe from Food.com.

Provided by katie in the UP

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons parsley, chopped
2 garlic cloves, minced
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 bunch swiss chard, trimmed and coarsely chopped
2 medium leeks, cleaned and sliced
2 (8 ounce) cans salt-free tomato sauce
4 ounces red wine
2 lbs cod fish fillets or 2 lbs sea bass fillets, works well

Steps:

  • Put 2 tbls olive oil in large Pyrex baking dish.
  • Rub both sides of fish with oil.
  • Season fish with salt and pepper.
  • Bake in oven at 375 degrees for 10 minutes.
  • (fish is opaque and browned).
  • While fish is baking saute Swiss Chard, garlic and leeks in 2 tbls of olive oil until limp.
  • Stir in herbs.
  • Let simmer for 10 minutes.
  • Add one can of tomato sauce and 1/2 can of red wine. Simmer 10 more minutes.
  • If sauce looks dry, add the other can of tomato sauce.
  • When fish is done, put vegetables and sauce on top.
  • Bake in 275 degree oven for 15 minutes.

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