Creamed Swiss Chard With Shallots And Nutmeg Recipes

CREAMED SWISS CHARD

Steps:

• In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.
• In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

CREAMED SWISS CHARD WITH SHALLOTS AND NUTMEG

Steps:

• In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
• Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS

Steps:

• Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
• Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
• Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
• Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
• 6th ingredient - dried cherries, golden raisins, diced apricots

SWISS CHARD WITH CRISPY SHALLOTS

Steps:

• In a medium pot, heat 2 cups oil to 325 degrees F.
• In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
• Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.

CREAMED SWISS CHARD WITH LEMONY BREADCRUMBS

Steps:

• Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8-10 minutes.
• Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
• Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5-8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
• Top Swiss chard with breadcrumbs just before serving.

SWISS CHARD WITH CARAMELIZED SHALLOTS

Steps:

• Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
• Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

CREAMED SWISS CHARD WITH MUSHROOM AND FETA

Steps:

• Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
• In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
• Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
• Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
• Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
• Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.