Erbazzone With Swiss Chard Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ERBAZZONE WITH SWISS CHARD FILLING



Erbazzone with Swiss Chard Filling image

Categories     Bread     Appetizer     Bake     Chard     Simmer     Boil

Yield makes 12 or more appetizer slices or several dozen hors d¿oeuvres

Number Of Ingredients 12

2 pounds Swiss chard
1/4 cup extra-virgin olive oil
2 plump garlic cloves, peeled and chopped
1 3/4 teaspoons kosher salt
4 large eggs
1 cup freshly grated Grana Padano or Parmigiano-Reggiano
1/2 cup fine dry bread crumbs
1 teaspoon chopped fresh rosemary leaves
1 batch Dough for Erbazzone (page 132), at room temperature
All-purpose flour for rolling the dough
RECOMMENDED EQUIPMENT
An 8-quart pot for cooking the Swiss chard; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a baking stone, if you have one; a 10-by-15-inch jelly-roll pan, or similar-sized rimmed sheet pan

Steps:

  • To make the filling: Cut off the stems at the base of each chard leaf, and if the central rib is thick and tough, cut it out. (Save all the stems and ribs for stock-I do!) Pile up the trimmed leaves, and slice them crosswise into ribbons, about 1 inch thick.
  • Bring 5 quarts of water to the boil in the big pot, heap all the chard into the pot, and stir, gradually submerging the strips. When the water boils again, adjust the heat to keep it gently bubbling, and simmer the chard until tender, about 10 minutes. Drain and cool off, then squeeze the leaves by handfuls, pressing out as much vegetable water as possible.
  • Pour the olive oil into the skillet, and set it over medium heat. Stir in the chopped garlic, and cook until sizzling and fragrant, then scatter the chard in the pan, loosening the compressed ribbons. Add 1 1/4 teaspoons salt, and stir and toss for a couple of minutes, until the chard strips are coated with olive oil and starting to cook. Transfer them to a large bowl to cool briefly.
  • Beat the eggs with the remaining 1/2 teaspoon salt, and stir them into the warm chard; then thoroughly blend in the grated cheese, bread crumbs, and chopped rosemary.
  • When you're ready to bake the erbazzone, set a rack in the bottom half of the oven-with a baking stone on it, if you have one-and heat the oven to 375°.
  • Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle that's 5 inches longer and wider than the jelly-roll pan. Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.
  • Spread the filling into the dough-lined pan in an even layer over the entire bottom. Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle.
  • Bake in the oven (on the heated stone) about 45 minutes, or until the crust is golden brown and the filling is crisp on top.
  • Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing. The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.

ERBAZZONE WITH SQUASH FILLING



Erbazzone with Squash Filling image

Yield makes 12 or more appetizer slices or several dozen hors d¿oeuvres

Number Of Ingredients 14

A butternut squash, about 1 1/2 pounds
3 cups milk
1 cup Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
2 tablespoons butter
2 teaspoons kosher salt
3 large eggs
2 bunches scallions, finely chopped (about 2 cups)
1 1/4 cups freshly grated Grana Padano or Parmigiano-Reggiano
1 cup fresh ricotta, drained
1 cup heavy cream
Freshly ground black pepper to taste
1 batch Dough for Erbazzone (preceding recipe), at room temperature
All-purpose flour for rolling the dough
A heavy-bottomed saucepan, 4-quart capacity; a baking stone, if you have one; a 10-by-15-inch jelly-roll pan, or similar-sized rimmed sheet pan

Steps:

  • To make the filling: Peel the butternut squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into a few big chunks, and shred them on the coarse-shredding holes of a box grater. Heap the shreds on a kitchen towel, wrap them up tightly, and vigorously wring the towel, squeezing out as much liquid from the squash shreds as you can.
  • Pour the milk into the saucepan, and set it over medium heat. Add the rice, butter, and 1/2 teaspoon of the salt, and heat to a boil, stirring occasionally. When the milk is boiling, stir in the shredded squash, and adjust the heat to keep the milk simmering away until it has all been absorbed (though the rice will still be quite al dente), about 12 minutes. Scrape all of the rice and squash into a large bowl, and let it cool a bit.
  • In a small bowl, beat two of the eggs with the remaining 1 1/2 teaspoons salt. When the rice and squash are no longer steaming, stir in the eggs, then the scallions, a cup of grated grana, all the ricotta, and the heavy cream. Season with freshly ground black pepper to taste, and stir the filling until thoroughly mixed.
  • When you're ready to bake the erbazzone, set a rack in the bottom half of the oven-with a baking stone on it, if you have one-and heat the oven to 375°.
  • Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle that's 5 inches longer and wider than the jelly-roll pan. Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.
  • Spread the filling into the dough-lined pan in an even layer over the entire bottom. Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle.
  • Sprinkle the remaining 1/4 cup grated cheese over the filling. Bake in the oven (on the heated stone) about 25 minutes, until the filling and crust have set but not colored. Beat the remaining egg in a small bowl, and brush it over the crust. Return the erbazzone to the oven, and bake another 25 minutes or more, until the crust is golden brown and the filling is crisp on top.
  • Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing. The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.

More about "erbazzone with swiss chard filling recipes"

RECIPES USING SWISS CHARD - RECIPELINK.COM
Recipes Using Swiss Chard. Mara's Swiss Chard Pie (Erbazzone di Mara) "This rustic pie is delicious served hot or at room temperature. It also makes an unusual picnic food. Mara's filling includes ricotta cheese and raisins." - From: Ciao Italia. Layered Frittata with Leeks, Swiss Chard, and Tomatoes . In this delicious frittata, the eggs frame a whirlwind of flavorful …
From recipelink.com


RECIPES: ERBAZZONE RECIPE - BLOGGER
Working with your fingertips, blend the fat and flour until the mixture resembles coarse crumbs. 5. Sprinkle with 7 tablespoons of the water, and toss with a fork until the dough begins to form clumps. 6. If it is dry, add more water. 7. Gather the bits of dough into a ball, wrap, and chill at least 30 minutes. 8.
From jannanrecipes.blogspot.com


WHOLE EARTH CSA RECIPES: ERBAZZONE - ITALIAN SWISS CHARD PIE
2009-05-10 Fill pan and set aside in refrigerator while you finish preparing the filling.4. Shred chard finely and combine with almonds, raisins and ricotta cheese, nutmeg, sugar and salt in large bowl. Fill prepared crust and bake for approximately 40 to 45 minutes. Cool on rack. Serve at room temperature.
From wholeearthcsarecipes.blogspot.com


ERBAZZONE WITH RICOTTA AND SPINACH - COOKBOOK - SU EATABLE LIFE
2021-03-11 Method. Clean, wash and cook the spinach in plenty of salted water. Drain and finely chop. In a bowl, break up the ricotta with a fork and add the spinach, eggs, Parmesan, nutmeg and salt.. Split the puff pastry up into two equal parts. Line an oven dish with parchment paper, add one sheet of pastry, pour in the filling and cover with the remaining pastry sheet.
From sueatablelife.eu


ERBAZZONE SPINACH PIE - SHARED KITCHEN
2015-05-27 5 Spread spinach filling over the middle of the pastry, leaving enough pastry around the sides to fold over and enclose the filling, and spread it to within 1cm (about ½”) from the top and bottom of the pastry. Bring the sides of the pastry to the centre and seal them by dampening one edge with a little cold water and pressing the two pieces together to seal. Press the top …
From sharedkitchen.co.nz


7 BEST RECIPES FOR SWISS CHARD - GROWING IN THE GARDEN
Dr. Oz Breakfast Smoothie – A delicious way to get a boost from some greens in the morning. Swiss Chard Roasted Vegetable Salad – This hearty salad is delicious topped with salmon. Sausage, Greens, and Beans Pasta – Spicy sausage and herbs complement the flavors of Swiss chard. Sweet Potato and Kale Skillet – I substitute Swiss chard ...
From growinginthegarden.com


ERBAZZONE RECIPE - GREAT ITALIAN CHEFS
In a large skillet, heat the oil over a medium flame. Add the pancetta and render the fat, then stir in the chopped onion (or salad onions) and stir-fry until soft and translucent. 3. Next, add the spinach, beet leaves and stems and stir to coat in fat. Reduce the heat, cover with a lid, and allow the greens to wilt.
From greatitalianchefs.com


ERBAZZONE WITH SWISS CHARD - MANGIAMCCANN.COM
2020-10-16 Giro d'Italia '20 - Stage 12: Cesenatico Today was a day. Now that I’m working from home regularly due to Covid-19, typically, I have the Giro playing on my laptop while I start my workday. However, today was a complete disaster at work. I was backing up a few people who were out. Some emergencies came up. People were losing their minds over minutia. The girls …
From mangiamccann.com


ERBAZZONE (CHARD PIE) – STEFAN'S GOURMET BLOG
2017-05-12 Turn off the heat and remove the garlic. Allow the filling to cool somewhat while you roll out the dough. Preheat the oven to 180C/350F. Divide the dough into 2/3 and 1/3. Roll out the biggest piece to a circle of about 28 cm (11 inches). Grease a 22 cm (9 inch) oven dish with lard.
From stefangourmet.com


MARY ANN ESPOSITO’S ERBAZZONE (REGGIO EMILIA’S SWISS CHARD PIE)
2022-05-16 Cover and wilt the leaves over medium heat. Drain, squeeze the leaves dry and mince them. Transfer the leaves to a bowl and stir in the raisins, cheese, salt, nutmeg, sugar, egg, and bread crumbs. Set aside. Make the pastry as described above and fill following the same procedure. Place the Swiss chard in a large pot with 1/4 cup water.
From newengland.com


MARA’S SWISS CHARD PIE / ERBAZZONE DI MARA | CIAO ITALIA
Ingredients. FILLING1/4 cup raisins or candied citron, diced ; 1 3/4 pounds Swiss chard or spinach, stemmed and washed ; One 15-ounce container skim-milk ricotta cheese, well drained 1/2 teaspoon fine sea salt ; 1/2 teaspoon grated nutmeg ; 2 tablespoons sugarPASTRY DOUGH1 1/4 cups King Arthur™ Unbleached, All-Purpose Flour ; 1/4 cup potato starch
From ciaoitalia.com


ERBAZZONE WITH SWISS CHARD FILLING RECIPE | EAT YOUR BOOKS
Save this Erbazzone with Swiss chard filling recipe and more from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


ERBAZZONE REGGIANO (EMILIAN SPINACH AND CHEESE PIE) - FOOD
Directions. Make the dough. Step 1. Stir together flour and salt in a medium bowl. Pour in 1/2 cup water and oil; stir together using a fork until shaggy pieces of dough form. Turn out dough and ...
From foodandwine.com


ERBAZZONE WITH SQUASH FILLING. THIS ONE CAN EITHER BE MADE WITH …
Sep 15, 2016 - Erbazzone with Squash Filling. This one can either be made with swiss chard or squash. I thought the squash to be more kid friendly, but I... Sep 15, 2016 - Erbazzone with Squash Filling. This one can either be made with swiss chard or squash. I thought the squash to be more kid friendly, but I... Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


ERBAZZONE O SCARPAZZONE EMILIANO (CHARD AND ... - ITALIAN HOME …
2017-04-29 Most contemporary recipes use only chard leaves, but in older times this tart was made with both leaves and stalks, the “shoe” of the whole leave: the stalks bulk up the filling and lend extra sweetness. I now prepare my erbazzone/scarpazzone following this thrifty and clever tip. There are different versions of this torta salata (savory tart); sometimes partially cooked …
From italianhomecooking.co.uk


ERBAZZONE
Set the cooking time and preheat the oven to 180 ° C. Meanwhile: In a pan, heat the oil and add the garlic clove. After a while add the spinach. Season with salt and pepper.
From smeg.com


15 BEST WAYS TO COOK SWISS CHARD | ALLRECIPES
Swiss Chard with Garbanzo Beans and Fresh Tomatoes. Credit: njmom. View Recipe. Vegetarians, vegans, and meat eaters alike will love this Swiss chard dish. The greens wilt in the pan with sautéed shallot and garbanzo beans, with fresh tomato added at the end. Serve on its own, as a side, or topped with a fried egg.
From allrecipes.com


COSTE DI BIETA GRATINATE (GRATINéED SWISS CHARD STEMS)
2018-04-21 Repeat until the chard is used up. Top with a sprinkling of breadcrumbs, if using. Finally, dot the top with bits of butter. Bake in a moderately hot (190C/375F) oven for about 20-30 minutes, or until the sauce is bubbling and the top is nicely brown.
From memoriediangelina.com


5 BEST ERBAZZONE RECIPES - PASTA.COM
Raw Swiss chard tastes quite bitter, but once cooked, it tastes mild, almost like spinach. Either vegetable is virtually interchangeable when it comes to making erbazzone. This recipe uses a combination of butter and lard for the filling, along with olive oil, onion, garlic, pancetta, salt, pepper, and parmesan cheese. You will also make a ...
From pasta.com


ERBAZZONE WITH SWISS CHARD FILLING - PLAIN.RECIPES
1 batch Dough for Erbazzone (page 132), at room temperature; All-purpose flour for rolling the dough; An 8-quart pot for cooking the Swiss chard; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger; a baking stone, if you have one; a 10-by-15-inch jelly-roll pan, or similar-sized rimmed sheet pan
From plain.recipes


ERBAZZONE REGGIANO - ITALY MAGAZINE
2015-10-20 Add the onions and cook for 5-6 minutes, or until soft. Add the spinach and chard; cook until the water from the vegetables has evaporated. Transfer the vegetables to a large bowl. Preheat the oven to 400°F (204°C) (static mode). Line a 20 inch (52cm or larger) rectangular pan with parchment paper.
From italymagazine.com


RECIPE: MARA'S SWISS CHARD PIE (ERBAZZONE DI MARA, USING RICOTTA ...
MARA'S SWISS CHARD PIE (ERBAZZONE DI MARA, USING RICOTTA) ... FOR THE FILLING: 1/4 cup raisins or candied citron, diced 1 3/4 pounds Swiss chard or spinach, stemmed and washed 1 (15 ounce) container skim-milk ricotta cheese, well drained 1/2 teaspoon fine sea salt 1/2 teaspoon grated nutmeg 2 tablespoons sugar FOR THE PASTA FROLLA (PASTRY …
From recipelink.com


ERBAZZONE | CIAO ITALIA
Recipes; Erbazzone! Erbazzone. Makes one 9-inch pie . Share This Recipe. Ingredients. FOR FILLING: 1/2 cup raisins or candied citron, chopped 2 pounds Swiss chard or spinach, stemmed and washed 1 15oz container skim-milk ricotta cheese, well drained 1/2 tsp salt 1/2 tsp grated nutmeg 2 tbsp sugar FOR PASTRY DOUGH: 1 1/4 cups flour 1/4 cup potato starch 1/4 tsp …
From ciaoitalia.com


ERBAZZONE RECIPE - CHEESY CHARDS SAVORY PIE
2022-04-16 Preheat the oven to 400 °F and bake the erbazzone for 30 minutes. If you are using a convection oven, set your temperature to 350 °F and bake for 20 minutes. Keep an eye on the erbazzone, and once the surface reaches a crisp golden color you may remove it. . Remove the erbazzone, and add a coating of lard to the surface.
From nonnabox.com


ERBAZZONE (SAVORY GREENS PIE) - MEMORIE DI ANGELINA
2018-04-14 For the filling: 750g (1-1/2 lb) Swiss chard (with or without their stems) and/or spinach leaves, well washed; 50g (2 oz) pancetta or lardo, finely chopped; 1 or 2 spring onions, both white and green parts, finely chopped; 1 or 2 cloves of garlic, finely minced; Olive oil; Salt and pepper; A few sprigs of parsley, finely chopped (optional)
From memoriediangelina.com


ERBAZZONE: A SAVORY PIE, RICH IN GREENS • STEFANIA'S KITCHENETTE
2020-10-14 Erbazzone is a delicious savory pie rich in greens. Also called Scarpazzone—from the language Scarpazoun—this dish originated in Emilia Romagna as a simple dish consisting of seasonal greens enclosed in a flaky pie crust with herbs that delivered even more flavor. It also used a good deal of lard because according to the Emilian dialect, “Nothing from pork could be …
From stefaniaskitchenette.com


ERBAZZONE RECIPE FROM EMILIA ROMAGNA - GOURMET PROJECT
Pour the chard (eliminate the garlic clove) in a medium bowl and wait 5 minutes for temperature to decrease. Add ricotta, egg, and grate in the parmesan. Mix well. Preheat oven to 180°C (350°F). Roll out the dough and cut out two circles of 18 cm (7 inches) and 20 cm (8 inches) diameter circa. Brush a little oil in your mold and place the ...
From gourmetproject.net


ERBAZZONE (CHARD PIE) - COOKONTHELAKES.IT
It is made by lining a dish with a layer of short crust pastry made from flour (but there might be some corn meal in the pastry), water, pork fat and salt.This is filled with a mixture of chard and spinach, sautéed in onion and lard and flavoured with garlic, parsley and other herbs. Plenty of mature Parmigiano-Reggiano (aged for at least 24 months) is added to the mixture plus …
From cookonthelakes.it


ERBAZZONE WITH CHARD AND NONNO NANNI STRACCHINO
Put in a mixing bowl all the ingredients for the pastry as indicated in the recipe. Start for 20 seconds at speed 6. Remove the pastry from the bowl and knead by hand for a few seconds. Wrap the pastry ball in plastic wrap and place in the fridge to rest. Meanwhile, prepare the filling for the erbazzone. Wash the chard and boil in salted water ...
From nonnonanni.it


ERBAZZONE (ITALIAN SILVERBEET PIE) - MRS JONES'S KITCHEN
2021-02-01 Preheat the oven to 200˚C fan/ 220˚C / 392˚F Convection/ 428˚F. Line a baking sheet with baking parchment. Cut the dough in half, and shape each half into a ball. Rollout one ball with a rolling pin into a circle 20-25 cm (7.8 – 9.8”) in diameter. (If the dough has been in the fridge overnight this can take a bit of work).
From mrsjoneskitchen.com


ERBAZZONE - TURISMO REGGIANO
Erbazzone ("scarpazzòun" in local dialect) - savoury spinach pie. Ingredients. For the filling: 1.5 kg of spinach or chard 1 bunch of leeks with fresh green stalks A handful of parsley 60 g of ham or bacon fat 4 tablespoons of oil 50 g of butter 2 cloves of garlic 4 or 5 handfuls of mature parmesan cheese Salt and pepper to taste
From reggioemiliawelcome.it


MANI IN PASTA: ERBAZZONE - SWISS CHARD AND PARMESAN PIE
Recipes; Books; Inspiration; giovedì 8 dicembre 2016. Erbazzone - Swiss chard and Parmesan Pie Erbazzone is an Italian pie, traditionally made with seasonal greens, flavoured with spring onions and garlic, and bound with eggs and cheese. As simple as that. A true dish from the 'cucina povera', which comes in many variations. My recipe is from Reggio Emilia, where …
From maniinpasta-uk.blogspot.com


ERBAZZONE ~ A SAVORY PIE WITH SPINACH, SWISS CHARD & PANCETTA …
Make some slashes on the crust to let out the steam. Bake in the oven pre-heated at 400 deg F for about 20 minutes. Remove from the oven and using the pastry brush, apply the garlic oil generously all over the crust.
From weavethousandflavors.com


PAIGE'S PRATTLE: ERBAZZONE -- A COUPLE OF RECIPES
Swiss Chard Erbazonne (Erbazzone di Bietola) cookbook: Lidia Cooks from the Heart of Italy. serves: makes 12 or more appetizer slices . 2 - 3 pounds Swiss chard ¼ cup extra-virgin olive oil 2 plump garlic cloves, peeled and chopped 1¾ teaspoon kosher salt 4 large eggs 1 cup freshly grated Grana Padano or Parmigiano-Reggiano ½ cup fine dry bread crumbs 1 teaspoon …
From paigesprattle.blogspot.com


ERBAZZONE RECIPE - PASTA.COM
Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Heat the extra virgin olive oil in a skillet over medium heat. Add the spinach and chard leaves. Season with garlic powder, onion powder, salt, and black pepper. Cook for 8 to 10 minutes, stirring frequently. Transfer the spinach and chard into the strainer and press through ...
From pasta.com


MARA’S SWISS CHARD PIE / ERBAZZONE DI MARA | CIAO ITALIA | RECIPE ...
Jun 15, 2015 - MAKES ONE 9-INCH PIE This recipe for erbazzone, a specialty of Reggio Emilia and Piacenza, comes from longtime friend Raffaella Neviani’s mother, Mara, who lives in Cavriago, not far from Reggio Emilia. Mara made this savory, country torta (pie) one night when I came to visit. It is usually made with Swiss chard or sp…
From pinterest.co.uk


ERBAZZONE: THE ORIGINAL EMILIAN RECIPE OF A GREAT ITALIAN ... - WINE …
Chop the garlic and fry it in a pan with 8 tablespoons of extra virgin olive oil, after 3 minutes on a low flame, toss the beets and sauté for 4-5 minutes, sprinkle with Parmesan cheese, then turn off and let it cool. Roll out the dough into two discs of equal size, 20 cm more or less. Line a mold or a baking sheet with parchment paper, then ...
From winedharma.com


MARA’S SWISS CHARD PIE / ERBAZZONE DI MARA | CIAO ITALIA | RECIPE ...
Jun 15, 2015 - MAKES ONE 9-INCH PIE This recipe for erbazzone, a specialty of Reggio Emilia and Piacenza, comes from longtime friend Raffaella Neviani’s mother, Mara, who lives in Cavriago, not far from Reggio Emilia. Mara made this savory, country torta (pie) one night when I came to visit. It is usually made with Swiss chard or sp… Jun 15, 2015 - MAKES ONE 9 …
From pinterest.co.uk


ERBAZZONE RECIPE ON FOOD52
2015-04-18 Preheat the oven to 375 degrees. Roll the dough out onto lightly floured work surface, gradually stretching it into a circle. Drape the sheet of dough over a parchment-lined baking sheet. Spread the filling onto the dough-lined pan in an even layer and then fold the flaps over, with the filling exposed in the middle.
From food52.com


ERBAZZONE TORTA WITH BRAISED GREENS, PROSCIUTTO COTTO, AND EGGS …
Pour the vegetables into a colander and let drain for 10 minutes. When cool enough to handle, chop the greens and transfer to a mixing bowl. Add the ricotta, ricotta salata, and prosciutto cotto; mix to combine. Season with nutmeg to taste. In a small bowl, whisk together the remaining 2 eggs. Fold them into the greens.
From jamesbeard.org


DISH 'N' THAT RECIPES: ERBAZZONE - BLOGGER
2010-03-12 Sprinkle the remaining ¼ cup of grated cheese over the filling. Bake in a preheated 375-degree oven for about 25 minutes, until the filling and crust have settled but not colored. Remove the pan from the oven and brush the crust with a beaten egg. Return the erbazzone to the oven and bake another 25 minutes, until golden brown and crusty.
From dishnthatrecipes.blogspot.com


ERBAZZONE WITH SQUASH FILLING - SPELEOCLUBCHIETI.IT
SPELEO CLUB CHIETI. CHI SIAMO; PUBBLICAZIONI; CORSI; CHIETI SOTTERRANEA; STRISCIANDO 2016; erbazzone with squash filling
From speleoclubchieti.it


20 SWISS CHARD RECIPES | TASTE OF HOME
2018-06-21 Pickled Rainbow Chard. Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin. Go to Recipe. 6 / 20.
From tasteofhome.com


Related Search