Florentine Stewed Calamari With Swiss Chard Recipes

ROASTED SWISS CHARD WITH FETA

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.

STEWED CHICKPEAS AND CALAMARI

Steps:

• Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
• Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.

SWISS CHARD STEW

Steps:

• Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
• Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
• Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
• Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
• Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
• Nutrition Information
• Per serving:
• Calories: 115
• Total fat: 4g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 17g
• Cholesterol: 0mg
• Sodium: 437mg

SAUTE-STEAMED SWISS CHARD

Steps:

• With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
• In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.