One Pot Braised Chard With Gnocchi Peas And Leeks Recipes

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ONE-POT BRAISED CHARD WITH GNOCCHI, PEAS AND LEEKS



One-Pot Braised Chard With Gnocchi, Peas and Leeks image

Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.

Provided by Melissa Clark

Categories     weeknight, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
3 leeks, white and light green parts, sliced thinly into half-moons
1 pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
3 garlic cloves, minced or finely grated
2 teaspoons chopped thyme leaves
Kosher salt and black pepper
3/4 cup dry white wine
3 cups vegetable or chicken stock
1 pound potato gnocchi (fresh, frozen or shelf-stable all work)
2 cups peas, fresh or frozen
2 tablespoons chopped fresh tarragon leaves
1 cup torn parsley leaves and tender stems, for serving
Grated Parmesan, for serving
Lemon wedges, for serving
Fresh ricotta, for serving (optional)
Red-pepper flakes, for serving (optional)

Steps:

  • In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
  • Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
  • Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
  • To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.

SKILLET GNOCCHI WITH CHARD & WHITE BEANS



Skillet Gnocchi with Chard & White Beans image

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.

Provided by Breana Lai, M.P.H., R.D.

Categories     Trusted Brands: Recipes and Tips     Eating Well

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 (16 ounce) package shelf-stable gnocchi (see Tip)
1 teaspoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves or spinach
1 (15 ounce) can diced tomatoes with Italian seasonings
1 (15 ounce) can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  • Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 29.5 g, Cholesterol 22.6 mg, Fat 11.1 g, Fiber 4.9 g, Protein 9.7 g, SaturatedFat 5.2 g, Sodium 505.3 mg, Sugar 3 g

BRAISED CHARD



Braised Chard image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound Swiss chard
3 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1/4 cup chopped scallions
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Steps:

  • Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
  • Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
  • Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 1 gram

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