SAUTEED SWISS CHARD WITH BACON
Steps:
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.
RWOP FINALIST: SWISS CHARD AU GRATIN
From Real Women of Philadelphia 2010 Finalist Jacqui Nicholson: Bacon and garlic takes already flavorful Swiss Chard to the next level in this dish. It adds a richness and elegance to any meal and is perfect with chicken or pork.
Provided by Allrecipes Member
Time 58m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min. Transfer bacon to paper towels, keeping the drippings in the skillet. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 min. Add cream cheese, Havarti, and whisk in heavy cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
- Heat a large skillet over moderate heat. Add olive oil and saute Swiss chard leaves with the remaining shallots until softened, about 3 min. Season with salt and pepper. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon. Bake until crumbs are toasted and the casserole is bubbling, about 30 min.
Nutrition Facts : Calories 688 calories, Carbohydrate 30 g, Cholesterol 166.7 mg, Fat 60.4 g, Fiber 5 g, Protein 17.8 g, SaturatedFat 31.5 g, Sodium 1354.9 mg, Sugar 3.9 g
SWISS CHARD AU GRATIN
Try our Swiss Chard au Gratin recipe as a part of dinner tonight. Swiss chard, bacon and creamy Havarti cheese creates a blend of flavors that'll make you forget you're even having this leafy green! Make it for the holidays or take to your next gathering.
Provided by My Food and Family
Categories Cheese
Time 58m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min. Transfer bacon to paper towels, keeping the drippings in the skillet. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 min. Add cream cheese, Havarti, and whisk in whipping cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
- Heat a large skillet over moderate heat. Add olive oil and sauté Swiss chard leaves with the remaining shallots until softened, about 3 min. Season with salt and pepper. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon. Bake until crumbs are toasted and the casserole is bubbling, about 30 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUTEED SWISS CHARD WITH BACON
Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.
Provided by ninja
Categories Chard
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
- Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
- At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
- Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.
Nutrition Facts : Calories 20.5, Fat 0.2, Sodium 204.7, Carbohydrate 4.1, Fiber 1.6, Sugar 1.1, Protein 1.8
OYSTER SWISS CHARD GRATIN WITH COUNTRY BACON
Provided by Allison Vines-Rushing
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Brown the bacon in a large sauté pan over medium heat. Add the butter, onion, garlic, and Swiss chard and sauté until the chard is completely wilted. Remove from the heat. Pour the mixture into a colander set in the sink and squeeze out all excess liquid. Reserve.
- Return the pan to the stove and add the cream and nutmeg. Bring to a boil over high heat, then decrease the heat to medium-low so the cream does not boil over. Cook the cream until it reduces to 1 cup. Set aside to cool.
- In a bowl, combine the chard mixture, cooled cream, and oysters. Mix well and season with salt and pepper. Spoon the mixture into a 3-quart gratin dish. Using the back of a spoon, spread the mixture evenly. In a small bowl, mix together the Parmesan cheese and bread crumbs and sprinkle the topping evenly over the gratin.
- Bake until the mixture is bubbling around the sides and the crust is lightly golden brown, about 12 minutes.
- Remove from the oven and let cool slightly before serving.
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- Preheat the oven to 400 degrees . In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet.
- Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool.
- Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish.
- In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.
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