Rainbowchardwithfigsgarlicpinenutsfeta Recipes

RAINBOW CHARD WITH FIGS, GARLIC, PINE NUTS & FETA

Steps:

• Coarsely chop the chard and add it to a pot of boiling salted water. Cook until tender, about 5 minutes. Drain well and set aside. (You can also just braise it; it cooks in about the same time.)
• Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute.
• Stir in the chard and add salt and pepper to taste. Cook until warmed, stirring occasionally.
• Sprinkle with feta cheese, if desired.

SEARED RAINBOW CHARD WITH LEEKS

Steps:

• Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
• Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
• Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
• Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).

SWISS CHARD, STIR FRIED, WITH FETA CHEESE

Steps:

• In a wok heat the oil (medium heat).
• Add shallots; stir fry 1 minute or until just beginning to brown.
• Add Swiss Chard, toss and cover.
• Cook 2 minutes.
• Remove cover and cook about another minute.
• If there is any liqiud drain it off.
• Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
• Add Pine nuts and season.
• Serve immediately.