Roasted Swiss Chard Recipes

PAN ROASTED COWBOY RIBEYE WITH CREAMED SWISS CHARD

Steps:

• Preheat oven to 350 degrees F.
• Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Remove the herbs from the pan and place onto a paper towel lined plate. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium.
• Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter. Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper.
• Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Blanch leaves in some salted boiling water until wilted. Remove the Swiss chard from the water and allow it to drain in a strainer. Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature.
• When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste.
• Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.

ROASTED SWISS CHARD STEMS

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Rinse the chard stems, pat dry, and trim off any brown bits.
• Use about half of the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in a single layer. Lay stems in the dish, drizzle with remaining oil, and sprinkle with salt.
• Cover the baking dish with foil and place it in the preheated oven. Bake 10 minutes, then remove the foil and bake until chard stems are tender and start to brown, about 20 more minutes.
• Serve hot, warm, or at room temperature, with a squeeze of fresh lemon juice if desired.

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.

BAKED SWISS CHARD

Steps:

• Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
• Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.

SWISS CHARD WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
• Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
• In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.

ROASTED SWISS CHARD

Steps:

• Preheat oven to 350 degrees. Wash chard and separate the stems from the leaves. Chop the stems and place in bowl. Chop the onion and add to the bowl. Add 1 Tbs olive oil, salt, and pepper, and stir. Place stem/onion mixture on oiled baking sheet and bake for 15 minutes or until onion begins to brown. Chop leaves and place in bowl. Add remaining 2 Tbs olive oil, salt and pepper to taste, and toss. Add leaves on top of stem/onion mixture, and crumble feta on top, return to oven for another 15 minutes or until leaves are crisp and cheese begins to turn golden.

ROASTED BUTTERNUT SQUASH, WITH SWISS CHARD OR SPINACH

Steps:

• Preheat oven to 375°F.
• Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
• Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
• If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
• When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.

GRILLED SWISS-CHARD STEMS WITH ROASTED GARLIC OIL

Steps:

• Bring a large pot of water to a boil.
• Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
• Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
• Aggressively season your boiling water with kosher salt.
• Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker's rack or in a colander to continue draining.
• Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
• Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.

ROASTED SALMON WRAPPED IN SWISS CHARD

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.
• Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.
• Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.