SWISS CHARD WITH GARLIC AND ANCHOVIES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.
RUBY CHARD STEMS AND ANCHOVY SAUTE
Provided by Barbara Kafka
Categories weekday, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 to 12 minutes. Strain in a colander, reserving 1/2 cup of liquid. Run stems under cold water to refresh. Leave in colander for 10 to 15 minutes to drain. May be prepared 3 to 4 hours ahead up to this point.
- Soak raisins in reserved 1/2 cup liquid for 15 minutes.
- In a mortar, crush garlic with the kosher salt to make a paste. Add anchovies and fennel seed. Crush until fairly smooth. Place raisins with liquid in a microwave oven, and cook for 1 minute, or simmer on top of stove until softened. Drain raisins.
- In a medium saucepan, combine olive oil with blanched stems, garlic-anchovy paste, raisins, tomatoes and pepper. Cook over low heat, stirring, until warm throughout.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 555 milligrams, Sugar 5 grams
SWISS CHARD STEMS, GRILLED WITH ANCHOVY VINAIGRETTE RECIPE - (5/5)
Provided by timbrehse
Number Of Ingredients 11
Steps:
- Blend all ingredients in a blender or food processor until well combined but still a little chunky. This makes a large quantity. It keeps well and tastes good on everything. Blanch stems in salted boiling water in batches till just tender, about 2 minutes per batch, then transfer to an ice bath. It is very important to follow all the rules of blanching and not overcrowd the pot. Any shortcuts here results in the color turning black. Dry the blanched stems, toss them lightly with olive oil, salt, and pepper, and place them on the grill in a single layer. Grill long and slow until they become quite dark and charred but not burned. Toss with the Anchovy Vinaigrette and a splash of sherry vinegar. Serve warm
SAUTEED COLLARDS WITH ANCHOVIES
Categories Fish Leafy Green Side Sauté Picnic Thanksgiving Quick & Easy Fall Family Reunion Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
- Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.
ANCHOVY SAUCE
Make and share this Anchovy Sauce recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 17m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
- Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
- With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
- NOTE: to coddle eggs, boil in the shell for 30-60 seconds.
Nutrition Facts : Calories 1500.2, Fat 158.2, SaturatedFat 35.7, Cholesterol 507.9, Sodium 1027, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 20.2
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