SPICY SWISS CHARD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.
SPICED TURKEY WITH SWISS CHARD
I love turkey in any way, shape or form. I feel the same about Swiss chard or any leafy greens, so I decided to combine the two in this delicious, healthy meal. To complete the dinner, I make extra spice rub and toss it with oil and new potatoes, then roast them in the oven along with the turkey. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Mix first six ingredients; rub over tenderloins. Refrigerate, covered, 30 minutes., In a large ovenproof skillet, heat oil over medium-high heat, brown tenderloins on all sides. Transfer skillet to oven; roast turkey until a thermometer reads 165°, 20-25 minutes. Remove from pan; tent with foil. Let stand 10 minutes before slicing., In same skillet, heat butter over medium-high heat; saute chard 5 minutes. Stir in broth and pepper. Reduce heat to medium; cook, covered, until tender, about 5 minutes, stirring occasionally. Serve with turkey. If desired, sprinkle turkey with parsley.
Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 633mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.
TURKEY ROULADE WITH SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.
- Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.
- Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.
- Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.
- Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.
- Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.
SWISS CHARD AND TURKEY AU GRATIN
Originally from the Mayo Clinic, Williams-Sonoma Cookbook. Using packaged frozen little onions will help streamline the preparation of this Hungarian-influenced combination of greens and poultry without compromising its quality in any way. This is very healthy and freezes well.
Provided by Love to Eat
Categories < 4 Hours
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
- In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
- Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
- In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
- In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
- Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
- ENJOY!
Nutrition Facts : Calories 77.2, Fat 0.7, SaturatedFat 0.1, Sodium 339.9, Carbohydrate 12.7, Fiber 3.3, Sugar 3.2, Protein 4.1
SPICED TURKEY CUTLETS
From Cooking Light. Serving size: 2 cutlets and 1/4 c. bell pepper mixture. Per serving: 230 calories, 6.9 g fat, 26.3 g protein, 15.3 g carb, 2.2 g fiber, 74 mg cholesterol.
Provided by ratherbeswimmin
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
- Sprinkle turkey cutlets w/ salt and pepper.
- Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
- Remove cutlets from pan and keep warm.
- Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
- Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
- Serve sauce with turkey; couscous goes well with this.
Nutrition Facts : Calories 216.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 68, Sodium 490.7, Carbohydrate 14.1, Fiber 1.6, Sugar 10.3, Protein 27.8
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