Swiss Chard And Bacon Turnovers Recipes

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.

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

PAN FRIED SWISS CHARD

Steps:

• Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.

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 and serve.

SWISS CHARD WITH TOMATO AND BACON

Steps:

• Wash and rinse chard.
• Rough chop chard to 2-3 inches.
• In a large skillet, add olive oil and chopped bacon.
• Cook bacon till fat has rendered and crisp.
• Add chard, onion and garlic. Cover.
• Cook till wilted.
• Add salt and red pepper flakes.
• Uncover and as water steams off, add chicken stock, adding more as needed so pan does not burn.
• Lower heat to medium low. Continue to simmer until chard stalks and onion are tender.
• Add slices of tomato. Cook for another 3-5 minutes.
• Dress with balsamic vinegar to taste.
• Enjoy!

CHARD & BACON LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.

SWISS CHARD TIMBALES

Steps:

• Cut stems from Swiss chard. Finely chop stems and leaves separately.
• Heat oven to 375 degrees. Grease six 6-ounce or eight 4-ounce timbale molds or muffin tins. Use 1 tablespoon breadcrumbs to coat them.
• Place bacon in a heavy skillet over low heat. When it turns golden, add chard stems, leeks and garlic. Season with salt and pepper. Cook over low heat until vegetables are tender but not brown. Transfer to a bowl.
• Add chopped Swiss chard leaves to skillet, increase heat to medium-high and cook until leaves are wilted. Add leaves to bowl. Mix in 1/2 cup dry breadcrumbs and egg yolks. Beat whites until they hold peaks but are still creamy. Fold in. Season with salt and pepper and stir in nutmeg.
• Transfer mixture to prepared molds. Sprinkle remaining breadcrumbs on top. Bake 20 minutes. Unmold and serve hot.

SWISS CHARD AND BACON TURNOVERS

Steps:

• First make the pastry as it must chill in the fridge for at least 30 minutes. In the bowl of a food processor pulse together the flour, salt and sugar. Cut the butter into approximately 1 cm cubes and toss in with flour. I recommend actually doing this with your fingers so they don't all lump together. Pulse the butter a few times until it is pea sized. Now stream in the water while continuing to pulse. It should form a rough dough. Place dough onto a clean surface and press into a disc. Wrap tightly in plastic and refrigerate. For filling, dice the bacon into small pieces and cook until crisp. In the meantime wash the chard thoroughly. Remove the stems and chop fine. Roughly chop the leaves and keep separate. When the bacon is crisped, remove to a paper towel to drain. Add the stems and cook until soft. Add the chard leaves and a pinch of salt and sugar. Cover the pot and cook until the leaves have wilted. Remove the lid and allow some of the liquid to simmer off while cooking until the leaves are soft, about 10 minutes. Remove from the heat and cool. Press all the excess liquid out of the chard and combine with the bacon. Taste and add salt and pepper as needed. Stir in a beaten egg. Chill filling. Preheat oven to 425F. Remove the pastry from the fridge and roll out to about 4mm. Cut into 4"x4" squares. Get yourself ready to form these by lining a baking sheet with parchment and assembling a station. You will need a little bowl of cold water, a fork, a paring knife and your filling. For each turnover drop a generous tablespoon of filling in the middle of the square, now run a wet finger along two adjacent sides of the square. Fold into a triangle such that each dry side meets the wet. Gently press the edges. Use your fork to go around the edges and press. Now with your paring knife gently cut a few slits in the top of the turnover. Transfer to the baking sheet. Brush each turnover lightly with the cream. Bake for ~30 minutes or until crispy.