Swiss Chard Casserole With Shitakes Recipes

SWISS CHARD AU GRATIN

Steps:

• Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
• Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
• Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
• Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

CREAMED SWISS CHARD

Steps:

• In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.
• In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

SWISS CHARD SPANAKOPITA CASSEROLE

Steps:

• Preheat oven to 350°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
• Stir in chard; cook 2 minutes or until chard wilts.
• Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
• Stir in cheeses, salt, pepper, and egg whites.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
• Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
• Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
• Fold each rectangle in half lengthwise.
• Place a rectangle against each short side of dish.
• Spread the chard mixture evenly over phyllo.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray.
• Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
• Fold phyllo edges into center. Coat with cooking spray.
• Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
• Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

SWISS CHARD BRAISED IN SHIITAKE BUTTER

Steps:

• In a large bowl, cover the chard with cold water. Swish it around to remove all of the grit, then lift it out into a colander. Repeat if the chard is very dirty. (Don't spin it dry-you want the water clinging to the leaves.)
• Heat 2 tablespoons of the butter in a large skillet over medium heat. Before the butter completely melts, add the shiitakes and thyme. Season with a little salt and cook just until fragrant, about 1 minute.
• Reduce the heat to low and add the chard. Cook, gently stirring occasionally, until just tender and wilted, about 4 minutes. Raise the heat to high and cook, stirring occasionally, until the greens are very tender and almost all of the liquid has evaporated, about 3 minutes.
• Add the remaining 2 tablespoons butter and cook, stirring, until the butter melts and the greens are glazed, about 3 minutes longer. Season to taste with salt and pepper and serve immediately.

CASSEROLE OF SWISS CHARD AND GRUYERE

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

SWISS CHARD CASSEROLE WITH SHITAKES

Steps:

• 1. Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large skillet, heat the oil until shimmering. Add the mushrooms and cook over high heat, turning once, until golden and crisp, about 5 minutes. Season with salt and transfer the mushrooms to a paper towel-lined plate. 2. In a small bowl, toss the panko with 1/4 cup of the cheese. In a large bowl, whisk the eggs with the cayenne, 2 teaspoons of salt and 1/2 cup of the cheese. Stir in the Swiss chard and mushrooms. Scrape the mixture into the prepared dish and bake for about 20 minutes, until the eggs are just set around the edges. Sprinkle the panko on top and bake for about 10 minutes longer, until the casserole is set and the topping is lightly browned. Let stand for 10 minutes before serving. MAKE AHEAD The casserole can stand at room temperature for up to 2 hours.