Swiss Chard Gözleme Recipes

CRUSTLESS SWISS CHARD QUICHE

Crustless Swiss Chard Quiche image

I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!

Provided by Keeferop

Categories Savory Pies

Time 1h

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
4 eggs
1 cup skim milk
salt
pepper

Steps:

Preheat oven to 375 degrees.
Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
Pour into a pie dish that has been sprayed with nonstick cooking spray.
Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

Nutrition Facts : Calories 177.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 116.2, Sodium 446.2, Carbohydrate 6.4, Fiber 0.5, Sugar 0.7, Protein 11.8

GARLICKY SWISS CHARD

Garlicky Swiss Chard image

There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.

Provided by Melissa Clark

Categories quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 bunches Swiss chard, stems removed
1 tablespoon olive oil
2 garlic cloves, minced
Large pinch crushed red pepper flakes
Salt

Steps:

Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams

SWISS CHARD GöZLEME

Swiss chard gözleme image

Enjoy this Turkish-inspired comfort dish filled with feta, swiss chard and red chillies. You could eat it any time: breakfast, lunch or dinner

Provided by Esra Muslu

Categories Dinner, Lunch

Time 3h20m

Number Of Ingredients 11

Ingredients

80ml olive oil
4 onions, finely chopped
600g swiss chard, stalks cut into 1½cm lengths, leaves roughly chopped
4 red chillies, sliced thinly at an angle
2 garlic cloves, crushed
2 tsp sumac powder
400g feta, crumbled
1 tbsp apple cider vinegar
30ml olive oil
850g plain flour, plus extra for dusting
30ml olive oil combined with 60g melted unsalted butter

Steps:

Pour the olive oil into a large frying pan on a low heat. When hot, add the onions and cook for 25 mins until soft and translucent. Stir the chard stalks into the pan, cover with a lid and cook for another 15 mins until softened. Add half the chard leaves, stir until wilted, then add the rest. Cover with a lid and steam for 5 mins until completely wilted. Remove the lid, add 1 tsp salt along with a good grinding of pepper. Stir well, increase the heat to medium and cook for 5-8 mins until the remaining liquid has evaporated. Add the chillies, garlic, sumac and feta, mix well, then leave to cool for 10 mins.
Meanwhile, make the dough. Put 430ml warm water in a large bowl with the vinegar, oil and 2 tsp sea salt. Mix well and tip in the flour. Bring together into a ball using your hands and turn out onto a lightly floured work surface. Knead until the dough is smooth and elastic, about 10 mins. Put the dough back in the bowl, cover with a damp tea towel and leave it to rest for at least 30 mins. You will end up with around 1.3kg of dough.
Once rested, divide the dough into eight balls, roughly 160g each. Lightly dust a work surface with a little more flour and roll the dough balls into thin 35cm wide circles. Brush the dough generously with 1 tbsp of the olive oil and butter mixture. Fold over two sides of the dough so the edges meet at the centre. Spoon an eighth of the filling onto the centre, leaving a 1cm gap around the edges. Fold in the other two halves of the dough over the filling and press all the edges together to seal and form a rectangle. Place on a large baking tray and cover with a tea towel. Repeat until all the filling and dough has been used up.
Heat a large frying pan over a low heat. When hot, brush with some of the remaining olive oil and butter mixture and add a filled gözleme. Cook for 5-7 mins until golden and crispy. Brush the top with more of the olive oil and butter mixture and use a spatula to flip over and cook for another 5-7 mins. Turn up the heat to medium and fry for 2 more mins on each side or until golden. Set aside on a large platter and cover with a tea towel. Continue until all the gözleme have been cooked. Serve hot.

Nutrition Facts : Calories 781 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 3.5 milligram of sodium

SWISS CHARD WITH GARLIC

Swiss Chard with Garlic image

This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.

Provided by barbara

Categories Fruits and Vegetables Vegetables Greens Chard

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 bunch Swiss chard
2 tablespoons olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
salt to taste
1 squeeze fresh lemon juice

Steps:

Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g

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