SAUTEED FRESH SWISS CHARD WITH PANCETTA
Fresh Swiss Chard sauteed with Maui Onion and Pancetta. Fresh lemon juice, zest and garlic infuses a wonderful flavor into the Swiss Chard.
Provided by Potagekempcc
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saute pan heat olive oil. Saute onions and Serrano peppers until soft. Add pancetta, minced garlic and saute for a minute.
- Add Swiss chard, salt, black pepper and fresh thyme. Saute until Swiss chard wilts. Add fresh lemon juice and lemon zest.
- Reseason with salt and pepper to taste.
- Serve on warm plates and garnish with lemon wedges.
Nutrition Facts : Calories 121.5, Fat 7.3, SaturatedFat 1, Sodium 631.1, Carbohydrate 13, Fiber 4.5, Sugar 3.8, Protein 4.7
SWISS CHARD AND GOLDEN RAISINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
- Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.
PASTA WITH SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.
BABY SWISS CHARD WITH BACON, PINE NUTS AND RAISINS
I was reading in my latest cookbook: "Ad Hoc at Home" and came across Thomas Keller's recipe for Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham. It sounded very tasty. I tried to simplify it a bit for my home use after making it as written. His is very, very good, but I also liked mine pretty well too.
Provided by Rainbabe
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan heat the sherry until just simmering, add the raisins and remove from heat. Let soak for 20 minutes, until raisins are nice and plump.
- In a medium skillet, cook the bacon until crisp. Remove from skillet with a slotted spoon and drain on paper towels.
- Toast the pine nuts in the bacon fat until golden brown. Remove from skillet with slotted spoon and add to bacon on paper towel.
- Heat 1 ½ tablespoons olive oil in large skillet over medium heat. Add 1 tablespoon of the garlic, and gently sauté for 30 seconds, just to soften. Reduce heat to medium-low and add ¼ of the chard to the skillet, season lightly with salt and cook for 3 to 5 minutes to wilt. Add another ¼ of the chard to the skillet and continue to cook until all of the chard is wilted and tender, about 10 to 15 minutes.
- Remove the chard from the skillet to a bowl and cook the rest of the chard as above. If you have two large skillets you can do both batches at the same time.
- When all of the chard is cooked, return it to the skillet and add raisins, pine nuts and bacon. Cook over medium heat until warmed through and the raisins, pine nuts and bacon are evenly distributed in the chard. Season with more salt if needed and black pepper to taste.
- Serve.
- Note:.
- I found baby chard that had very tender stems. If the chard stems you have are large and tough, cut them out of the chard leaves and chopped them into 1 inch lengths. Blanch them in boiling water until tender, about 3 to 4 minutes, drain, then add them when cooking the leaves.
Nutrition Facts : Calories 319.4, Fat 21.1, SaturatedFat 4.2, Cholesterol 11.6, Sodium 590, Carbohydrate 16, Fiber 3.8, Sugar 6.1, Protein 6.8
PASTA WITH SWISS CHARD
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.
Provided by JNADRIG
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
- Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g
SWISS CHARD WITH PANCETTA & BABY TURNIPS
Steps:
- Bring a medium pot of super-salty water to a boil. How do you know if it's super-salty? TASTE IT! Toss in the baby turnips, let the water come back to a boil, and cook until fork-tender, 8 to 10 minutes. Drain the turnips and let cool.
- When the turnips are cool enough to handle, use a clean kitchen towel to rub the skin off. Cut into quarters and reserve.
- Coat a large sauté pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it-it has fulfilled its garlic destiny!
- When the pancetta becomes brown and crispy, add the turnips, chard stems, and stock and cook until the stock has mostly evaporated, 4 to 5 minutes.
- Add the chard leaves and sauté until just wilted. Taste and adjust the seasoning as needed.
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