Swiss Chard With Toasted Breadcrumbs Recipes

SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS

Steps:

• Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
• Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
• Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil.
• Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.

SWISS CHARD WITH TOASTED BREADCRUMBS

Steps:

• In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
• Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
• In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
• Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

SWISS CHARD WITH HONEY-ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.
• Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.
• Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.
• Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.

SWISS CHARD AU GRATIN FRENCH BREAD PIZZAS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.
• Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.
• Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.
• Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.
• The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.
• Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

SWISS CHARD WITH TOASTED BREADCRUMBS

Steps:

• In a 5-quart saucepan, melt 1/2 tablespoon of the butter over medium heat. Add the breadcrumbs and a pinch each of salt and pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe the pan with a paper towel.
• Trim the chard; slice crosswise 3/4 inch thick, keeping the stems separate from the greens. In the pan, melt the remaining 2 tablespoons butter over medium-high. Cook the stems, stirring, until tender, 4 to 6 minutes. Add the greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until the pan is dry, 6 to 8 minutes.
• Season with salt and pepper; add a pinch of sugar, if desired. Top with the toasted breadcrumbs.

FRENCH SWISS CHARD

Steps:

• Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
• Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
• Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
• Season with salt and pepper and serve immediately.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.