Swisschardscramble Recipes

SWISS CHARD SCRAMBLE

Steps:

• Heat oil in a medium skillet.
• Add onion and garlic and saute about 5 minutes.
• Add chard and herbs.
• Saute until wilted, about 2 minutes.
• Add eggs, cheese, salt, and pepper.
• Cook, stirring, until eggs are set.

SWISS CHARD WITH CRISPY SHALLOTS

Steps:

• In a medium pot, heat 2 cups oil to 325 degrees F.
• In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
• Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

SWISS CHEESE SCRAMBLE

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
• In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 40 minutes. Serve warm.

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

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.

SPAGHETTI AND SWISS CHARD WITH GARLIC CHIPS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
• Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
• Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
• Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
• Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.