CREAMED SWISS CHARD WITH MUSHROOM AND FETA
You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.
Provided by CarolineOYum
Categories Chard
Time 40m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
- In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
- Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
- Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
- Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
- Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.
Nutrition Facts : Calories 194, Fat 17.1, SaturatedFat 8.8, Cholesterol 43.5, Sodium 736.6, Carbohydrate 7, Fiber 1.8, Sugar 2.8, Protein 4.8
CREAMED CHARD
Steps:
- Separate the stems and leaves of 2 bunches rainbow chard; coarsely chop. Cook the stems, 1 sliced garlic clove and a pinch of salt in olive oil, covered but stirring occasionally, 6 minutes; transfer to a bowl. Cook the leaves, stirring, 5 minutes. Add 1/2 cup cream; simmer 3 minutes. Stir in the stems, lemon juice, salt and pepper.
BRAISED SWISS CHARD WITH CURRANTS AND FETA
Categories Garlic Side Braise Sauté Vegetarian Quick & Easy Feta Currant Dried Fruit Winter Healthy Chard Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
- Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.
CREAMED SWISS CHARD WITH ONION, GARLIC, AND NUTMEG
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.
- Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
CREAMED SWISS CHARD
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180 g, Fat 10 g, Fiber 5 g, Protein 8 g, SaturatedFat 6 g
FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA
Provided by Tori Ritchie
Categories Milk/Cream Egg Nog Egg Appetizer Breakfast Brunch Bake Sauté Cocktail Party Low Cal Feta Sausage Chard Party Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
- Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
- Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
- Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
- Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
CHARD AND FETA QUICHE
Make and share this Chard and Feta Quiche recipe from Food.com.
Provided by annh53182
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
- Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
- Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
- Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
- Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
- Pour over the vegetable mixture and cheese.
- Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.
Nutrition Facts : Calories 795.6, Fat 64.5, SaturatedFat 27.6, Cholesterol 326.1, Sodium 911.2, Carbohydrate 34.5, Fiber 1.3, Sugar 4.5, Protein 20.5
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
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