Hotswisschardsalad Recipes

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SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS



Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs image

Slightly adapted from Food52. Note: If possible, get your hands on some good, tender Swiss chard for this recipe. We've been getting beautiful chard from our CSA as well as from the Niskayuna Co-op, which carries chard from Hope Valley Farm. Farmers' markets, obviously, are a great source. Bread crumbs: Once, when I made this, I was out of bread - the horror! - and I used two English muffins instead. Worked like a charm.

Provided by Alexandra Stafford

Categories     Salad

Time 20m

Number Of Ingredients 8

1 bunch Swiss chard, about 12 ounces
½ cup extra virgin olive oil, divided
1½ cups (2.5 ounces) fresh bread crumbs, see notes above
1 clove garlic, minced
sea salt to taste
crushed red pepper flakes, optional
1 lemon
¾ cups (1.5 - 2 ounces) grated Parmesan, Grana Padano or Pecorino

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 SALAD



Swiss Chard Salad image

Provided by Hilah Johnson

Time 20m

Number Of Ingredients 10

1 bunch of chard (you want about 5 cups once it's all chopped up)
4 teaspoons olive oil
2 teaspoons red wine vinegar or cider vinegar
2 teaspoons lemon juice
2 teaspoons maple syrup
Salt and pepper, a couple shakes of each
1 cup diced cucumber
1 small beet, sliced thinly and slices cut into quarters (raw)
1/4 cup golden raisins or dried cranberries
1/4 cup toasted sunflower seeds

Steps:

  • Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼" slices, giving you long chard ribbons. That's called a chiffonade!
  • Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
  • Add everything else and toss.
  • Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.

Nutrition Facts : ServingSize 3 cups, Calories 254 calories, Fat 13, Carbohydrate 34, Fiber 5, Protein 6

HOT SWISS CHARD SALAD



Hot Swiss Chard Salad image

Provided by Tonkcats

Categories     Swiss

Yield 1 serving(s)

Number Of Ingredients 8

1 clove garlic, cut
1/3 cup vegetable oil
10 -12 ounces fresh swiss chard
1/4 cup red wine vinegar
1/4 teaspoon salt
to taste pepper
2 hardboiled egg, chopped
3 slices bacon, crisply fried and crumbled

Steps:

  • Marinate garlic clove in oil for 1 hour.
  • Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
  • Pour over chard.
  • Toss until well coated.
  • Sprinkle with eggs and bacon.
  • Toss lightly.
  • Garnish with hard-cooked egg slices, if desired.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 928.6, Fat 93, SaturatedFat 15.9, Cholesterol 344.6, Sodium 1172.6, Carbohydrate 7.2, Fiber 2.1, Sugar 2.5, Protein 16.4

SAUTEED SWISS CHARD



Sauteed Swiss Chard image

Make chard taste incredible with this Swiss chard recipe! Amp the flavors in this easy side dish by adding pine nuts and Parmesan.

Provided by Sonja Overhiser

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 8

1 bunch (12 ounces) Swiss chard or rainbow chard
2 garlic cloves
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 pinch red pepper flakes
Fresh ground black pepper
2 tablespoons shredded Parmesan cheese (optional)
2 tablespoons toasted pine nuts (optional)

Steps:

  • Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you'd like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
  • Smash and peel the garlic cloves.
  • Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
  • Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
  • Discard the garlic cloves and serve immediately. If desired, serve with shredded Parmesan and toasted pine nuts.

Nutrition Facts : Calories 80 calories, Sugar 1 g, Sodium 326.9 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.5 g, Protein 1.7 g, Cholesterol 0 mg

INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA



Individual Swiss Chard and Italian Sausage Lasagna image

To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand for 15 minutes before slicing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
3 large garlic cloves, thinly sliced crosswise
1 tablespoon finely grated lemon zest
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons fresh lemon juice
1/2 onion, cut into 1/4-inch dice
5 tablespoons unsalted butter
1 1/2 teaspoons coarse salt
1/2 teaspoon red-pepper flakes
1/3 cup all-purpose flour
4 1/2 cups whole milk
Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
8 ounces fontina cheese, grated (1 cup)

Steps:

  • Preheat oven to 400 degrees. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and cooked through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate.
  • Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain.
  • Make the bechamel: Melt butter in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming.
  • Place 8 baking dishes that are 7 inches across and 1 1/2 inches deep on rimmed baking sheets. Spread 3 tablespoons of bechamel in each dish, and top with a noodle. Spread 3 tablespoons chard mixture evenly in each dish, then divide 1/2 of the sausage mixture among dishes (about cup each). Top each dish with 2 tablespoons bechamel, then a noodle. Repeat once with chard, sausage, bechamel, and another noodle. Top each with 2 tablespoons of bechamel. Sprinkle each with 2 tablespoons fontina.
  • Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.

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