Kosher Wine And Pepper Steaks With Chard Recipes

ONE-POT BRAISED CHARD WITH GNOCCHI, PEAS AND LEEKS

Steps:

• In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
• Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
• Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
• To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.

STIR-FRIED SWISS CHARD AND RED PEPPERS

Steps:

• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

FLANK STEAK WITH CREAMED SWISS CHARD AND PINE NUTS

Steps:

• Combine the chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, then lower the heat to medium. Cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
• Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges. With a slotted spoon, add the cooked chard to the cheese mixture (discarding any excess liquid). Mix well and season with 1/4 teaspoon salt and some pepper. Garnish with the pine nuts. Set aside, covered, and keep warm.
• Heat the oil in a medium skillet over medium heat. Sprinkle the steaks all over with 1/2 teaspoon salt and some pepper. When the oil is hot and shimmering, add the steaks and cook, turning once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate.
• Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add in the butter, oregano and any juices from the steak. Stir until the butter melts.
• Slice the meat against the grain into thin slices. Divide the steak evenly among four plates and pour the pan juices over. Divide the Swiss chard evenly among the four plates and serve each with a dinner roll and 1/2 cup of strawberries.