Rachael Rays Savory Swiss Chard Recipes

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SWISS CHARD AU GRATIN FRENCH BREAD PIZZAS



Swiss Chard au Gratin French Bread Pizzas image

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Sliced Steak and Mushroom Barley Soup

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 1/4 to 2 1/2 pounds Swiss chard or rainbow chard (3 or 4 large bunches)
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Freshly ground pepper
Freshly grated nutmeg
1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
2 cups shredded Parmigiano-Reggiano
One 24-inch loaf French bread or 2 smaller loaves (3 inches wide)
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper

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 AND GOLDEN RAISINS



Swiss Chard and Golden Raisins image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds (the average weight of 2 bundles) red Swiss chard
1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil
1/8 pound, 2 slices, pancetta or bacon, chopped
1 small yellow skinned onion, chopped
1/4 cup (2 handfuls) golden raisins
14 ounces chicken stock or broth
Coarse salt
1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated

Steps:

  • Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
  • Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9

4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles)
Salt
1 stick butter
1/2 cup flour
5 cups whole milk
Freshly ground black pepper
Nutmeg
2 bulbs roasted garlic, cloves squeezed from skins and pasted
4 cups freshly shredded Parmigiano-Reggiano

Steps:

  • Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
  • Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
  • Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
  • Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

RACHAEL RAY'S SAVORY SWISS CHARD



Rachael Ray's Savory Swiss Chard image

Make and share this Rachael Ray's Savory Swiss Chard recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Chard

Time 20m

Yield 4 servings chard, 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil (EVOO baby!!)
1 bunch swiss chard (any one, green, red or rainbow(stemmed and coarsely chopped)
1/4 teaspoon grated nutmeg
1/2 teaspoon smoked paprika or 1/2 teaspoon ground cumin
salt, to your tastes
pepper, to your tastes
1 teaspoon Worcestershire sauce
1/2 cup chicken stock

Steps:

  • In a large skillet, heat the EVOO over medium high heat. When the oil is hot, add the greens to the pan and wilt.
  • Season the greens with nutmeg and smoked sweet paprika or the cumin.
  • Salt and pepper and add the worcestershire sauce.
  • Add the chicken stock and simmer for a few minutes then serve!

Nutrition Facts : Calories 91.3, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.9, Sodium 261.5, Carbohydrate 5.2, Fiber 1.7, Sugar 1.7, Protein 2.5

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