Swiss Chard Bundles With Sun Dried Tomato And Ricotta Filling Recipes

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SWISS CHARD BUNDLES



Swiss Chard Bundles image

Tired of sauteed greens, I created this unique "stuffed" side dish that features Swiss chard. A robust blend of seasonings and two types of cheese pack the tender bundles with loads of flavor.-Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1 bunch Swiss chard
3 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1/4 cup white wine or chicken broth
1/4 cup minced fresh oregano
1/2 teaspoon crushed red pepper flakes
1/3 cup sour cream
1/4 cup grated Parmesan cheese
3 tablespoons shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook Swiss chard in boiling water for 2-3 minutes or until tender. Drain and pat dry. Cut out the thick vein from the bottom of eight leaves, making a V-shaped cut; set aside. (Refrigerate remaining Swiss chard for another use.) , Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until potatoes are tender. , Meanwhile, in a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, oregano and pepper flakes. Bring to a boil; set aside. , Drain potatoes and mash. Stir in the wine mixture, sour cream, grated Parmesan cheese, cheddar cheese, salt and pepper. Overlapping cut ends of leaves, place about 1/3 cup potato mixture on each leaf. Fold in sides. Roll up completely to enclose filling. , Place seam side down in a greased 8-in. square baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with tomatoes and shredded Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until Swiss chard is tender and cheese is melted.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SWISS CHARD WITH TOMATOES



Swiss Chard With Tomatoes image

I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb red swiss chard or 1 lb green swiss chard
3 tablespoons extra virgin olive oil
1/2 cup soft fresh breadcrumb
1 clove garlic, minced
2 small tomatoes, i use italian tomatoes,seeded and diced
1/4 teaspoon salt
crushed red pepper flakes

Steps:

  • Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
  • Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
  • Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
  • Remove from heat and sprinkle bread crumbs over the top.

SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING



Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling image

This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 1/2 ounces sun-dried tomatoes
1/2 cup pine nuts, toasted
2 large bunches Swiss chard
1/4 cup extra-virgin olive oil, plus more for drizzling and brushing
1 large yellow onion, finely chopped
Coarse salt and freshly ground pepper
2 cups whole-milk ricotta cheese

Steps:

  • Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
  • Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
  • Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
  • In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
  • Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
  • Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
  • Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

SWISS CHARD PIE



Swiss Chard Pie image

This vegetarian pie is great to have on hand -- it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk

Steps:

  • In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
  • In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
  • Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
  • Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
  • To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

Nutrition Facts : Calories 332 g, Fat 16 g, Fiber 3 g, Protein 9 g

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