Swiss Chard Casserole With Shiitake Mushrooms Recipes
CHEESY SWISS CHARD AND POTATO CASSEROLE RECIPE
Is there anything more comforting than a cheesy potato casserole? I added fresh Swiss chard from the garden to create this mouthwatering casserole that's the perfect side dish for any meal and great for pot lucks!
Provided by Nadia Fazio
Categories Side Dish
Number Of Ingredients 6
Steps:
- In a large pot of salted water bring the potatoes to a boil and cook until tender, about 12 minutes.
- Meanwhile, heat a large sauté pan and add the chopped Swiss chard with the water still clinging to the leaves. Cook, on medium heat, stirring, until the leaves have wilted, about 2 minutes. Add 1 tbsp olive oil and garlic and cook for one minute longer. Transfer to a bowl.
- Preheat oven to 350F and grease a rectangular casserole with oil. When the potatoes are tender, drain and transfer them to a large bowl. Mash them, add 2 tbsp olive oil and add salt, pepper.
- Add the cooked Swiss chard and stir to evenly distribute throughout the potatoes. Add the cubed cheese and stir.
- Transfer to the prepared casserole and spread evenly to cover the casserole. Drizzle lightly with olive oil.
- Bake at 350ºF for 30-40 minutes or until the top is golden and the cheese is melted. Serve immediately.
Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 133 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
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
CHEESY STOVE-TOP BARLEY AND SWISS CHARD
When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost of nutrients. And because healthy food can be delicious too, a little cheese for creaminess and diced tomatoes for brightness make this a well-rounded meal for fall and winter.
Provided by Lauryn Tyrell
Categories Pasta and Grains
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
- Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
- Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.
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- Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large skillet, heat the oil until shimmering. Add the mushrooms and cook over high heat, turning once, until golden and crisp, about 5 minutes. Season with salt and transfer the mushrooms to a paper towel-lined plate.
- In a small bowl, toss the panko with 1/4 cup of the cheese. In a large bowl, whisk the eggs with the cayenne, 2 teaspoons of salt and 1/2 cup of the cheese. Stir in the Swiss chard and mushrooms. Scrape the mixture into the prepared dish and bake for about 20 minutes, until the eggs are just set around the edges. Sprinkle the panko on top and bake for about 10 minutes longer, until the casserole is set and the topping is lightly browned. Let stand for 10 minutes before serving.
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- Heat a large pot over medium heat and add 4 tablespoons of the butter. Whisk constantly until it begins to bubble and cook for about 5 minutes – just until brown bits appear on the bottom of the skillet. The minute the brown bits appear, turn off the heat and pour the brown butter into a bowl. Set it aside.
- Add the remaining butter to the skillet over medium-low heat. Stir in the mushrooms and garlic, cooking until the mushrooms soften, about 6 to 8 minutes. Add in the pasta, swiss chard, stock, salt and pepper. Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring, so the pasta cooks. Once the noodles have absorbed all of the water, remove the pot from the heat. Stir in the reserved brown butter. Stir in the parmesan cheese and serve, adding more on top if desired.
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