SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This warm salad is both healthy and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
SWISS CHARD WITH CURRANTS AND PINE NUTS
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams
SWISS CHARD WITH RAISINS AND PINE NUTS
Categories Fruit Leafy Green Nut Side Vegetarian Quick & Easy Raisin Pine Nut Healthy Vegan Chard Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Tear chard leaves from stems, then coarsely chop stems and leaves separately.
- Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
- Serve sprinkled with nuts.
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
GEMELLI WITH SAUSAGE, SWISS CHARD, AND PINE NUTS
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the beet family, comes in several varieties, which can be used interchangeably. Look for chard with bright-green leaves and no brown spots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
- In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
- Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.
SPANISH-STYLE SWISS CHARD WITH RAISINS AND PINE NUTS
A Spanish-style, vegetarian delight. Chard lovers everywhere rejoice! Also works well with spinach.
Provided by Anonymous
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
- Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 21.8 g, Fat 9.7 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 324.8 mg, Sugar 13 g
More about "swiss chard raisin and pine nut tart recipes"
SWISS CHARD WITH PINE NUTS AND RAISINS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 41 minsServings 8Calories 159 per serving
- Toast pine nuts in a small, dry skillet over medium-high heat, shaking skillet constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
- Cut stems from chard; trim ends. Cut stems into 1/4-inch slices. Slice leaves crosswise into 1/2-inch-wide strips.
- Melt butter in a pot over medium-high heat. Cook chard stems, stirring, until softened, 2 to 4 minutes. Stir in raisins and 1/2 cup water. Cover, reduce heat to low and simmer for 3 minutes or until raisins are soft. Add leaves in batches, pushing down cooked greens to make room for new ones as they wilt. Cook, stirring often, until chard is tender but still slightly crisp, 3 to 5 minutes.
- Just before serving, drain off any excess liquid and toss chard mixture with pine nuts and vinegar. Season with salt and pepper. Serve hot.
SWISS CHARD, RAISIN AND PINE NUT TART
From coertvonk.com
Author Inspired by Gourmet, 2006.11Rating (2)☆ ☆ ☆ ☆ ☆Sign in to rateSign outCategory Main CoursesYield 4 servings
- Bring raisins and water to a boil in a 1-quart heavy saucepan. Remove from heat and let stand, covered, 1 hour. Drain in a colander. Pat dry using paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 3 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, milk, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
SAVOURY SWISS CHARD TART : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
5/5 (2)Total Time 1 hr 25 mins
SWISS CHARD TART (TOURTE DE BLETTES) - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 7 mins
SWISS CHARD GOAT CHEESE TART - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 600 per serving
- Preheat oven to 375 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.
- Process ¾ cup plus 2 tablespoons all-purpose flour, whole-wheat pastry flour and salt in a food processor. Add butter, and pulse to chop butter into the flour mixture until it resembles meal. Open lid, drizzle on avocado oil, and repeat pulsing until the oil is incorporated into the flour mixture. Open lid and drizzle cold water over the crumbs. Cover and pulse about 15 times, until the mixture is moist and starting to clump together. It will look like small pebbles, but when you squeeze it, it should hold together. If the mixture is very dry, add one to two more tablespoons water.
- Pat crumb mixture into the tart pan and press to make evenly thick all over and up sides. Press excess dough out of the corners and up the sides to make the sides thicker. A lightly floured dry measuring cup is useful to make the bottom flat. Press tines of a fork into the pastry down to the pan about 12 times with a fork.
- Transfer the tart pan to a baking sheet. Set in oven and bake until the crust is dry and set up and starting to pull from the sides, 13 to 15 minutes. Sprinkle the remaining 1 to 2 teaspoon flour over the tart shell and brush into the fork holes and any cracks.
SWISS CHARD TART A CLASSIC NIçOISE DESSERT - PERFECTLY ...
From perfectlyprovence.co
Cuisine FrenchCategory DessertServings 8Estimated Reading Time 5 mins
- Thoroughly wash the Swiss chard in several changes of water then cut the stalks from the leaves. Save the white stalk for other purposes. You only need the leaves for this recipe. On some older leaves, you may need to cut out the ribs too.
- Use a large pot with lots of water and bring to a rapid boil. Add chard leaves to the boiling water. Cook them for about 4-5 minutes.
- Drain and squeeze out all the liquid to dry the leaves. Finely chop the cooked chard leaves and set aside to cool.
- In a medium bowl, beat the eggs, cream and sugar. Add dry raisins and half of the pine nuts. Mix in the chopped chard leaves until well combined.
SWISS CHARD RECIPE WITH GOLDEN RAISINS AND PINE NUTS | PBS ...
From pbs.org
Estimated Reading Time 2 mins
SWISS CHARD WITH RAISINS AND PINE NUTS - RECIPES
From waitrose.com
Total Time 45 minsCalories 364 per serving
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
From spain-recipes.com
SWISS CHARD, RAISIN AND PINE NUT TART | RECIPE | RAISIN ...
From pinterest.com
SWISS CHARD RAISIN AND PINE NUT TART RECIPES
From tfrecipes.com
SWISS CHARD TORTA RECIPE - FOOD NEWS
From foodnewsnews.com
TART SWISS CHARD WITH RAISINS AND PINE NUTS « HEALTHY ...
From healthcookrecipes.blogspot.com
SWISSCHARDPINENUTANDRAISINTOPPING RECIPES
From tfrecipes.com
SWISS CHARD, RAISIN, AND PINE NUT TART | PINE NUT RECIPES ...
From pinterest.ca
SWISS CHARD, RAISIN, AND PINE NUT TART – NUTRA 247
From nutra247.wordpress.com
RECIPES/SWISS-CHARD-RAISIN-AND-PINE-NUT-TART-236407.JSON ...
From github.com
RECIPE SWISS CHARD, RAISIN, AND PINE NUT TART - YOUTUBE
From youtube.com
SWISS CHARD, RAISIN AND PINE NUT TART | RECKLESS TARRAGON
From recklesstarragon.com
SWISS CHARD, RAISIN, AND PINE NUT TART - MASTERCOOK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love