Swiss Chard With Garlic And Anchovies Recipes

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

SWISS CHARD WITH POACHED EGG SALAD

Steps:

• Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper.
• In a medium skillet, bring three inches of water to a simmer. Poach eggs. Season with salt and pepper.
• Toss chard with vinaigrette and divide among four plates. Top each with a poached egg and Parmesan.

SWISS CHARD WITH GARLIC AND ANCHOVIES

Steps:

• Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

NIGELLA LAWSON'S SPAGHETTI WITH CHARD, CHILLI, AND ANCHOVIES

Steps:

• 1. Put a large saucepan of water on for the pasta and put the kettle on to boil at the same time. 2. Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1-2cm pieces, depending on their girth. 3. Into a large pan, add the olive oil and the anchovies, and warm slowly, stirring and pressing down on the anchovies until they seem to melt into the oil. 4. Take off the heat, peel and mince or grate in the garlic, add the chilli flakes, then put back on the heat, this time turned up to medium, and stir briefly before adding the chopped chard stalks.Turn the stalks around in the chilli-flecked anchovy oil for a minute or so to soak up the flavour. 5. Pour in the hot water - I use an American ½ cup here for ease of measuring - stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5-7 minutes. If you're cooking with larger stemmed, more robust chard, then you may need to go for 10 minutes. 6. When the pasta water has come to the boil, salt it - it will rise up excitedly. Once it's calmed down again, drop in your spaghetti and cook according to the packet instructions, though start checking a couple of minutes before it says. 7. Add the shredded chard leaves to the stalks in their pan, give a good stir, replace the lid, and leave them to wilt in the hot pan. This could take anything from 2-4 minutes. Once they're ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta. 8. Use a pasta fork or tongs to add the cooked spaghetti straight to the waiting pan of chard. It doesn't matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons (60ml) of cooking water as you toss everything together; go slowly, and stop when the chard seems to turn into a sauce that cleaves to the strands of spaghetti. 9. Grate over about 2 tablespoons' worth of Parmesan or Pecorino Romano and toss again, then give a generous pour of olive oil, and do likewise. Taste to see if you want more cheese or oil, and proceed accordingly, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table with you.

KAREN BARNABY'S SWISS CHARD, PINE NUTS, GARLIC AND ANCHOVIES

Steps:

• Tear chard leaves from stems, then coarsely chop stems and leaves separately. Place the stems and water in a large pot and cook over medium heat until the stems are tender, adding more water if necessary to prevent sticking. Add the leaves and continue cooking until the leaves wilt. Drain the chard in a colander. Return the pot to the stove and heat the olive oil over medium heat. Add the garlic and cook until is starts to turn gold. Add the anchovies and cook until the anchovies dissolve. Add the pine nuts, then the drained chard and raisins. Toss to heat it through and coat with the oil. Taste and adjust the seasoning. Serve immediately.