Swiss Chard With Scallions Recipes

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CASSEROLE OF SWISS CHARD AND GRUYERE



Casserole Of Swiss Chard and Gruyere image

Provided by Florence Fabricant

Categories     lunch, casseroles, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound swiss chard (kale may be substituted)
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped scallions
1 cup finely chopped well-drained canned plum tomatoes
1/2 cup freshly grated Gruyere cheese
Salt and freshly ground black pepper

Steps:

  • Rinse the swiss chard, drain it and chop it fine.
  • Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
  • Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams

SWISS CHARD WITH SCALLIONS



Swiss Chard With Scallions image

My husbands favorite green. We have Swiss chard of all colors in our garden and will cut it most of the winter. Here is one of his favorite ways for me to prepare Swiss chard.

Provided by Marsha Gardner @mrdick1950

Categories     Vegetables

Number Of Ingredients 5

2 large bunches swiss chard, with stems, washed
6 tablespoon(s) butter or olive oil or 3 tablespoons each
2 bunch(es) green onions, cut into quarter inch pieces
- kosher salt and freshly ground black pepper to taste
- cider vinegar for dressing chard

Steps:

  • Cut the Swiss chard into large pieces, plunge it into boiling water and cook it until the stems are just tender.
  • Drain, shock under cold water and drain again. Squeeze out as much water as possible. Put the chard on a board and chop it up with a large knife.
  • Melt the butter or olive oil in a deep pot. Add the scallions and cook them over moderate heat until just tender. Add the chopped chard, toss well, season to taste and serve with a drizzle of cider vinegar.

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