SWISS CHARD PIE
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
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
HOMEMADE LEMON CHEESE PIE
Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.
Nutrition Facts : Calories 341 calories, Fat 11g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
ITALIAN-STYLE SWISS CHARD
This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.
Provided by Karen Gallinetti
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
- Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
- Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
- Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g
SAUTEED SWISS CHARD WITH PARMESAN CHEESE
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Provided by DannyBoy
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g
CHARD, TOMATO AND CHEESE CASSEROLE
Provided by Bev Michaels
Categories Cheese Tomato Side Bake Low Carb Vegetarian Wheat/Gluten-Free Casserole/Gratin Chard Bon Appétit Georgia Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 TO 10 SIDE-DISH SERVINGS
Number Of Ingredients 7
Steps:
- Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid.
- Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.
SWISS CHARD (OR SPINACH) PIE
Got this recipe in my vegetable co-op box. I'm sure you could sub. spinach for the swiss chard. It turns out great!
Provided by WI Cheesehead
Categories Savory Pies
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Brown onion and garlic in oil.
- Trim and chop chard, add to pan and cook down until wilted.
- Beat eggs in a bowl; mix in cheese, salt and chard mixture.
- Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minute.
Nutrition Facts : Calories 154.7, Fat 10.5, SaturatedFat 3.6, Cholesterol 83.8, Sodium 393.1, Carbohydrate 10.2, Fiber 0.6, Sugar 1.4, Protein 5
LEMONY SWISS CHARD
Because chard stalks take longer to cook than the leaves, separate them using a knife -- the stalks go into the skillet first. Serve with our Goat Cheese "Ravioli."
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 15m
Number Of Ingredients 4
Steps:
- In a large skillet, heat oil over medium. Add chard stalks, and cook, tossing until crisp-tender, 4 to 6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available; season with salt and pepper. Cook, tossing occasionally, until stalks are tender, 4 to 6 minutes more.
- Drain and discard any liquid from chard in skillet; stir in lemon juice, and season with salt and pepper.
Nutrition Facts : Calories 91 g, Fat 7 g, Fiber 2 g, Protein 3 g
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- Garlic Sauteed Swiss Chard. If you’re looking for a simple, easy-to-make side dish, you can’t beat garlic sauteed Swiss chard. You’ll simply saute the chard as you would any greens, with olive oil, garlic, and salt.
- Lemon Parmesan Garlic Swiss Chard. This recipe is quite similar to the garlic-sauteed one above. However, you’ll also use lemon juice, lemon zest, and parmesan cheese for this one.
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- Swiss Chard and Brown Rice Risotto. There’s something about risotto, garlic, and mushrooms that just works, and this recipe combines all three, along with Swiss chard, onions, chicken stock, and more.
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