Italian Chard Stuffing Food

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ITALIAN-STYLE SWISS CHARD



Italian-Style Swiss Chard image

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

1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
⅛ teaspoon crushed red pepper flakes
salt to taste

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

ITALIAN CHARD STUFFING



ITALIAN CHARD STUFFING image

Categories     Bake     Thanksgiving     Casserole/Gratin     Sausage

Yield 16

Number Of Ingredients 13

3/4 loaf (3/4 lb.) French bread $
1 1/2 cups nonfat milk $
2 pounds Italian sausages $
1 cup chopped parsley
1 garlic clove, minced or pressed
1 medium onion, chopped $
1/2 cup finely chopped celery $
1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped
1 1/2 cups freshly grated parmesan cheese $
1 1/2 teaspoons dried basil
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried rosemary
Salt $

Steps:

  • 1. Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. 2. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes. 3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. 4. Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

ITALIAN STYLE SWISS CHARD



Italian Style Swiss Chard image

Swiss chard is a delicious easy to grow green that is super beautiful to boot - the stalks can be pearly white, brilliant red or even vivid yellow. This is a fast & tasty way to prepare the swiss chard cranking out in the garden. I can make a mea of it with a couple of poached eggs & a little grated Parmesan/Romano cheese. Received from D_M on gourmet-recipes-from-around-the-world; thanks D_M!

Provided by Busters friend

Categories     Chard

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs swiss chard
2 teaspoons extra virgin olive oil
1 1/2 teaspoons garlic (minced or pressed)
1 tablespoon capers, mashed
3 teaspoons balsamic vinegar
salt, to taste
pepper, to taste

Steps:

  • Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves.
  • In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes.
  • Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.

Nutrition Facts : Calories 60.1, Fat 2, SaturatedFat 0.3, Sodium 526.8, Carbohydrate 9.2, Fiber 3.7, Sugar 2.9, Protein 4.2

SWISS CHARD PURSES WITH SAUSAGE STUFFING



Swiss Chard Purses with Sausage Stuffing image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)
2 cups whole milk
2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (2 cups)
4 1/2 tablespoons extra-virgin olive oil
1 lb bulk sausage (sweet Italian or breakfast sausage)
2 lb large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup reduced-sodium chicken broth

Steps:

  • Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl.
  • Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir eggs into bread mixture.
  • Wash leek strips, then blanch in a large pot of boiling salted water , uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup stuffing in center, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner.
  • Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.

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