CHARD & POTAOES | BLITVA | CROATIAN RECIPES
A hearty and traditional peasant dish from the Dalmatian peoples of the Croatian coast. Blitva is a combination of potatoes, chard, garlic, and olive oil that is a perfect autumn and winter accompaniment to any meal but also a great unique side dish for your holiday Thanksgiving and Christmas dinners. My recipe here makes enough for 8 people or for leftovers!
Provided by The Peasant's Daughter
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Peel and wash the potatoes.
- Set them to boil in a large pot of salted water and allow to boil.
- As the potatoes boil, seperate the chard stem and leaf. Chop the stems and leaves roughly.
- After the potatoes have boiled for 20 minutes, add the chard stems to the water.
- Allow the potatoes and stems to boil for another 10 minutes.
- Add the chard greens and allow to boil until wilted (60 seconds).
- Pour out the potatoes and chard into a colander and allow to drain very well.
- As the potatoes and chard drain, heat the butter and olive oil up up on the stovetop over medium heat. Use either the same pot that you used to boil the vegetables, or a different heavy-bottomed one, like the French oven pictured, which will then double as a serving dish too.
- Add the garlic to the oil and butter mixture, allow to become fragrent (60 seconds).
- Immediately add the potatoes and chard into the oil and butter. Add a big pinch of salt and lots of freshly cracked black pepper. Stir and roughly mash the potatoes. You can mash them into a finer puree if you would like, but I prefer to keep the potatoes more rustic. It suits the dish better.
- Allow to come to room temeprature, check if salt and pepper is to taste, and serve.
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
SWISS CHARD AU GRATIN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
- Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
- Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
- Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.
POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS
This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.
Provided by Yotam Ottolenghi
Categories dinner, lunch, casseroles, vegetables, main course, side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
- Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
- Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
- Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
- Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
- When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.
SWISS CHARD AND SWEET POTATO GRATIN RECIPE - (4/5)
Provided by á-43854
Number Of Ingredients 13
Steps:
- Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon. Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper. Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese. Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving. Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.
SWISS CHARD GRATIN
Enjoy this tasty side dish made using Swiss chard - perfect if you love French cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray shallow 1 1/2-quart casserole or gratin dish with cooking spray. Rinse Swiss chard; shake to remove excess moisture and pat dry. Cut leaves from stalks; finely chop stalks and leaves and keep separate.
- In small bowl, mix bread crumbs, cheese and melted butter; set aside. In 1-quart saucepan, heat cream and garlic to boiling. Reduce heat; simmer 2 minutes. Remove from heat.
- In 4-quart Dutch oven, melt 1/4 cup butter over medium heat. Cook onion in butter 3 minutes or until tender. Stir in chopped chard stalks; cook 12 to 14 minutes, stirring occasionally, until tender and beginning to brown. Increase heat to medium-high. Add chopped chard leaves, salt and pepper; cook 4 minutes or until wilted. Drain well, pressing with back of spoon. Spread mixture in casserole.
- Strain cream, discarding garlic. Pour cream over chard. Sprinkle with bread crumb mixture. Bake uncovered 20 to 25 minutes or until bubbly and top is golden brown.
Nutrition Facts : ServingSize 1 Serving
SWISS CHARD WITH TOMATOES
I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
- Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
- Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
- Remove from heat and sprinkle bread crumbs over the top.
SWEET POTATO, SWISS CHARD, AND QUINOA GRATIN
Categories Garlic Leafy Green Side Bake Christmas Thanksgiving High Fiber Casserole/Gratin Quinoa Sweet Potato/Yam Winter Christmas Eve Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. and butter a 2-quart shallow baking dish.
- Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
- While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
- In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
- In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
- While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
- Reduce temperature to 350°.F.
- When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
- With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
- Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.
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- Trim the ends from the stems of the chard leaves. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves, and cut the stems into 1/2-inch lengths. Cut the leaves in half lengthwise, then crosswise into 1/2-inch strips. Wash the leaf and stem pieces thoroughly; then drain them well.
- Bring 4 quarts water to a boil in a large pot. Add the potatoes, and cook until almost tender, about 15 minutes. Add the Swiss chard, and cook until the vegetables are tender, an additional 10-15 minutes. Drain well.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook just until it begins to turn golden, about 1 minute. Add the Swiss chard and potatoes, and season them lightly with salt and pepper. Cook, stirring and smashing the potatoes, until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, adjust the level of heat to medium low and continue stirring. Add the remaining 2 tablespoons olive oil, season to taste with salt and pepper, stir, remove garlic and serve hot.
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- Heat the oven to 425°. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes.
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- Cover the gratin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 minutes longer. Let stand 2 to 3 minutes before cutting.
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- Heat the oven to 425°. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes.
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