Spicy Swiss Chard Beans Food

SAUTEED SWISS CHARD AND BEANS

Steps:

• Wash Swiss chard to remove dirt and sand
• Remove stems from the leaves.
• Cut stems into 1 inch pieces and parboil JUST the stems in acidulated water (1 quart water with 2 Tablespoons lemon juice added) for 3 to 5 minutes; drain.
• Cut the chard leaves into 1 inch strips. Cook JUST the leaves in a skillet over medium heat for 3 to 5 minutes in the water that clings to the leaves. Once leaves are wilted, remove from pan and set aside.
• In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes.
• Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
• Add wilted Swiss chard leaves to the mixture. Season with salt and pepper.
• Serve hot. An additional drizzle of olive oil and grated Parmesan cheese are optional toppings.

SWEET AND SPICY SWISS CHARD

Steps:

• Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

GRILLED SALMON FAJITAS WITH BLACK BEANS AND SPICY SWISS CHARD

Steps:

• In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes. In very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve. In a separate, clean, very hot skillet, place 1-ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook 2 minutes. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet. In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter.
• Assembly: Toast tortillas lightly in skillet and put on plate. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream.

SPICY SWISS CHARD

Steps:

• In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

SPICY SWISS CHARD & BEANS

Steps:

• Remove stems from swiss chard; coarsely chop swiss chard leaves.
• Heat oil in 5-quart dutch oven over medium-high heat until hot.
• Add swiss chard.
• Cook until wilted, but still bright green, stirring frequently.
• Stir in beans, green pepper sauce and salt.
• Cook over medium heat until mixture is heated through.

ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD

Steps:

• Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
• Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

WHITE BEAN SOUP WITH SWISS CHARD

Steps:

• Place the beans in a large pot and cover with water. Let them soak overnight.
• The next day, drain the beans, reserving 2 cups of liquid.
• In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
• Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.