Spicy Swiss Chard Or Spinach Food

SPICY SWISS CHARD AND ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
• In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
• Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

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.

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.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

SPICY SWISS CHARD OR SPINACH

Steps:

• In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown(watch carefully, don't let it burn!).
• Add the chard or spinach and toss quickly.
• Stir in a splash of white wine.
• Cook and toss until liquid evaporates and greens are wilted.
• Add the sugar, season with salt and serve. Enjoy!

SWISS CHARD GRATIN

Steps:

• Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
• Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
• Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
• Preheat oven to 400°F.
• Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining 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 and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
• Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
• Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

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.