Swiss Chard And Bacon Turnovers Food

CHARD & BACON LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

SWISS CHARD RECIPE WITH BACON

Steps:

• Heat a heavy saucepan on medium-high and add the chopped bacon. Allow it to cook until the outside edges are crisped but the bacon isn't all the way crisp (about 5-8 minutes).
• Add the smashed garlic cloves and press them down so most of the clove is touching the hot pan. I usually smash the garlic cloves with the flat of my knife.
• Once the garlic is brown in spots, add in the pine nuts and the raisins and mix well.
• Sauté until the bacon is cooked through, the garlic cloves and pine nuts are browned, and the raisins are plumped.
• Add salt and pepper and stir well.
• Add in Swiss chard and the ¼ cup of water.
• Place a lid on the saucepan and cook for 3-4 minutes until the chard has just barely wilted. Remember the chard will continue to cook and wilt even when off the flame, so don't overcook it.
• Stir well and serve.

CREAMY PARMESAN SWISS CHARD GRATIN

Steps:

• Heat the oven to 400ºF. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.
• In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 minutes; the cream should be reduced to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.
• Meanwhile, in a large (12-inch) nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in pan (if there's more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they're somewhat softened and browned on the edges, about 10 minutes. Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 minutes. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly. Sauté sliced chard stems first until tender; then add the leaves and wilt them.
• Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10 to 15 minutes before serving.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

PAN FRIED SWISS CHARD

Steps:

• Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.

WILTED CHARD WITH BACON AND GARLIC

Steps:

• Place a double layer of paper towels on a heat resistant plate. Heat a large heavy pot with a cover over medium heat. Add bacon and cook until bacon is crisp and brown, stirring occasionally. Remove bacon with a slotted spoon and place on the prepared plate with the paper towel to drain.
• Discard all but 1 Tablespoon bacon grease from pot. With pot over medium heat, add the butter and allow pan to reheat. Add the onion slices and cook, stirring occasionally until the onions are translucent with browned edges. Add garlic to pan and cook for two minutes, stirring constantly.
• Add vinegar to the pan, stirring to scrape up browned bits. Cook until liquid is reduced by half. Add chard and lightly sprinkle with salt. Stir to combine ingredients. Cover to allow chard to wilt for about 30 seconds.
• Uncover and stir, then replace lid for about 30 seconds. Repeat until chard is wilted as desired. Stir in reserved bacon. Taste and adjust seasoning if necessary.

CARAMELIZED ONIONS AND SWISS CHARD RECIPE

Steps:

• Preheat your skillet on low and add your cooking fat.
• Meanwhile, cut your onions in half and thinly slice all halves. When all the onions are sliced, add to the pan.
• Stir every few minutes, for the first 5-7 minutes or so, to ensure the onions are thoroughly coated with fat, are not sticking to the pan and are cooking. Adjust the heat if necessary, but keep it on low.
• Meanwhile, thoroughly wash the chard and dry completely. Then thinly slice the chard.
• When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.
• Season to taste with granulated garlic, salt and pepper. Serve warm

SAVORY SWISS CHARD WITH BACON

Steps:

• Chop chard stems into 1-inch pieces. Tear leaves in half.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant. Stir in bacon; cook until browned and crisp, about 5 minutes.
• Stir Swiss chard stems and leaves into the skillet. Reduce heat and cover skillet. Cook for 5 minutes. Turn chard with tongs to coat with bacon drippings. Cover and cook, turning once, until stems are fork tender, about 10 minutes more.
• Increase heat to medium; stir white wine and red pepper flakes into the skillet. Cook, uncovered, until moisture evaporates, 2 to 3 minutes. Season with salt and pepper.

BRAISED SWISS CHARD WITH BACON AND HOT SAUCE

Steps:

• Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
• Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
• Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.

SWISS CHARD AND BACON PASTA

Steps:

• Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente according to package directions. Drain and keep warm. Meanwhile, for the Swiss chard, remove and slice the stems. Cut leaves in half lengthwise and thinly slice. Set aside. In a large skillet or Dutch oven cook bacon over medium-high heat for 4 - 5 minutes or until lightly browned. Add onion and cook, stirring, for 2 minutes. Add chard stems and cook 1 minute. Add chard leaves and cook, stirring, for 2 minutes or until wilted. Add pasta and oil; cook and stir until heated through. Top with Parmesan and serve.

BACON, SWISS CHARD, POTATO, AND VEGETABLE SOUL-SATISFYING SOUP

Steps:

• I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon.
• Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup.
• Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt.
• Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer.
• Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors.
• Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless.

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.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
• Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
• At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
• Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.