SWISS CHARD, GARLIC, AND GRUYERE PIZZA
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness of chard.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
- Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
- Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.
Nutrition Facts : Calories 372 g, Cholesterol 16 g, Fat 13 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 817 g
SWISS CHARD AU GRATIN FRENCH BREAD PIZZAS
Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Sliced Steak and Mushroom Barley Soup
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.
- Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.
- Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.
- Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.
- The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.
- Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
CASSEROLE OF SWISS CHARD AND GRUYERE
Provided by Florence Fabricant
Categories lunch, casseroles, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the swiss chard, drain it and chop it fine.
- Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
- Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams
SWISS CHARD IN SAUCE GRUYERE
The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.
Provided by Its loose again
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Seperate the stems and leaves of the chard.
- Wash the stems and cut diagonally into 1-inch pieces.
- Wash the leaves in 2 changes of water as they can be sandy.
- Spin dry and coarsely chop the leaves.
- Heat the oil in a wok or large pan.
- Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
- Add the leaves and cover.
- Steam until leaves wilt, stirring occasionally.
- If mixture is too wet, uncover and cook off excess liquid.
- Transfer to an oven proof casserole and set aside.
- Preheat oven to 350°F.
- Prepare a Sauce Velouté.
- Melt butter in a saucepan.
- Add flour and cook, stirring for 3-4 minutes.
- Add 1/4 cup stock, stirring to form a paste.
- Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
- This will prevent lumping.
- When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
- Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
- Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
- Finish in oven 20-25 minutes.
Nutrition Facts : Calories 196.4, Fat 14.5, SaturatedFat 6.8, Cholesterol 33.6, Sodium 403.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.1, Protein 9.6
SWISS CHARD AND MUSHROOM GALETTE
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Mushroom Bake Vegetarian Quick & Easy Dinner Chard Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For whole wheat dough:
- Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For galette:
- Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
- Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
- Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes. Let cool slightly on baking sheet.
- Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.
SWISS CHARD ARTICHOKE PIZZA
The Swiss Chard and Artichokes combined with parmesan and mozzarella cheese makes for a unique and tasty pizza. You can use a store bough pizza dough (Trader Joes is good) or use this quick and easy pizza crust. Note: I have revised the recipe and added bacon and more cheese. Select chard with fresh green leaves; avoid those that are yellow or discolored,store unwashed leaves in plastic bags in the crisper in the refrigerator for 2 to 3 days. This recipe is a spin off from http://www.farmgirlfare.com/
Provided by BakinBaby
Categories Chard
Time 40m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 18
Steps:
- Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes.
- Remove from heat, cool slightly,stir in Parmesan cheese.
- Pizza:.
- In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal.
- Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.
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