Swiss Chard Pinwheel Bread Food

SAVORY SWISS CHARD

Steps:

• In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

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 PINWHEEL BREAD

Steps:

• Preheat oven to 350*F.
• Spray a skillet with nonstick cooking spray and heat over medium heat.
• Add mushrooms and onion and saute until tender, about 5 minutes.
• Add Swiss chard and water. Continue to cooking until Swiss chard becomes tender, about 8 to 10 minutes (you may need to another tablespoon or more of water if the Swiss chard sticks to the skillet).
• Add the garlic powder, ground black pepper, and salt.
• Remove the skillet from the heat and stir in Parmesan cheese. Set the skillet aside to cool.
• On a lightly floured board or surface, roll out pizza dough into a 10 x 14 inch rectangle.
• Spread cooled Swiss chard mixture and mozzarella cheese on top of dough, leaving about 1-inch of dough around the edges.
• Starting from the long side, roll up the crust to make one large loaf.
• Pinch along the seam of the loaf to seal and fold the ends under the loaf.
• Place the loaf on a baking sheet sprayed with nonstick cooking spray.
• Bake for 40 minutes or until golden brown.
• Remove from oven and let cool for 5 minutes.
• Cut into 8 slices and serve with warmed marinara sauce.

SIMPLE SWISS CHARD

Steps:

• Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

BAKED SWISS CHARD

Steps:

• Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
• Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.