SWISS CHARD WITH CURRANTS AND PINE NUTS
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This warm salad is both healthy and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
SWISS CHARD, RAISIN AND PINE NUT TART
Tastes great with a variety of ingredients.
Provided by Inspired by Gourmet, 2006.11
Categories Main Courses
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan. Remove from heat and let stand, covered, 1 hour. Drain in a colander. Pat dry using paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 3 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, milk, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Sauté chopped leek in 1 tsp. olive oil until soft. Stir into egg mixture.
- Roll out one thawed, puff pastry sheet on a lightly floured surface with a lightly floured rolling pin - very thin. Cut out an11-inch circle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 11-inch circle. Spread chard filling evenly into shell, then top with second piece of dough. Seal tart and trim edges, Brush with egg wash. Bake until top is golden, about 40 minutes. Transfer to a rack, cool slightly, then remove side of pan. Serve warm or room temperature.
SWISS CHARD ROLLS WITH BEEF
These Swiss Chard Rolls are stuffed with lean beef, pine nuts, feta and zante currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb.
Provided by Katie Webster
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Set a bowl of ice water next to the pot. Cut stems of chard stalks off at the base of each leaf, leaving center rib intact. Blanch chard leaves in boiling water until soft and flexible but not so tender that they will tear, about 1 minute. Shock the chard in the ice bath and then dry with paper towels.
- Meanwhile, preheat oven to 375 degrees F. Gently knead beef, feta, onions, currants, pine nuts, oregano, salt, pepper and allspice in a large bowl until combined. Divide into 8 even portions and shape into miniature loaf shapes.
- Coat a large ovenproof skillet with cooking spray. Spread ½ cup tomato sauce in the bottom of the skillet.
- Lay chard leaf on work surface. Place portion of meat mixture widthwise, toward one end of the chard leaf. Wrap the meat up with the chard leaf by tucking in sides and rolling up into a tight little bundle. Place seam side down in the baking dish. Repeat with the remaining chard and filling. Pour the remaining tomato sauce on top of the chard rolls. Cover with a layer of parchment and a layer of foil.
- Transfer to the oven and bake until the beef mixture is heated through and reaches 164 degrees when tested with an instant read thermometer, 50 to 53 minutes. Remove foil and sprinkle with cheddar. Return to the oven and bake until cheese is melted, 4 to 5 minutes longer. Remove from the oven, and let rest 10 minutes before serving.
Nutrition Facts : ServingSize 2 rolls, Calories 540 calories, Sugar 16 g, Fat 34 g, SaturatedFat 15 g, Carbohydrate 29 g, Fiber 6 g, Protein 34 g
SWISS CHARD WITH RAISINS AND PINE NUTS
Categories Fruit Leafy Green Nut Side Vegetarian Quick & Easy Raisin Pine Nut Healthy Vegan Chard Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Tear chard leaves from stems, then coarsely chop stems and leaves separately.
- Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
- Serve sprinkled with nuts.
SAVOURY SWISS CHARD TART
Cooking Channel serves up this Savoury Swiss Chard Tart recipe from Laura Calder plus many other recipes at CookingChannelTV.com
Provided by Laura Calder : Cooking Channel
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
- Beat the eggs together with the creme fraiche, and season with salt, and pepper.
- In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.
SWISS CHARD TART (TOURTE DE BLETTES)
Because I learned that all Swiss chard is not created equal, I gave a weight equivalent for the leaves. Whenever I have leftover chard stems, I sauté them in olive oil and salt, until wilted, then freeze them to add to my next batch of Soupe au pistou. Any extra leaves can be added to that as well. I used unrefined cane sugar for the filling, since I like the slightly caramelized taste it adds, but you can use regular sugar if you wish. If you don't have a tart pan, a springform cake pan will do.
Provided by David
Number Of Ingredients 19
Steps:
- Make the dough by mixing together the flour, 1/3 cup (65 g) sugar, baking powder, and salt in a bowl. Add the olive oil and the eggs, mixing until the dough is smooth.
- Divide the dough into two pieces, one slightly larger than the other, wrap each in plastic and shape the two dough portions into disks. Chill for at least one hour. (Dough can be made up to two days in advance.)
- Wash the chard leaves very well, in several changes of water, until the water is clear and there is no grit in the leaves.
- Put the chard leaves in a saucepan with a bit of water and a pinch of salt. Cover, and cook the leaves until they're completely wilted, about 15 minutes.
- Drain the leaves and run cold water over them, turning them as you rinse. (This 'shock' helps set the color.) Once cool, squeeze the leaves very, very firmly to extract as much water from them as possible.
- Put the raisins in a small saucepan and pour just enough eau-de-vie or brandy over them to cover. Simmer for a minute or two, until the liquor is absorbed. Let cool to room temperature.
- Chop the Swiss chard and put it into a medium bowl. Coarsely chop the raisins and the pine nuts, and add them to the chard . Stir in the cinnamon, Parmesan, and 1/2 cup (100 g) sugar, then mix in the eggs.
- To bake the tart, preheat the oven to 350ºF. (180ºC)
- Lightly butter a 9-inch (23 cm) tart pan with a removable bottom. (No need to butter if it's a non-stick pan.)
- Dust both sides of the larger pieces of dough and roll it between two large sheets of parchment paper. About halfway through rolling, peel away the parchment and re-dust both sides of the dough with flour, then continue to roll the dough until it's the size that will fit into the bottom of the tart pan and go up the sides.
- Peel away the top piece of parchment and carefully overturn the dough on to the tart pan. Peel away the other piece of parchment and use your fingers and the heel of your hand to smooth the dough into place and even it out. (I use my thumbs and heel of my hand to make sure it goes up the sides as best as possible.)
- Spread the filling into the tart pan over the dough, then peel and thinly slice the apples, and lay them in an even layer over the Swiss chard filling.
- Roll out the other disk of dough as you did the lower one, between two parchment paper sheets, and transfer it to the tart pan to cover the tart filling.
- Use your fingers to seal the dough at the edges to enclose the filling. A few gaps are normal.
- Bake for 30 to 40 minutes, until the dough is golden brown on top. Remove from the oven and dust the top with powdered sugar. Let cool before slicing.
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS
There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!
Provided by Leslulu
Categories Chard
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear Swiss Chard leaves into medium pieces.
- In large saute pan, heat olive oil over medium heat.
- Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
- Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
- Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
- Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
- Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
SWISS CHARD SAUTEED WITH PINE NUTS AND RAISINS
Swiss Chard Sauteed With Pine Nuts and Raisins. A quick sauteed swiss chard side dish.
Provided by Mike Vrobel
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- For an overview of the basic technique, see my Swiss Chard Saute
- Cut the chard leaves away from the stems. (I do this by folding the leaf along the stem, laying it on my cutting board, and running my knife down the edge of the stem, separating both sides of the leaf from the stem.) Slice the stems 1/2-inch thick, and slice the leaves into 1-inch thick pieces. Trim, peel, and dice the onion.
- Put the pine nuts in a 12-inch fry pan over medium heat. Cook the nuts, stirring and tossing, until most of the nuts are lightly browned. Be very careful - pine nuts burn in a heartbeat. Keep the nuts moving and pull them off the heat the moment some are dark brown. Pour them into a bowl and set aside for later. (Skip this step if you have toasted pine nuts).
- Put the frypan back over medium heat and add the olive oil. When the oil is shimmering (about 3 minutes), add the sliced stems and the onions, and sprinkle with 1/2 teaspoon fine sea salt. Saute until the onions soften, about 5 minutes.
- Stir in the pine nuts and raisins. Add the chard leaves to the pan, sprinkle with 1 teaspoon fine sea, and toss to combine. Pour in 1/4 cup of water, cover the pan, and steam until the leaves are tender, about 5 minutes.
- Remove the lid, grind fresh black pepper on top of the chard, drizzle with balsamic vinegar, and toss to combine. Serve.
Nutrition Facts : ServingSize 1/2 cup, Calories 117 calories, Sugar 5.5 g, Sodium 514.4 mg, Fat 8.3 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 2.3 g, Protein 2.2 g, Cholesterol 0 mg
SPANISH-STYLE SWISS CHARD WITH RAISINS AND PINE NUTS
A Spanish-style, vegetarian delight. Chard lovers everywhere rejoice! Also works well with spinach.
Provided by Anonymous
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
- Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 21.8 g, Fat 9.7 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 324.8 mg, Sugar 13 g
SWISS CHARD, LEEK AND GOAT CHEESE TART
Mighty tasty ingredients. Will be putting out a couple of rows of rainbow stemmed chard along with the spinach after our little cold spell pushes through this week. Keeping this recipe close to make with fresh from the garden chard. From the Chicago Times contribution to the Food & Drink Weekly's Top Picks for 2008. Drawn from Bill Daley's February cover story on "Dot.com cooking," which tracked the burgeoning realm of recipe Web sites, we included this savory tart from David Leite's Leitesculinaria.com. Prep time includes an hour to chill the dough.
Provided by Busters friend
Categories Lunch/Snacks
Time 2h15m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 18
Steps:
- Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
- Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. Mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
- Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool.
- Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
- Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.
Nutrition Facts : Calories 388.8, Fat 28.9, SaturatedFat 16.9, Cholesterol 133.5, Sodium 567.4, Carbohydrate 24.5, Fiber 2.1, Sugar 4.4, Protein 9.6
SAVOURY SWISS CHARD TART
Provided by Laura Calder
Categories bake,cheese,dinner,eggs and dairy,Fall,French,lunch,Main,pork,vegetables
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375°F/190°C. Heat the oil in a sauté pan and fry the shallots until soft and translucent. Add the garlic one minute. Remove to a plate. In the same pan, fry the bacon, and remove with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. (You may want to cover the pan for a few minutes to speed up the process.) Add the chard leaves to the pan, cover, and wilt, about 3 minutes.
- Beat the eggs together with the crème fraîche. Season with salt and pepper. In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove from the oven and cool. Serve at room temperature.
SWISS CHARD, RAISIN, AND PINE NUT TART
The flavors of this tart are remarkably balanced-it's a bit savory and a bit sweet. (In fact, in the south of France, where it's known as tourte aux blettes, you'll often see the pastry served for dessert.) Paired with a simple salad, it makes for a supremely satisfying light dinner.
Provided by www.epicurious.com
Number Of Ingredients 11
Steps:
- PreparationBring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.Cooks' note:
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- Toast pine nuts in a small, dry skillet over medium-high heat, shaking skillet constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
- Cut stems from chard; trim ends. Cut stems into 1/4-inch slices. Slice leaves crosswise into 1/2-inch-wide strips.
- Melt butter in a pot over medium-high heat. Cook chard stems, stirring, until softened, 2 to 4 minutes. Stir in raisins and 1/2 cup water. Cover, reduce heat to low and simmer for 3 minutes or until raisins are soft. Add leaves in batches, pushing down cooked greens to make room for new ones as they wilt. Cook, stirring often, until chard is tender but still slightly crisp, 3 to 5 minutes.
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- Thoroughly wash the Swiss chard in several changes of water then cut the stalks from the leaves. Save the white stalk for other purposes. You only need the leaves for this recipe. On some older leaves, you may need to cut out the ribs too.
- Use a large pot with lots of water and bring to a rapid boil. Add chard leaves to the boiling water. Cook them for about 4-5 minutes.
- Drain and squeeze out all the liquid to dry the leaves. Finely chop the cooked chard leaves and set aside to cool.
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SWISS CHARD GOAT CHEESE TART - HEALTHY SEASONAL RECIPES
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5/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 600 per serving
- Preheat oven to 375 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.
- Process ¾ cup plus 2 tablespoons all-purpose flour, whole-wheat pastry flour and salt in a food processor. Add butter, and pulse to chop butter into the flour mixture until it resembles meal. Open lid, drizzle on avocado oil, and repeat pulsing until the oil is incorporated into the flour mixture. Open lid and drizzle cold water over the crumbs. Cover and pulse about 15 times, until the mixture is moist and starting to clump together. It will look like small pebbles, but when you squeeze it, it should hold together. If the mixture is very dry, add one to two more tablespoons water.
- Pat crumb mixture into the tart pan and press to make evenly thick all over and up sides. Press excess dough out of the corners and up the sides to make the sides thicker. A lightly floured dry measuring cup is useful to make the bottom flat. Press tines of a fork into the pastry down to the pan about 12 times with a fork.
- Transfer the tart pan to a baking sheet. Set in oven and bake until the crust is dry and set up and starting to pull from the sides, 13 to 15 minutes. Sprinkle the remaining 1 to 2 teaspoon flour over the tart shell and brush into the fork holes and any cracks.
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