Swiss Chard With Clams And Chili Food

SWISS CHARD WITH CLAMS AND CHILI

Steps:

• Clams, part 1: Before you cook clams, you need to purge them of grit and sand. Place clams in a bowl and fill with cold water. Let rest in the refrigerator, 4 hours.
• In a heavy-bottomed pot over high heat, add half the grapeseed oil, followed by shallots, garlic, and chilies. Stir to coat, then sweat until translucent, 1-1½ minutes. Pour in wine and boil to cook off alcohol, 30 seconds. Carefully lift clams from the water, making sure to leave any grit behind in the bowl. Add clams to pot. Cover and steam, checking after 3-5 minutes to see if they've opened.
• Chard, part 1: Remove the center stems by cutting down the sides. Roughly cut the leaves into big pieces and reserve a few stems (save the rest for another dish, such as Amanda Cohen's Rainbow Stir-Fry). Set aside.
• Clams, part 2: After 3-5 minutes, check the clams, giving them a shake and a stir to coax them open. Cover again and continue cooking until all are open, 2-3 minutes. Remove clams, discarding any unopened ones, and save liquid. When cool enough to handle, take clams out of their shells, keeping a few in for garnish. Set aside.
• Chard, part 2: Heat a large sauté pan over high heat. Add remaining grapeseed oil, followed by chard stems and leaves. Toss quickly, then pour in ¼ cup clam cooking liquid. Remove from heat and continue tossing. The chard should not be cooked down, only slightly wilted. (Note: If the leaves are really voluminous, you may need to do this in 2 batches.)
• Assembly: Combine the clams with the remaining chard liquid, a few tablespoons of clam broth, oyster sauce, soy sauce, and sesame oil. Toss and spoon over wilted chard. Garnish with the clams still in their shells, sprinkle with sesame seeds, and serve immediately.

LINGUINE WITH SWISS CHARD AND GARLIC

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
• Scrape into a small bowl and stir in Parmesan cheese.
• Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
• While pasta cooks, wipe out skillet.
• Add remaining oil to skillet and heat over medium heat.
• Add garlic and crushed red pepper flakes to taste.
• Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
• Stir in Swiss chard.
• Stir in salt and 1/4 cup water.
• Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
• Add additional water if chard becomes dry.
• Drain linguine and return to pot, add Swiss chard, and toss to combine.
• Serve sprinkled with crumbs.

SWISS CHARD RICE WITH SPICY CHILI SAUCE

Steps:

• To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
• In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
• Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
• Meanwhile, make the chili topping sauce by combining the remaining ingredients.
• To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.

ITALIAN STYLE SWISS CHARD

Steps:

• Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves.
• In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes.
• Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.

SWISS CHARD CURRY

Steps:

• Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
• Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
• Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
• Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
• Add stock, bring to a boil and then simmer.
• Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
• Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.

SAUTéED SWISS CHARD WITH GARLIC

Steps:

• 1. Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
• 2. In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
• 3. Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
• 4. Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.

SWISS CHARD WITH GARLIC

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.