Swiss Chard With Roasted Pepper Food

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

SWISS CHARD WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
• Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
• In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.

SWISS CHARD AND RICOTTA STUFFED ROASTED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut out the stems from peppers and discard. Remove the seeds and clean out the white ribs. Season them inside with salt and pepper. Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet. Bake them for 30 minutes, or until the skins are wrinkled and slightly charred. Remove the peppers from the oven and put them into a large bowl. Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes. Peel the skin from the peppers, making sure to keep them whole, and set aside.
• While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil. Have a bowl of ice water ready. When the water is boiling, add the basil leaves. After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water. (This will keep the pesto green.) When it is cold, drain the basil and squeeze out any excess water. Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic. Turn on the processor and slowly add the olive oil until the mixture is smooth. Refrigerate until ready to use.
• In a large skillet over high heat, melt 2 tablespoons of the butter. Cook the eggplant until beginning to soften, about 5 minutes. Add the onions and cook until softened and lightly browned, about 10 minutes more. Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife. Add 1 tablespoon butter to the same pan over medium-high heat. When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute. Transfer the chard to a bowl. Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper. Mix well, taste, and adjust the seasoning. Stuff this mixture into the peppers, being careful to keep them whole. Place them on their sides into a lightly buttered baking dish. Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes. Serve immediately garnished with extra pesto.

COD CANNELLONI WITH SWISS CHARD AND ROASTED PEPPER

Steps:

• Preheat the oven to 350°F. Spread the tomato sauce in the bottoms of 4 individual gratin dishes or in the bottom of a shallow baking dish just large enough to hold 8 cannelloni in one layer. In a saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, simmer the béchamel, whisking constantly, for 2 minutes, and season it with salt and pepper. Transfer the béchamel to a bowl and let it cool, covered. In a pan of hot water let the sheets of lasagne soak for 10 to 15 minutes, or until they are softened. To the béchamel add the cod, the Swiss chard with roasted pepper, the chopped basil, and salt and pepper to taste and combine the mixture well.
• If using the square lasagne sheets halve each sheet to form 2 rectangles. Working with 1 rectangle at a time, spread about 1/3 cup of the cod mixture lengthwise down the center of each sheet, beginning with a long side roll up the sheet to enclose the filling, leaving both ends open, and arrange 2 cannelloni, seam sides down, in each dish, spooning some of the tomato sauce over them. Bake the cannelloni, covered with foil, in the middle of the oven for 230 to 25 minutes, or until they are heated through, garnish them with the basil sprigs, and serve them with the Parmesan.

SHAKSHUKA WITH SWISS CHARD

Steps:

• 1. Preheat oven to 350-degrees. In a large oven-proof skillet (I used cast-iron), heat the olive oil. Add the bacon, if using, and onion garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
• 2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cook slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side of the skillet. (I blanched and dried the chard in advance to make things easier--it'll keep for at least 30mins/1 hr).
• 3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are slightly runny.
• 4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish with basil and serve immediately.
• Note: I served with crusty bread which was great for dipping and making sure no sauce went to waste! You can use plain marinara but the arrabiata gave this a nice little kick--highly recommend it. I made without bacon and didn't miss it.

STIR-FRIED SWISS CHARD AND RED PEPPERS

Steps:

• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

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 WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.