SWISS CHARD IDEAS
Garlicky White Bean Soup with Chicken & Chard
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1 1/2 tablespoons minced garlic
- Crushed red pepper
- 4 cups chicken stock or canned low-sodium broth
- 1 pound Swiss chard, stems and tough ribs removed, leaves coarsely chopped
- One 19-ounce can white beans, such as cannellini or Great Northern, drained and rinsed
- 1/2 pound boneless, skinless chicken breast, sliced crosswise 1/3 inch thick
- Salt and freshly ground pepper
- Heat the oil in a large saucepan until shimmering. Add the onion, 1 tablespoon of the minced garlic and a pinch of crushed red pepper. Cook over moderately high heat, stirring frequently, until the onion is softened, about 6 minutes. Add the stock, Swiss chard and beans and bring to a boil. Reduce the heat to moderately low and simmer until the chard is tender and the soup is slightly thickened, about 15 minutes.
- Add the chicken and the remaining 1/2 tablespoon of garlic and simmer gently over moderately low heat until the chicken is just cooked through, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
FROM POT LUCK
NOTE FROM NEW LIFE CSA: I made this substituting ham for the chicken. My I-Hate-Vegetables-Kids had 3 servings!
warm, cheesy Swiss chard and roasted garlic dip
Warm, Cheesy Swiss Chard and Roasted Garlic Dip RecipeBy Amy Wisniewski
INGREDIENTS
SOURCE: http://www.chow.com/recipes/30685-warm-cheesy-swiss-chard-and-roasted-garlic-dip
Copyright ©2012 CBS Interactive. All Rights Reserved
INGREDIENTS
- 1 medium head of garlic
- 1/4 cup olive oil
- 1 medium shallot
- 1 bunch green Swiss chard (about 12 ounces)
- 3 ounces fontina cheese
- 1/3 cup pine nuts
- 1/2 cup panko
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- Crackers, for serving
- Heat the oven to 375°F and arrange a rack in the middle.
- Peel any loose outer skins from the head of garlic and cut off the top quarter to expose the cloves. Place the head cut-side up on a piece of foil large enough to enclose it, and drizzle 1 tablespoon of the oil over the garlic. Bring the sides of the foil together and tightly fold it down to seal into a packet. Place the packet in a 1-quart baking dish (you’ll use the same dish later to bake the dip in) and roast until the garlic cloves are golden brown and very tender, about 45 to 50 minutes. Remove the packet from the dish, carefully open it, and set it aside to cool. Set the baking dish aside.
- While the garlic is roasting, chop the shallot into small dice and place it in a medium bowl. Wash the chard and remove the stems. Chop the stems into medium dice and place them in the bowl with the shallots; set aside. Stack the leaves and coarsely chop; set aside. Shred the fontina on the large holes of a box grater (you should have about 1 cup); set aside.
- Place the pine nuts on a baking sheet and toast in the oven (move the garlic to the side) until golden, about 6 minutes. Transfer the nuts to a cutting board to cool, about 2 minutes. Finely chop and transfer them to a medium bowl. Add 1 tablespoon of the oil and the panko and, using your fingers, mix until evenly combined; set aside.
- Heat the remaining 2 tablespoons of oil in a large frying pan over medium heat. Add the shallot and chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Add the chard leaves, season with salt and pepper, and cook, stirring occasionally, until wilted, about 4 minutes; remove from the heat. Transfer the chard mixture to a cutting board, finely chop, and return to the frying pan; set aside.
- When the garlic is cool enough to handle, squeeze the roasted cloves from their skins into the frying pan with the chard mixture. Using a spatula, smash the garlic cloves against the side of the pan and stir into the chard mixture to combine. Add the fontina, cream cheese, sour cream, and measured salt and pepper and stir until the mixture is evenly combined. Transfer to the reserved baking dish and top with the panko–pine nut mixture.
- Bake until golden brown on top, the edges are bubbling, and the dip is heated through, about 20 minutes. Serve immediately with crackers.
SOURCE: http://www.chow.com/recipes/30685-warm-cheesy-swiss-chard-and-roasted-garlic-dip
Copyright ©2012 CBS Interactive. All Rights Reserved
Vegetable Topped PizzaTop a Pizza crust with mozzarella cheese. Bake until the crust is done and cheese is melted. Cut up chard, lettuce, spinach, and onions and toss with Italian dressing. When the white pizza is done, cover with the veggies and Parmesan cheese. I often wilt the greens in the microwave for a few seconds before using to top the pizza.
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Baked ChardCut up chard, tomatoes, onion, garlic and add a little bit of balsamic vinegar. Mix it all together and top with mozzarella cheese and bake.
Thanks to Jennifer Tyler for this one! |
Zuppa Toscana (for use with Kale)
1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
BEST. SOUP. EVER!!!!
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
BEST. SOUP. EVER!!!!