Time 45m Yield 4 Number Of Ingredients 6 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.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Time 30m Number Of Ingredients 6 Steps:
Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick. In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a wok heat the oil (medium heat). Add shallots; stir fry 1 minute or until just beginning to brown. Add Swiss Chard, toss and cover. Cook 2 minutes. Remove cover and cook about another minute. If there is any liqiud drain it off. Stir in the Feta cheese, cook 30 seconds or until it starts to melt. Add Pine nuts and season. Serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Rinse chard and place in a large stock pot with water still clinging to leaves. Cover and cook on medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.
Number Of Ingredients 6 Steps:
Cut stems and ribs from washed chard crosswise into 1-inch pieces. Heat olive oil over medium heat and add chard pieces till they’re soft and tender (about 12 minutes), stirring occasionally. When almost cooked, add salt and pepper, mix and transfer to a serving bowl. Spread feta cheese into 1cm pieces and toss with balsamic vinegar and remaining spring onions.
