Cut out the thick vein from the bottom of eight leaves, making a V-shaped cut; set aside. 23 of 24 2 teaspoons extra-virgin olive oil. Oct 10, 2014 - This recipe is a fresh, fun, and seasonal take on Greek grape leaf dolmades. Delish editors handpick every product we feature. Whoever came up with the idea of using Swiss chard was a genius! Drain; return to heat, and toss with butter, lemon juice, feta cheese, salt and pepper to taste. Add water, salt and Greens, then olive oil and stir together. Forty minutes in the oven and you have a flaky, savory favorite. In a large skillet over medium heat, heat oil. Swiss chard steamed with tomatoes takes minutes to cook and is relatively inexpensive. These are healthy, come together quickly, and make a great addition to your Greek mezze plate. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Cook, stirring often, until tender but not browned, about 5 minutes. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. This thick and tangy dip is swirled with braised swiss chard, Middle Eastern spices, and glugs of good olive oil. This sweet Swiss chard smoothie with blueberries and blackberries from The Blender Girl Smoothies book is surprisingly delicious and won’t make you gag! NYT Cooking is a subscription service of The New York Times. Remove from the heat. Southern-cuisine expert and cookbook author Diana Rattray has Swiss chard, kale and brown rice (Greek style) is a delightful way to prepare a vegan meal and take advantage of some of the fresh greens that become available in late spring. Now add the coriander, cumin, allspice, oregano, fennel, turmeric, and black pepper and stir around for 10 seconds before adding the shredded swiss chard. That much became very clear when she showed up at my house with pounds and pounds of delicious looking chard. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. You may be able to find more information about this and similar content on their web site. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece … In his introduction to this recipe, Ottolenghi explains how it’s yet one more dish that is good hot and at room temperature. 3 tablespoons olive oil. 2 pounds roughly chopped Swiss chard leaves and stems (2 very large or 3 small bunches) ½ cup roughly chopped pitted Kalamata or Greek olives ¼ cup roughly chopped artichoke hearts, drained (about 4) 2 teaspoon chopped Get recipes, tips and NYT special offers delivered straight to your inbox. If not available use Spinach. Clean, wash and pat dry the Swiss chard. Mild on spices & still awesome taste; this recipe goes well with a quinoa, wrap or rice. In a large high-sided skillet or medium pot, heat oil over medium. Applications. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Swiss chard, white wine, leaves, eggs, pepper, bacon, milk, unsalted butter and 4 more Swiss Chard Tacos Cooking On The Ranch. Why This Recipe Works. Put the olive oil and garlic in a sauté pan, turn on the heat to medium. Wash the Swiss chard and remove the stems. Add chard leaves and cook, stirring often, until wilted, 1 to 2 minutes. Difficult to pronounce, but oh so easy to make. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Northern white beans are my favorite in this dish with their creamy, meaty texture. This content is imported from {embed-name}. In a large skillet over medium heat, heat oil. Add the chard to the water for about 4 minutes (until tender). It can be used in any recipe that calls for leafy greens, so we often use it as a substitute for kale or spinach to keep our favorite baked pastas and soups interesting and fresh. No part of the Swiss chard goes to waste in this simple sauté: The stems soften with garlic, onion, and a splash of white wine. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Add the scallions and cook over moderate heat until softened, 3 minutes. Made this? You may be familiar with Spanakopita, the Greek spinach pie, and this is very similar. This recipe is vegan and gluten-free. Let us know how it went in the comment section below! Made this last night as I had lots of Swiss Chard to use up. Using a slotted spoon or a skimmer, transfer to the ice water. 6 large garlic cloves, sliced thin lengthwise. It should not be considered a substitute for a professional nutritionist’s advice. Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces, sauteed Swiss chard, and much more. In a large pot add all the spices including garlic powder except for the salt. Remove stems from chard and dice into 1/4" pieces. Season with more salt to taste and serve immediately. salt, Swiss chard, salsa, chicken broth, red pepper flakes, sweet onion and 3 more This recipe is a fresh, fun, and seasonal take on Greek grape leaf dolmades. A perfect dish for summer greens and an authentic meal enjoyed all over Greece. For pie dough, roll out the other piece of the dough and place over the filling. Sauté 3-4 minutes. Another simple yet super tasty cabbage recipe! Heat the olive oil in a large skillet over medium heat and add the onions. Veggie-packed burritos inspired by Greek dolmades. Simply thaw phyllo dough overnight in the fridge (it collects to much moisture at room temp), and fold in sautéed greens, fresh herbs, and a little extra flair (pine nuts, salty feta). Add chard stems, season with salt, and sauté until mostly tender, 3 to 4 minutes. Opt out or, pounds Swiss chard, stemmed and washed thoroughly, cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano, sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing. Remove the stalks and chop them small - similar to the onions. Tear or chop leaves into 2" pieces. Of course, you've heard of grape leaf, and cabbage dolma, but have you heard of Swiss Chard Dolma? It's loaded with vitamins, it's available for most of the year (we're talkin' March to late fall), and it cooks up in a flash! Swiss Chard Spanakopita Recipe. It started because the name fascinated me and when I brought them, I searched for the recipe and found a simple Chips recipe. Ingredients 1 3 ⁄ 4 cups (16 oz.) Fill a bowl with ice water. You may be able to find the same content in another format, or you may be able to find more information, at their web site. 6 – 8 Large Chard Leaves, about 6 cups of packed chard ribbons 2 Yellow Onions 2 Cloves of Garlic 3 Large Tomatoes 1 Cup Good Olive Oil, separated 1 or 2 pinches or Crushed Red Pepper Flakes 1 Tbsp. Swiss chard is sauteed with garlic, shallots, and lemon zest, and then allowed to simmer in white wine until tender. Add garlic and chili flakes if using and cook until fragrant, 1 to 2 minutes. 1½ lbs Swiss chard washed and chopped (be sure it is washed well) Juice of 2 lemons; Salt and freshly ground pepper to taste; Instructions. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). These leaves look similar to beetroot greens but are not exactly the same. In a large skillet, heat the remaining 2 tablespoons of olive oil. This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano. Add them to the pan with red onion and chard stems. Add finely chopped chard stems, … Remove and drain using a colander… One-pot! This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat. Heat oil in a large saucepan over medium. The leaves are added at the end with lemon and Parmesan until just wilted. Add onions; cook, stirring often, until golden, 7 to 9 minutes. 2 pounds Swiss chard, stemmed, leaves cut into 1-inch-wide strips (about 10 cups) 3 tablespoons finely chopped fresh flat-leaf parsley 3 tablespoons finely chopped fresh cilantro 4 garlic cloves, crushed 3/4 teaspoon ground cumin 3-5 mins. Place chard in a large pot of water, cover, and cook over medium heat until tender (10-12 minutes). Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry. This is a simple recipe that highlights the Swiss chard in a delicious broth. Cook the chard for 3-4 minutes, allowing any excess water evaporate. Allow the mixture to come to a boil and cook until the “rib” is tender approx. Add the chard leaves and garlic. Tear or chop leaves into 2" pieces. Remove stems from chard and dice into 1/4" pieces. Besides being easily obtainable, Swiss chard has the perfect texture for rolling. Melt-in-your-mouth little rolls of Swiss chard, filled with perfectly spiced rice, herb, and veggie mixture. 10 large Swiss chard leaves. Heat the olive oil in a large saucepan over medium heat. Drain and pat dry. Sam Sifton, Jamie Oliver, Fergus Henderson, Melissa Clark, Michael Solomonov, Steven Cook, John Willoughby, John Willoughby's great-aunt, 30 minutes, plus several hours of chilling. While the onions and chard cook, stack the chard leaves and slice into ¾” ribbons. Stir gently to incorporate and coat the rice in the oil and seasonings. Blanch chard leaves just to wilt, about 1 minute. Swiss Chard, Crustless Quiche, No-Crust Quiche, Easy Swiss Chard Recipe, Healthy Ingredients and substitutes Swiss Chard - I've used only Swiss chard in this recipe but if you prefer you can make a combination of spinach and Swiss chard. Our New Cookie Tins Are The Sweetest Gift Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Bring a large pot of water to the boil and place all your leaves in the water. These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. These are healthy, come together quickly, and make a great addition to your Greek mezze plate. Directions Cook Swiss chard in boiling water for 2-3 minutes or until tender. Heat oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high. Prepare Swiss Chard Mixture. It was extra. 2/3 cup water, plus 1 tablespoon for the filling, if needed. Bring a large pot of generously salted water to a boil while you stem and wash the greens. Chopped olives and a lemony sauce boost the flavor. For a twist on the classic, this version uses an assortment of greens and tender herbs in addition If not available use Spinach. potatoes, Greek yogurt, Swiss chard, ground turmeric, salt, extra virgin olive oil and 5 more Easy Rainbow Swiss Chard Curried Tuna Salad Fearless Dining sunflower seeds, raisins, salt, curry powder, tuna fish, scallions and 3 more Preheat the oven to 375ºF. Fill up the pierced zucchinis, eggplants, tomatoes and green peppers with the stuffing , … This recipe makes just enough yogurt sauce for this dish, but I encourage you to double the recipe … Stir together and cook and cover over Medium heat for 30 seconds to release the aromas. (Refrigerate remaining Swiss chard Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Cook and stir the garlic until it … Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Repeat for the remaining leaves. 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