Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

total time: 1 hour
SERVINGS:4
• 
  
• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons extra-virgin olive oil
• 1 cup pearl barley, rinsed and drained
• 8 to 10 small radishes, trimmed
• 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
• 1 Preserved Lemon, thinly sliced and seeds removed
• Coarse salt
• 1/4 cup fresh dill, coarsely chopped
• 8 large fresh mint leaves, torn

1. STEP 1

   Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

2. STEP 2

   Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.

This recipe can be found at:

http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274967&slide=967833&center=276955

SAUTEED CHARD + GRUYERE GRILLED CHEESE

Ingredients:

• 1 tablespoon extra virgin olive oil, divided
• 4 leaves of swiss chard, stem removed and thinly chopped
• 1/3 cup fresh grated gruyere
• 1/4 cup fresh grated mozzarella
• 1 heaping tablespoon finely minced shallot
• 4, ½’’ slices fresh whole grain bread
• roughly 1/4 cup thinly sliced apple such as braeburn, honey crisp or pink lady
• 1 1/2 tablespoons whole grain mustard
• sea salt 

Directions:

While preparing the sandwiches, start preheating your cast iron or grill pan over medium heat.

Combine both grated cheeses and the finely chopped shallot.

On two slices of the bread, divide the mustard and spread to all edges of the bread. Lay two to three slices of thinly sliced apple on top. Divide the shredded cheese on top of the apple slices in an even layer. Lastly, divide the sautéed greens on top of the cheese and top with the remaining slice of bread.

Drizzle olive oil on the top, an optional sprinkle of sea salt and put it in the pan, oiled side down. Cover with a press if using and cook for two minutes. Drizzle oil on top and flip the sandwich over, cook for another two minutes until the cheese is melted through.

Cut in half and serve warm.

Recipe found at: http://www.sproutedkitchen.com/home/2012/4/1/sauteed-chard-gruyere-grilled-cheese.html

Ligurian Chard with Pine Nuts, Feta and Quinoa

Ingredients
1 Cup Quinoa
1 Bunch Swiss Chard
3 Cloves Garlic, chopped
1 Small Onion, thinly sliced
1-2 tablespoons olive oil
⅛ Teaspoon Red Pepper Flakes
¼ Cup Golden Raisins
1 Cup Vegetable Broth
2 tablespoons Feta Cheese
1 Tablespoon Pine Nuts, toasted on low heat
8-10 Kalamata Olives, sliced
1 Lemon, cut into wedges

Method
1. Place quinoa and 2 cups water in a sauce pan. Bring to a boil. Then reduce heat, and simmer covered till the water is all absorbed and quinoa is cooked – about 12 minutes. Fluff the cooked quinoa with a fork.

1. While quinoa is cooking, wash and chop the swiss chard into thin ribbons. Also thinly slice the onion and garlic. Set aside.

3. Heat some olive oil in a large pan, add the onions and garlic and red pepper flakes and cook on medium-high till the onion is soft. Then add the chard and stir till its wilted.

4. Pour in the vegetable stock and the raisins and simmer for another 4 minutes. Season with salt and pepper (keeping in mind the feta and the olives you’ll be adding later are also salty).

5. To serve, place the quinoa on a plate, and spoon the swiss chard and any liquid on top of the quinoa. Sprinkle feta cheese, pine nuts and olive on top. Serve lemon wedges on the side. 

Recipe found at: http://www.veggiebelly.com/2013/11/ligurian-chard.html

Swiss Chard Pie

INGREDIENTS

FOR THE OLIVE OIL DOUGH

• 2 1/2 cups all-purpose flour

• 1/3 cup extra-virgin olive oil

• 1/2 cup cold water

• 3/4 teaspoon coarse salt

FOR THE SWISS CHARD PIE

• 2 tablespoons extra-virgin olive oil

• 1 medium red onion, cut into small dice

• 4 garlic cloves, minced

• 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn

• 3/4 teaspoon red-pepper flakes

• Coarse salt and ground pepper

• 1/2 cup grated Parmesan

• 3 tablespoons all-purpose flour

• Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice

• 1 large egg yolk

DIRECTIONS

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. 
• Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie.
•  Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature. 

Recipe found at: http://www.marthastewart.com/355600/swiss-chard-pie?czone=food%2Fthanksgiving-center%2Fthanksgiving-center-turkey&gallery=274911&slide=355600&center=276949

Leek, Corn and Chard Flatbread with Goat Cheese

Leek, Corn and Chard Flatbread with Goat Cheese

About 1 1/2 pounds pizza dough (from two of these, or store-bought)

1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
3 large leeks (about 1 1/2 pounds)
1 12-ounce bundle chard or about 6 cups (6 ounces) of leaves, cut into 1/2-inch ribbons
1/2 teaspoon table salt
Freshly ground black pepper
1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
Cornmeal, for sprinkling baking surface
4-ounce goat cheese log, cold

Directions

Trim the ends off your leeks and halve them lengthwise. Cut them crosswise into 1/2-inch half-rings. Fill a medium bowl with very cold water and drop in sliced leeks. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with your chard ribbons, but you can leave the leaves on towels until they’re nearly fully dry, while you cook the leeks.

Heat your oven to 450 degrees.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add the leek slices. Reduce heat to low, cover with a lid and cook leek for 10 to 13 minutes, stirring occasionally. Raise heat back to medium, add the chard ribbons and cook until they wilt, about 4 minutes. Season mixture with salt and freshly ground black pepper, adding more if needed. Finally, add your corn kernels, cooking them with the leeks and chard for just another minute.

Sprinkle two baking sheets with cornmeal. If you have pesky old baking trays like I do, and your breads really like to stick to them, I find things will release more reliably if you first lightly spray them with an oil before sprinkling on the cornmeal. Roll or stretch half your dough into a rectangular-ish shape (flatbreads are prettiest when they’re irregularly shaped, in my humble opinion) and arrange it on the prepared sheet. Spread half the leek-corn-chard mixture on it. Sprinkle it with half the log of goat cheese, crumbled into small bits.

Bake flatbread in oven for 10 to 15 minutes, until the edges of the bread begin to brown slightly (they might brown more deeply in a better oven than they did in my lousy one). Repeat with remaining dough, filling and goat cheese.

To serve, slide each flatbread onto a cutting board and cut into 8 rectangles. Serve immediately. Enjoy! 

Recipe found at: http://smittenkitchen.com/blog/2012/08/leek-chard-and-corn-flatbread/

Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles

Ingredients

• 1 1-ounce sheet of dried kombu, see Note
• 3 ounces dried shiitake mushrooms, finely ground in a food processor
• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 cup soy sauce
• 1/4 cup mirin
• 6 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
• 1 pound Swiss chard, —stems finely chopped, leaves coarsely chopped
• Kimchi and honey, for serving (optional)

Directions

• In a large pot, combine the kombu with 14 cups of water and bring to a simmer. Cook over low heat, without boiling, for 30 minutes. Discard the kombu and bring the cooking broth to a boil. Add the ground mushrooms and return to a boil. Remove from the heat, cover and let steep for 30 minutes.
• In the bowl of a standing electric mixer fitted with the dough hook, mix the flour and water at medium speed just until the flour is moistened. Increase the speed to medium high and beat until a smooth, firm, elastic dough forms, 8 to 10 minutes. Wrap the dough in plastic; let stand for 30 minutes.
• Strain the broth into a heatproof bowl. Wipe out the pot and return the broth to it. Add the soy sauce and mirin and bring to a boil. Add the sliced shiitakes and Swiss chard and cook just until tender, 2 minutes; keep warm.
• On a lightly floured surface, roll the dough out 1/8 inch thick. Using a pastry wheel, slice the dough into uneven strips. Bring the broth back to a boil and add the noodles. Cook, stirring, until tender and the soup is slightly thickened, 5 minutes. Ladle the soup into bowls and garnish with kimchi and a little honey.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/shiitake-and-swiss-chard-_n_1061066.html

Swiss Chard with Crisp Apples

Ingredients

1/4 cup raisins

2 bunches swiss chard (about 1 pound 12 ounces)

1 large onion, chopped

2 crisp red apples (such as Honeycrisp), cored and chopped

1 tablespoon soy sauce, tamari, or coconut aminos

1 tablespoon apple cider vinegar

salt and freshly ground black pepper to taste

Directions

1. Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
2. Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
3. Heat a deep, non-stick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
4. Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.

Recipe found at: http://blog.fatfreevegan.com/2013/01/swiss-chard-with-crisp-apples.html

Chard Wrapped Grilled Mozzarella with Kalamata Olives

Ingredients

• 4 large, whole, outside leaves of swiss chard
• 8 pieces of mozzarella sliced into 2-inch wide triangles, 1/2-inch thick
• 8 kalamata olives, pitted and halved lengthwise
• 8 pinches dried oregano
• 8 pinches red pepper flakes
• salt, as needed
• olive oil, as needed
• 4 slices rustic italian bread about 1/2-inch thick

Directions

1. Lay the chard leaves out in front of you. Using the tip of a sharp knife cut on either side of the center vein of all 4 leaves. Discard veins. You should have 8 segments of chard leaves approximately 8"x3".
2. Put the leaves in a large heat-proof bowl and cover them with boiling water. Let the leaves sit about 3 minutes then drain and dry them with paper towels. Take care to keep them intact.
3. Lay a leaf out flat on the surface in front of you, shiny side down. Place a slice of cheese at the wider end of the leaf. Top that with two halves of kalamata olives, a pinch of oregano, a pinch of red pepper flakes and a few grains of salt.
4. The next step is just like folding a flag. Fold the leaf over the cheese creating and angle which becomes one side of a triangle. Alternate this fold left and right creating a tight little triangular bundle. Brush the triangle with olive oil on both sides and sprinkle it with a bit more salt. Repeat with the remaining leaves and cheese.
5. The triangles may be made ahead several hours and kept covered in the refrigerator. Bring them to room temperature before continuing.
6. To grill: Place the triangles, seam side down, on an outdoor grill over indirect heat. Cook uncovered about 6 minutes, turning once. Make sure the cheese is completely melted by pressing on each one gently with your finger.
7. While the triangles cook, lightly brush the bread slices with olive oil on both sides. Give one side a light sprinkle of salt. Place them on the grill and toast them on both sides directly over the coals (no flame). Remove them from the grill and cut them in half on an angle.
8. To serve: Top each piece of toast with a grilled mozzarella triangle. Serve immediately with a drizzle of olive oil.

Recipe found at: http://food52.com/recipes/5107_chard_wrapped_grilled_mozzarella_with_kalamata_olives

Swiss Chard Lasagna with Ricotta and Mushroom

Ingredients

Béchamel sauce:

• 2 1/2 cups whole milk
• 1 Turkish bay leaf
• 6 tablespoons (3/4 stick) unsalted butter
• 1/4 cup all purpose flour
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon (scant) ground nutmeg
• Pinch of ground cloves

Swiss chard and mushroom layers:

• 1 pound Swiss chard, center rib and stem cut from each leaf
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/3 cups chopped onion
• 4 large garlic cloves, chopped, divided
• 1/4 teaspoon dried crushed red pepper
• Coarse kosher salt
• 1 pound crimini mushrooms, sliced
• 1/4 teaspoon ground nutmeg

Lasagna:

• 9 7 x 3-inch lasagna noodles
• Extra-virgin olive oil
• 1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
• 6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
• 8 tablespoons finely grated Parmesan cheese, divided
• Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.

Preparation

For béchamel sauce:
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.

For swiss chard and mushroom layers:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.

Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.

For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.

Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.

Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

Read More http://www.epicurious.com/recipes/food/views/Swiss-Chard-Lasagna-with-Ricotta-and-Mushroom-362954#ixzz2HVJg08bk

Swiss Chard Tzatziki

Ingredients

• 1 cup green or red Swiss chard, stemmed and finely chopped
• 1 garlic clove
• 1/4 teaspoon coarse salt
• 1 cup low-fat Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 2 whole-wheat pitas, cut into wedges and toasted

Directions

1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.

 

Recipe found at: http://www.marthastewart.com/281586/swiss-chard-tzatziki?center=0&gallery=274967&slide=281586

Sautéed Rainbow Chard with Raw Beets and Goat Cheese

Ingredients

3-4 medium-sized beets with the leaves

1 large bunch rainbow chard

1 tablespoon extra virgin olive oil

4 ounces of goat cheese, crumbled

For the dressing:

2 1/2 tablespoons balsamic vinegar

1 teaspoon brown sugar

1/4 cup extra virgin olive oil

salt and pepper 

Directions 

• Chop off the beet greens and set them aside. Peel the beets and either grate them on a box grater or in a food processor. You should have about 2-3 cups of shredded beets.
• Wash the beet greens and chard. Shake to remove excess water, but no need to dry. Remove the tough center ribs and give them a rough chop. Stack the leaves on top of each other and slice them crosswise into thick ribbons.
• Heat the olive oil in a large dutch oven or pot on medium heat. Add the stems and cook until softened, about 5 minutes. Add the leaves of the chard and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the leaves have wilted and taste very tender. If the leaves still taste bitter, season with additional salt. Transfer the chard to a large bowl and allow to cool to room temperature.
• To make the dressing, whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.
• Combine the greens and the shredded beets, and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Serve, topping each plate with goat cheese.
• This salad will keep refrigerated for up to one week. Wait to top with goat cheese until serving.

Recipe found at: http://www.thekitchn.com/recipe-sauted-rainbow-chard-wi-55916

Sauteed Swiss Chard with Onions

Ingredients

• 3 pound green Swiss chard (about 2 large bunches)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium onions, halved lengthwise and thinly sliced
• 2 garlic cloves, finely chopped

Directions

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

 

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560#ixzz2AiWEZlF0