BRUSCHETTA WITH SWISS CHARD AND SMOKED TROUT
You can serve these bruschetta for lunch or dinner, or cut them into smaller pieces and serve them as appetizers. I use drained, canned smoked trout packed in oil (although it doesn't have to be packed in oil). Don't forget to squeeze on a little lemon juice when you serve these; it's a perfect touch. The trout is an excellent source of omega-3 fats.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 20m
Yield Two servings
Number Of Ingredients 8
Steps:
- Stem the chard, and wash the leaves and stems in two rinses of water. Cut the stems in small dice. Blanch the chard leaves in salted boiling water (or steam them) for one to two minutes until tender. Transfer to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine.
- Heat the olive oil over medium heat in a medium skillet. Add the chard stalks. Cook, stirring often, until tender, five to eight minutes. Stir in the minced garlic, and cook, stirring, just until fragrant, about 30 seconds. Add the chopped chard leaves, and toss together for about a minute. Remove from the heat. Season to taste with salt and pepper.
- Lightly toast the bread, and rub with the cut garlic. Brush with the remaining olive oil. Top with the chard, and press down with the back of a spoon. Use a fork to flake the trout, and place on top. Squeeze on a few drops of lemon juice, and serve.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 5 grams, TransFat 0 grams
BRUSCHETTAS WITH SAUTEED CHARD
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
- Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
- Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.
SWISS CHARD WITH CURRANTS AND PINE NUTS
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS
Categories Garlic Appetizer Bake Vegetarian Quick & Easy Currant Pine Nut Chard Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as a first-course
Number Of Ingredients 6
Steps:
- Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
- Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.
RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
SWEET-AND-SOUR SWISS CHARD WITH DRIED CURRANTS
This quick-to-make Sicilian side dish can accompany chicken, fish or meats.
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook Swiss chard in large pot of boiling salted water until tender, about 5 minutes. Drain well.
- Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add Swiss chard and currants and sauté until heated through, about 3 minutes. Drizzle vinegar over and toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.
SWISS CHARD WITH CURRANTS AND PINE NUTS
I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.
Provided by Busters friend
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
- Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : Calories 167.4, Fat 11.6, SaturatedFat 1.3, Sodium 702.7, Carbohydrate 15, Fiber 4.4, Sugar 7.3, Protein 5.3
SWISS CHARD WITH CURRANTS AND PINE NUTS
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
More about "bruschetta with swiss chard pine nuts and currants recipes"
SAUTEED SWISS CHARD AND PINE NUT BRUSCHETTA
From midwestliving.com
Total Time 40 minsCalories 84 per serving
- Thoroughly wash and drain Swiss chard. Cut out the center rib and stem from each leaf; finely chop the ribs and stems and set aside. (If using spinach, just trim and discard the thicker stems.) Finely chop the leaves. Set aside.
- Arrange bread slices on a large baking sheet. Brush with 3 tablespoons of the olive oil. Bake for 10 to 12 minutes or until toasted, turning once.
- Meanwhile, in an extra-large nonstick skillet, cook and stir red onion and 1/4 teaspoon sea salt in remaining 1 tablespoon oil over medium heat about 10 minutes or until lightly caramelized. Add the chard stems, currants and garlic. Cook and stir about 5 minutes more or until stems are tender.
- Gradually add the chopped leaves and cook, stirring, until just wilted. Remove from heat. Stir in the vinegar, honey, and salt and pepper to taste. Cool slightly before spooning onto toasted bread slices and garnishing with pine nuts.
MAKE THIS SWEET AND SAVORY BUTTERNUT SQUASH BRUSCHETTA RECIPE ...
From yahoo.com
EASY BRUSCHETTA RECIPE - HOW TO MAKE BRUSCHETTA
From thepioneerwoman.com
BRUSCHETTA WITH SWISS CHARD PINE NUTS AND CURRANTS FOOD
From topnaturalrecipes.com
BRUSCHETTA WITH PINE NUTS AND BASIL RECIPE
From eatsmarter.com
BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS | PRODUCE …
From pinterest.com
SAUTEED SWISS CHARD AND PINE NUT BRUSCHETTA | RECIPE | BRUSCHETTA ...
From pinterest.com
BRAISED SWISS CHARD WITH CURRANTS AND PINE NUTS | RECIPES | WW USA
From weightwatchers.com
BRUSCHETTA WITH SWISS CHARD PINE NUTS AND CURRANTS RECIPES
From wikifoodhub.com
BE WISE RANCH - CERTIFIED ORGANIC PRODUCE
From bewiseranch.com
BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS
From melissas.com
You'll also love