SWISS CHARD WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
LOUVIA ME LAHANA(WARM BLACK-EYED PEA AND SWISS CHARD SALAD)
Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with chard and 1 1/2 cups vegetable broth.
Provided by Chocolatl
Categories Chard
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place peas in a medium saucepan.
- Add enough water to cover by 2".
- Bring to a boil.
- Cook for 5 minutes.
- Drain.
- Add fresh water to cover.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
- Check often and add more water if needed.
- Add chard stems and salt.
- Simmer for 4 minutes more.
- There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
- Add chard leaves and cook for 2 minutes more, or until wilted.
- Add lemon juice.
- Stir and remove from heat.
- Drizzle with oil and sprinkle with pepper.
- Serve in warm bowls, sprinkled with oregano.
MUSHROOM AND SWISS CHARD LASAGNA
Boxes of oven-ready lasagna may contain 12 or 16 noodles. For 12 noodles use 3 per layer, for 16 use 4. If Swiss Chard is unavailable, use a 16 oz. pkg of frozen spinach.
Provided by TattooedMamaof2
Categories Greens
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of water to a boil. Remove stems from the Swiss chard leaves; cut stems into 1/2" lengths. Cut leaves into 1" strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook another 3-4 minutes, until tender. Drain ad rinse under cool water; press out excess moisture.
- Heat oil in nonstick skillet over med-high heat. Add mushrooms, cook stirring occasionally, 3-5 minutes, until browned. Add garlic and crushed red pepper; cook, stirring about 10 seconds. Transfer to a bowl and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper.
- Whisk together egg, ricotta, 1/3 cup Parmesan, salt and pepper in a bowl. Put 3-4 lasagna noodles in large bowl and cover with warm water; let soak.
- Preheat oven to 400°F.
- Spread about 1/2 cup marinara sauce in 9x13 baking dish coated with cooking spray. Place 3-4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times.
- Lift soaked noodles from water, pat dry and arrange on top, cover with remaining marinara sauce. Tightly cover pan with foil.
- Bake 35 minutes and uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake uncovered, until noodles are tender, about 15 minutes.
- Let stand 5 minutes before serving.
- NOTE: Lasagna can be prepared ahead to step 7 and refrigerated up to 2 days.
Nutrition Facts : Calories 351, Fat 20.5, SaturatedFat 10.8, Cholesterol 83, Sodium 911, Carbohydrate 22, Fiber 4, Sugar 11.4, Protein 20.8
LEMONY BLACK-EYED PEA AND CILANTRO SALAD
This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 2h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
- Salad tastes best at room temperature.
Nutrition Facts : Calories 238, Fat 8.1, SaturatedFat 1.3, Sodium 1470.8, Carbohydrate 33.1, Fiber 8, Sugar 2.6, Protein 10.4
BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Sometimes, I like to top this with tahini for an extra layer of flavor.
Provided by Anna Jones
Categories Pea Stew Soup/Stew Chard Cilantro Walnut Vegan Vegetarian Wheat/Gluten-Free Dinner
Yield Serves 4
Number Of Ingredients 21
Steps:
- Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
- Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
- Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
- Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.
HOT SWISS CHARD SALAD
Steps:
- Marinate garlic clove in oil for 1 hour.
- Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
- Pour over chard.
- Toss until well coated.
- Sprinkle with eggs and bacon.
- Toss lightly.
- Garnish with hard-cooked egg slices, if desired.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 928.6, Fat 93, SaturatedFat 15.9, Cholesterol 344.6, Sodium 1172.6, Carbohydrate 7.2, Fiber 2.1, Sugar 2.5, Protein 16.4
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