RAINBOW CHARD WITH FIGS, GARLIC, PINE NUTS & FETA
From a post on vegpeople.com. Original is vegan, but we like it with feta cheese. Serve over grains or pasta. We love it as pizza- crust, no sauce with a balsamic vinegar reduction dribbled over it. Can you say Yumm?
Provided by VegSocialWorker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the chard and add it to a pot of boiling salted water. Cook until tender, about 5 minutes. Drain well and set aside. (You can also just braise it; it cooks in about the same time.)
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute.
- Stir in the chard and add salt and pepper to taste. Cook until warmed, stirring occasionally.
- Sprinkle with feta cheese, if desired.
Nutrition Facts : Calories 209.3, Fat 13.2, SaturatedFat 1.4, Sodium 486.1, Carbohydrate 22.2, Fiber 5.8, Sugar 11.8, Protein 6
GRILLED RAINBOW CHARD WITH FAVA BEANS AND OREGANO
Categories Bean Side Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Healthy Vegan Chard Oregano Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
Steps:
- Blanch chard stems:
- Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.
- Prepare fava beans:
- Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate. Prepare fava beans: Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don't peel). Grill stems and assemble dish: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure. .
- Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.
- Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.
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
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