SWISS CHARD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
- Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
- Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.
SWISS CHARD DOLMAS
Provided by Leslie Land
Categories dinner, lunch, appetizer, main course
Time 2h15m
Yield 18 dolmas
Number Of Ingredients 17
Steps:
- Bring a large kettle of water to the boil, add the chard and stir well. Drain at once, rinse with cold water, drain again and set aside.
- Bone the chops and reserve the bones. Cut off all fat and discard.
- Chop the meat into little chunks a bit coarser than hamburger. There should be about one cup.
- Put a wide skillet over medium heat, add the oil, then the chopped onion. Cook, stirring often, until the onion is just golden around the edges, about 15 minutes.
- Add the lemon zest and cook, stirring, for about two minutes, then add the garlic and meat. Continue cooking, stirring occasionally, until the meat is just starting to brown, about five minutes more.
- Stir in the rice, turn the heat to medium-low and add a half-cup of water. Allow to simmer undisturbed until all the water is absorbed, then stir in the currants, pine nuts, herbs and seasonings and remove the pan from the heat.
- Fold each chard leaf in half the long way, so the spine of the stem protrudes. Starting where the stem widens, slice out the lower portion of the stem. Reserve leaves and stems.
- Lightly film the bottom of a nonstick nine-inch diameter kettle with olive oil, then line it with onion slices, lamb bones and chard stems.
- Lay a trimmed leaf face up on the work surface. Put a generous portion of filling in a wide line right above where the cut has split the leaf. Fold up the two bottom flaps to cover the filling, fold in the leaf edges to enclose it further, then roll like a jellyroll to the tip, tucking as you go. Set the rolls seam side down in the kettle, placing the second layer of leaves perpendicular to the first.
- Pour in one and three-quarters cups of water; put a plate on top of the rolls to weight them down and cover the pan. Cook at a gentle simmer for an hour, or until the chard is tender and the rice fully cooked.
- Using tongs, remove the rolls and set aside, covered to keep warm. Strain the kettle contents, pressing on the solids to get all juices; there should be about two-thirds of a cup of liquid. If necessary, boil to reduce, or add water.
- Beat the egg yolks with the lemon juice in a small nonstick saucepan. Add the juices and cook, stirring constantly over very low heat, until the sauce thickens. Do not let it boil.
- Serve the dolmas hot or cold, with sauce on the side, garnished with lemon wedges.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 2 grams
SIMPLE SWISS CHARD
Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
Provided by THERESA_M
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g
SWISS CHARD DOLMADES
Since we grow a lot of Swiss chard in our garden, I experimented with the smaller more tender leaves and found that they are even more delicious than grape leaves in preparing dolmades. We have one vegetarian and two carnivores in our household, so I came up with two fillings to accommodate everyone.
Provided by Beth Wettergreen
Categories White Rice
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute rice/orzo and garlic in butter for 1 minute, add almonds.
- Stir just until almonds become a bit brown.
- Turn off heat, stir in remaining ingredients.
- Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.
- Turn off heat, stir in remaining ingredients.
- 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.
- In a 9X11" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2" deep.
- Rinse chard leaves and cut off any stem.
- Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.
- Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.
- After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the "less cooked" ones on the top to steam more thoroughly.
- Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.
- Fold each side over the filling, then roll up from the stem end "burrito style", ending with the top of the leaf folded over the roll.
- Place the dolmade "leaf-tip-side-down" in the tomato juice in the prepared pan.
- You should be able to see the roll, but not any of the seam, which should be underneath.
- I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones.
- Repeat with all of the remaining leaves.
- If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious.
- Pour remaining tomato juice over the dolmades.
- Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.
- or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes.
- This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving.
- They are much less likely to fall apart this way.
- Serve 4 dolmades per guest with lemon wedges to squeeze over.
- They are delicious cold or room temperature as well.
- Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.
More about "swiss chard dolmas recipes"
VEGETARIAN DOLMA RECIPE FOR SWISS CHARD LEAVES WITH …
From fromachefskitchen.com
5/5 (3)Total Time 1 hr 30 minsCategory Vegetarian / Vegan EntreesCalories 70 per serving
- DOLMADES: Prepare an ice bath. Place a clean kitchen towel on a flat surface. Bring a pot of water to a boil and add a generous amount of salt.
- Using the stem as a "handle," dunk 5-6 leaves at a time into the boiling water. Cook for 15-30 seconds then transfer to the ice bath. Repeat with remaining leaves.
- Drain the chard and spread out on the clean kitchen towel. Blot dry with another clean kitchen towel or paper towels.
IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) - HUNGRY …
From hungrypaprikas.com
5/5 (24)Category MainsCuisine Middle EasternEstimated Reading Time 8 mins
- For the eggplant: cut the eggplant into 2 pieces similar in size to the photos. Then using a sharp pairing knife (which is a knife with a short blade), place the eggplant on a cutting board sideways with your hand on top. Using your dominant hand, start coring around the inside of the eggplant, going around and around and slowly inserting the knife in deeper as you go around. Do this until you reach the other side or until you can use your fingers to scoop out the flesh. If you don't get it all out, keep using your knife to cut away the flesh. You can also insert your knife from the other side to help loosen the flesh further. Refer to recipe video for detailed method.
- Start by adding 1/4 olive oil to the bottom of the pot, then line the bottom with the flesh of the eggplant and zucchini that you carved out
- Prepare the cooking liquid by mixing all the ingredients together well until the tomato paste has dissolved (you can use hot water to help this)
15 BEST WAYS TO COOK SWISS CHARD - ALLRECIPES
From allrecipes.com
OIL-FREE SWISS CHARD DOLMAS - JOANNFARB.COM
From joannfarb.weebly.com
VEGAN SWISS CHARD DOLMAS WITH GARLICKY PESTO QUINOA …
From gfreefoodie.com
SWISS CHARD DOLMAS WITH TOMATO SAUCE | CANADIAN LIVING
From canadianliving.com
EASY SWISS CHARD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
29 SWISS CHARD RECIPES FOR NEVER-BORING GREENS | EPICURIOUS
From epicurious.com
SWISS CHARD AND QUINOA DOLMAS - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SAUTéED SWISS CHARD AND SPRING ONIONS WITH HONEY, FETA AND …
From mvmagazine.com
SWISS CHARD DOLMAS STUFFED WITH LEMON BARLEY
From emerils.com
45 HEALTHY AIR FRYER RECIPES FOR ANY TIME OF DAY - GOOD …
From goodhousekeeping.com
SWISS CHARD DOLMAS | WILLOWSFORD FARM & CONSERVANCY
From willowsfordconservancy.org
MUSHROOM AND SWISS CHARD QUICHE RECIPE | RECIPES.NET
From recipes.net
DOLMA STYLE CHICKEN AND SWISS CHARD SPRING MOUSSAKA - FOOD52
From food52.com
SWISS CHARD DOLMAS STUFFED WITH LEMON BARLEY - EMERILS.COM
From emerils.com
DOLMA AND SARMA IN TURKISH CUISINE - THE SPRUCE EATS
From thespruceeats.com
DOLMAS: STUFFED VEGETABLES - BALKAN LUNCH BOX
From balkanlunchbox.com
SWISS CHARD DOLMAS WITH YOGURT-MINT SAUCE (PANCAR DOLMASI) …
From eatyourbooks.com
MIXED VEGETABLE IRAQI DOLMA | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
COOPERATIVE EXTENSION: FOOD & HEALTH
From extension.umaine.edu
BEST SWISS CHARD DOLMAS RECIPE - HOW TO MAKE QUINOA GRAPE …
From food52.com
You'll also love