Swiss Chard With Clams And Chili Recipes

Steps:

• Clams, part 1: Before you cook clams, you need to purge them of grit and sand. Place clams in a bowl and fill with cold water. Let rest in the refrigerator, 4 hours.
• In a heavy-bottomed pot over high heat, add half the grapeseed oil, followed by shallots, garlic, and chilies. Stir to coat, then sweat until translucent, 1-1½ minutes. Pour in wine and boil to cook off alcohol, 30 seconds. Carefully lift clams from the water, making sure to leave any grit behind in the bowl. Add clams to pot. Cover and steam, checking after 3-5 minutes to see if they've opened.
• Chard, part 1: Remove the center stems by cutting down the sides. Roughly cut the leaves into big pieces and reserve a few stems (save the rest for another dish, such as Amanda Cohen's Rainbow Stir-Fry). Set aside.
• Clams, part 2: After 3-5 minutes, check the clams, giving them a shake and a stir to coax them open. Cover again and continue cooking until all are open, 2-3 minutes. Remove clams, discarding any unopened ones, and save liquid. When cool enough to handle, take clams out of their shells, keeping a few in for garnish. Set aside.
• Chard, part 2: Heat a large sauté pan over high heat. Add remaining grapeseed oil, followed by chard stems and leaves. Toss quickly, then pour in ¼ cup clam cooking liquid. Remove from heat and continue tossing. The chard should not be cooked down, only slightly wilted. (Note: If the leaves are really voluminous, you may need to do this in 2 batches.)
• Assembly: Combine the clams with the remaining chard liquid, a few tablespoons of clam broth, oyster sauce, soy sauce, and sesame oil. Toss and spoon over wilted chard. Garnish with the clams still in their shells, sprinkle with sesame seeds, and serve immediately.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
• Scrape into a small bowl and stir in Parmesan cheese.
• Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
• While pasta cooks, wipe out skillet.
• Add remaining oil to skillet and heat over medium heat.
• Add garlic and crushed red pepper flakes to taste.
• Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
• Stir in Swiss chard.
• Stir in salt and 1/4 cup water.
• Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
• Add additional water if chard becomes dry.
• Drain linguine and return to pot, add Swiss chard, and toss to combine.
• Serve sprinkled with crumbs.

Steps:

• To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
• In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
• Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
• Meanwhile, make the chili topping sauce by combining the remaining ingredients.
• To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.