Swiss Chard With Currants And Feta Recipes

Steps:

• Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.
• Meanwhile, in a large, straight- sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.
• Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.
• Combine reserved pasta water, 1/2 cup feta, and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, pine nuts, and remaining 1/2 cup feta.

Steps:

• Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
• Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Steps:

• Rinse chard well several times. Cut ribs and stems from leaves, then chop ribs and stems to 1/2 inch pieces. Chop leaves to 1-inch strips.
• Heat oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes till lightly golden.
• Add ribs and stems of chard, along with salt and pepper. Cook for 4 minutes, stirring occasionally.
• Add currants and cook for 1 minute, until plump.
• Add chard leaves and water, and increase heat to medium-high. Cook covered 5 minutes, or until leaves and stems are soft.
• Crumble feta over chard and mix inches Serve warm.

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
• Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
• Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
• Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
• Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Steps:

• In a wok heat the oil (medium heat).
• Add shallots; stir fry 1 minute or until just beginning to brown.
• Add Swiss Chard, toss and cover.
• Cook 2 minutes.
• Remove cover and cook about another minute.
• If there is any liqiud drain it off.
• Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
• Add Pine nuts and season.
• Serve immediately.

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.

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.