Swiss Chard With Serrano Chile Vinegar 2 Recipes

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.

Steps:

• Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
• Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly.
• Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.

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.

Steps:

• Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute.
• Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Serrano Chile Vinegar:
• 4 serrano chiles, coarsely chopped
• 2 cups white wine vinegar
• Kosher salt
• Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium non-reactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

Steps:

• Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
• Preheat oven to 375 degrees F.
• Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
• Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
• While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
• Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.