Tamales Wrapped In Swiss Chard Recipes

Steps:

• Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
• Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
• Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
• Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.

Steps:

• Cut stems from Swiss chard. Finely chop stems and leaves separately.
• Heat oven to 375 degrees. Grease six 6-ounce or eight 4-ounce timbale molds or muffin tins. Use 1 tablespoon breadcrumbs to coat them.
• Place bacon in a heavy skillet over low heat. When it turns golden, add chard stems, leeks and garlic. Season with salt and pepper. Cook over low heat until vegetables are tender but not brown. Transfer to a bowl.
• Add chopped Swiss chard leaves to skillet, increase heat to medium-high and cook until leaves are wilted. Add leaves to bowl. Mix in 1/2 cup dry breadcrumbs and egg yolks. Beat whites until they hold peaks but are still creamy. Fold in. Season with salt and pepper and stir in nutmeg.
• Transfer mixture to prepared molds. Sprinkle remaining breadcrumbs on top. Bake 20 minutes. Unmold and serve hot.

Steps:

• 1. Prepare the pork. Mix the purchased red salsa with the shredded pork. Prepare the ranchera sauce. Prepare the tamale dough. If made ahead and refrigerated, bring the pork, sauce, and dough to room temperature about 1 hour before using. 2. In a large pot of boiling water, blanch the chard leaves until pliable, 40 seconds. Drain and cool. With a sharp knife, cut out about 2 inches of the thick center rib from each leaf. Cover leaves with a damp towel to keep moist. 3. Put 1 chard leaf on a flat surface. Put about 2 tablespoons of dough in the center of the leaf and spread into a 1/2-inch-thick rectangle. Put about 2 tablespoons shredded pork on the dough. Put 1 more tablespoon of dough on top of the meat, and spread to cover the meat. Fold the leaves overlapping on all sides to make a package. (The blanched leaves are tender and will cling together.) Repeat with remaining chard leaves. 4. Put about 3 inches of water and a coin in the bottom of a large steamer. (A rattling coin means there's still water in the pot.) Line the steamer rack with foil. Arrange the tamales, folded side down. Cover with foil and tuck a kitchen towel over the top. Put on the lid. Bring to a boil and steam tamales about 1 hour, or until the dough is firm and easily pulls away from the leaf. To serve, heat the sauce and spoon about 1 tablespoon of warm sauce on top of each wrapped tamal. These tamales do not freeze well, but can be refrigerated 2 to 3 days and reheated in the steamer. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.