Best French Swiss Chard Recipes

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SWISS CHARD AU GRATIN FRENCH BREAD PIZZAS



Swiss Chard au Gratin French Bread Pizzas image

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Sliced Steak and Mushroom Barley Soup

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 1/4 to 2 1/2 pounds Swiss chard or rainbow chard (3 or 4 large bunches)
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Freshly ground pepper
Freshly grated nutmeg
1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
2 cups shredded Parmigiano-Reggiano
One 24-inch loaf French bread or 2 smaller loaves (3 inches wide)
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.
  • Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.
  • Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.
  • Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.
  • The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.
  • Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

SAVORY FRENCH TOAST WITH SWISS CHARD AND EGGS



Savory French Toast with Swiss Chard and Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 cup cherry or grape tomatoes
1 large bunch Swiss chard, chopped (leaves and stems separated)
Kosher salt and freshly ground pepper
7 large eggs
1/2 cup whole milk
1 tablespoon finely chopped fresh sage
4 1-inch-thick slices brioche
4 slices Jarlsberg or gruyere cheese (about 3 ounces)
1/4 cup hot honey

Steps:

  • Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop.
  • Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven.
  • Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.

Nutrition Facts : Calories 570, Fat 31 grams, SaturatedFat 10 grams, Cholesterol 352 milligrams, Sodium 899 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 23 grams, Sugar 24 grams

FRENCH LENTIL AND SWISS CHARD RISOTTO



French Lentil and Swiss Chard Risotto image

Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 15

1 bay leaf
6 sprigs fresh thyme, plus 2 teaspoons leaves
1/3 cup French green lentils, picked over
1 large bunch Swiss chard (about 1 1/4 pounds)
2 large leeks (about 3/4 pound), white and light-green parts only
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon olive oil
1 cup finely chopped onion
2 1/2 teaspoons minced garlic
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/3 cup finely shredded radicchio, for garnish

Steps:

  • In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
  • Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
  • Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
  • In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
  • Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
  • Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
  • Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.

FRENCH SWISS CHARD



French Swiss Chard image

This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char!

Provided by Busters friend

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1/3 cup raisins (golden raisins especially nice)
2 tablespoons pine nuts
salt, to taste
black pepper, freshly-ground, to taste

Steps:

  • Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
  • Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
  • Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
  • Season with salt and pepper and serve immediately.

SWISS CHARD SAUTEED WITH FRENCH HONEY DRESSING



Swiss Chard Sauteed With French Honey Dressing image

An light vegetable saute combining the nuanced flavor of Swiss Chard with the French Honey Dressing; The idea for the recipe jumped-out while browsing the Stop and Shop Supermarket produce and vegetable isle for something new for the taste buds....

Provided by Kitchen Science - C

Categories     Greens

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb swiss chard
1/2 cup of honey French dressing
1/4 cup olive oil
1 tablespoon white vinegar
2 chopped garlic cloves

Steps:

  • Wash Swiss Chard thoroughly and drain.
  • Trim off discolored stems and stem tips.
  • Boil the chard for 15 minutes in salted water.
  • Drain vegetable completely.
  • Add olive oil, vinegar, and garlic to sautee pan.
  • Heat pan on medium heat setting for 1 minute.
  • Add chard to saute pan.
  • Stir in French Honey salad dressing.
  • Saute on medium heat for 3-5 minutes.
  • Serve.

Nutrition Facts : Calories 286.7, Fat 27.7, SaturatedFat 3.7, Sodium 503.7, Carbohydrate 9.6, Fiber 1.9, Sugar 6.3, Protein 2.4

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