Swiss Chard

Golden Raisins and Pine Nuts Swiss Chard

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Ingredients

  • 3 tablespoons pine nuts
  • 1/4 cup golden raisins
  • 1/4 cup water
  • 12 cups chopped Swiss chard
  • 2 teaspoons white wine vinegar

Preparation

  • Heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Remove nuts from pan. Add raisins and water to pan; cook 1 minute. Add Swiss chard; cook 3 minutes or until chard wilts. Stir in vinegar. Sprinkle with pine nuts.

Quick Caramelized Onions Swiss Chard

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Ingredients

  • 1 teaspoon olive oil
  • 2 cups sliced yellow onion
  • Dash of baking soda
  • 12 cups chopped Swiss chard
  • 2 tablespoons water
  • 2 teaspoons sherry vinegar
  • 1/4 teaspoon freshly ground black pepper

Preparation

  • Heat a large nonstick skillet over medium heat. Add olive oil; swirl to coat. Add onion and baking soda; cook 10 minutes or until browned. Add Swiss chard and water to pan; cook 3 minutes or until chard wilts. Stir in vinegar and freshly ground black pepper.

Tartines with Cheese, Peppers and Chard

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Ingredients

  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • 3 cups chopped Swiss chard leaves (about 1 bunch)
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper, divided
  • 2 garlic cloves, thinly sliced
  • 4 (1.5-ounce) slices rustic 100 percent whole-grain bread$
  • 2 teaspoons chopped fresh chives
  • 1/2 teaspoon chopped fresh thyme
  • 2 ounces soft goat cheese

Preparation

  • Preheat broiler.
  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and cut into strips.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chard, salt, crushed red pepper, 1/8 teaspoon black pepper, and garlic to pan; sauté 1 1/2 minutes or until chard wilts, stirring frequently.
  • Arrange bread in a single layer on a baking sheet; broil 3 minutes on each side. Combine chives, thyme, cheese, and remaining 1/8 teaspoon pepper in a small bowl; spread 2 teaspoons cheese mixture over one side of each bread slice. Arrange roasted pepper slices evenly over cheese; top with chard mixture.

 

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