Posted on April 29, 2022 at 11:05 am. Written by Ifeoma
Recipe adapted from thespruceeats.com
Creamed Swiss Chard With Bacon
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Servings
Prep Time
4-6 servings
10 mins
Servings
Prep Time
4-6 servings
10 mins
Creamed Swiss Chard With Bacon
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4-6 servings
10 mins
Servings
Prep Time
4-6 servings
10 mins
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
Steam or boil the stems for about 5 minutes.
Then add chard and cook until wilted, about 4 minutes longer.
Drain well, squeezing out excess moisture if necessary.
In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
Add onion and garlic and cook until onion is tender.
Stir in the cooked drained chard and the reserved bacon; set aside.
In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
Add about 1/2 of the sauce to the chard, stirring to blend.
Stir in more or all of the remaining sauce mixture, as desired.
Recipe adapted from Melissa Clark, New York Times
Whole Wheat Pasta with Swiss Chard
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Whole Wheat Pasta with Swiss Chard
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
In a large skillet over medium heat, melt the butter
Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
Add the garlic and cook 1 minute
Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
Toss with chard mixture and breadcrumbs
Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Wilted Swiss Chard with Shallots & Vinegar
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Wilted Swiss Chard with Shallots & Vinegar
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
Mix in vinegar; taste and season with more salt if needed
Recipe for Success Foundation Seed-to-Plate Nutrition Education
Garden Green Frittata
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Garden Green Frittata
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Lightly grease shallow casserole dish or cake pan with olive oil—set aside
In a sauté pan, add olive oil on medium high heat, then add chopped onions, sauté until golden brown
Add garlic to sauté pan, then add chopped Swiss chard and kale
Once greens are cooked, remove pan from heat and let mixture coo
In mixing bowl, add eggs whites and yolks, milk, salt, pepper, and Parmesan cheese. Whisk mixture until well combined
In casserole dish, add cooked quinoa, then cooked greens, followed by egg mixture
Bake for about 25 minutes, until center is done
Garnish with fresh cherry tomatoes
