Best 11 Swiss Chard Bundles With Sun Dried Tomato And Ricotta Filling Recipes

SAUTEED SWISS CHARD

Steps:

• Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
• In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
• Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
• Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

STUFFED SWISS CHARD

Steps:

• Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
• Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
• Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
• Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

CHARD-TOMATO SAUTE

Steps:

• Heat 3 tablespoons olive oil in a large skillet. Add garlic, tomato, and capers; cook, stirring, 2 minutes. Add chard and sliced basil; heat through. Season with salt and pepper. Drizzle with more oil; top with basil leaves and grated Parmesan.

SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING

Steps:

• Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
• Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
• Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
• In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
• Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
• Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
• Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

SWISS CHARD

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.

SWISS CHARD AND RICOTTA CROSTATA

Steps:

• Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
• Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
• In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.
• What a delightful lunch!!!

SWISS-CHARD BUNDLES

Steps:

• Reserve 6 longest chard stems; thinly slice remaining stems (you should have 2 cups).
• Melt butter in a large skillet over medium-high. Add shallots and mushrooms and cook, stirring occasionally, until softened, 8 to 10 minutes.
• Add sliced chard stems; season with salt and pepper. Cook until tender, stirring frequently, about 1 minute. Stir in cheese, creme fraiche, and eggs.
• Prepare a large ice-water bath. Blanch chard leaves and reserved stems in a pot of boiling water until just tender and color brightens, about 2 minutes. Transfer to ice bath to cool; drain on kitchen towels.
• For each bundle, place 1/4 cup mushroom mixture on a chard leaf. Fold sides in toward middle; roll up. Thinly slice each blanched chard stem into 4 pieces; use 2 to tie each bundle.
• In batches, arrange bundles, seam-sides down, in a single layer in a steamer basket set in a pan of simmering water. Cover and steam until warmed through, 6 to 8 minutes a batch; serve.

SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

SWISS CHARD BUNDLES WITH TOMATO AND MOZARELLA FILLING

Steps:

• Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain.
• Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a slice of tomato in center of leaf; top with a slice of cheese. Sprinkle with salt and pepper, and drizzle with oil. Fold bottom of leaf over contents. Fold in sides. Fold leaf over to completely enclose contents. Repeat with remaining leaves, tomatoes, and mozzarella.
• Heat a grill pan over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

SWISS CHARD FRITTATA

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.