Best 7 Swiss Chard Pinwheel Bread Recipes

SAVORY BREAD PUDDING WITH SWISS CHARD AND RED PEPPER

Steps:

• Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.
• Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
• Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the bread mixture and place in the oven.
• Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

SWISS CHARD PINWHEEL BREAD

Steps:

• Preheat oven to 350*F.
• Spray a skillet with nonstick cooking spray and heat over medium heat.
• Add mushrooms and onion and saute until tender, about 5 minutes.
• Add Swiss chard and water. Continue to cooking until Swiss chard becomes tender, about 8 to 10 minutes (you may need to another tablespoon or more of water if the Swiss chard sticks to the skillet).
• Add the garlic powder, ground black pepper, and salt.
• Remove the skillet from the heat and stir in Parmesan cheese. Set the skillet aside to cool.
• On a lightly floured board or surface, roll out pizza dough into a 10 x 14 inch rectangle.
• Spread cooled Swiss chard mixture and mozzarella cheese on top of dough, leaving about 1-inch of dough around the edges.
• Starting from the long side, roll up the crust to make one large loaf.
• Pinch along the seam of the loaf to seal and fold the ends under the loaf.
• Place the loaf on a baking sheet sprayed with nonstick cooking spray.
• Bake for 40 minutes or until golden brown.
• Remove from oven and let cool for 5 minutes.
• Cut into 8 slices and serve with warmed marinara sauce.

MOROCCAN-INSPIRED SWISS CHARD ROLLS

Steps:

• For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
• Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
• Remove from the heat and let cool while preparing the chard leaves.
• Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
• Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
• Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

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 PIE

Steps:

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
• Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
• Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
• To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

SWISS CHARD WITH TOASTED BREADCRUMBS

Steps:

• In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
• Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
• In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
• Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

PASTA WITH CARAMELIZED ONION, SWISS CHARD AND GARLICKY BREAD CRUMBS

Steps:

• In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
• Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.