**Embark on a Culinary Journey with Swiss Chard, Lentils, and Feta Cheese: A Trio of Delectable Recipes**
Discover a symphony of flavors and textures in this culinary exploration of Swiss chard, lentils, and feta cheese. Our trio of recipes offers a delightful fusion of Mediterranean and Middle Eastern influences, ensuring a captivating experience for your taste buds. From the vibrant Swiss chard and lentil soup to the hearty Swiss chard and lentil salad, and the savory Swiss chard and lentil stuffed peppers, each dish promises a unique culinary adventure. Prepare to be tantalized by the earthy notes of Swiss chard, the comforting warmth of lentils, and the tangy zest of feta cheese. Whether you seek a wholesome meal, a refreshing salad, or a flavorful vegetarian main course, this culinary trio has something to satisfy every palate.
SWISS CHARD WITH LENTILS AND FETA CHEESE
Make and share this Swiss Chard With Lentils and Feta Cheese recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the lentils, stir to combine, and add the chicken broth. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
- Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
- Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
- Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.
Nutrition Facts : Calories 306.8, Fat 11.5, SaturatedFat 3.9, Cholesterol 16.7, Sodium 614.4, Carbohydrate 35.4, Fiber 16.5, Sugar 3.5, Protein 16.9
FRENCH LENTILS WITH CHARD
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers' market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don't insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
- Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 4 grams
SWISS CHARD WITH LENTILS AND FETA CHEESE
Adding lentils to sautéed chard makes a filling, healthy side dish. First cook the lentils with onion and garlic for a little extra flavor, then stir them into the sautéed chard. Add a dash of red wine vinegar and a few crumbles of feta cheese and serve with baked salmon. So ono!
Provided by Oahu Fresh
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- 2. Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
- 3. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
- 4. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- 5. Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
- 6. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.
SAUTEED SWISS CHARD WITH PARMESAN CHEESE
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Provided by DannyBoy
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g
SWISS CHARD FRITTATA
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
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.
SWISS CHARD, STIR FRIED, WITH FETA CHEESE
Low cal veggie, High iron. Great with the touch of Feta & Pine nuts. Don't overcook. You can include this in a Chinese meal as an exta vegetable dish
Provided by Bergy
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a wok heat the oil (medium heat).
- Add shallots; stir fry 1 minute or until just beginning to brown.
- Add Swiss Chard, toss and cover.
- Cook 2 minutes.
- Remove cover and cook about another minute.
- If there is any liqiud drain it off.
- Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
- Add Pine nuts and season.
- Serve immediately.
QUICK BRAISED CHARD & LENTILS
Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish
Provided by Barney Desmazery
Categories Side dish
Time 25m
Yield Serves 4 as a side or 2 as a main
Number Of Ingredients 6
Steps:
- Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
- Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.
Nutrition Facts : Calories 153 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
BRAISED SWISS CHARD WITH CURRANTS AND FETA
Categories Garlic Side Braise Sauté Vegetarian Quick & Easy Feta Currant Dried Fruit Winter Healthy Chard Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
- Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
Tips:
- Rinse lentils thoroughly before cooking. This will help to remove any dirt or debris.
- Use vegetable broth instead of water for cooking lentils. This will add extra flavor to the dish.
- Add a bay leaf to the pot while cooking lentils. This will help to infuse the lentils with a subtle, aromatic flavor.
- Don't overcook lentils. They should be tender but still hold their shape.
- Use fresh Swiss chard for the best flavor. If you can't find fresh Swiss chard, you can use baby spinach instead.
- Add the Swiss chard to the pot in the last few minutes of cooking. This will help to prevent it from becoming overcooked.
- Season the dish to taste with salt, pepper, and lemon juice.
- Serve the dish warm, topped with feta cheese.
Conclusion:
This Swiss chard with lentils and feta cheese is a healthy and delicious dish with high fiber and protein. It's perfect for a quick and easy weeknight meal. The lentils are cooked in vegetable broth and flavored with garlic, onion, and bay leaf. The Swiss chard is added in the last few minutes of cooking, and the dish is seasoned with salt, pepper, and lemon juice. Finally, it's topped with feta cheese and served warm.
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