Best 7 Swiss Chard With Roasted Pepper Recipes

SWISS CHARD AND RED PEPPER GRATIN

Steps:

• Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
• Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
• Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
• Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
• Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

SWISS CHARD WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
• Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
• In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.

SWISS CHARD AND RICOTTA STUFFED ROASTED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut out the stems from peppers and discard. Remove the seeds and clean out the white ribs. Season them inside with salt and pepper. Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet. Bake them for 30 minutes, or until the skins are wrinkled and slightly charred. Remove the peppers from the oven and put them into a large bowl. Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes. Peel the skin from the peppers, making sure to keep them whole, and set aside.
• While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil. Have a bowl of ice water ready. When the water is boiling, add the basil leaves. After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water. (This will keep the pesto green.) When it is cold, drain the basil and squeeze out any excess water. Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic. Turn on the processor and slowly add the olive oil until the mixture is smooth. Refrigerate until ready to use.
• In a large skillet over high heat, melt 2 tablespoons of the butter. Cook the eggplant until beginning to soften, about 5 minutes. Add the onions and cook until softened and lightly browned, about 10 minutes more. Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife. Add 1 tablespoon butter to the same pan over medium-high heat. When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute. Transfer the chard to a bowl. Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper. Mix well, taste, and adjust the seasoning. Stuff this mixture into the peppers, being careful to keep them whole. Place them on their sides into a lightly buttered baking dish. Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes. Serve immediately garnished with extra pesto.

STIR-FRIED SWISS CHARD AND RED PEPPERS

Steps:

• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

SWISS CHARD WITH ROASTED PEPPER

Steps:

• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
• In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.

ITALIAN-STYLE SWISS CHARD

Steps:

• 1. Place the chard in a large stockpot with the rinse water still clinging to it and set on medium-high heat. When the chard begins to sizzle stir it and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green while the stems have turned a translucent grey, about 20 to 25 minutes. Remove from heat.
• 2. Heat at least 2 tablespoons of oil with the garlic in a skillet over medium heat and cook until the garlic begins to turn golden, about 5 minutes. Add the Swiss chard, squeezing out some of the liquid before adding it to the oil. Cook, stirring, until the Swiss chard has wilted entirely and the garlic is cooked through, about 20 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a warmed platter. Drizzle with the remaining olive oil and serve.

COD CANNELLONI WITH SWISS CHARD AND ROASTED PEPPER

Steps:

• Preheat the oven to 350°F. Spread the tomato sauce in the bottoms of 4 individual gratin dishes or in the bottom of a shallow baking dish just large enough to hold 8 cannelloni in one layer. In a saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, simmer the béchamel, whisking constantly, for 2 minutes, and season it with salt and pepper. Transfer the béchamel to a bowl and let it cool, covered. In a pan of hot water let the sheets of lasagne soak for 10 to 15 minutes, or until they are softened. To the béchamel add the cod, the Swiss chard with roasted pepper, the chopped basil, and salt and pepper to taste and combine the mixture well.
• If using the square lasagne sheets halve each sheet to form 2 rectangles. Working with 1 rectangle at a time, spread about 1/3 cup of the cod mixture lengthwise down the center of each sheet, beginning with a long side roll up the sheet to enclose the filling, leaving both ends open, and arrange 2 cannelloni, seam sides down, in each dish, spooning some of the tomato sauce over them. Bake the cannelloni, covered with foil, in the middle of the oven for 230 to 25 minutes, or until they are heated through, garnish them with the basil sprigs, and serve them with the Parmesan.