Eggs In A Nest

Eggs In A Nest

This recipe makes dinner for a family of four, but can easily be cut in half or used for breakfast substituting toast for the rice. Don’t be afraid to experiment with it .

2 cups uncooked brown rice
2-3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic minced
2-3 carrots, finely chopped
1/2 cup dried tomatoes
1 bunch chard, coarsley chopped leaves and finely chopped stems
8 eggs

Cook the rice with 4 cups of water in a covered pot while the other ingredients are being prepared.

Add a few tablespoons olive oil to a 10-12-inch cast-iron skillet. Sauté the onions and garlic until lightly golden. Add the carrots and tomatoes. Add just enough water to rehydrate the tomatoes and sauté for a few more minutes. Add chard and combine with other vegetables. Cover for a few minutes while the chard wilts down.

Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.

Speedy Sautéed Hakurei Turnips and Greens

Speedy Sautéed Hakurei Turnips and Greens

1 bunch hakurei turnips with greens
1/2 tablespoon olive oil
1/2 tablespoon butter
Salt and pepper to taste
2 tablespoons white wine

Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.

In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes . Remove the turnips from the pan. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Swiss Chard and Wild Rice Salad

Swiss Chard and Wild Rice Salad

1 cup wild rice
1 bunch Swiss chard, sliced thin or chopped Swiss Chard
stems, sliced
1 cup shiitake or other mushrooms- diced
2 green onions, sliced
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Salt and pepper

(Vinaigrette)
1/4 cup olive oil
2 tablespoon raspberry vinegar
1 teaspoon honey
1/4 cup chopped basil, thyme, or oregano

In med saucepan, cover w/ 3 c water and simmer, covered until soft but still has a bite- about 45 min.

Heat a large skillet on medium high heat. Add 2 Tbls olive oil, add chard stems and shiitake mushrooms, cook just until lightly browned. Add chard leaves and cook just until wilted. Add walnuts and cranberries- Cook, stirring frequently, another minute and remove from heat and cool.
In large bowl, combine rice, chard mixture, green onions. Whisk together the olive oil, raspberry vinegar, honey, and herbs in a separate bowl. Combine, toss and serve.

Swiss Chard

Swiss Chard

from Riverford Organic Vegetables, U.K.

Roughly chop a big bunch of swiss chard at 1-2 inch intervals. Melt some butter in a wide, heavy bottomed pan like a cast iron frying pan or similar with lid. Add a clove of chopped garlic and the chard. Put lid on and allow to wilt for few minutes, then add 8fl oz of hot vegetable or chicken stock, salt if needed, and black ground pepper to taste. Replace lid and simmer for about fifteen minutes until chard is tender. Serve in a shallow bowl with plenty of fresh grated parmesan and some good bread. A simple and delicious lunch, or you could try serving as a side vegetable with risotto, potatoes etc.

Sauteed Swiss Chard with Onions

Sauteed Swiss Chard with Onions

Gourmet | November 2007

1 large bunch rainbow chard
1 tablespoons olive oil
1 tablespoons unsalted butter
1 medium onion, halved lengthwise and thinly sliced
1 garlic clove, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up length- wise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over me- dium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Leek and Swiss Chard Tart

Leek and Swiss Chard Tart epicurious.com

1 sheet frozen puff pastry (half of 17.3-ounce pkg), thawed
2 tablespoons (1/4 stick) butter
3 leeks (white and pale green parts), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, chopped (2 1/2 c.)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon
ground black pepper
Pinch of ground nutmeg

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Italian-Style Swiss Chard

Italian-Style Swiss Chardallrecipes.com

1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
1/8 teaspoon crushed red pepper flakes
salt to taste

Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.

Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.

Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

Swiss Chard with Raisins and Almonds

Swiss Chard with Raisins and Almonds epicurious.com

1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon Spanish smoked paprika
2 lb chard, center ribs discarded and leaves coarsely chopped
1/2 cup golden raisins
1/2 cup water
1/4 coarsely chopped almonds with skins

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring fre- quently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.

Seared Rainbow Chard with Leeks

Seared Rainbow Chard with Leeks

1 large bunch rainbow chard
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 teaspoon fine sea salt

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves. Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes. Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

Rainbow Chard Risotto

Rainbow Chard Risotto

5 cups canned low-salt chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped rainbow chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls
if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing ad- ditional Parmesan separately.

Chard and Cheddar Omelet

Chard and Cheddar Omelet

2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces chard, stemmed, chopped (about 3 cups packed)
3/4 teaspoon hot pepper sauce
5 large eggs
3/4 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

Ham and Cabbage Stew

Ham and Cabbage Stew

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.

Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

Penne With Swiss Chard And Garlic

Penne With Swiss Chard And Garlic

1 bunch Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan

Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.

While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

Frittata with Chard

Frittata with Chard

1 Bunch chard, stems and leaves coarsely chopped
5 Tbs olive oil
1 Garlic clove, peeled and finely chopped
1/2 tsp salt
6 eggs
Freshly ground black pepper
Scapes would also be a nice addition to this dish.

To prepare the chard, bring a large pot of water to a rolling boil. Drop in the chard and boil for 3 to 4 minutes, or until it is tender. Drain, rinse under cold water and then squeeze out as much moisture as you can.
Put 2 T. of the olive oil and the garlic in a nonstick frying pan and set over medium-high heat. When the garlic starts to sizzle, add the greens and about 1/4 t. of the salt and mix well. Stir and cook for about 1 minute. Turn off the heat.

Put the eggs into a medium bowl and beat them well. Add 1/4 tsp, pepper to taste and chard. Mix well, separating the chard pieces. Put 3 T. oil in a nonstick, omelet-type frying pan with a metal handle (it has to be able to go in the oven) and set over medium low heat. Stir the egg mixture in the bowl and pour it in, swirling the pan to spread it evenly. Cover and cook for 5 minutes.

Preheat the broiler. When the eggs have cooked for 5 minutes, turn the heat down to low and cook another 5 minutes. Uncover the frying pan and put it under the broiler for about 2 minutes, or until the top has set. Slide the frittata onto a serving plate and serve hot.

Simple Rainbow Chard

Simple Rainbow Chard

1 bunch rainbow chard
1 T. olive oil
Lemon wedges
Salt and pepper

Wash and trim chard, slice stems into 3/4 inch lengths. Arrange stems on steamer rack over boiling water, cover and cook until tender, about 10 minutes. Toss with olive oil and arrange in center of serving plat-
ter. Coarsely slice leaves and place in steamer basket. Cook until velvety, 5 to 10 minutes. Toss with olive oil and arrange around the stems. Chill or leave at room temperature. To serve, sprinkle with lemon juice and season with salt and pepper if desired.

Garden Potatoes and Root Vegetables with Greens

A member sent in this recipe from Cooking Light. She used the red potatoes, celeriac and substituted kale for the Swiss chard and said it was really good.

Garden Potatoes and Root Vegetables with Greens

This is one of the easiest side dishes to make–and to vary. You can substitute turnip, rutabaga, parsley root, or any other root vegetable for the celeriac.

3 cups cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/2 cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound)
1/2 teaspoon salt, divided
4 cups coarsely chopped Swiss chard (1 pound)
1/2 cup chopped green onions
2 tablespoons butter or stick margarine
1/4 teaspoon freshly ground black pepper

Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper.