Roll the sausage into small meatballs. Heat the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning, until browned and cooked through. Add the Swiss chard and cook for 4-5 mins. Season.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Mix the pesto and creme fraiche in a large bowl. Drain the pasta and add to the bowl along with the sausage and Swiss chard; toss to coat. Divide among 4 bowls and sprinkle with black pepper.
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.
ith sausage/onion and add Swiss chard and garlic, reduce heat to
-inch strips.
Prepare Swiss Chard: Both the leaves and the
olden.
Wash and trim swiss chard off of ribs, cut into
bout 6 minutes.
Stir Swiss chard stems and chicken bouillon granules
ill almost browned add the Swiss chard till wilted about 3 minutes
1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
2. Add salt and pepper to taste and Italian seasoning.
3. Add can of tomatoes and their juices.
4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.
lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
About 1 1/4 hours before serving, cut off tough stems of Swiss chard. Remove 8 large leaves; trim ribs of leaves very thin. Coarsely chop remaining Swiss chard to measure about 4 cups loosely packed.
In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook onion until it begins to brown, about 10 minutes.
Wash the Swiss chard and cut into 1 inch
n the next part.
SWISS CHARD & MUSHROOMS.
Heat a tablespoon
lightly thickened.
Add the Swiss chard or spinach leaves to the
egrees.
Wash and dry swiss chard. Cut off the very ends
aramelized.
Add the chopped Swiss chard, toss to coat, and wilt
Swiss Chard should be chopped into pieces about 2\" square.
Heat oil in a wok or skillet.
Saute garlic for about 1 minute.
Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
Toss (do not over cook) until just wilted and getting soft.
Season with pepper and serve.
ore minutes, then add the Swiss chard; toss to wilt it into
Tear Swiss Chard leaves into medium pieces.
Wash the Swiss chard; cut off stems, dice finely,
but not browned), then add swiss chard and cook until wilted.