isk together eggs and water in a small bowl, and set aside.<
o boil. While chopping vegetables and opening cans.
Saute garlic
eat.
Add bread crumbs and cook, stirring constantly until golden
Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
rosemary, salt, onion, bell pepper and garlic. Saute until the onions
eat, melt the butter and add the onion and thyme, stirring briefly
Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.
medium bowl, whisk egg and water together until blended. Add
Remove crusts from bread and fit slices into a greased rectangular baking pan.
Cover with Swiss chard and press grated cheese firmly down on top.
In a separate bowl, beat together egg, milk, and mustard and pour over casserole. Cover with plastic wrap and refrigerate 3 to 4 hours or overnight.
Bake at 350 degrees for 45 to 50 minutes or until firm and puffy. Let stand 10 minute before serving.
ver medium heat. Add onion and kale; cook and stir until softened, about
lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
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.
Cook pasta in salted, boiling water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Sweat onion for 5 mins, until softened. Add mushrooms and cook for 3-4 mins, until just softened. Add chard and garlic and cook for 2-3 mins, until chard wilts. Add tomatoes and basil. Season. Cover and cook for 5 mins, until chard is tender.
Fold in cream and pine nuts. Add pasta and toss to combine. Divide between serving bowls and sprinkle with extra pine nuts to serve.
For the dressing, mix the honey and vinegar then whisk in 3 tbsp oil. Season to taste with salt and pepper then set aside. Toast the pine nuts in a dry skillet until golden brown then set aside and allow to cool.
Heat remaining tbsp oil in a skillet and saute the swiss chard and garlic in it for 3-4 minutes. Remove from the pan, season with salt and pepper and arrange on a serving plate with the mozzarella and tomatoes.
Drizzle with the dressing and sprinkle with the pine nuts and basil leaves. Season with salt and pepper and serve.
r large pan and sear the lamb
Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.
Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.
Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve.
il. Remove stems from the Swiss chard leaves; cut stems into 1
ork chops from the refrigerator and let them come to room
Whisk vinegar, oil, poppy seeds and sugar in a small bowl. Season to taste. Cover and set aside overnight.
Combine chard and strawberries in a large serving bowl. Drizzle with dressing and toss to combine. Serve.