Preheat oven to 475 degrees F.
In a bowl whisk together first 5 ingredients (egg - pepper).
Over medium high heat heat oil in oven-proof skillet. Stir in swiss chard stalks and onion cooking until onion is tender (3-5 minutes).
Stir in the sliced leaves and cook stirring another minute or so.
Sprinkle with 1/4 teaspoon salt and add the egg mixture, stirring to distribute vegetables evenly.
Place skillet in oven and bake for 10-15 minutes or until eggs are set.
-inch strips.
Prepare Swiss Chard: Both the leaves and the
Wash the Swiss chard; cut off stems, dice finely,
Combine ricotta and Parmesan in a bowl. Slice chard stalks and shred leaves. Heat a lightly oiled, broiler-safe frying pan on medium. Saute chard stalks, onion and garlic for 4 mins, until soft. Add chard leaves and cook for 1 min, until leaves wilt.
Add egg and sprinkle in the cheeses. Cook over medium heat for 15 mins until just set. Place frittata under a preheated broiler for 5 mins, until cheese is golden. Season to taste, slice and serve with salad.
to 2 minutes. Add Swiss chard and basil and cook for
ill almost browned add the Swiss chard till wilted about 3 minutes
lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
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.
Tear Swiss Chard leaves into medium pieces.
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.
but not browned), then add swiss chard and cook until wilted.
0 seconds.
Stir in Swiss chard.
Stir in salt and
Saute onions and swiss chard stalks in olive oil until
edium heat. Add onions and swiss chard stems and saute for 2
square cake pan. Cook Swiss chard in boiling water, covered, for
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
oil. Remove stems from the Swiss chard leaves; cut stems into 1
tick spray and add the swiss chard and top with the sliced