by Sarah Steimer
Posts Tagged ‘Swiss chard’
Wilted: Swiss chard with raisins and almonds
Posted in Recipes, Side dishes, tagged almonds, chard, chile, food, greens, jalapeno, lemon, raisins, recipe, Sarah Steimer, sherry, SoHungryBlog, Swiss chard, wilted, wine on March 14, 2013| Leave a Comment »
Meatless Monday: Pinto bean and chard burritos
Posted in Main dishes, Recipes, tagged burrito, crock pot, food, hot sauce, meatless, Meatless Monday, peppers, pinto beans, recipe, salsa, Sarah Steimer, slow cooker, SoHungryBlog, Swiss chard, tortilla on October 1, 2012| Leave a Comment »
by Sarah Steimer
- 2 15-ounce cans pinto beans
- 3 cups water
- 1/2 medium chopped onion
- 1 tablespoon ground cumin
- 1 garlic clove, minced
- 3/4 cup salsa
- salt and pepper
- hot sauce, to your liking
- 6 Swiss chard leaves, rinsed and chopped
- 3-4 flour tortillas
- toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)
Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.
Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.
Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).
Makes 3-4 burritos.
Recipe adapted from: Kalyn’s Kitchen
Lickety Split: Sriracha-pickled Swiss chard stems
Posted in Guides, Monthly themes, Recipes, Side dishes, Snacks, tagged food, onion, pickling, preserving, recipe, Sarah Steimer, SoHungryBlog, sriracha, Swiss chard, vinegar on August 31, 2012| Leave a Comment »
by Sarah Steimer
- Swiss chard stems, chopped
- 1/4 cup distilled white vinegar
- 1/2 cup sugar
- 1/4 cup onion, sliced
- 1-2 tablespoons Sriracha
- 1 small sprig dill
Add chard stems and onions to a small jelly jar — I went with a small jar in this instance because even a full bunch of chard won’t yield many stems.
Whisk together the vinegar, sugar, Sriracha and dill until the sugar has disintegrated. Pour over the chard stems and onions, covering everything (add water if it doesn’t cover completely.
Refrigerate for a few days.
Recipe adapted from: Bon Appetit
* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.
Meatless Monday: Orecchiette with chard, mozzarella and fried chickpeas
Posted in Main dishes, Recipes, tagged Caitlin Saniga, chard, dkscooks, food, garlic, grape tomatoes, Meatless Monday, mozzarella, orecchiette, pasta, recipe, SoHungryBlog, Swiss chard on August 15, 2011| Leave a Comment »
by Caitlin Saniga
- 1/2 pound orecchiette
- vegetable oil, for frying
- 1 cup drained canned chickpeas, patted dry (If you don’t make sure their at least pretty much dry, they cause quiet a stir when you add them to the hot oil. Water and hot oil don’t mix.)
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- salt and pepper
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 cup grape tomatoes, halved
- 1/2 pound Swiss chard, stemmed and leaves coarsely chopped
- 4 ounces fresh mozzarella, cut into 1/2-inch cubes
- 8 basil leaves, torn
In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until simmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel-lined plate, sprinkle with the cumin and coriander and season with salt and pepper. Discard the oil, and wipe out the skillet.
Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5 minutes. Season with salt and pepper.
Add the pasta and reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated. Add the mozzarella and basil and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.
Makes 4 servings.
Recipe: Food & Wine
Photo: Caitlin Saniga