|1 lb. bunch
1 lg. clove
|chard, stems removed, leaves blanched
garlic, sliced (or equivalent in garlic scapes)
dark or golden raisins
Salt and freshly milled pepper
Chop and blanch the Swiss chard leaves. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and online casino Red kayttaa ruotsalaisen NetEntin casinosovellusta, joka on suosituin ja laadukkain casino-ohjelmisto. pine nuts and cook until the raisins are plumped and the pine nuts are golden. Add the greens and cook until they”re heated through. Season with salt and pepper to taste.
Vegetarian Cooking for Everyone, Deborah Madison
Here’s a great way to “sneak” some less popular but highly nutritious greens into your families diet!
1 pound dry lasagna noodles
2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, chard, broccoli rabe, collards, beet or turnip tops)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
4 cups organic tomato-based pasta sauce
1 cup ricotta cheese
16 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmigiano-Reggiano cheese
1. Preheat oven to 375F.
2. Bring a large pot of salted water to a boil. Boil lasagna noodles for 9 minutes, then drain well.
3. While noodles are cooking, heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent. Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.
4. Spread 2-3 tablespoons of sauce on the bottom of a 9 x 13 x 2-inch baking dish. Layer half the noodles on top. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmigiano. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmigiano.
5. Bake 20 minutes, finishing under the broiler to brown the top, if desired. Let lasagna rest 5 minutes before serving.
While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute. This recipe can also be used with kale, collards, or Swiss chard.
1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Braising greens, Kale, Broccoli Raab and Swiss Chard can be chopped and tossed into a stir fry in the last minute or two, or saute it on it’s own in butter or olive oil. The greens can also be added to scrambled eggs, omelets or frittatas. Greens can be prepared southern-style, like collards, with ham or bacon for a tasty side dish.