Text 15447, 98 rader
Skriven 2008-10-23 08:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Re: Swiss Chard
=======================
-=> Allen Prunty wrote to All <=-

 AP> I have a lovely bunch of Swiss Chard... not sure what to do with it am
 AP> interested in suggestions.

 AP> I thought about sauteing it in butter and garlic... but thought I would
 AP> branch out and trying something different this time.

Here's a couple suggestions ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Swiss Chard Recipe
 Categories: Vegetbles, Greens, Chilies
      Yield: 3 Servings
 
      1 lg Bunch fresh Swiss chard
      1 sm Clove garlic; sliced
      2 tb Olive oil
      2 tb Water
        pn Dried crushed red pepper
      1 ts Butter
           Salt

  1 Rinse out the Swiss chard leaves thoroughly. Remove the 
  toughest third of the stalk, discard or save for another 
  recipe (such as this Swiss chard ribs with cream & pasta).
  Roughly chop the leaves into inch-wide strips.

  2 Heat a saucepan on a medium heat setting, add olive oil, 
  a few small slices of garlic and the crushed red pepper.
  Sauté for about a minute. Add the chopped Swiss chard
  leaves. Cover. Check after about 5 minutes. If it looks
  dry, add a couple tablespoons of water. Flip the leaves
  over in the pan, so that what was on the bottom, is now
  on the top. Cover again.

  Check for doneness after another 5 minutes (remove a
  piece and taste it). Add salt to taste, and a small amount
  of butter. Remove the swiss chard to a serving dish.

  http://www.elise.com/recipes

  Meal Master Format by Dave Drum - 01 October 2005

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Swiss Chard & Tomato Frittata
 Categories: Greens, Herbs, Tomatoes, Dairy
      Yield: 7

      1 lb Swiss chard
      4 cl Garlic; minced
      1 c  Chopped onion
      2 ts Olive oil
      6    Egg whites
      2    Whole eggs
      3 tb Chopped fresh basil
    1/4 ts (ea) Salt & black pepper
      1 md Tomato; sliced

  Chop the chard. In a skillet, sauté the garlic and onions
  in 1 tablespoon of the oil.

  Add the chard, cover and lower the heat and cook for 10
  minutes.

  Remove from heat and drain if juicy.

  In a large bowl, beat the eggs, salt and pepper until
  blended. Stir in the chard.

  Coat the bottom of a skillet with the remaining oil and
  return to medium heat.

  When hot, pour egg mixture and arrange tomato slices on
  top.

  Cover and cook until the edges are firm and the bottom is
  golden and beginning to brown. Turn frittata over and cook
  for about 5 more minute until eggs are cooked.

  Serve immediately or at room temperature.

  SERVES 6 - 8

  Meal Master Format by Dave Drum - 29 July 2003

  Uncle Dirty Dave's Archives

MMMMM

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