RECIPES FOR SWISS CHARD RECIPES

Steps:

• Heat the oven to 375F.
• Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
• In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
• Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
• Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
• Add the remaining 1 Tbsp olive oil to the pan.
• Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
• Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
• Add the remaining garlic and cook about a minute more.
• Pour in the wine and scrape any browned bits from the bottom of the pan.
• Increase the heat slightly and allow most of the liquid to cook off.
• Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
• Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
• Fold in the beans and sausage and stir.
• Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
• Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Steps:

• Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
• Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.