SWISS CHARD RECIPES VEGETARIAN RECIPES

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CHARD RECIPES | BBC GOOD FOOD



Chard recipes | BBC Good Food image

Chard or Swiss chard is a leafy green vegetable with a slightly sweet taste. Cook this nutritious ingredient in baked gratins, pies, stews, and soups.

Provided by Good Food team

Number Of Ingredients 1

CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE



Chicken Cassoulet with Sausage and Swiss Chard - Skinnytaste image

Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

Provided by Gina

Categories     Dinner

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

2 bunches Swiss chard, (about 10 oz each)
2 tbsp olive oil (divided)
12 oz Italian chicken sausage
1/2 cup panko or gluten-free breadcrumbs
2 cloves garlic (minced, divided)
2 tbsp lightly packed fresh parsley leaves (finely chopped)
1 yellow onion (chopped)
2 to 3 carrots (sliced into rounds or half-moons)
2 stalks celery (sliced)
½ cup white wine
8 boneless skinless chicken thighs ((about 2 1/2 lbs), cut into 2” chunks)
1 cup reduced sodium chicken broth
2 bay leaves
1 Tbsp herbes de provence or dried rosemary
1 tsp Kosher salt
Freshly ground black pepper (to taste)
3 15-oz cans cannellini beans, drained and rinsed

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.

Nutrition Facts : ServingSize 2 cups, Calories 417 kcal, CarbohydrateContent 45.5 g, ProteinContent 34 g, FatContent 10.5 g, SaturatedFatContent 2 g, CholesterolContent 96.5 mg, SodiumContent 1120 mg, FiberContent 9.5 g, SugarContent 5 g

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CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Dinner
Cuisine French
Calories 417 kcal per serving
  • 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.
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VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
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Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
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    4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
    5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
    6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
    7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
    8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
    9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!
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VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
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    3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
    4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
    5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
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    9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!
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Calories 18 calories per serving
    1. The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
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