Swiss Chard Maialino
2 bunches of swiss chard
12 large cloves of garlic
1 28 oz can of good quality tomatoes
Red wine or sherry vinegar
Olive oil
Salt and pepper
Directions:
12 large cloves of garlic
1 28 oz can of good quality tomatoes
Red wine or sherry vinegar
Olive oil
Salt and pepper
Directions:
Prep Time: 25 mins Total Time: 45 mins
- Mince all of your garlic and set half of it aside
- Combine half of the garlic and all of the tomatoes in a small stew-pot. Cok on low for 25-30 minutes, breaking up the tomatoes as you go.
- Set a large pot of water to boil with a generous palm-full of kosher salt.
- Wash the Swiss Chard and trim the stem ends. Roughly chop it.
- Blanch the chard in the pot of boiling water for one to two minutes.
- Drain in colander
- Pour some oil into a saute pan and heat to high.
- Add the rest of the garlic and toss it around just until it begins to toast.
- Add about a 1/4 teaspoon of red pepper flakes (or more) and give everything a swirl.
- Add the chard and saute for a couple of minutes
- Add the tomatoes. Saute three more minutes, stirring every so often over medium high heat.
- Taste and add some salt and white pepper.
- Sprinkle with Red Wine Vinegar (about a tablespoon) and serve.
Swiss Chard Fusilli and Chicken
- 1 lb Swiss Chard (454 g)
- 2 boneless skinless Chicken Breasts
- 2 tablespoons Olive Oil (25 mL)
- 1 Onion chopped
- 5 Garlic Cloves, minced
- 2 Sweet Peppers, sliced
- 2 tablespoons Balsamic Vinegar (25 mL)
- 1 teaspoon chopped fresh Rosemary (5 mL)
- 4 cups Fusilli (12 oz/375 g)
- 4 teaspoons Cornstarch (18 mL)
- 1 1/2 cups Chicken Stock,
- 1/4 cup grated Parmesan cheese (375 mL, 50 mL)
Directions:
Prep Time: 25 mins Total Time: 45 mins
1. Cut chard into ribs and leaves; chop each and set aside separately.
2. Slice chicken across the grain into 1/4-inch (5 mm) thick slices; cut crosswise in half. In large skillet, heat half of the oil over high heat; cook chicken, stirring often, for 4 minutes or until no longer pink inside. Remove from pan; keep warm.
3. Reduce heat to medium-high; cook onion, garlic, red peppers and chard ribs for 5 minutes or until softened. Return chicken to pan. Add vinegar, rosemary and chard leaves; cover and cook, stirring occasionally, for 4 minutes or until chard is wilted.
4. Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain well and return to pot. Add chard mixture and toss to combine.
5. Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened. Stir into pasta. Serve sprinkled with Parmesan cheese.
SUBSTITUTIONS:
· Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
· To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion
