Best Braised Swiss Chard With Pesto And Lemon Recipes

SWISS CHARD AND PECAN PESTO

Swiss Chard and Pecan Pesto image

This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.

Provided by MeghanO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 9

Ingredients

½ cup olive oil, divided
10 leaves Swiss chard, chopped
4 cloves garlic, chopped
1 cup basil leaves
1 cup pecans
½ teaspoon sea salt
1 tablespoon lemon juice
1 (3 ounce) package grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.4 g, Cholesterol 7.4 mg, Fat 22.1 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 319.1 mg, Sugar 1.1 g

BRAISED SWISS CHARD WITH PESTO AND LEMON

Braised Swiss Chard with Pesto and Lemon image

While braising may be a favorite cold weather cooking technique, we often braise with spring and summer vegetables. We tend to prefer most braised greens fully cooked, so don't be afraid to overblanch these greens. The key to this dish is taking the time to cook the chard with the pesto so that the greens absorb all of the flavor. We like to pair this with Bunny Balls (page 50).

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

2 bunches Swiss chard, tough stems removed, leaves and tender stems cut into bite-size pieces
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon salt
1/2 cup Spinach-Basil Pesto (page 58)
Squeeze of fresh lemon juice

Steps:

Bring a large pot of salted water to a boil over high heat. Submerge the chard in the boiling water and cook, stirring once or twice, for 2 minutes. Drain and set the chard aside.
Heat the olive oil in another large pot over medium-high heat. Add the onions and salt and cook, stirring frequently, until tender, about 10 minutes. Do not allow the onions to brown. Add a few tablespoons of water, if necessary.
Add the chard and pesto to the pot and continue cooking, stirring constantly, until the chard and pesto have mixed completely and any remaining water has evaporated, about 5 minutes.
Finish with a squeeze of lemon, stir, and serve immediately.