Best Grilled Salmon Fajitas With Black Beans And Spicy Swiss Chard Recipes

Spicy Swiss Chard image

Provided by Aaron McCargo Jr.

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, minced
1 bunch Swiss chard, stems removed and leaves chopped into thin strips
Splash white wine
1 tablespoon sugar
Salt

Steps:

In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

Bruschettas with Sauteed Chard image

Provided by Ina Garten Bio & Top Recipes

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
3 pounds fresh green or rainbow chard (4 bunches)
Good olive oil
2 large garlic cloves, thinly sliced
1 round country bread, halved and sliced crosswise 1/2-inch thick
1 garlic clove, cut in half
1 lemon
Freshly grated Parmesan cheese
Fleur de sel, for serving

Steps:

Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.