Best Swiss Chard And Crisp Shallot Rolls With Cilantro Raita Recipes

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SWISS CHARD WITH CRISPY SHALLOTS



Swiss Chard with Crispy Shallots image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups canola oil, plus 2 tablespoons
6 shallots, peeled and thinly sliced
1 tablespoons all-purpose flour
Kosher salt and freshly ground white pepper
2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces
1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar

Steps:

  • In a medium pot, heat 2 cups oil to 325 degrees F.
  • In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
  • Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.

MOROCCAN-INSPIRED SWISS CHARD ROLLS



Moroccan-Inspired Swiss Chard Rolls image

Provided by Giada De Laurentiis

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 3/4 cups vegetable broth or stock
Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter
1/2 cup short or long-grain brown rice
1/2 cup wild rice
3 tablespoons vegetable oil or canola oil
1 cup sliced green onions (about 1 small bunch)
3 small carrots, peeled and chopped into 1/4-inch pieces
1 medium onion, finely chopped
1 clove garlic, minced
One 2-inch piece fresh ginger, peeled and grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
1/2 cup organic coconut milk
12 large fresh Swiss chard leaves (from 2 to 3 bunches)
One 26-ounce jar arrabiata or tomato-basil sauce

Steps:

  • For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
  • Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
  • Remove from the heat and let cool while preparing the chard leaves.
  • Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
  • Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
  • Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

SWISS CHARD WITH CARAMELIZED SHALLOTS



Swiss Chard With Caramelized Shallots image

Provided by Joan Nathan

Categories     easy, quick, side dish

Time 5m

Yield 2 to 4 side-dish servings

Number Of Ingredients 7

3 tablespoons canola oil
2 tablespoons crispy fried shallots (see recipe)
1 teaspoon minced garlic
2 pounds Swiss chard, rinsed and trimmed
2 tablespoons rice wine
1 tablespoon fish sauce
2 tablespoons chicken stock, optional

Steps:

  • Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
  • Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

SWISS CHARD AND CRISP SHALLOT ROLLS WITH CILANTRO RAITA



Swiss Chard and Crisp Shallot Rolls with Cilantro Raita image

The raita - a type of Indian yogurt sauce - makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1 cup vegetable oil
1/2 pound shallots, thinly sliced (2 cups)
8 medium Swiss chard leaves, stems trimmed flush with leaves
1 small garlic clove
1/2 teaspoon fine sea salt
1/2 cup chopped fresh cilantro
1 cup whole-milk yogurt
a deep-fat thermometer

Steps:

  • Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365°F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
  • Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels.
  • Halve each leaf lengthwise, discarding rib. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
  • Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife). Purée cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally. Transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita.

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