Best Swiss Chard With Beets Goat Cheese And Raisins Recipes

SWISS CHARD WITH BEETS

Steps:

• Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

SWISS CHARD AND GOAT CHEESE GALETTE

Steps:

• Make the crust: In a food processor, pulse flours, oats, and salt to combine. Add butter, cream cheese, and 1 egg yolk, and process until dough just comes together, 15 to 20 seconds. Press dough into a disk. Wrap in plastic, and refrigerate 1 hour or up to 1 day.
• Make the filling: Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium. Add stems and onion slices, and cook, stirring, until slightly brown, 8 to 10 minutes.
• Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, and transfer onion mixture to a nonreactive bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; sauté, stirring frequently, 1 minute. Add chard leaves, and sauté until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper.
• With an electric mixer on medium speed, mix goat cheese and cream. Beat until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
• On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Arrange onion mixture evenly over dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with chard-leaves mixture. Sprinkle with pine nuts and golden raisins. Fold in edges of dough, and press down gently to seal. Transfer tart, on parchment, to a rimmed baking sheet. In a small bowl, beat remaining 1 egg yolk with remaining 1 tablespoon cream; brush exposed dough. Refrigerate until dough is firm, about 30 minutes.
• Preheat oven to 375°F. Bake until crust is golden, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

CAVATELLI WITH BEETS AND SWISS CHARD

Steps:

• Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.
• Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.
• Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.
• Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.
• Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.
• Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

Steps:

• Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
• Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
• Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
• Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
• Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.