Best Swiss Chard With Garbanzos And Tomatoes Recipes

Swiss Chard With Tomatoes image

Provided by Hey Jude

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb red swiss chard or 1 lb green swiss chard
3 tablespoons extra virgin olive oil
1/2 cup soft fresh breadcrumb
1 clove garlic, minced
2 small tomatoes, i use italian tomatoes,seeded and diced
1/4 teaspoon salt
crushed red pepper flakes

Steps:

Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
Remove from heat and sprinkle bread crumbs over the top.

Chick-Peas and Swiss Chard image

Yield Serves 2

Number Of Ingredients 7

1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 tablespoons olive oil
1 small tomato, cut into 1/4-inch dice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1/2 tablespoon fresh lemon juice

Steps:

Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

Swiss Chard image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 8

2 large bunches Swiss chard
1 tablespoon olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, sliced
3 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar

Steps:

Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

Roasted Garbanzo Beans and Garlic with Swiss Chard image

Provided by Michael Psilakis

Yield Makes 6 servings

Number Of Ingredients 14

Garbanzo Beans:
2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil
Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Steps:

Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.