Best Swiss Chard With Olives And Lemon Recipes

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COD WITH SWISS CHARD, OLIVES, AND LEMON



Cod With Swiss Chard, Olives, and Lemon image

This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith.

Provided by zeldaz51

Categories     Chard

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon, stem removed
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
2 tablespoons olive oil, divided
4 four-ounce pieces cod fish fillets, preferably with skin on
kosher salt & freshly ground black pepper
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes (or to taste)
2 large bunch swiss chard, ribs and stems removed, leaves torn (about 1 1/2 pounds total)
2 tablespoons oil-cured black olives, pitted, sliced
2 tablespoons pine nuts, toasted (optional, for garnish)

Steps:

  • Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool.
  • Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside.
  • Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
  • Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless.
  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
  • Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.

Nutrition Facts : Calories 341.3, Fat 16.6, SaturatedFat 2.2, Cholesterol 99.3, Sodium 493.2, Carbohydrate 5.4, Fiber 2.2, Sugar 0.5, Protein 42.4

LEMONY SWISS CHARD



Lemony Swiss Chard image

Because chard stalks take longer to cook than the leaves, separate them using a knife -- the stalks go into the skillet first. Serve with our Goat Cheese "Ravioli."

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 15m

Number Of Ingredients 4

1 tablespoon olive oil
1 bunch Swiss chard (about 3/4 pound), stalks cut into 1-inch pieces and leaves roughly torn (keep separate)
Coarse salt and ground pepper
2 to 3 teaspoons fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium. Add chard stalks, and cook, tossing until crisp-tender, 4 to 6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available; season with salt and pepper. Cook, tossing occasionally, until stalks are tender, 4 to 6 minutes more.
  • Drain and discard any liquid from chard in skillet; stir in lemon juice, and season with salt and pepper.

Nutrition Facts : Calories 91 g, Fat 7 g, Fiber 2 g, Protein 3 g

CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST



Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest image

This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound green Swiss chard (1 large bunch), washed and trimmed
2 large leeks (10 to 12 ounces each)
5 tablespoons unsalted butter
1/2 cup panko bread crumbs
Kosher salt and black pepper
3 tablespoons nutritional yeast
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 cups chicken or vegetable stock
1 cup heavy cream
16 ounces linguine or fettuccine
3/4 cup finely grated Parmesan
Fresh tarragon leaves, for garnish
1 lemon, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
  • Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
  • Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
  • Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
  • Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
  • Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
  • Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
  • Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

SAUTéED SWISS CHARD WITH OLIVES



Sautéed Swiss Chard With Olives image

Provided by William Norwich

Categories     easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

4 garlic cloves, peeled
3/4 teaspoon salt
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 1/2 to 3 pounds Swiss chard
1/2 cup chopped pitted mixed olives (Minot also added shiitake and bella mushrooms)

Steps:

  • Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside.
  • Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 2 grams

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