Swiss Chard
Chard Decorated with Itself
from The Vegetable Dishes I Can't Live Without by Mollie Katzen
1 lb chard
2 T olive oil
1 cup minced red onion
1/3 cup balsamic vinegar
1/2 cup toasted pine nuts or walnuts
Chop the chard leaves and mince stems. Heat olive oil in a pan, toss in chard stems and onion for ~5 minutes. Add salt to taste and set aside.
In the same pan, reduce vinegar for ~10 mins and pour over stems. In the same pan, wilt leaves, and add salt and pepper to taste.
Serve wilted leaves in a bowl, topped with stem-onion-balsamic mixture. Sprinkle nuts on top.
Skillet Gnocchi with Chard and White Beans
From The World in My Kitchen
1 16-oz package of shelf-stable gnocchi (can usually be found in the dry pasta section of your grocery store)
4 slices bacon, cut into 1/4-inch matchsticks
1 Tbl olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
1 bunch chard, stems removed and chopped
1 15-oz can diced tomatoes (or 2 cups fresh tomatoes, diced)
1 tsp dried oregano
1 tsp dried basil
1 15-oz can white beans (cannellini, great northern white, etc.), drained and rinsed
Pepper, to taste
1/2 cup shredded mozzarella cheese
1/4 finely shredded Parmesan cheese
Boil gnocchi in a large pot until puffed up and floating.
Heat the oil in a large non-stick skillet over medium-high heat and transfer the cooked gnocchi to the skillet. Cook stirring often, until the gnocchi starts to brown. Remove gnocchi from the pan.
Add the bacon the the pan and cook until browned. Remove to a paper towel. Drain all but 1 Tablespoon of the bacon grease. Add the onion and cook, stirring, for about two minutes or until it they start to wilt a little. Add the garlic and water and cover. Cook for about 4-6 minutes until the onions are soft. Add the chard and cook for another 1-2 minutes, until it starts to wilt. Add the tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with the mozzarella and Parmesan. Cover and cook until the cheese is bubbling.
Serve with bread to mop up the sauce!
