Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Ghee, clarified butter, adds a subtle nutty flavor. Add Swiss chard, cover and cook for 4 minutes. 3 whole eggs. I was thinking that Swiss chard and goat cheese would … Combine 1 teaspoon water and egg white in a small bowl, stirring with a whisk. 4 ounces shredded swiss cheese (you can substitute gruyère or Emmenthal) 4 ounces goat cheese. Brush dough edges with egg white mixture. Stir in the Stir in about ½ cup of the pasta water to the pan with the greens and peppers. 1 bunch Swiss chard, washed, dried and roughly chopped. Brown and wild rice combines with onion, garlic, pine nuts, raisins and goat cheese for the sweet and savory filling. Instructions Especially in the Winter months, hearty greens like the swiss chard in this frittata take centre stage. Cover and continue cooking until the chard is wilted, about 4 more minutes. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover chard). These stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold. These Swiss chard, beet and goat cheese empanadas, or empanadas de acelga, remolacha y queso de cabra, are the result of over shopping at the Farmers’ Market, and a successful kitchen experiment. If cold, go with yogurt, sour cream, cucumber or dill sauce. Roast until beets are tender, about 1 hour. Preheat oven to 400°F. Whether for breakfast, lunch or dinner, this Swiss Chard, Goat Cheese and Leek Frittata is sure to become a go-to easy meal. Cool. Wrap beets individually in foil. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. 2 egg yolks. Preparation. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. Not only is swiss chard in season, … If serving hot, garnish with lemon or additional olive oil. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the 2 cups milk or half-and-half. Spread chard mixture evenly over dough, leaving a 2-inch border. Bring the water in the pasta pot back to a boil, and add the orecchiette. Sprinkle pepper and cheese over chard mixture. These recipes will help you use it all, from simple sautés to quiches and soups. 1/2 teaspoon salt. Peel beets, then cut into 1/2-inch cubes. Pinch ground nutmeg. Pinch freshly ground black pepper.