Sautéed Swiss Chard with Kalamatas and Golden Raisins
This simple side is deliciously earthy, briny and subtly sweet. Seriously, don’t knock it ‘til you try it. Using the Swiss chard stems gives it a nice texture and a fresh bite. Serves 2 to 4 as a side.
- 1 to 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 bunch (about 1 lb.) locally grown Swiss chard
- Salt and pepper, to taste
- 1/4 cup chopped pitted Kalamata olives (find them in the Sigona’s olive bar)
- 1/4 cup golden raisins (find them in our dried fruits & nuts section)
- Optional: 1/2 cup crumbled Feta cheese (serve on the side)
Directions: Wash the Swiss chard leaves well and pat dry. Fold the leaves in half horizontally, soft sides in, along the stem then slice off the stem all the way up into the leaf to separate the two. Chop the stems; set aside. Chop the leaves; set aside.
Heat oil in a large, deep skillet over medium heat. Add Swiss chard stems, season with salt and pepper. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add in chopped Swiss chard leaves and cook, stirring constantly, until wilted down, about 2 minutes.
Stir in olives and raisins until well incorporated. Remove from heat and transfer to a serving dish. Serve immediately with crumbled Feta cheese on the side as an optional topping.
Gnocchi with Local Swiss Chard, Tomatoes & White Beans
This dish, adapted from Eating Well, is healthy comfort at its finest. It’s best served immediately. Serves 2 to 4.
- 1 Tbsp plus 1 tsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 1 pkg. gnocchi, such as our fresh, locally made gnocchi from Saporito Fine Pasta Co.
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 1 bunch locally grown Swiss Chard
- 1 (15 oz.) can diced tomatoes with Italian seasonings
- 1 (15 oz.) can white beans, rinsed
- Black pepper, to taste
- Pinch or two red pepper flakes, optional
- 1/2 cup shredded Moo-net white Cheddar, available only at Sigona’s
- 1/4 cup finely shredded Parmigiano Reggiano
Directions: Wash the Swiss chard leaves well and pat dry. Fold the leaves in half horizontally, soft sides in, along the stem then slice off the stem all the way up into the leaf to separate the two. Chop the leaves (should be about 6 cups). Discard the stems or save for another dish.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chopped Swiss chard and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, black pepper and red pepper flakes, if using, and bring to a simmer. Stir in the gnocchi and sprinkle with the Moo-net cheese. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Transfer to a serving dish, sprinkle with Parmigiano Reggiano and serve immediately.
Lemony Swiss Chard with Grilled Chanterelles
Here’s a quick recipe you’ll enjoy, courtesy of Fast and Delicious Recipes. Chanterelles are in season now! They’re beautiful and exquisite; it’s hard not to love them! Serves 2 to 4.
- About half a bunch of local Swiss chard, cleaned, washed and spun dry
- 7 Tbsp Sigona’s Fresh Press Extra Virgin Olive oil
- 1 lb. Chanterelle mushrooms; brushed clean using a paper towel or pastry brush
- About 1 Tbsp freshly-ground black pepper, to taste
- Zest and juice of one lemon
- 1/2 a medium red onion; thinly sliced
- Salt, to taste
Directions: Fold the leaves in half horizontally, soft sides in, along the stem then slice off the stem all the way up into the leaf to separate the two. Chop the stems; set aside. Chop the leaves (you’ll need about 4 cups); set aside.
Preheat grill. In a large mixing bowl toss chanterelles, 3 tablespoons of Sigona’s Fresh Press Olive Oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often every minute or so until softened and lightly browned about 8 to 10 minutes. Set aside.
Heat remaining 4 tablespoons of oil in sauté pan and add lemon zest, chard stems and red onion. Cook over medium heat until onion is soft and translucent, about 4 minutes.
Toss in Swiss chard and lemon juice and immediately remove from heat. Greens should still be quite raw. Remove hot chanterelles and place over greens in a sauté pan. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt. Transfer to a large serving bowl and serve immediately.
Swiss Chard Rolls Stuffed with Brown Rice, Herbs & Bell Peppers
- 4 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 1 shallot, minced
- 2 Tbsp chopped bell peppers (red, yellow or orange add a nice color contrast)
- 1/4 cup diced tomatoes
- 1 Tbsp fresh lemon zest
- 3/4 cup cooked lentils, such as black beluga or French green lentils
- 1/2 cup cooked brown rice
- 1 Tbsp soy sauce
- 2 Tbsp chopped fresh parsley or cilantro
- 6 large, local Swiss chard leaves
- Sea salt and pepper, to taste
Directions: In a skillet, heat 2 tablespoons of oil over medium heat. Add the shallot and cook until soft and translucent, about 4 minutes. Add the peppers and cook until softened, about 3 minutes. Add the diced tomato and lemon zest and cook until sizzling, about 1 minute, then remove from heat.
Together in a bowl, mix the rice/bulgur, lentils, soy and herbs. Stir in the shallot and pepper mixture, season with salt and pepper, then chill in the fridge while you prepare your Swiss chard.
Bring a large pot of water to a boil. Working with one leaf at a time, hold onto the stem and dunk the leaf in the boiling water for 20 seconds. Lay flat, stem-side up, to dry on paper towels. When the leaves are cool enough to touch, cut off the stem end.
Lay the leaves face-side (smooth-side) down. To fill the rolls, spoon about 3 or so tablespoons of the filling mixture in a line across the widest part of the base of the leaf, leaving about an inch of leaf on both sides of the filling. Fold the sides up to cover some of the filling, then roll up the leaf. Set them seam-side down on a serving tray.
Drizzle the rolls with the remaining oil and sprinkle with salt before serving.
Swiss Chard & Caramelized Shallot Flatbread with Brie
- 2 Tbsp, plus 2 tsp, Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 3 shallots, thinly sliced
- 3 to 5 medium-to-large Swiss chard leaves, stems removed, leaves sliced into ribbons
- 1 sheet Naan bread, such as Stonefire
- 4 oz. D’Affinois Brie, rind removed and cheese sliced to 1-inch pieces
- A pinch of red pepper flakes, if desired
- Salt and pepper, to taste
Directions: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add shallots and sauté about 4 to 6 minutes or until they begin to caramelize. Add the Swiss chard ribbons and cook, stirring for 3 to 4 minutes. Add the Brie, season with salt and pepper, and cook until Brie is just beginning to melt, about 1 minute.
Place the Naan on a baking sheet, bubbly side down, and brush the top with 2 teaspoons olive oil. Spread the Swiss chard and Brie mixture over the flatbread. Bake at 400°F for 8 to 10 minutes or until warm. Cut into appetizer-sized pieces and serve.
Sicilian Swiss Chard over Quinoa with Kalamata Olives & Zante Currants
This dish is packed with protein-rich quinoa, sweet raisins and locally grown Swiss chard. You’ll love how all the flavors present themselves in each bite, especially the Kalamata olives. Delicious! Adapted from Vegetarian Times. Serves about 4.
- 1 ½ cups vegetable broth
- 3/4 cup quinoa, rinsed and drained
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 bunch locally grown Swiss chard, stems chopped, leaves sliced into thin ribbons
- 1 large shallot, diced
- 16 pitted black olives, such as Kalamata (Check out our olive bar!)
- 1/4 cup Zante currants (Did you know they’re baby Champagne grapes?)
- 1/2 tsp red pepper flakes, or more/less to taste
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1/4 cup pine nuts, toasting optional
Directions: Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, shallot, olives and raisins. Sauté 10 minutes, or until shallot and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 2 to 3 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired.
Divide quinoa among 4 serving bowls. Spoon chard mixture over top, and sprinkle with pine nuts.