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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bruschettas with Sautéed Chard

    Lobo
    Lobo
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    Join date : 2013-01-12

    Bruschettas with Sautéed Chard Empty Bruschettas with Sautéed Chard

    Post by Lobo Tue 02 Feb 2016, 12:59 am

    Bruschettas with Sautéed Chard Img46l
    Bruschettas with Sautéed Chard
    Bruschettas with Sautéed Chard Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4
    Ina Garten explains that she and her husband, Jeffrey, visited Florence with their dearest friends and went to Cantinetta Antinori for lunch. She had bruschetta with sautéed greens and came right home to try it with fresh chard from her garden. She loves the crisp garlicky bread piled high with the warm sautéed greens, plus a squeeze of fresh lemon juice and a drizzle of fruity olive oil.






    • 199

    Ingredients:


    • Kosher salt and freshly ground black pepper
    • 3 pounds (1.5 kg) fresh green or rainbow chard (4 bunches)
    • Good olive oil
    • 2 large garlic cloves, thinly sliced
    • 1 round country bread, halved and sliced crosswise 1/2-inch (12-mm) thick
    • 1 garlic clove, cut in half
    • 1 lemon
    • Freshly grated Parmesan cheese
    • Fleur de sel, for serving

    Directions:

    Bring a very large pot of water to a boil and add 1 Tbs. of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don’t squeeze out the liquid.

    Warm 3 Tbs. of the olive oil in a large (12-inch/30-cm) sauté pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and sauté for 3 minutes, tossing frequently with tongs.

    Meanwhile, toast or grill 8 slices of bread. When they’re nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.

    Make It Ahead: Sauté the chard, cover, and refrigerate in the pan for up to 24 hours. Before serving, reheat the chard, toast the bread and assemble the bruschettas. Serves 4.

    Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014)

      Current date/time is Thu 28 Mar 2024, 3:35 pm