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3FAITHFUL's Photo 3FAITHFUL Posts: 171
8/20/10 8:13 A

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This sounds delicious with an interesting mix of ingredients. I'm going to cut down on the butter but will give it a try tonight. Thanks!

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CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
8/18/10 4:35 P

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Here's a recipe from "Field of Greens" by Annie Somerville. WARNING - I have NOT made this, but thought I'd share it.

Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter

1/2 cup brown butter (you have to make it vs buy it)
1 T dried currants
2 T golden raisins
1 bunch (about 8 cups) red or green Swiss Chard
1 T light olive oil
1/2 med red onion thinly sliced (about 1 cup)
salt and pepper
2 garlic cloves, thinly chopped
1/2 lb fresh fettuccine
1/3 cup walnut pieces, toasted
Grated Parmesan cheese

Make brown butter and keep it warm over very low heat. Boil water for fettuccine.

Plump the currants and raisins in a small bowl covered with 1/4 cup hot water. Trim stems from chard and slice across the leaves to make 2-inch-wide ribbons.

Heat olive oil in large saute pan; add onion, salt and pepper. heat for 5 minutes. Add garlic, chard. Saute for 4 to 5 minutes more, then reduce heat to low.

Cook fettuccine, drain, then combine all ingredients. Top with Parmesan.

Callie
CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
8/18/10 4:27 P

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I have "Field of Greens" by Annie Somerville. Thought I'd share her wisdom on Swiss Chard.

""The crisp stems are delectable thinly sliced and sauteed in olive oil with the leaves -- with lemon and garlic, it couldn't be better. Swiss chard mixes well with kale and is terrific in winter cannelloni. Sliced into thick ribbons, it's delicious in a Summer Minestrone or a healthy vegetable stew."

Callie
AMY5730's Photo AMY5730 SparkPoints: (872)
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Posts: 8
8/16/10 5:29 P

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Thank you!!

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BYRDSTAR's Photo BYRDSTAR Posts: 526
8/16/10 11:21 A

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Thanks for the tip.
And, this recipe is one of those that tastes even better rewarmed, I found.

CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
8/15/10 1:04 P

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Byrdstar, if you click the ADD A LINK button at the top of the reply box (between SPELL CHECK and ADD AN EMOTICON), the paste your link into the box that will appear, it'll create a hot link.

And wow, does that recipe look good! Thank you for sharing it!

Edited by: CALLIOPEDAK at: 8/15/2010 (13:07)
Callie
BYRDSTAR's Photo BYRDSTAR Posts: 526
8/15/10 12:38 P

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Ames:
Here's the link to the Spark People recipes:
http://recipes.sparkpeople.com/recipes.a
sp?food=Skillet+Gnocchi&anyall=ALL&c1=
0&c2=0&c3=0&c4=0&c5=0&calories=0&prep_
time=0&total_time=0es:
If the link doesn't work, just do a search for Skillet Gnocchi.
Let me know how you like it.

AMY5730's Photo AMY5730 SparkPoints: (872)
Fitness Minutes: (575)
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8/15/10 10:50 A

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Byrdstar,


Do you have a link to the recipe or is it on the Spark People site? Sounds yummy.

Thanks,
Ames

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CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
8/14/10 3:14 P

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I've never used Swiss chard, but I've used collards and kale as ingredients. In soups they're great, but I find when I want to do a stir fry or saute something, that I prefer to use spinach.

Callie
BYRDSTAR's Photo BYRDSTAR Posts: 526
8/14/10 12:41 P

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I cannot wait to hear from others on this topic. I fixed the Eating Well recipe, Skillet Gnocchi with Swiss Chard and White Beans. The recipe was delicious. Chard? A little too earthy tasting for me. I would have much preferred spinach in this recipe. I can see that you would want the substance of chard in the dish since it calls for a simmer under cover but you could accommodate that by changing the sequence of the addition of the greens. So, my vote is that chard is a little too earthy tasting for me but I'm glad I tried it. Looking forward to hearing other thoughts.

CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
8/13/10 4:14 P

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For our first ingredient of the week, we'll be doing Swiss Chard with a side of Spinach.

Spinach is the default substitute ingredient for most greens, so let's talk about how to use Swiss Chard and when and why we swap it out for Spinach!

Callie
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