I recently spent a week with my brother, and one night my sister in law served stromboli. I think I’d made stromboli in the past, but hadn’t done it recently. Hers was so good, I decided to come home and make it again. You could probably use lots of different combinations of foods with this basic recipe. I had Swiss chard I wanted to use, so that is the veggie in this recipe.
I’m once again using my new favorite Pillsbury Artisan Pizza Crust. Yum!
Brown ground turkey in skillet over medium high heat.
Heat olive oil in deep skillet over medium heat. Add garlic and chard. Saute until chard softens, 5-10 minutes.
Roll out pizza crust to thickness of about ¼ inch. Spread pizza sauce over crust, stopping 1-1½ inches from edges. Top with browned turkey, chard, and cheeses. Roll jelly roll style. Seal edges. Bake for 20-25 minutes.
I was looking for something a little different to make with our Swiss chard this week, but still wanted to do a side dish. I found this recipe on Simply Recipes for Swiss chard with Olives, and thought it sounded good. I decided to use a little chicken broth to prevent the chard from sticking while it cooked. The chard ended up tender but not slimy, which is always my goal when cooking chard!
I haven’t made a casserole in a while. The time seemed right, now that the weather is turning colder. I found this recipe on Pinterest for Chicken and Kale Casserole from Delish.com and decided to try it. It is sort of a leftover turkey mock lasagna. The lemon really added a zing to this dish!
Preheat oven to 350 degrees. Separate chard stems from leaves. Thinly slice stems. Chop leaves.
Bring a large pot of water to a boil. Salt water. Cook penne pasta according to package directions. Drain and return pasta to the pot.
While pasta is cooking, melt butter in a large skillet. Saute chard stems, onion, and garlic until onion begins to soften. Add chard leaves, cover, and allow to simmer until the kale just begins to soften, about 5 minutes. Add to cooked pasta.
Add turkey, ricotta, basil, lemon rind, ½ cup Parmesan, and salt and pepper to pasta, stir to combine. Spread in 13 X 9 pan. Sprinkle with remaining cheese. Bake for 30 minutes, until golden brown.
Making a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.
Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.