Swiss Chard Zucchini
Add the zucchini stock and a hefty pinch of salt and pepper. Directions Wash the Swiss chard remove and discard the large stems and finely chop the leaves.
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Reduce the heat to medium-low and cook until the zucchini is tender about 8 minutes.
Swiss chard zucchini. Add the chard leaves season with a pinch of salt and pepper and sauté rearranging with tongs as necessary. Sprinkle with a few pinches of salt and sit aside uncovered for 15-20 minutes. 1 lb zucchini 12 onion small bunch of Swiss chard leaves small bunch of parsley chopped 1 clove garlic minced 1 egg 1 c flour 12 tsp salt splash of milk 2 Tbsp oil some for the pan.
Transfer chard mixture to a large bowl. Melt butter in a skillet over medium heat. Add the zucchini stock and a hefty pinch of salt and pepper.
Cook the chard for about 2 minutes or until wilted. Add the chickpeas and chard. Bring to a boil.
Pour drained and rinsed chickpeas into smaller mixing bowl and mash briefly with potato masher until broken up should look like very thick hummus. Add the Swiss chard stir cover lower the heat and cook for a bout 10 minutes. Reduce the heat to medium low and cook until the zucchini is tender about 8 minutes.
Cook gently until bacon begins to curl 3 to 5 minutes. Add onion garlic and chard leaves. Cook and stir until chard has wilted stirring occasionally 5 to 8 minutes.
Add the chickpeas and chard leaves. Swiss Chard and Zucchini Cakes In large mixing bowl grate zucchini. Remove pan from heat.
In a 10 inch cast iron skillet saute the garlic summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Chopped stems from a large bunch of white-stemmed Swiss chard a typical bunch weighs around 1 pound red chard makes the soup brown so I avoid it Add the following ingredients bring to a boil then reduce to a simmer and cook around 7 minutes after it starts boiling until the Swiss chard is soft but still green and the zucchini is tender. Bring the liquid to a boil again.
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