Strawberry Pie
Servings: 8
"Half of this pie 's strawberries are arranged in a baked pastry shell, and the other half are crushed and cooked up with sugar, water and cornstarch until thick and bubbly. This lovely glaze is then poured over the whole berries in the pastry shell. Chill this pie for several hours and serve it with mounds of whipped cream."
Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar 3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
Directions:
1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Saturday, May 29, 2010
Pie crust recipe
I'm going to be using up the remaining fresh picked strawberries from last week. Since we have made jam, marmalade and frozen strawberry yogurt I figured it would be a refreshing change to make some strawberry pies that I can freeze and bake later.
Combination Butter and Shortening Crust
Ingredients for one double-crust 9 inch or 10 inch pie:
2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
2 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
3 After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
4 When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
5b If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
Combination Butter and Shortening Crust
Ingredients for one double-crust 9 inch or 10 inch pie:
2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
2 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
3 After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
4 When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
5b If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
Friday, September 4, 2009
Menu Plan
Monday
Herb Stuffed Pork Tenderloin
Serves 4
Hands on time: 20 minutes
Total time: 50 minutes
Ingredients:
14oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary
Instructions
1. Preheat oven to 425F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side.
Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
3. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.
5. Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.
Skinny scalloped potatoes
Serves 6
Hands on time: 15 minutes
Total time: 60 minutes
2 tsp whole wheat flour
1 cup skim milk
1/4 cup low fat, reduced sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon gold potatoes, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided.
1. Preheat oven to 425F
2. Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.
3. Layer 1/3 of potato slices in the bottom of an 11 x 7 inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slice. Pour milk mixture over potato mixture and top with remaining chives.
4. Cover dish with lid and bake for 45 minutes.
Tuesday
Palek Paneer with rice
Aunas and Ambo
Serves: 4 Style: South Indian Vegetarian (Konkani)
4 cups mixed fruits
chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste salt to taste
Mix the sugar into the chopped fruits and keep aside.
Grind the coconut with the red chilli(es) and a little water. When almost done, add the mustard seeds. Grind for a few more seconds till the mustard seeds are crushed.
Add the coconut paste to the fruits with salt and mix well.
Serve cold or at room temperature.
Wednesday
Grilled marinated ahi tuna with grilled asparagus and rice
Thursday
Use up ready made Pozole. Serve with toasted tortillas
Friday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro
Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally.
2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly.
Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.
Saturday
Quick white bean & Spinach Ravioli
1/4 cup frozen chopped spinach
1/2 cup cannellini beans
1/2 cup reduced fat ricotta cheese
2 tbsp shredded reduced fat mozzarella cheese
1/4 tsp kosher salt
32 wonton wrappers
1 cup tomato sauce
1. Fill a medium saucepan with hot water, cover and bring to a boil.
2. While water is heating, defrost the frozen spinach in a microwave oven. Once thawed, squeeze, as much water as you can out of the spinach and place spinach in the bowl of a food processor. Add the beans, cheese and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/ cup of ravioli filling.
3. Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place 1 tsp of bean and cheese filling in center of each square. From the leftover 16 wrappers, take another wrapper, place it on top of filling, and seal by pressing firmly along edges of ravioli. Repeat until all wrappers or filling are used up.
4. Gently place ravioli in boiling water and cook for approximately 2 minutes. The ravioli is ready when you can see the green of the filing through the wrappers. White pasta cooks, warm tomato sauce in a small saucepan. Drain pasta, place 4 ravioli on each plate, and top with 1/4 cup of sauce.
Serve with Salad and bread with olive oil.
DESSERT
Cranberry Orange Cheesecake pears
Ingredients
2 bosc pears
1 cinnamon sticks
1 cup each of 100% cranberry juice and 100% orange juice
1 vanilla bean, split lengthwise
Cheesecake stuffing
1/2 cup light cream cheese, at room temperature
1/2 tsp vanilla extract
1/4 tsp dried ground ginger
1/4 tsp almond extract
1/6 tsp dried, unsweetened cranberries
1/4 cup unsalted, sliced almonds, toasted
Instructions:
1 Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a very large, wide, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.
2. Bring to a boil, then reduce heat. Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20 to 25 minutes.
3. In a bowl, stir cream cheese with vanilla extract, ginger and almond extract until mixed. If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to 1/4 cup. The sauce will foam and bubble toward the end of cooking, so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks.
5. To serve, fill pears with cream cheese mixture. Place on plates and spoon sauce over the top.
Sunday
Cornish Hen with Grape & Pistachio Quinoa
Serves 4
1 Cornish Game hen
1 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp coriander, ground
2 tsp ginger, ground
1/4 sea salt
1/4 tsp nutmeg, ground
2 1/4 tsp olive oil
1/2 cup chicken broth
1/2 cup quinoa
1/2 cup seedless grapes, halved (red, green or combination)
1 1/2 tbsp unsalted roasted pistachios, shelled and chopped
2 green onions, white and light green parts only, thinly slice.
1. Preheat oven to 450F. Arrange hen, cavity down on a rimmed baking sheet. Set aside
2. In a small bowl, combine pepper, cinnamon, coriander, ginger, salt and nutmeg. Set aside 1 tsp spice mixture. Combine remaining spice mixture with oil to make a paste. Rub paste over hens, dividing it evenly. Bake for 30 to 40 minutes, until thickest part of thigh registers 170F with a meat thermometer. Loosely cover hens with foil and let rest for 10 minutes.
3. Meanwhile after rinsing quinoa to remove saponins. In a medium saucepan over medium high heat, bring broth and reserved 1 tsp spice mixture to a boil. Stir in quinoa, cover, turn off heat and set aside for 5 minutes.
4 Stir grapes, pistachios and green onions into quinoa. Transer quinoa to a serving bowl or plates and serve alongside hens.
Swiss Chard Recipe
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Herb Stuffed Pork Tenderloin
Serves 4
Hands on time: 20 minutes
Total time: 50 minutes
Ingredients:
14oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary
Instructions
1. Preheat oven to 425F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side.
Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.
2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.
3. In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.
4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.
5. Bake at 425F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.
Skinny scalloped potatoes
Serves 6
Hands on time: 15 minutes
Total time: 60 minutes
2 tsp whole wheat flour
1 cup skim milk
1/4 cup low fat, reduced sodium chicken broth
Pinch sea salt
1/2 tsp ground black pepper
2 lbs Yukon gold potatoes, peeled and sliced thinly, divided
1/2 cup chives, chopped, divided.
1. Preheat oven to 425F
2. Place flour in a medium saucepan over low heat. Gradually add milk, stirring with a whisk until blended. Stir in broth, salt and pepper, and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat.
3. Layer 1/3 of potato slices in the bottom of an 11 x 7 inch covered baking dish. Top with 1/2 of carrot slices and a sprinkle of chives. Repeat layers, ending with potato slice. Pour milk mixture over potato mixture and top with remaining chives.
4. Cover dish with lid and bake for 45 minutes.
Tuesday
Palek Paneer with rice
Aunas and Ambo
Serves: 4 Style: South Indian Vegetarian (Konkani)
4 cups mixed fruits
chopped (pineapple, mango, apple and green or black grapes depending on availability)
4 tablespoons grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste salt to taste
Mix the sugar into the chopped fruits and keep aside.
Grind the coconut with the red chilli(es) and a little water. When almost done, add the mustard seeds. Grind for a few more seconds till the mustard seeds are crushed.
Add the coconut paste to the fruits with salt and mix well.
Serve cold or at room temperature.
Wednesday
Grilled marinated ahi tuna with grilled asparagus and rice
Thursday
Use up ready made Pozole. Serve with toasted tortillas
Friday
Grilled steak with pineapple salsa
3 slices fresh pineapple
1 tbs honey
1 flat iron steak
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
1 large green onion
1/2 cup refrigerated fresh salsa
1 tomato, chopped
1/2 onion, diced
bunch cilantro
Gingered Sugar Snap Peas
Prep time: 6 minutes
Cook time: 9 minutes
2 tsp olive oil
1 lb fresh sugar snap peas, trimmed
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp coarsely chopped walnuts, toasted
1/4 tsp salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add peas; cook 5 minutes or until crisp tender, stirring occasionally.
2. Add ginger and remaining ingredients; cook 1 minute, stirring constantly.
Yield: 5 servings. (serving size: about 3/4 cup)
Serve with grilled potatoes.
Saturday
Quick white bean & Spinach Ravioli
1/4 cup frozen chopped spinach
1/2 cup cannellini beans
1/2 cup reduced fat ricotta cheese
2 tbsp shredded reduced fat mozzarella cheese
1/4 tsp kosher salt
32 wonton wrappers
1 cup tomato sauce
1. Fill a medium saucepan with hot water, cover and bring to a boil.
2. While water is heating, defrost the frozen spinach in a microwave oven. Once thawed, squeeze, as much water as you can out of the spinach and place spinach in the bowl of a food processor. Add the beans, cheese and salt. Process the bean and cheese mixture until smooth, approximately 1 minute. You should have approximately 3/ cup of ravioli filling.
3. Fill a small bowl with warm water. Lay out 16 wonton wrappers. Dip your finger in the water and moisten edges of each wrapper. Place 1 tsp of bean and cheese filling in center of each square. From the leftover 16 wrappers, take another wrapper, place it on top of filling, and seal by pressing firmly along edges of ravioli. Repeat until all wrappers or filling are used up.
4. Gently place ravioli in boiling water and cook for approximately 2 minutes. The ravioli is ready when you can see the green of the filing through the wrappers. White pasta cooks, warm tomato sauce in a small saucepan. Drain pasta, place 4 ravioli on each plate, and top with 1/4 cup of sauce.
Serve with Salad and bread with olive oil.
DESSERT
Cranberry Orange Cheesecake pears
Ingredients
2 bosc pears
1 cinnamon sticks
1 cup each of 100% cranberry juice and 100% orange juice
1 vanilla bean, split lengthwise
Cheesecake stuffing
1/2 cup light cream cheese, at room temperature
1/2 tsp vanilla extract
1/4 tsp dried ground ginger
1/4 tsp almond extract
1/6 tsp dried, unsweetened cranberries
1/4 cup unsalted, sliced almonds, toasted
Instructions:
1 Peel pears. Trim bottoms so that they sit flat. Using a small spoon or a melon baller, scoop out and discard cores. Place pears in a very large, wide, heavy bottomed saucepan. Add cinnamon sticks and juices. Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.
2. Bring to a boil, then reduce heat. Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20 to 25 minutes.
3. In a bowl, stir cream cheese with vanilla extract, ginger and almond extract until mixed. If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to 1/4 cup. The sauce will foam and bubble toward the end of cooking, so be sure to stir often. Remove from heat and discard cinnamon sticks and vanilla husks.
5. To serve, fill pears with cream cheese mixture. Place on plates and spoon sauce over the top.
Sunday
Cornish Hen with Grape & Pistachio Quinoa
Serves 4
1 Cornish Game hen
1 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp coriander, ground
2 tsp ginger, ground
1/4 sea salt
1/4 tsp nutmeg, ground
2 1/4 tsp olive oil
1/2 cup chicken broth
1/2 cup quinoa
1/2 cup seedless grapes, halved (red, green or combination)
1 1/2 tbsp unsalted roasted pistachios, shelled and chopped
2 green onions, white and light green parts only, thinly slice.
1. Preheat oven to 450F. Arrange hen, cavity down on a rimmed baking sheet. Set aside
2. In a small bowl, combine pepper, cinnamon, coriander, ginger, salt and nutmeg. Set aside 1 tsp spice mixture. Combine remaining spice mixture with oil to make a paste. Rub paste over hens, dividing it evenly. Bake for 30 to 40 minutes, until thickest part of thigh registers 170F with a meat thermometer. Loosely cover hens with foil and let rest for 10 minutes.
3. Meanwhile after rinsing quinoa to remove saponins. In a medium saucepan over medium high heat, bring broth and reserved 1 tsp spice mixture to a boil. Stir in quinoa, cover, turn off heat and set aside for 5 minutes.
4 Stir grapes, pistachios and green onions into quinoa. Transer quinoa to a serving bowl or plates and serve alongside hens.
Swiss Chard Recipe
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
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