Bruschetta With Swiss Chard and Smoked Trout
Published March 29, 2011
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
½ pound Swiss chard
2 tablespoons extra virgin olive oil
2 garlic cloves, 1 minced, 1 cut in half
Salt
freshly ground pepper
2 thick slices whole-grain country bread (about 2 ounces each)
4 ounces smoked trout
Lemon wedges for serving
Nutritional analysis per serving (2 servings)
33 grams carbs; 13 milligrams cholesterol; 370 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 4 grams fiber; 892 milligrams sodium; 19 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stem the chard, and wash the leaves and stems in two rinses of water. Cut the stems in small dice. Blanch the chard leaves in salted boiling water (or steam them) for one to two minutes until tender. Transfer to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine.
- Step 2
Heat the olive oil over medium heat in a medium skillet. Add the chard stalks. Cook, stirring often, until tender, five to eight minutes. Stir in the minced garlic, and cook, stirring, just until fragrant, about 30 seconds. Add the chopped chard leaves, and toss together for about a minute. Remove from the heat. Season to taste with salt and pepper.
- Step 3
Lightly toast the bread, and rub with the cut garlic. Brush with the remaining olive oil. Top with the chard, and press down with the back of a spoon. Use a fork to flake the trout, and place on top. Squeeze on a few drops of lemon juice, and serve.
Advance preparation:You can prepare the chard through Step 2 and keep in the refrigerator for two to three days.
Private Notes
Comments
I could eat this every week it’s that good! But the trout is a little pricey so it’s more like monthly 😆 The best use of chard from the CSA ever. I go a little heavy on the lemon juice, and the salt and pepper. Wonderful and easy Sunday supper.