Thursday, January 17, 2013

Weekly Recipe: Naan with Goat Cheese, Sauteed Chard, and Crispy Shallots

Remember when I actually used to post recipes?  Yeah, it's been a while.  You're probably starving and it's all my fault.  Please forgive me.  I have a great appetizer/side dish/bread in one to make it up to you. This is a great way to add some greens to your meal without having to have yet another salad.  Don't get me wrong, I love salads, but I also love variety!

This bread was inspired by a recipe in "Fast & Fresh Vegetarian" and I only slightly adapted it.

Naan with Goat Cheese, Sauteed Chard, and Crispy Shallots

3-4 pieces of naan bread, depending on size (Trader Joe's has my very favorite!)
1 bunch chard (any kind of chard or kale would work), washed and chopped into 1-inch pieces
1 large shallot, sliced thinly
2 T, plus 1 tsp olive oil
1 large garlic clove, minced
2-3 oz goat cheese, at room temperature
1/4 cup sun-dried tomato spread (mine was from a specialty store but you could substitute a pesto)
salt and pepper

Preheat oven to 350.

Heat 2 T. olive oil in a small skillet over medium-high heat.  Once the oil is hot, add the shallots.  Cook, stirring occasionally for 5-7 minutes, or until they begin to brown.  Remove to a paper towel lined plate.

While the shallots are cooking, heat 1 tsp olive oil in a large skillet.  Add the garlic and saute just until fragrant, about 30 seconds.  Add the chard and turn until it is incorporated with the garlic.  Place a lid over the pan and turn the heat to low.  Allow the greens to wilt completely.

Place naan on a baking sheet.  Heat in preheated oven for 5 minutes, or until warm.  Remove from oven and spread each piece with equal amounts of goat cheese.  Note: Doing this while the naan is still warm makes the spreading go a lot easier.  Spread about 1 T. of sun-dried tomato spread on each piece, on top of the goat cheese.  Divide the wilted chard amongst the naan and top with the crispy shallots.  

**Linking up to the What's Shakin' Link party.

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