Italian Style Braised Chard Recipes

Steps:

• Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
• Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
• Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

Steps:

• Chop chard and set aside. I like to cut it into crosswise strips then cut the strips into 2 inch pieces.
• Prepare onion, garlic and mushrooms and set aside. They may be put in the same bowl since they will be added at the same time.
• Chop olives and mix with tomatoes beans, parsley, Italian seasoning and basil. Set aside.
• Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, garlic and mushrooms and sauté over medium heat until soft, adding small amounts of sherry or water if needed to prevent sticking.
• Add rest of sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
• Cook until chard is wilted but still bright green, about 2 minutes.
• Stir in tomato, olive, bean mixture and heat through, stirring frequently.

Steps:

• Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
• Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Steps:

• 1. Place the chard in a large stockpot with the rinse water still clinging to it and set on medium-high heat. When the chard begins to sizzle stir it and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green while the stems have turned a translucent grey, about 20 to 25 minutes. Remove from heat.
• 2. Heat at least 2 tablespoons of oil with the garlic in a skillet over medium heat and cook until the garlic begins to turn golden, about 5 minutes. Add the Swiss chard, squeezing out some of the liquid before adding it to the oil. Cook, stirring, until the Swiss chard has wilted entirely and the garlic is cooked through, about 20 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a warmed platter. Drizzle with the remaining olive oil and serve.

Steps:

• Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
• Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
• Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.

Steps:

• Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
• Heat oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is Add capers and garlic and cook until garlic is fragrant and lightly browned. Immediately add chard stems and cook until they start to brown.
• Add chard leaves, reduce heat to medium, and cook until chard wilts, about 10 minutes. Stir in remaining ingredients, season with salt and freshly ground black pepper, and cook until lemon juice cooks off, about 5 to 6 minutes. Serve immediately.