Italian Style Swiss Chard Recipes

Steps:

• Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves.
• In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes.
• Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.

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:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

Steps:

• Seperate the swiss chard stalks from leaves and rinse. Finely chop the stocks (about 1 cm) and green leaves (about 2 inch).
• Add olive oil to heavy based pan with lid and add the shallot, then the garlic, then the chilli flakes and fry on low to medium heat until translucent but not browned
• Add the finely chopped stalks and a dash of water, reduce the heat and place on lid and cook until stalks start to soften. Remove lid and add the chopped dates/pre-soaked and drained raisins, salt & pepper, add another dash of water if needed, replace lid and cook for another couple of minutes so that you create a light sauce
• Add the green parts of the chard (which should still have a little water from rinsing that will help to stop it catching on the base) and replace lid and cook for 7-10 minutes, removing lid occasionally to stir and ensure there is enough liquid to stop it burning
• Taste a piece of chard and stalk to make sure they are cooked enough (or to your liking) then toss in the toasted pine nuts, mix, check seasoning and serve (add a little extra olive oil and/or squeeze of lemon juice if you like)

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.