Mediterranean Braised Chard Recipes

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.

Steps:

• Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside. Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes. Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes. Add the chard leaves and cook, stirring the leaves with tongs, until they're wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.

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:

• 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:

• 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.