Sautéed Sesame Chard Recipes
SAUTéED SESAME CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves and stems of 2 bunches rainbow chard; keep separate. Heat 2 tablespoons toasted sesame oil and 4 sliced garlic cloves in a large pot over medium-high heat until golden. Add the chard stems and 1 sliced shallot; cook until just tender, about 4 minutes. Add the chard leaves and 3/4 teaspoon kosher salt; cook until tender, about 3 minutes. Top with toasted sesame seeds.
SAUTEED SWISS CHARD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
SAUTEED SWISS CHARD
Swiss Chard is not a common veggie in most of North America. It is very rich in iron.Some people say you need to acquire a taste for it. It is rather like strong cabbage. Very low calorie
Provided by Bergy
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Swiss Chard should be chopped into pieces about 2" square.
- Heat oil in a wok or skillet.
- Saute garlic for about 1 minute.
- Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
- Toss (do not over cook) until just wilted and getting soft.
- Season with pepper and serve.
SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)
Incredibly yummy- slightly spicy with a bit of lemon zip. This is the MOST delicious swiss chard recipe EVER! -I promise. (Adapted from a recipe from Bon Appetit)
Provided by hollyfrolly
Categories Chard
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
- Sauté until fragrant, about 1 minute.
- Add swiss chard; stir to coat.
- Cover and cook until tender (stirring occasionally) about 8 minutes.
- Squeeze juice from 1/2 lemon onto chard.
- Season to taste with salt.
- Enjoy!
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Properly rinse the chard to remove dirt and sand. Trim off the ends. Cut off the ribs from the leafy part. Add the olive oil, the chopped garlic, red pepper flakes, and sesame to a large skillet. Turn the heat on to medium and sauté for 2 to 3 minutes. Once the garlic begins to turn a light golden brown, remove from heat and add the Swiss ...
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Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add stems, garlic, and pepper to pan; sauté 3 minutes. Add leaves to pan; sauté 2 minutes or until beginning to wilt. Sprinkle with cheese. Then slowly start to add the cut chard into the pan, add the next batch when the previous batch has wilted.
From foodnewsnews.com
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SAUTéED KALE & SWISS CHARD – EN + [BOUCHE]
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SAUTéED SESAME CHARD RECIPE | EAT YOUR BOOKS
Sautéed sesame chard from Food Network Magazine, December 2018 (page 113) ... Notes (0) Reviews (0) shallots; garlic; rainbow chard; toasted sesame oil; toasted sesame seeds; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store …
From eatyourbooks.com
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SAUTEED SWISS CHARD - HEALTHIER STEPS
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In this quick vegetable side dish, maple-vinegar-glazed carrots are topped with gomasio, a blend of toasted sesame seeds and salt. Find gomasio in the natural-foods section or Asian-foods section at large supermarkets or at Asian markets. Or substitute 2 tablespoons toasted sesame seeds and 1/4 teaspoon salt. 12 of 19.
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SERIOUSLY ADDICTIVE SPICY KALE & SWISS CHARD SAUTE - EA STEWART
Add the onions, garlic, and jalapeño, if using, and sauté for 5 minutes, or until golden. Add the chard stems and cook for another 3 to 4 minutes. Add the rest of the chard and the kale. Cover the pan with a lid to help the greens wilt, about 5 minutes. Once they have wilted a bit, add the hot and dark toasted sesame oils, stirring to coat.
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Saute: Heat the oil and butter in a large pan over medium-high heat until the butter has melted. Add the stems only (hold off on the leaves for now), onion, and garlic, then season with the salt and pepper. Cook, stirring frequently, until the onions and swiss chard stems have softened and the onions start to brown.
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SAUTEED SWISS CHARD - THE WASHINGTON POST
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HOW TO MAKE SAUTéED SWISS CHARD: A SIMPLE SWISS CHARD …
Trim off ½ inch of the stem's end, discard it and chop the stems too. Cook the chard. Heat olive oil in a medium sauté pan and over medium high heat. Add chopped chard and cook for 3-5 minutes stirring from time to time until the leaves wilt (shrink).
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SAUTéED SESAME CHARD RECIPE - FOOD NEWS
Properly rinse the chard to remove dirt and sand. Trim off the ends. Cut off the ribs from the leafy part. Add the olive oil, the chopped garlic, red pepper flakes, and sesame to a large skillet. Turn the heat on to medium and sauté for 2 to 3 minutes. Once the garlic begins to turn a light golden brown, remove from heat and add the Swiss chard leaves.
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SAUTéED SWISS CHARD - ROOTED IN FOODS
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Heat the oil in a large skillet over medium heat. Add the stems and cook for 4-5 minutes until softened. Add the garlic and pinch of cayenne pepper and cook for 30 seconds longer. Add the Swiss chard and 1 tablespoon of water to the pot and stir well. Cover and cook for 3-4 minutes or until the chard has wilted.
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Instructions. Chop chard to desired size. Heat oil in a wok or skillet on medium heat (do not overheat olive oil). Add chard and spices and saute for about 3-4 minutes until Swiss chard is wilted. Add balsamic vinegar. Saute 1 more minute. Add garlic, let sizzle for about 30 seconds and then turn off heat.
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From bonappetit.com
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THE NEW VINTAGE KITCHEN!A VERMONT INNKEEPER'S COLLECTION OF …
Seared Sesame Tuna and Swiss Chard. Serves 4. 12 ounces fresh tuna; Olive oil; 1 small bunch of Swiss Chard, ribs removed; Pickled ginger, cut into strips; Sesame seeds, toasted; Dressing: 2 tsp. toasted sesame oil; 2 tsp. fruity olive oil; 1 tbsp. dark amber maple syrup; 1 tbsp. mirin; Few dashes of hot sauce; Pinch of salt and pepper
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