Swiss Chard And Beet Sauté Recipes

Steps:

• Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

Steps:

• Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
• In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
• Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
• Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

Steps:

• Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
• Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
• Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
• Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to drippings and sauté until tender, about 5 minutes. Add chard and cook until tender, stirring frequently, about 6 minutes. Add vinegar and stir 1 minute. Remove from heat. Mix in bacon and beets. Season generously with salt and pepper.

Steps:

• Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.

Steps:

• Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
• Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
• Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
• Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
• Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

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.