Swiss Chard With Garlic And Oil Recipes

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

Steps:

• Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

Steps:

• Clean the Swiss chard of any dry outer leaves and discard the very bottom of the stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces as possible. Bring the(and vinegar) to a boil and add the salt. Add the chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still retains some of its bite, remove from the heat, drain, and shock in ice water to stop the cooking process. Drain the chard again and dry on paper towels.
• In a large saute pan, heat the oil until hot, add the chard, and saute over high heat for a minute before adding the garlic and pepper flakes in quick succession. Cook the chard for 1 to 2 minutes more and then season with salt and pepper, then serve.

Steps:

• Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

Steps:

• Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Steps:

• Bring a large pot of water to a boil.
• Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
• Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
• Aggressively season your boiling water with kosher salt.
• Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker's rack or in a colander to continue draining.
• Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
• Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.