SWISS CHARD AND GOLDEN RAISINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
- Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.
SWISS CHARD WITH RAISINS AND PINE NUTS
Categories Fruit Leafy Green Nut Side Vegetarian Quick & Easy Raisin Pine Nut Healthy Vegan Chard Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Tear chard leaves from stems, then coarsely chop stems and leaves separately.
- Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
- Serve sprinkled with nuts.
SWISS CHARD WITH OLIVES AND RAISINS
Categories Olive Side Quick & Easy High Fiber Raisin Fall Chard Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Cut stems and thick center ribs from Swiss chard leaves. Discard center ribs and chop coarse stems and leaves separately.
- In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add stems, 2 tablespoons water, raisins, and salt to taste and cook, covered, over moderately low heat until stems are softened, about 5 minutes. Add leaves, olives, and remaining 2 tablespoons water and cook, covered, over moderate heat until leaves are wilted, about 3 minutes. Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.
SAUTEED SWISS CHARD WITH GOLDEN RAISINS AND CAPERS
I don't do well growing spinach in my summer garden (too hot, it bolts) but Swiss Chard does very well. This recipes sounds like a great way to use it! I haven't tried it yet, will this summer! From May 2007 GH. They remark that this makes a nice pasta - serve with favorite pasta & 1/2 cup cooking water.
Provided by MA HIKER
Categories Chard
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems & leaves separate.
- In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown.
- Add chard stems and cook, covered, 5 to 7 minutes or until tender.
- Stir in raisins.
- Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes in total or until leaves are tender and wilted, stirring often.
- Remove from heat, stir in capers.
Nutrition Facts : Calories 117.8, Fat 3.9, SaturatedFat 0.6, Sodium 613, Carbohydrate 20.1, Fiber 4.5, Sugar 10.4, Protein 4.8
SWISS CHARD WITH RAISINS AND ALMONDS
Categories Leafy Green Side Sauté Easter Raisin Almond Sherry Chard Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
- Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes.
- Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
SWISS CHARD WITH OLIVES AND LEMON
Provided by Daniel Patterson
Categories Olive Side Sauté Easter Vegetarian Low Cal High Fiber Dinner Lemon Healthy Low Cholesterol Chard Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.
- Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD: Can be made 2 hours ahead. Let stand in colander at room temperature.
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic. Sauté until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.
CITRUS CHARD WITH RAISINS
The slight bitterness of the greens is offset by sweet raisins and citrusy orange juice in this side dish (right, in photo) from chef and food activist Bryant Terry. Also try:Spinach with Ginger and Chile
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Fill a large pot with 12 cups water and bring to a boil over high heat. Prepare an ice-water bath; set aside. Add 1 tablespoon salt to boiling water; return to a boil. Add Swiss chard and cook until softened, about 1 minute. Drain and immediately transfer to ice-water bath; drain again.
- Heat oil in a medium skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add Swiss chard, raisins, and 1/2 teaspoon salt; cook, stirring, 2 to 3 minutes.
- Add orange juice and cook for 15 seconds; season with salt and serve immediately.
SWISS CHARD WITH BEETS, GOAT CHEESE AND RAISINS
The sweetness of the beets and raisins combines nicely with the cheese and the bitterness of the greens. This recipe is from epicurious.com, but I modified it a bit. (This recipe takes 1.5 lbs. red beets - about 3 large). I'll add it to the edited ingredient list, too, but I don't think it will accept the edit as quickly as adding this info to this section.
Provided by Paris D
Categories Chard
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets and 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 boiled salted water until just tender, about 1 minute. Drain and reserve.
- In a small pan, toast pine nuts. Set aside.
- Heat oil in heavy large pot over high heat. Add sliced stalks; saute until starting to soften, about 8 minutes.
- Add onion and next 3 ingredients; saute 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, toasted pine nuts, and remaining 2 tablespoons raisins.
- Serve warm or at room temperature.
Nutrition Facts : Calories 365.8, Fat 17.5, SaturatedFat 5.4, Cholesterol 12, Sodium 1041.7, Carbohydrate 47.3, Fiber 9.1, Sugar 26.6, Protein 13.9
SWISS CHARD OR SPINACH WITH PINE NUTS AND RAISINS (WW)
This recipe is delicious made with any dark green leafy vegetable (Kale, Swiss Chard or Spinach your choice). Recipe comes from WeightWatchers.com. Points value 2.
Provided by Barb G.
Categories Spinach
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small microwavable bowl, plump raisins with hot water on high for 30 seconds.
- In a large nonstick skillet over medium-high heat, warm oil; add garlic, cook until fragrant, about 1 minute; add spinach and stir occasionally until wilted, about 2 to 3 minutes. Toss with raisins, nuts, salt and pepper, Serve immediately.
Nutrition Facts : Calories 119.9, Fat 5.9, SaturatedFat 0.6, Sodium 426.7, Carbohydrate 15.2, Fiber 4.4, Sugar 6.7, Protein 5.9
SWISS CHARD WITH OLIVES
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.
Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g
SPANISH-STYLE SWISS CHARD WITH RAISINS AND PINE NUTS
A Spanish-style, vegetarian delight. Chard lovers everywhere rejoice! Also works well with spinach.
Provided by Anonymous
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
- Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 21.8 g, Fat 9.7 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 324.8 mg, Sugar 13 g
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This recipe is a lovely way to prepare chard. We often pair with burgers or other red meats. I like to first blanche the chard in boiling water for one minutes and shock in ice water before proceeding with the recipe below. Found in Marthastewart.com
Provided by jlw19803
Categories Chard
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
Nutrition Facts : Calories 166.8, Fat 10.1, SaturatedFat 1.2, Sodium 411.8, Carbohydrate 18.5, Fiber 3.7, Sugar 10, Protein 4.6
SAUTéED SWISS CHARD WITH OLIVES
Provided by William Norwich
Categories easy, quick, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside.
- Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 2 grams
SWISS CHARD WITH RAISINS AND PINE NUTS
Make and share this Swiss Chard With Raisins and Pine Nuts recipe from Food.com.
Provided by Nolita_Food
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
- Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
- Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
- Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 274.3, Fat 22.1, SaturatedFat 2.3, Sodium 366.3, Carbohydrate 18.6, Fiber 4.1, Sugar 9, Protein 5.9
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This warm salad is both healthy and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
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