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 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
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.
SWISS CHARD WITH GARLIC AND OIL
Provided by Food Network
Yield 4 side dish portions
Number Of Ingredients 8
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.
SWISS CHARD WITH GARLIC
This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.
Provided by barbara
Categories Fruits and Vegetables Vegetables Greens Chard
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g
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.
BAKED SWISS CHARD WITH OLIVE OIL AND PARMESAN
A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL. I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.
Provided by Jezski
Categories Chard
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
- Spray a non-stick baking dish with olive oil.
- Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
- Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Nutrition Facts : Calories 35.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 321.2, Carbohydrate 0.3, Sugar 0.1, Protein 3.2
COD WITH SWISS CHARD, OLIVES, AND LEMON
This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith.
Provided by zeldaz51
Categories Chard
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool.
- Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside.
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
- Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
- Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.
Nutrition Facts : Calories 341.3, Fat 16.6, SaturatedFat 2.2, Cholesterol 99.3, Sodium 493.2, Carbohydrate 5.4, Fiber 2.2, Sugar 0.5, Protein 42.4
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