PAN FRIED SWISS CHARD
This is a quick, easy, and tasty way to prepare fresh Swiss chard.
Provided by melanie
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 6.5 g, Cholesterol 60.5 mg, Fat 31.6 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 13.9 g, Sodium 732.9 mg, Sugar 1.8 g
STIR-FRIED SWISS CHARD AND RED PEPPERS
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves three to four
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams
SWISS CHARD STIR FRY
Make and share this Swiss Chard Stir Fry recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the sauce ingredients until smooth.
- Cook the rice noodles according to the packet. drain and rinse under cold water, then set aside.
- Separate the leaves and stalks of the chard and shred the leaves. (You may also finely chop the stems and add them is you wish).
- heat the oil in a wok and add the mushrooms and chard stalks (if using) and stir fry for 1 minute.
- Add the garlic, peppers and chard leaves and fry for a further 2 minutes.
- Add water chestnuts and sauce and stir fry for 2 minutes.
- Add noodles, mix well and serve.
Nutrition Facts : Calories 282.6, Fat 4, SaturatedFat 0.6, Sodium 966.3, Carbohydrate 57.2, Fiber 4.8, Sugar 10.5, Protein 5.4
SWISS CHARD, STIR FRIED, WITH FETA CHEESE
Low cal veggie, High iron. Great with the touch of Feta & Pine nuts. Don't overcook. You can include this in a Chinese meal as an exta vegetable dish
Provided by Bergy
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a wok heat the oil (medium heat).
- Add shallots; stir fry 1 minute or until just beginning to brown.
- Add Swiss Chard, toss and cover.
- Cook 2 minutes.
- Remove cover and cook about another minute.
- If there is any liqiud drain it off.
- Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
- Add Pine nuts and season.
- Serve immediately.
SWISS CHARD, SNAP PEAS, AND BEEF STIR-FRY
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it all together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
- Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
- Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
- Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.
Nutrition Facts : Calories 147 g, Cholesterol 12 g, Fat 7 g, Protein 7 g, Sodium 138 g
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