WILTED CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a large bowl with cold water. Trim and discard the last 2 inches of the chard stems. Add leaves to water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Roughly chop the greens.
- In a large Dutch oven or tall sided skillet over medium heat, cook the onion, garlic, red pepper flakes, cider vinegar and nutmeg for about 2 minutes. Add the greens in batches, stirring each batch as they wilt, before adding more. Add 1 cup chicken stock and cook, covered, stirring once or twice, until tender, about 10 minutes. Adjust the seasoning with vinegar, salt and pepper, to taste. Serve immediately.
Nutrition Facts : Calories 77 calorie, Fat 1 grams, Cholesterol 0 milligrams, Sodium 777 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 6 grams
WILTED CHARD WITH SHALLOTS AND VINEGAR
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Provided by Jeremy Fox
Categories Bon Appétit Chard Shallot Side Healthy Quick & Easy High Fiber Low Cholesterol Low Fat Kid-Friendly Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you'll want some water still clinging to the leaves).
- Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven't taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.
WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
- Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.
SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS
There are lots of textures in this simple dish. We cook the chard stems first, since they need a little more time than the leaves to get tender (but not too long, so they retain some bite). Then we stir in the leaves, a fistful at a time, until tender. We top the chard with crunchy almonds and a drizzle of olive oil, which gives it a silky finish. If you have some on hand, toss in some dried cherries for a sweet note.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
- Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
- Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
- Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
- 6th ingredient - dried cherries, golden raisins, diced apricots
Nutrition Facts : Calories 183 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 425 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
WILTED CHARD SALAD
Make and share this Wilted Chard Salad recipe from Food.com.
Provided by Hey Jude
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the bacon in a skillet over medium heat, stirring frequently until brown and nearly crisp, about 4 minutes. Add the shallots and cook until soft, about one minute.
- Add the mustard, sugar and cider vinegar and cook, stirring, until the sugar is dissolved. Add the olive oil and stir well to incorporate.
- Add the chard and cook, tossing well, until it begins to wilt, about 30 seconds. Remove from heat and serve hot.
Nutrition Facts : Calories 204.1, Fat 15, SaturatedFat 2.8, Cholesterol 11, Sodium 603.5, Carbohydrate 12.7, Fiber 2.2, Sugar 8.1, Protein 6.4
WILTED SPINACH SALAD WITH CARAMELIZED SHALLOTS
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat extra-virgin olive oil over medium-high. Add minced shallots, and cook, stirring often, until softened, about 3 minutes. Season with coarse salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add whole-grain mustard and red wine vinegar and stir to combine. In a large bowl, place 2 bags (10 ounces each) baby spinach and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.
Nutrition Facts : Calories 139 g
SIMPLE SWISS CHARD
Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
Provided by THERESA_M
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g
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