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.
SWISS-CHARD AND ALMOND PASTA
When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint of lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
- Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.
WILTED SWISS CHARD
Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Remove the stalks from the leaves: Hold the leaf in one hand, and gently pull out the thick stalk with the other. Cut the stalks into 2-inch-long pieces. Stack the leaves, and cut them crosswise into 4-inch-wide strips.
- Heat the olive oil in a large skillet set over medium-low heat. Add the garlic, and cook just until golden. Remove and reserve the garlic. Add the stalks. Cook, stirring, 2 to 3 minutes to soften slightly. Add 3 tablespoons water, cover, and steam until firm but tender, 4 to 6 minutes.
- Add leaves, cover, and cook until wilted, about 3 minutes. Sprinkle with the reserved garlic, and season with salt and pepper. Serve warm.
WILTED CHARD WITH PICKLED RED ONIONS
Steps:
- For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
- For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
- To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 5 grams
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
HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD
Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can't bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It's a great combo, and now I think I'll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.
Provided by Martha Rose Shulman
Categories dinner
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
- Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 3 grams
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WILTED CHARD WITH BACON AND GARLIC - SIMPLY SO HEALTHY
From simplysohealthy.com
Cuisine American, Keto, Low-CarbTotal Time 15 minsCategory Side DishCalories 80 per serving
- Place a double layer of paper towels on a heat resistant plate. Heat a large heavy pot with a cover over medium heat. Add bacon and cook until bacon is crisp and brown, stirring occasionally. Remove bacon with a slotted spoon and place on the prepared plate with the paper towel to drain.
- Discard all but 1 Tablespoon bacon grease from pot. With pot over medium heat, add the butter and allow pan to reheat. Add the onion slices and cook, stirring occasionally until the onions are translucent with browned edges. Add garlic to pan and cook for two minutes, stirring constantly.
- Add vinegar to the pan, stirring to scrape up browned bits. Cook until liquid is reduced by half. Add chard and lightly sprinkle with salt. Stir to combine ingredients. Cover to allow chard to wilt for about 30 seconds.
- Uncover and stir, then replace lid for about 30 seconds. Repeat until chard is wilted as desired. Stir in reserved bacon. Taste and adjust seasoning if necessary.
29 SWISS CHARD RECIPES FOR NEVER-BORING GREENS
From epicurious.com
Estimated Reading Time 5 mins
- Tomato and Cannellini Bean Soup. Swiss chard recipes can go many different directions, but one of our favorite easy ways to use chard is in soup. This hearty vegetarian bowl brings together canned whole tomatoes, fennel, garlic, dried white beans, and a sprinkle of chopped almonds.
- Coconut Creamed Greens. This platter of greens is everything we want: creamy from coconut milk, spiced with ginger, chile, and turmeric, with a fresh blast of cilantro and the crunch of toasted coconut flakes.
- Swiss Chard–Tahini Dip. Spinach-artichoke dip is grand, but this Swiss chard situation might be even better. Nutty with tahini and bright with lemon, it's remarkably creamy without any dairy or mayo.
- Chickpeas and Chard with Poached Eggs. This one's a supremely comforting, satisfying meal. You can cook the chickpeas a day or two in advance, then sauté some onion and the chard stems before adding in the chickpea-cooking liquid, chard leaves, and eggs which simmer right in the broth.
- Sausage and Ricotta Baked Cannelloni. Pasta sheets filled with ricotta, sweet Italian sausage, and Swiss chard get a luxurious cloak of béchamel and a drizzle of marinara before baking.
- Lentil-Smothered Greens on Fried Bread. Our digital director believes these greens and lentils on toast belong in the affordable dinner hall of fame. Get This Recipe.
- Milk-Braised Pork With Lemon and Sage. This fall-apart tender pork roast braises in milk and sits on a luscious pile of Swiss chard. Get This Recipe.
- Black-Eyed Peas With Chard and Green Herb Smash. This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.
- Chard-Wrapped Fish With Lemon and Olive. In this Swiss chard recipe, each piece of fish is a like a little present you give to yourself and whoever's at your dinner table.
- Sausage, Greens, and Beans Pasta. Greens and sausage are always great together. You can make this easy pasta recipe with white beans or chickpeas—whatever's in your pantry.
WILTED CHARD WITH SHALLOTS AND VINEGAR RECIPE | BON APPéTIT
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4.3/5 (5)Estimated Reading Time 1 minServings 4
- 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.
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