Caramelized Onion Swiss Chard Recipes

RED CHARD AND CARAMELIZED ONIONS

Steps:

• In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
• When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

PASTA WITH CARAMELIZED ONION, SWISS CHARD AND GARLICKY BREAD CRUMBS

Steps:

• In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
• Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

SAUTEED SWISS CHARD WITH ONIONS

Steps:

• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

CARAMELIZED ONION SWISS CHARD

Steps:

• Add olive oil to hot skillet. Add onion and dash baking soda. Cook 10 min minutes or until soft and browned.
• Add chard and water to pan. Cook until chard wilts.
• Stir in sherry vinegar and pepper.

SWISS CHARD WITH CARAMELIZED SHALLOTS

Steps:

• Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
• Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

SWISS CHARD AND CARAMELIZED ONION LASAGNA

Steps:

• Cook noodles just until tender. Cover with plastic wrap and set aside.
• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add garlic and cook, stirring often, about 30 seconds.
• Add chard and cook, stirring often, until tender, 5 minutes.
• Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside.
• Wipe out skillet, heat remaining oil over medium heat.
• Add onions, cook and stir, until onions begin to brown all over.
• Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
• Remove from heat and splash with vinegar.
• In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming.
• Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
• Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper.
• Preheat oven to 400 degrees.
• Lightly oil a 9x13-inch baking dish.
• Coat bottom of dish with 1/2 cup sauce.
• Line bottom with a single layer of noodles.
• Spread half the chard over noodles.
• Add another layer of noodles, arrange onions on top and season with salt and pepper.
• Spread another 1/2 cup of sauce over all.
• Add another layer of noodles, followed by remaining chard.
• Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
• Tightly cover with foil sprayed with cooking spray.
• Bake 30 minutes.
• Uncover and bake 10-15 minutes, until light brown and bubbly.
• Let stand 10 minutes before serving.