Christopher Stylers Red Chard In Garlic Oil Recipes

ITALIAN-STYLE SWISS CHARD

Steps:

• Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
• Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
• Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

SWISS CHARD WITH GINGER AND GARLIC

Steps:

• Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4-inch intervals.
• Pour the oil into a large pot and place on medium-high heat. When hot, put in the garlic and ginger. Stir a few times. Put in all the chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of a few minutes, add the salt and cayenne. Stir to mix. Cover again and turn heat to low. Cook 5 minutes or until chard is just done.

SAUTEED SWISS CHARD WITH RED ONIONS

Steps:

• Cut out the tough, triangular inner core of each leaf of swiss chard and cut into 1/4- to 1/2-inch slices.
• Rinse the leaves and stems separately and reserve.
• In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
• Add the garlic and cook until it turns golden brown; don't let the garlic get too brown or it will be bitter.
• Remove the garlic and set aside.
• Reserve the oil in the skillet.
• Add the remaining 1 tablespoon olive oil to the skillet and the onions.
• Saute over medium heat until tender, about 5 minutes.
• Add the chopped stems from the swiss chard and continue to cook over medium heat, stirring frequently, until the stems are very tender, 15 to 20 minutes.
• Add the swiss chard leaves, season with salt and pepper and cover.
• Cook 10 minutes, stirring often; you may need to add 1/2 cup chicken stock or water to keep the leaves moist.
• Transfer to a serving bowl and top with the crispy garlic.

SAUTéED SWISS CHARD WITH GARLIC

Steps:

• 1. Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
• 2. In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
• 3. Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
• 4. Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.

CHARD WITH OLIVE OIL AND LEMON

Steps:

• Cut the white stalks from the leaves and keep both separate. Wash them thoroughly in cold water, rubbing any soil off the stalks with your thumb. Rinse both leaves and stems thoroughly.
• Bring a large pan of water to a boil, salt it, and add the chard stalks. They will take three or four minutes to cook and should still retain some bite, rather than be softly tender (you could steam them if you prefer). Scoop out the stalks and drain them. Return the same water back to a boil and add the leaves. They will need barely two minutes. Take them out when they are tender but still bright green. Pour off the water, wipe the pan, and return it to the heat.
• Peel the garlic and slice it finely, or chop it if you prefer. Pour the olive oil into the pan and let it warm over low heat. Toss in the garlic and stir it so that it softens without color. Add the drained chard leaves and stalks and gently fold them over in the warm oil and garlic. Grind over a little black pepper and sea salt, then cut the lemon in half and squeeze half over the greens.
• Serve immediately, with the rest of the lemon on the side.

CHRISTOPHER STYLER'S RED CHARD IN GARLIC OIL

Steps:

• Trim the ends of the chard stem and any yellow or wilted leaves. Cut the stems from the leaves and reserve both separately.
• Heat the oil in a large heavy skillet over medium heat. Add the garlic and fry, shaking the skillet once or twice until very lightly browned. Add the chard stems and reduce the heat to low. Turn the chard once or twice until softened, cooking about 4 minutes. Add the stock, cover the skillet tightly and cook until tender, about 5 minutes.
• Remove the cover, add the chard leaves to the skillet, stir, then replace the lid. Cook just until tender, about 2 minutes. Season to taste with salt and pepper. Serve either hot or at room temperature.