Gingered Swiss Chard Recipes

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SWISS CHARD RECIPE WITH GINGER



SWISS CHARD RECIPE WITH GINGER image

This basic swiss chard recipe for sauteed swiss chard with ginger is one to keep in your arsenal. It's an easy, delicious side dish, but it's also a great add-on to any bowl, the perfect bed for serving roasted or grilled meat and veggies, or a great chilled dish to pull out of the refrigerator just before eating!

Provided by Luci Petlack

Categories     Salad/ Side Dish     Side Dish     Starters and Sides

Number Of Ingredients 6

2 tablespoons olive oil
2 garlic cloves (minced)
1 tablespoon minced fresh ginger root
1 bunch Swiss chard (stemmed and sliced)
1 tablespoon low-sodium soy sauce (or to taste)
Pinch of fine sea salt

Steps:

  • Heat the oil in a large skillet over medium-high. Add the garlic and ginger. Cook, stirring often for about 1 minute, until it begins to sizzle and become aromatic. Be careful that the garlic does not brown.
  • Add the chard and toss well in the oil as it cooks, about 2 minutes, or until it reaches your desired tenderness. Turn off the heat. Add the soy sauce and salt. Toss well and serve warm.

SPICY CHARD WITH GINGER



Spicy Chard with Ginger image

Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 bunch Swiss chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper

Steps:

  • Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.

Nutrition Facts : Calories 51 g, Fat 4 g, Fiber 1 g, Protein 2 g

GINGERED SWISS CHARD



Gingered Swiss Chard image

I usually don't add much to Swiss chard, as I love its natural flavor, but the addition of ginger brings it up a couple more notches. Hope you enjoy it too.

Provided by donnacim

Categories     Side Dish     Vegetables     Greens

Time 21m

Yield 4

Number Of Ingredients 4

1 large bunch Swiss chard
2 tablespoons vegetable oil
1 tablespoon freshly grated ginger with juices
salt to taste

Steps:

  • Place chard on a flat work surface. Remove large stems and cut into 1/2-inch slices. Chop leaves coarsely.
  • Heat oil in a saucepan over medium heat. Add ginger; cook and stir until fragrant, about 1 minute. Add chard stems; cook until tender, about 5 minutes. Toss in chard leaves and season with salt; cook and stir until chard is wilted and liquid is mostly reduced, about 5 minutes.

Nutrition Facts : Calories 74.4 calories, Carbohydrate 2.8 g, Fat 7 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 185.4 mg, Sugar 0.8 g

GINGERED TILAPIA & SWISS CHARD RECIPE



Gingered Tilapia & Swiss Chard Recipe image

Provided by oldbklady

Number Of Ingredients 7

4 tilapia fillets
1 1/2 tbs grated fresh ginger
Salt & pepper
1 1/2 tbs oil
1 chopped onion
2 bunches Swiss chard (6 cups)
1/2 c. chicken broth

Steps:

  • Sprinkle fish with ¾ tablespoon of ginger, salt and pepper. Heat 1 tbs of oil in skillet. Cook the fish 2 minutes per side or until flakey. Remove the fish from skillet and keep warm. Add remaining oil and cook onions and remaining ginger for 1 minute. Add Swiss chard, salt, pepper and chicken broth. Cook until chard is wilted about 3 minutes.

SWISS CHARD CURRY



Swiss Chard Curry image

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either.

Provided by Tilden

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 diced onion
2 minced garlic cloves
1/2 inch ginger, peeled and diced
1 pinch coriander
1 pinch cumin
1 pinch turmeric
1 diced green chilis
6 ounces tomato paste
1/2 cup water or 1/2 cup stock
4 cups stock, of your choice
1 cup dried garbanzo beans
6 swiss chard leaves

Steps:

  • Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
  • Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
  • Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
  • Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
  • Add stock, bring to a boil and then simmer.
  • Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
  • Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.

Nutrition Facts : Calories 249.1, Fat 3.5, SaturatedFat 0.4, Sodium 719.9, Carbohydrate 45.4, Fiber 12.5, Sugar 13.1, Protein 13.3

SEARED SHRIMP WITH CHARD, CHILES AND GINGER



Seared Shrimp With Chard, Chiles and Ginger image

Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard. That's because those stems go right into the pan along with the leaves. It's not only less wasteful, but the stems also add a pronounced, succulent texture to the mix.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds cleaned extra-large shrimp
1/2 teaspoon kosher salt, more for seasoning the shrimp
2 bunches red or rainbow chard, rinsed (about 1 pound)
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 hot chile like Thai or Hungarian wax, seeded if desired and thinly sliced
1 long mild or sweet chile like Italian frying, thinly sliced
1 shallot, chopped
1 teaspoon grated fresh ginger root
2 teaspoons light brown sugar
1 teaspoon freshly ground black pepper
1 to 2 teaspoons sherry vinegar, to taste
1/2 cup cilantro leaves

Steps:

  • Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
  • In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
  • Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 1210 milligrams, Sugar 5 grams, TransFat 0 grams

HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE



Halibut with Swiss Chard and Ginger Cream Sauce image

Categories     Milk/Cream     Fish     Ginger     Leafy Green     Steam     Low Carb     Dinner     Halibut     Chard     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 7-ounce halibut fillets, each about 1 1/2 inches thick by 2 inches wide
Olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
12 large green or red Swiss chard leaves, thick stems removed
1 cup whipping cream

Steps:

  • Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
  • Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
  • Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
  • Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
  • Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.

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