Rainbow Chard And Radicchio Sauté Recipes

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RAINBOW CHARD AND RADICCHIO SAUTé



Rainbow Chard and Radicchio Sauté image

Provided by Jill Silverman Hough

Time 45m

Yield Makes 8 to 10 servings

Number Of Ingredients 9

2 pounds rainbow chard (3 to 4 medium bunches)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 medium onion, cut into 3/4-inch pieces
4 garlic cloves, minced
1 pound radicchio (about 2 large heads), cored, cut into 1-inch wedges, leaves separated (about 8 cups)
2 tablespoons (or more) red wine vinegar
3 tablespoons currants (optional)
1/4 cup pine nuts, toasted

Steps:

  • Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).
  • Melt butter with oil in large pot over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 4 minutes. Add chard ribs; cover and cook until tender, about 6 minutes. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook uncovered until vegetables are tender, stirring often, 8 to 10 minutes. Stir in 2 tablespoons vinegar and currants, if desired. Season with salt and pepper and more vinegar, if desired.
  • Using slotted spoon, transfer chard mixture to bowl. Sprinkle pine nuts over.
  • The general rule is red with meat and white with fish, but Pinot Noir is a light red wine and salmon is a rich fish, so it works. We like the earthy, fruity GAINEY VINEYARD 2007 PINOT NOIR Ccalifornia, $48).

GARDEN-FRESH RAINBOW CHARD



Garden-Fresh Rainbow Chard image

Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 medium red onion, halved and sliced
3 garlic cloves, sliced
1/4 cup chicken broth
2 bunches rainbow Swiss chard, coarsely chopped (about 16 cups)
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add broth and chard; cook and stir until chard is tender, 5-6 minutes. Remove from heat; stir in lemon juice, salt and pepper.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 631mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LEMON-GARLIC RAINBOW CHARD



Lemon-Garlic Rainbow Chard image

I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.

Provided by ISISILLUSION

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 5

3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice

Steps:

  • Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
  • Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g

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  • Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).
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