RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
HEALTHY CREAMED SWISS CHARD WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the Swiss chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, lower the heat to medium, cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
- Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges. With a slotted spoon, transfer the chard to the pan with the cheese mixture (leave any excess liquid in the pot). Mix well and season with salt and pepper. Garnish with the pine nuts.
- Calories: 100 Fat: 6 grams Saturated Fat: 2 grams Protein: 5 grams Carbohydrates: 9 grams Sugar: 4 grams Fiber: 2 grams Cholesterol: 10 milligrams Sodium: 340 milligrams
Nutrition Facts : Calories 100 calorie, Fat 7 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 470 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
SWISS CHARD WITH RAISINS AND PINE NUTS
Categories Fruit Leafy Green Nut Side Vegetarian Quick & Easy Raisin Pine Nut Healthy Vegan Chard Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Tear chard leaves from stems, then coarsely chop stems and leaves separately.
- Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
- Serve sprinkled with nuts.
RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Greens Side Dishes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
SWISS CHARD WITH CURRANTS AND PINE NUTS
I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.
Provided by Busters friend
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
- Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : Calories 167.4, Fat 11.6, SaturatedFat 1.3, Sodium 702.7, Carbohydrate 15, Fiber 4.4, Sugar 7.3, Protein 5.3
SAUTEED RED SWISS CHARD WITH GARLIC
Categories Garlic Side Sauté Thanksgiving Quick & Easy High Fiber Low/No Sugar Fall Vegan Chard Gourmet Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately.
- In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season chard with salt and pepper. Chard may be made 1 day ahead and chilled, covered.
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This warm salad is both healthy and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
SWISS CHARD WITH CURRANTS AND PINE NUTS
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams
BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS
There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!
Provided by Leslulu
Categories Chard
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear Swiss Chard leaves into medium pieces.
- In large saute pan, heat olive oil over medium heat.
- Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
- Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
- Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
- Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
- Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
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