Sauteed Celery Root With Swiss Chard Recipes
SAUTEED SWISS CHARD
Get an easy helping of leafy greens with this Sauteed Swiss Chard recipe from Food Network, calling for just a little butter, salt, pepper and lemon.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.
SAUTEED CELERY ROOT WITH SWISS CHARD
Provided by Dave Purdy
Categories Leafy Green Vegetable Side Sauté Christmas Thanksgiving Celery Winter Chard Bon Appétit New Jersey Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper.
SAUTEED SWISS CHARD
Swiss Chard is not a common veggie in most of North America. It is very rich in iron.Some people say you need to acquire a taste for it. It is rather like strong cabbage. Very low calorie
Provided by Bergy
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Swiss Chard should be chopped into pieces about 2" square.
- Heat oil in a wok or skillet.
- Saute garlic for about 1 minute.
- Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
- Toss (do not over cook) until just wilted and getting soft.
- Season with pepper and serve.
CELERY ROOT, PERSIMMON, AND SWISS CHARD "STUFFING"
This inventive recipe from Ubuntu chef Jeremy Fox is featured in our Hearty Vegetarian Thanksgiving Menu.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, toss celery root with vegetable oil and 1 teaspoon salt. Evenly spread celery root on one of the prepared baking sheets. Transfer to oven and roast until just cooked through, about 40 minutes (celery root should still be slightly crisp). Remove from oven and set aside.
- In a large bowl, toss bread cubes with 1/4 cup olive oil. Evenly spread bread cubes on second prepared baking sheet; season with salt and pepper. Transfer to oven and bake until golden and slightly crunchy, about 20 minutes. Remove from oven and let cool slightly.
- Cut Swiss chard leaves into 1-inch-wide strips and finely chop stems. Heat a large skillet over medium heat. Add remaining 1/4 cup olive oil, garlic, Swiss chard stems, and red-pepper flakes. Cook, stirring, until soft and translucent, about 5 minutes. Add leaves and 1/4 cup mushroom stock. Cover and cook until leaves are soft, but not mushy, adding a tablespoon mushroom stock as necessary, about 10 minutes. Season with salt and pepper and set aside.
- Coat two nonstick 9-by-5-by-2 3/4-inch loaf pans with olive oil; set aside.
- In a large bowl, whisk together eggs, remaining 1 1/2 cups mushroom stock, 2 teaspoons salt, and 1 teaspoon black pepper. Add celery root and bread cubes along with persimmons, raisins, almonds, and parsley; mix until just coated.
- Divide one third of the bread mixture evenly between each prepared loaf pan. Top each with one quarter of the Swiss chard mixture. Repeat process and top with remaining third of bread mixture, evenly divided. Cover loaf pans with parchment paper-lined aluminum foil. Transfer to oven and bake for 50 minutes. Uncover, and continue baking until top is golden brown, about 10 minutes.
- Remove from oven and let cool to room temperature. Carefully unmold onto a platter. Garnish with persimmon slices and fresh herbs; serve.
SWISS CHARD WITH GARLIC
This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.
Provided by barbara
Categories Fruits and Vegetables Vegetables Greens Chard
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
- Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g
SAUTEED SWISS CHARD
We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
- In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
- Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
- Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.
Nutrition Facts : Calories 51 g, Fat 2 g, Fiber 2 g, Protein 2 g
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