SAUTéED SESAME CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves and stems of 2 bunches rainbow chard; keep separate. Heat 2 tablespoons toasted sesame oil and 4 sliced garlic cloves in a large pot over medium-high heat until golden. Add the chard stems and 1 sliced shallot; cook until just tender, about 4 minutes. Add the chard leaves and 3/4 teaspoon kosher salt; cook until tender, about 3 minutes. Top with toasted sesame seeds.
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 SWISS CHARD WITH RED ONIONS
Make and share this Sauteed Swiss Chard with Red Onions recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 48m
Yield 10 serving(s)
Number Of Ingredients 5
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.
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
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
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
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.
SAUTEED SWISS CHARD WITH ONIONS
Provided by Gina Marie Miraglia Eriquez
Categories Leafy Green Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Dinner Fall Winter Chard Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 5
Steps:
- Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
- Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
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