Seared Rainbow Chard With Leeks Recipes

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SEARED RAINBOW CHARD WITH LEEKS



Seared Rainbow Chard With Leeks image

Make and share this Seared Rainbow Chard With Leeks recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 bunches rainbow chard leaves or 2 bunches red and green swiss chard
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only)
3/4 teaspoon fine sea salt

Steps:

  • Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
  • Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
  • Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).

Nutrition Facts : Calories 163.2, Fat 15.5, SaturatedFat 6.4, Cholesterol 22.9, Sodium 446.2, Carbohydrate 6.3, Fiber 0.8, Sugar 1.7, Protein 0.8

SEARED RAINBOW CHARD WITH LEEKS



Seared Rainbow Chard with Leeks image

Categories     Leafy Green     Vegetable     Side     Sauté     Thanksgiving     Leek     Fall     Winter     Chard     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 (1-lb) bunches rainbow chard or red and green Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon fine sea salt

Steps:

  • Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
  • Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

SEARED CHARD



Seared Chard image

Until the last several years, I can't ever remember eating chard. If prepared properly, it is very good, high in vitamins and minerals and makes a delicious side. This is an adaption of a Rachael Ray recipe.

Provided by PaulaG

Categories     Chard

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 slices bacon, chopped
1 small red onion, thinly sliced
1 lb swiss chard, stemmed and coarsely chopped
2 -3 tablespoons cider vinegar
1 teaspoon sugar
salt and pepper
feta cheese (optional)

Steps:

  • In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.
  • Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4 minutes.
  • Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.

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