SEARED CHARD
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
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.
SEARED STEAK WITH CHARD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the chard in a bowl. Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard.
- Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt.
- Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
- Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard salad.
Nutrition Facts : Calories 484, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 88 milligrams, Sodium 1,304 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 44 grams
STIR-FRIED SWISS CHARD AND RED PEPPERS
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves three to four
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams
SEARED RAINBOW CHARD WITH LEEKS
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
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
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.
SEARED RAINBOW CHARD WITH LEEKS
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
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 SHRIMP WITH CHARD, CHILES AND GINGER
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard. That's because those stems go right into the pan along with the leaves. It's not only less wasteful, but the stems also add a pronounced, succulent texture to the mix.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
- In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
- Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 1210 milligrams, Sugar 5 grams, TransFat 0 grams
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