SPICY SWISS CHARD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.
SWEET AND SPICY GINGER DRESSING
This sweet, gingery dressing has the nutty flavor of sesame, a hint of garlic, and just a little bite.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk together the oil, vinegar, honey, sesame seeds, ginger, sesame oil, garlic, and red pepper flakes in a small bowl. Serve as salad dressing.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 6.6 g, Fat 15.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 0.7 mg, Sugar 5.8 g
GINGERED SWISS CHARD
I usually don't add much to Swiss chard, as I love its natural flavor, but the addition of ginger brings it up a couple more notches. Hope you enjoy it too.
Provided by donnacim
Categories Side Dish Vegetables Greens
Time 21m
Yield 4
Number Of Ingredients 4
Steps:
- Place chard on a flat work surface. Remove large stems and cut into 1/2-inch slices. Chop leaves coarsely.
- Heat oil in a saucepan over medium heat. Add ginger; cook and stir until fragrant, about 1 minute. Add chard stems; cook until tender, about 5 minutes. Toss in chard leaves and season with salt; cook and stir until chard is wilted and liquid is mostly reduced, about 5 minutes.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 2.8 g, Fat 7 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 185.4 mg, Sugar 0.8 g
SPICY CHARD WITH GINGER
Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Nutrition Facts : Calories 51 g, Fat 4 g, Fiber 1 g, Protein 2 g
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
SWISS CHARD WITH OLIVES
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.
Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g
GINGERBREAD CAKE (SPICY)
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!
Provided by Lizzie-Babette
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
- Preheat oven to 350°F.
- Generously butter bundt pan and dust with flour, knocking out excess.
- Bring stout and molasses to a boil in a large saucepan and remove from heat.
- Whisk in baking soda, then cool to room temperature.
- Sift flour, baking powder, and spices in a large bowl.
- Whisk together eggs and both sugars.
- Whisk in oil, then molasses mixture.
- Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
- Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
- Cool cake in pan on a rack 5 minutes.
- Turn out onto rack and cool completely.
- You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
- You can also hold the gingerbread for a day before serving, as the flavors develop with some time.
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