Swiss Chard Stew Recipes

SIMPLE SWISS CHARD

Steps:

• Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

COCONUT CURRY GREENS WITH LENTILS

Steps:

• In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
• Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
• Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.

SWISS CHARD STEW

Steps:

• Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
• Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
• Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
• Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
• Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
• Nutrition Information
• Per serving:
• Calories: 115
• Total fat: 4g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 17g
• Cholesterol: 0mg
• Sodium: 437mg

RED LENTIL AND SWISS CHARD STEW

Steps:

• In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
• Stir in curry powder and cayenne.
• Add the broth and chard and increase heat to high and bring to a boil.
• Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
• Divide soup into bowls and top with sour cream or yogurt, if desired.

SAUTE-STEAMED SWISS CHARD

Steps:

• With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
• In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.

SWISS CHARD, POTATO, AND CHICKPEA STEW

Steps:

• Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
• In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
• Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.

CHARD, SWEET POTATO & PEANUT STEW

Steps:

• Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
• Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning - you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.
• Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.