SWISS CHARD WITH CLAMS AND CHILI
Is this a way to get some seafood with your leafy greens, or some leafy greens with your seafood? Either way, Zakary Pelaccio's clever match-up of Swiss chard with briny clams, spicy serrano chilies, and a trio of Asian sauces is the kind of side dish you'll want on your table all year round.
Provided by Zakary Pelaccio
Categories main-dish
Time 4h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Clams, part 1: Before you cook clams, you need to purge them of grit and sand. Place clams in a bowl and fill with cold water. Let rest in the refrigerator, 4 hours.
- In a heavy-bottomed pot over high heat, add half the grapeseed oil, followed by shallots, garlic, and chilies. Stir to coat, then sweat until translucent, 1-1½ minutes. Pour in wine and boil to cook off alcohol, 30 seconds. Carefully lift clams from the water, making sure to leave any grit behind in the bowl. Add clams to pot. Cover and steam, checking after 3-5 minutes to see if they've opened.
- Chard, part 1: Remove the center stems by cutting down the sides. Roughly cut the leaves into big pieces and reserve a few stems (save the rest for another dish, such as Amanda Cohen's Rainbow Stir-Fry). Set aside.
- Clams, part 2: After 3-5 minutes, check the clams, giving them a shake and a stir to coax them open. Cover again and continue cooking until all are open, 2-3 minutes. Remove clams, discarding any unopened ones, and save liquid. When cool enough to handle, take clams out of their shells, keeping a few in for garnish. Set aside.
- Chard, part 2: Heat a large sauté pan over high heat. Add remaining grapeseed oil, followed by chard stems and leaves. Toss quickly, then pour in ¼ cup clam cooking liquid. Remove from heat and continue tossing. The chard should not be cooked down, only slightly wilted. (Note: If the leaves are really voluminous, you may need to do this in 2 batches.)
- Assembly: Combine the clams with the remaining chard liquid, a few tablespoons of clam broth, oyster sauce, soy sauce, and sesame oil. Toss and spoon over wilted chard. Garnish with the clams still in their shells, sprinkle with sesame seeds, and serve immediately.
LINGUINE WITH SWISS CHARD AND GARLIC
A delicious way to serve swiss chard with just a little bite from the red pepper flakes. From Redbook.
Provided by Tee Lee
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat.
- Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
- Scrape into a small bowl and stir in Parmesan cheese.
- Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
- While pasta cooks, wipe out skillet.
- Add remaining oil to skillet and heat over medium heat.
- Add garlic and crushed red pepper flakes to taste.
- Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
- Stir in Swiss chard.
- Stir in salt and 1/4 cup water.
- Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
- Add additional water if chard becomes dry.
- Drain linguine and return to pot, add Swiss chard, and toss to combine.
- Serve sprinkled with crumbs.
Nutrition Facts : Calories 533.1, Fat 16.5, SaturatedFat 2.7, Cholesterol 2.2, Sodium 736, Carbohydrate 80.2, Fiber 5.7, Sugar 4.8, Protein 16.7
SWISS CHARD WITH GARLIC
This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.
Provided by barbara
Categories Fruits and Vegetables Vegetables Greens Chard
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
- Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g
SWISS CHARD WITH SCALLIONS
Provided by Robert Farrar Capon
Categories side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the Swiss chard into large pieces, plunge it into boiling water and cook it until the stems are just tender.
- Drain, shock under cold water and drain again. Squeeze out as much water as possible. Put the chard on a board and chop it up with a large knife.
- Melt the butter or olive oil in a deep pot. Add the scallions and cook them over moderate heat until just tender. Add the chopped chard, toss well, season to taste and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 560 milligrams, Sugar 3 grams
SWISS CHARD RICE WITH SPICY CHILI SAUCE
Swiss chard is common in the Northeastern part of Korea. This recipe can be eaten vegetarian as shown here, but you can easily add cooked ground meat as well.
Provided by PanNan
Categories Korean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
- In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
- Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
- Meanwhile, make the chili topping sauce by combining the remaining ingredients.
- To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.
Nutrition Facts : Calories 437.5, Fat 9.2, SaturatedFat 1.4, Sodium 1082.7, Carbohydrate 78.6, Fiber 3.4, Sugar 0.8, Protein 9.6
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