Swiss Chard With Crispy Shallots Recipes

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SIMPLE SWISS CHARD



Simple Swiss Chard image

Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!

Provided by THERESA_M

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
¼ cup balsamic vinegar
salt and pepper to taste

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.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g

SWISS CHARD AND CRISP SHALLOT ROLLS WITH CILANTRO RAITA



Swiss Chard and Crisp Shallot Rolls with Cilantro Raita image

The raita - a type of Indian yogurt sauce - makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1 cup vegetable oil
1/2 pound shallots, thinly sliced (2 cups)
8 medium Swiss chard leaves, stems trimmed flush with leaves
1 small garlic clove
1/2 teaspoon fine sea salt
1/2 cup chopped fresh cilantro
1 cup whole-milk yogurt
a deep-fat thermometer

Steps:

  • Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365°F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
  • Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels.
  • Halve each leaf lengthwise, discarding rib. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
  • Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife). Purée cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally. Transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita.

SWISS CHARD WITH CARAMELIZED SHALLOTS



Swiss Chard With Caramelized Shallots image

Provided by Joan Nathan

Categories     easy, quick, side dish

Time 5m

Yield 2 to 4 side-dish servings

Number Of Ingredients 7

3 tablespoons canola oil
2 tablespoons crispy fried shallots (see recipe)
1 teaspoon minced garlic
2 pounds Swiss chard, rinsed and trimmed
2 tablespoons rice wine
1 tablespoon fish sauce
2 tablespoons chicken stock, optional

Steps:

  • Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
  • Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS



Sauteed Swiss Chard with Shallots and Almonds image

There are lots of textures in this simple dish. We cook the chard stems first, since they need a little more time than the leaves to get tender (but not too long, so they retain some bite). Then we stir in the leaves, a fistful at a time, until tender. We top the chard with crunchy almonds and a drizzle of olive oil, which gives it a silky finish. If you have some on hand, toss in some dried cherries for a sweet note.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds Swiss chard
1/3 cup slivered almonds
2 tablespoons olive oil, plus more for drizzling
2 large shallots, thinly sliced
Kosher salt
1 tablespoon or more cider vinegar

Steps:

  • Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
  • Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
  • Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
  • Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
  • 6th ingredient - dried cherries, golden raisins, diced apricots

Nutrition Facts : Calories 183 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 425 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams

SAUTEED SWISS CHARD AND CORN



Sauteed Swiss Chard and Corn image

Sauteed Fresh Red Swiss Chard, Garlic, Lemon Juice, Yellow Corn and Maple Flavored Bacon Bits are brought together to complete this side dish. Fresh lemon juice and garlic infuse a wonderful flavor into the Red Swiss Chard.

Provided by Potagekempcc

Categories     Chard

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

8 slices maple bacon (Cooked Crisp & Chopped)
2 cups fresh corn (2 ears corn, Kernels removed)
1/2 cup shallot (Chopped)
1 fresh garlic clove (Chopped)
2 lbs fresh swiss chard (Red Chard, Chopped)
1 tablespoon lemon thyme (Chopped)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
2 teaspoons fresh ground black pepper
3 lemons (Cut 2-lemons in wedges)

Steps:

  • In a large saute pan cook bacon until crisp and remove all grease except for 2-tablespoons.
  • Add bacon bits, corn, chopped shallots, chopped garlic and saute until garlic is soft.
  • Add Red Swiss Chard, fresh lemon thyme, lemon zest, salt and pepper. Saute until chard starts to wilt, add fresh lemon juice and saute for 1-2 minutes.
  • Season with fine sea salt and fresh ground pepper to taste.
  • Place the Red Swiss Chard on hot plates and serve.
  • Garnish with fresh lemon wedges.

Nutrition Facts : Calories 118.9, Fat 1.3, SaturatedFat 0.2, Sodium 818.2, Carbohydrate 27.5, Fiber 5.3, Sugar 4.9, Protein 5.5

CREAMED SWISS CHARD WITH SHALLOTS AND NUTMEG



Creamed Swiss Chard with Shallots and Nutmeg image

Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their color.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

2 tablespoons unsalted butter
1/4 cup (2 medium) coarsely chopped shallots
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large bunch (about 1 pound 10 ounces) green Swiss chard, ribs removed, leaves roughly chopped

Steps:

  • In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
  • Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

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