SWISS CHARD WITH ONIONS & GARLIC
I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it's also a tasty side dish all on its own. My boys love it and ask for it often. -Rebekah Chappel, Portales, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.
Nutrition Facts : Calories 159 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED SWISS-CHARD STEMS WITH ROASTED GARLIC OIL
Don't throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here's a plan for the rest of us who love their texture and flavor. Prepare to blanch, blister and then dress these stems in an intense garlic oil. With a little lemon and salt to perk the taste buds, you've got a new favorite side dish.
Provided by Gabrielle Hamilton
Categories quick, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil.
- Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
- Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
- Aggressively season your boiling water with kosher salt.
- Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker's rack or in a colander to continue draining.
- Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
- Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.
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
GARLICKY SAUTEED SWISS CHARD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.
SIMPLE SWISS CHARD
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
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
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD
Provided by Michael Psilakis
Categories Garlic Side Roast High Fiber Chickpea Summer Low Cholesterol Chard Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Garbanzo beans:
- Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
- Chard:
- Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
- Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
SWISS CHARD WITH HONEY-ROASTED GARLIC
Provided by Amy Thielen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.
- Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.
- Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.
- Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.
NANCY'S GARLIC SWISS CHARD WITH A KICK
Provided by Food Network
Categories side-dish
Time 30m
Yield 6 (1/2) cup servings
Number Of Ingredients 6
Steps:
- Separate Swiss chard stems from leaves. Chop the stems and set the leaves aside. Saute stems in olive oil until tender, about 10 to 15 minutes. Coarsely chop the leaves. Add the garlic, peppers, chard leaves, and soy and cook until tender. Remove from heat and add the lemon juice.
SWISS CHARD WITH ROASTED GARLIC
Steps:
- Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
- Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
- In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.
SWISS CHARD WITH GARLIC AND OIL
Provided by Food Network
Yield 4 side dish portions
Number Of Ingredients 8
Steps:
- Clean the Swiss chard of any dry outer leaves and discard the very bottom of the stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces as possible. Bring the(and vinegar) to a boil and add the salt. Add the chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still retains some of its bite, remove from the heat, drain, and shock in ice water to stop the cooking process. Drain the chard again and dry on paper towels.
- In a large saute pan, heat the oil until hot, add the chard, and saute over high heat for a minute before adding the garlic and pepper flakes in quick succession. Cook the chard for 1 to 2 minutes more and then season with salt and pepper, then serve.
SWISS CHARD WITH GARLIC
Categories Garlic Leafy Green Side Sauté Quick & Easy High Fiber Low/No Sugar Fall Healthy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.
- Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.
SAUTéED SWISS CHARD WITH GARLIC
Make and share this Sautéed Swiss Chard With Garlic recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
- 2. In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
- 3. Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
- 4. Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.
SWISS CHARD WITH ROASTED PEPPER
Categories Side Broil Vegetarian Quick & Easy High Fiber Bell Pepper Chill Vegan Chard Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 with enough for cannelloni
Number Of Ingredients 3
Steps:
- To roast peppers:
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
- In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
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