Tangy And Cheesy Rainbow Chard Recipes
LEMON-GARLIC RAINBOW CHARD
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Provided by ISISILLUSION
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g
TERIYAKI STEAK AND RAINBOW CHARD STIR-FRY
It can be tempting to cut skirt steak with the grain, but for a more tender chew, cut the steak into 4-inch pieces and then slice against the grain. For a spicy kick, add a diced red chile to the teriyaki sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions.
- Combine the soy sauce, brown sugar, salt, garlic, ginger and 2 tablespoons water in a small saucepan set over medium-low heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and set the sauce aside.
- Meanwhile, cut 4 of the scallions into 2-inch lengths. Finely chop the remaining scallion and set aside for serving.
- Strip the chard leaves from the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate.
- Heat the oil in a large cast-iron skillet over medium-high heat until very hot. Add the 4 scallions and chard stems and cook, stirring, until just starting to wilt and pick up color, 2 to 3 minutes. Add the steak to the skillet and cook, stirring occasionally, until the steak is browned, 3 to 4 minutes. Remove from the heat. Add the sauce and chard leaves and stir until the chard just wilts.
- Divide the rice between two bowls and spoon the stir-fry over the top. Sprinkle with the finely chopped scallion and sesame seeds.
PICKLED RAINBOW CHARD
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed. , In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
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