Wilted Chard With Bacon And Garlic Recipes
WILTED CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a large bowl with cold water. Trim and discard the last 2 inches of the chard stems. Add leaves to water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Roughly chop the greens.
- In a large Dutch oven or tall sided skillet over medium heat, cook the onion, garlic, red pepper flakes, cider vinegar and nutmeg for about 2 minutes. Add the greens in batches, stirring each batch as they wilt, before adding more. Add 1 cup chicken stock and cook, covered, stirring once or twice, until tender, about 10 minutes. Adjust the seasoning with vinegar, salt and pepper, to taste. Serve immediately.
Nutrition Facts : Calories 77 calorie, Fat 1 grams, Cholesterol 0 milligrams, Sodium 777 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 6 grams
SAUTEED SWISS CHARD WITH BACON
Steps:
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with 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
SAUTEED SWISS CHARD WITH BACON
Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.
Provided by ninja
Categories Chard
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
- Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
- At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
- Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.
Nutrition Facts : Calories 20.5, Fat 0.2, Sodium 204.7, Carbohydrate 4.1, Fiber 1.6, Sugar 1.1, Protein 1.8
WILTED CHARD WITH SHALLOTS AND VINEGAR
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Provided by Jeremy Fox
Categories Bon Appétit Chard Shallot Side Healthy Quick & Easy High Fiber Low Cholesterol Low Fat Kid-Friendly Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you'll want some water still clinging to the leaves).
- Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven't taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.
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
CHARD WITH BACON-CITRUS SAUCE
Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 1 tablespoon of drippings. Cut bacon into small pieces., Add chard to drippings; cook and stir just until wilted, 5-6 minutes. Add remaining ingredients; cook 1-2 minutes, stirring occasionally. Top with bacon.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SWISS CHARD AND BACON WITH GEMELLI PASTA
A quick and tasty meal. Even my picky teenager and her friend liked it. It actually tasted pretty good as leftovers eaten cold like a pasta salad. Serve with Caesar salad and cheesy garlic bread.
Provided by Nicole Chambers-Bowman
Categories Pasta by Shape
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
- While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
- Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
- Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.2 g, Cholesterol 10.3 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 323.1 mg, Sugar 2.8 g
WILTED SWISS CHARD
Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Remove the stalks from the leaves: Hold the leaf in one hand, and gently pull out the thick stalk with the other. Cut the stalks into 2-inch-long pieces. Stack the leaves, and cut them crosswise into 4-inch-wide strips.
- Heat the olive oil in a large skillet set over medium-low heat. Add the garlic, and cook just until golden. Remove and reserve the garlic. Add the stalks. Cook, stirring, 2 to 3 minutes to soften slightly. Add 3 tablespoons water, cover, and steam until firm but tender, 4 to 6 minutes.
- Add leaves, cover, and cook until wilted, about 3 minutes. Sprinkle with the reserved garlic, and season with salt and pepper. Serve warm.
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