Wilted Chard With Butter And Garlic Recipes

GARLIC BUTTER SWISS CHARD

Steps:

• Wash chard and shake dry.
• Separate stems from leaves. Keeping leaves and stems separate, cut leaves into large pieces and cut stems into 1" pieces.
• Heat olive oil in a pan over medium heat. Add garlic and cook just until fragrant, about 30 seconds.
• Add chard stems and cook 5-6 minutes over medium heat. Stir in leaves. Cover and cook an additional 3-4 minutes or until tender stirring occasionally.
• Remove from heat and stir in butter. Season generously with salt & pepper to taste.

WILTED CHARD WITH BUTTER AND GARLIC

Steps:

• Melt the butter in a frying pan over a medium heat, then add the garlic and fry for 30 seconds.
• Add the wet chard to the pan and cook for 4-5 minutes until tender. Season well, then serve.

SWISS CHARD WITH GARLIC

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.

WILTED SWISS CHARD WITH GARLIC AND SOY NUTS

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add Swiss chard and cook 3 to 5 minutes, until wilted. Season with salt and black pepper.
• Remove from heat and garnish with soy nuts.

WILTED CHARD

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.