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.
SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS
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
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
SEARED SCALLOPS WITH WILTED CHARD
Here I've paired some "colossal" jumbo scallops with wilted greens. The acidity in the greens make them the perfect complement to devilishly rich scallops. This could be served over grits, potatoes, mashed cauliflower, even beans, for and elegent low-country meal!
Provided by spicyperspective
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the kale stems into thin pieces and the leaves into larger strips.
- Heat a large, deep pan to medium-high. Add the bacon a cook 3-4 minutes.
- Then add the shallots and cook until soft-3 more minutes.
- Next add the garlic, and kale STEMS.
- Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
- Heat an iron skillet to high.
- Dry the scallops thoroughly, then salt and pepper.
- Add the oil to the pan and swirl around.
- When it starts to smoke, quickly add the scallops. Cook on high for about 1-2 minutes.
- Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.
Nutrition Facts : Calories 229.6, Fat 10.8, SaturatedFat 2.9, Cholesterol 22.5, Sodium 393.9, Carbohydrate 23, Fiber 2.7, Sugar 0.4, Protein 13.5
WILTED CHARD SALAD
Make and share this Wilted Chard Salad recipe from Food.com.
Provided by Hey Jude
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the bacon in a skillet over medium heat, stirring frequently until brown and nearly crisp, about 4 minutes. Add the shallots and cook until soft, about one minute.
- Add the mustard, sugar and cider vinegar and cook, stirring, until the sugar is dissolved. Add the olive oil and stir well to incorporate.
- Add the chard and cook, tossing well, until it begins to wilt, about 30 seconds. Remove from heat and serve hot.
Nutrition Facts : Calories 204.1, Fat 15, SaturatedFat 2.8, Cholesterol 11, Sodium 603.5, Carbohydrate 12.7, Fiber 2.2, Sugar 8.1, Protein 6.4
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