Wilted Chard Recipes

WILTED SWISS CHARD

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.

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.

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 WITH PICKLED RED ONIONS

Steps:

• For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
• For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
• To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.

SIMPLE SWISS CHARD

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.

WILTED CHARD SALAD

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.

WILTED CHARD WITH SHALLOTS AND VINEGAR

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.

WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Cut the greens into strips 1 inch wide.
• In a large saute pan over medium-high heat, warm the olive oil.
• Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
• Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
• Transfer to a warmed serving bowl and serve immediately.

WILTED COLLARDS

Steps:

• Place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. Cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. Remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.