from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. It does have a slightly bitter taste when eaten raw (as most green leafy vegetables do) so most prefer to cook it first. 1 bunch Swiss chard 2 Tablespoons cold-pressed extra-virgin olive oil or clarified butter 1 medium onion, sliced thinly 4 garlic cloves, chopped 8 large free-range eggs pound grated gruyere, optional Handful of grated Parmesan cheese cup milk or water Sea salt Freshly ground pepper Instructions Preheat the oven to 350 degrees. Lets just say Im not a fan of Swiss chard but this recipe changed my mind! To cut the Swiss Chard, lay a few leaves on top of each other on the cutting board, and remove the stems. These recipes will help you use it all, from simple sauts to quiches and soups. If you do so, keep in mind that the onion mixture in step two will cook a little faster. Hi, I'm Gina. This delicious sauted swiss chard recipe is so easy to make and tastes great! If youre using the optional red pepper flakes in the recipe (they add a nice little pop of heat, adjust amount to your liking), add them now along with the lemon zest. Cover and cook just until tender, about 2 minutes. The stems should be firm and unbruised. In a small bowl, combine garlic olive oil, mustard, lemon juice, and honey. "I have a lot chard in the backyard and I wish I had used two bunches!". Wonderful! Next, cook the stems. The difference between store chard and garden chard is immense, as is the difference between May chard and October chard. Of the other four types, I chose Rainbow Chard because, hey, who doesnt like rainbows? Hi, Im Katie and this is my Vermont kitchen. Heat the olive oil in a saut pan on medium high heat. Thanks! I dont even add waterthe water retained from washing is enough for me. A That was delicious! Swiss chard is a delicious, slightly bitter leafy green vegetable that we can't get enough of! .css-13cdu9y{display:block;font-family:GTHaptikBold,Helvetica,Arial,Sans-serif;font-weight:bold;margin-bottom:0;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-13cdu9y:hover{color:link-hover;}}@media(max-width: 48rem){.css-13cdu9y{font-size:1.18581rem;line-height:1.2;margin-bottom:0.625rem;}}@media(min-width: 40.625rem){.css-13cdu9y{line-height:1.2;}}@media(min-width: 48rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.2;margin-bottom:0rem;}}@media(min-width: 64rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.1;margin-bottom:-0.5rem;}}How To Make Green Beer. Hi Mercy You can never go wrong with adding some crushed chili peppers :). It is a healthy low calorie side dish thats perfect for beginners! This was a delicious fresh dish to make. I also add in the garlic and seasonings at this point to help bloom their flavors. pepper and cook, stirring occasionally, until softened . It is similar. Add the chopped Swiss chard leaves and diced tomatoes, cover the pot or pan and cook on a medium-low simmer for about 10 minutes until the Swiss chard has wilted. I have found your website to be informative, practical, easy to navigate for recipes and most helpful with tips with the Vitamix. Choose chard with crisp, deep green leaves and stems that are firm. Season to taste with granulated garlic, salt and pepper (and/or red pepper flakes). Add the onion to the skillet and saut for 4 minutes. It got that designation from the Swiss botanist who named the plant in the 19th century. Youll definitely have to give it a try Emily! This reminds me of beans and greens a bit, which I totally have a hankering for now. The chard leaves will wilt down. What is the garlic mincer tool you have recommended in the past? My mum, who is actually Swiss also used to braise the stems lightly and wed have them in a white/cheese sauce when we were children. If the stalks feel mushy, bruised, or sticky the chard has gone bad. Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. Then get started on making the soup. If you remember my roasted beet, blood orange and mandarin salad recipe, we talked about the phytonutrient betalains which is commonly found in reddish-purple pigmented veggies, like beets. Lower the heat to low, cover, and cook for 3 to 4 minutes. Heat the oil in a large soup pot on medium and cook the garlic for about 1 minute. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Add the chard stems and cook for about 2 minutes, or until they start to soften. Whether 12g is accurate however, I can't 100% confirm. Step 2. This would be awesome as a side, or on a crostini. Rinse out the Swiss chard leaves thoroughly. Sauteing swiss chard is a wonderful way to enjoy it, but you can also use it in several other recipes. Step 2. Wonderful! The chard leaves will wilt down. :). Again, thanks for all you do for us. necessarily reflect the opinions of Anthony William, AWI or the principal author, and is not guaranteed to be Can sauteed chard be eaten with raw spinach? Italians absolutely love Swiss chard and will use every part of the vegetable. Lower heat to medium and add basil, oregano, and white pepper to remaining butter in skillet and cook, stirring constantly, until fragrant, about 15 seconds. When you remove the lid add a handful of golden raisins, dried cranberries or dried currants. Add the minced garlic and saut for one minute. Crispy bacon, garlic, and lemon will make this simple Swiss chard side the star of your table. I just made this recipe and it was delicious, thank you for posting it. Loved this recipe. This was such a light and flavorful salad that did not disappoint! Step 2 In a large skillet over medium heat, heat oil. Happy eating! Swiss chard has powerful anti-inflammatory properties making it an ideal food for those who suffer with autoimmune disorders such as cardiomyopathy, fibromyalgia, lupus, chronic fatigue syndrome, arthritis, lyme disease, and type 2 diabetes. If you are stuck in the rut of baby spinach from a plastic box every week, its time to get on the Chard train! Anyway, I will give it a try right now. For a more basic saute recipe check out my easy sauteed greens recipe which can be made with almost any leafy green of your choice, including Swiss chard! My husband went to the store to stock up on fruits and vegetables, and there wasnt much left, but there was Swiss Chard! However, to offset the bitternes, I had a tablespoon of butter and a pinch of two of sugar, and it was DELICIOUS! Drain well, squeezing out excess moisture if necessary. Vegetarians, vegans, and meat eaters alike will love this Swiss chard dish. I just love Swiss Chard. She launched Healthy Seasonal Recipes in 2009. Yes! Stack the chard leaves into a pile. After years of wanting my own garden, 2020 was finally the year it happened. Slowly for some and very quickly for others. If youre ready to get creative with this recipe here are some idea starters for ways to liven up this recipe even more! My father grew it every year in the garden! Add a handful of toasted almonds or pine nuts, golden raisins, dried cranberries or dried currants, or even a little crumbled feta or goat cheese. In a large oven-proof skillet, heat 2 tablespoons of the olive . Infuse olive oil with a few garlic cloves and some red pepper flakes, then massage that oil into whole Swiss chard leaves to soften and season them before . Heres my easy method: First, prep the chard. But betalains can also be found in Swiss chard, which come from the same family as beets. Swiss chard usually refers to chard with white stems. Check out some of our favorites. Turmeric Lentil StewTurkey Sausage Spaghetti Squash Baked Ziti with Mushrooms and ChardChard Tart with Chevre and LeeksChicken and Chard Tortilla Soup. Tonight we cooked it. Recipe Instructions First, prepare the garlic breadcrumbs. This content does not have an English version. Hi Naxtynn Amazing! Glad you enjoy the recipe Rick. That's it! Of course, the star of the show in this recipe is Swiss chard! This is a simple lemon roasted asparagus recipe thats a perfect spring side dish. If they are wide, separate the leaves and cut the stems into -inch dice. Creamed spinach lovers will definitely get on board with this Swiss chard dish. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Shock the blanched chard in an ice bath and then drain well (I like to do so on a clean dish towel.) Toss with pasta or dollop over seared fish or chicken. Add chard stems and cook until just softened, about 6 minutes. Ingredients: 24 medium Swiss chard leaves, stems, and ribs removed; 1 cup coarse bulgur (about 6 ounces) 2 cups boiling water; 3 tablespoons extra-virgin olive oil, plus more for drizzling The stems can be found in white, yellow, orange, red and purple. Roughly chop the leaves. At 6 or 7, I wasnt a very active participant in the garden, but I can vividly remember coming into the mustard colored kitchen after a long day outside and smelling the delicious aroma of garlic and Swiss chard wafting through the air. Heat the olive oil in a saut pan on medium heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green. 15 of 15 Red Chard with Feta and Tomatoes View Recipe Add the chard leaves and cook for an additional 4-5 minutes. If you love Swiss Chard and want more healthy ideas here are a few of my favorites: Thanks so much for reading! This spicy yogurt pan fried cauliflower is a side dish that will give you some pep in your step! A few good reasons why its one of my favorite side dishes. So simple and flavor-packed! Next, add the pistachios to the remaining mixture and stir to combine. correct, complete, or up to date. It brings back summertime in the late 80s, running around outside with my best friend Keri, dancing to Madonna songs on my portable pink radio, practicing soccer in our yard and swimming in our pool next to my moms garden. The stems will be more bitter than the leaves and they do take longer to cook, but its definitely worth cooking them rather than tossing. 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