SWISS CHARD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
- Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
- Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.
BRAISED CHARD WITH DRIED CRANBERRIES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the chicken broth in a small saucepan. Remove from the heat and add the dried cranberries; set aside to plump.
- Meanwhile, heat 3 tablespoons olive oil in a large pot over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are just tender, 10 to 12 minutes. Add the nutmeg, 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down to fit, if needed. Cover and simmer until the leaves just start to wilt, 1 to 2 minutes. Uncover and increase the heat to medium high. Cook until the leaves are just tender, 3 to 5 minutes. Season with salt.
- Transfer the chard mixture to a serving bowl with tongs, leaving the liquid in the pot. Stir the remaining 1 tablespoon olive oil into the liquid and increase the heat to high. Bring to a boil and cook until the liquid is syrupy, about 2 minutes. Pour over the chard.
DEEP-FRIED SPRING ONIONS
This dish is inspired by something similar served at Chez Panisse in Berkeley. It works as a side, of course, but also as an hors d'oeuvre served with drinks. More spring recipes.
Provided by Mark Bittman
Categories easy, for two, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a large, deep pot, pour in 2 inches of oil and heat to 350 degrees. Put the buttermilk and flour in separate shallow bowls.
- Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).
- Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 34 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 656 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED CHARD
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
- Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
- Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 1 gram
CHARRED SPRING ONIONS
This incredibly easy and healthy side dish makes a delicious addition to a barbecue feast, with plenty of smoky flavour
Provided by James Martin
Categories Side dish
Time 17m
Number Of Ingredients 1
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Wash the spring onions and pat dry. Trim off the ends, then place the onions directly on the barbecue or in a hot griddle pan.
- When the spring onions have softened and blackened, take off the heat and move to a hot spot on the barbecue top to keep warm before serving.
Nutrition Facts : Calories 9 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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