Red Chard And Brussel Sprout Saute Recipes

Steps:

• Prepare a large bowl of ice water. Set aside.
• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
• Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

Steps:

• Peel and dice onion into 1/4 inch pieces. Peel and slice garlic into thin slices. Remove chard leaves from stem, cut chard leaves horizontally into 1/2 inch strips and set aside, chop stems into 1/4 inch pieces. Cut off brussels sprout stems, cut brussels sprouts lengthwise in half, then cut each half horizontally into thin strips. It should look like cole slaw. Heat 2 teaspoons of olive oil over medium heat in a large, non-stick wok until shimmering. Add onion and saute, stirring occasionally, until soft. Around 8 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Add brussels sprouts, chard stems, and 2 to 4 healthy pinches of kosher salt. Mix it up and saute until brussels sprouts are bright green and fragrant. About 5 to 7 minutes. Add chard leaves, 2 teaspoons of olive oil, and fresh ground black pepper to taste. Stir it up a little and cover the wok for about 4 minutes. Uncover, the chard leaves should have wilted a bit and should be easier to stir into the mix. Mix up all the veggies and saute until the chard has cooked down a bit. About another 4 to 5 minutes. Remove from heat and serve immediately.

Steps:

• Cut out the tough, triangular inner core of each leaf of swiss chard and cut into 1/4- to 1/2-inch slices.
• Rinse the leaves and stems separately and reserve.
• In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
• Add the garlic and cook until it turns golden brown; don't let the garlic get too brown or it will be bitter.
• Remove the garlic and set aside.
• Reserve the oil in the skillet.
• Add the remaining 1 tablespoon olive oil to the skillet and the onions.
• Saute over medium heat until tender, about 5 minutes.
• Add the chopped stems from the swiss chard and continue to cook over medium heat, stirring frequently, until the stems are very tender, 15 to 20 minutes.
• Add the swiss chard leaves, season with salt and pepper and cover.
• Cook 10 minutes, stirring often; you may need to add 1/2 cup chicken stock or water to keep the leaves moist.
• Transfer to a serving bowl and top with the crispy garlic.

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.