PASTA WITH SWISS CHARD
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.
Provided by JNADRIG
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
- Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g
TERIYAKI STEAK AND RAINBOW CHARD STIR-FRY
It can be tempting to cut skirt steak with the grain, but for a more tender chew, cut the steak into 4-inch pieces and then slice against the grain. For a spicy kick, add a diced red chile to the teriyaki sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions.
- Combine the soy sauce, brown sugar, salt, garlic, ginger and 2 tablespoons water in a small saucepan set over medium-low heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and set the sauce aside.
- Meanwhile, cut 4 of the scallions into 2-inch lengths. Finely chop the remaining scallion and set aside for serving.
- Strip the chard leaves from the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate.
- Heat the oil in a large cast-iron skillet over medium-high heat until very hot. Add the 4 scallions and chard stems and cook, stirring, until just starting to wilt and pick up color, 2 to 3 minutes. Add the steak to the skillet and cook, stirring occasionally, until the steak is browned, 3 to 4 minutes. Remove from the heat. Add the sauce and chard leaves and stir until the chard just wilts.
- Divide the rice between two bowls and spoon the stir-fry over the top. Sprinkle with the finely chopped scallion and sesame seeds.
RAINBOW CHARD WITH RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves of 2 bunches rainbow chard; slice the stems. Brown 3 slices chopped bacon in olive oil in a large pot. Add the chard stems, 1 chopped red onion, 1/3 cup golden raisins and a pinch of salt. Cook over medium-high heat until softened, 4 to 5 minutes. Stir in 2 tablespoons cider vinegar and 1 teaspoon sugar. Add the chard leaves in batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.
BRAISED SWISS CHARD WITH BACON AND HOT SAUCE
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Side Leafy Green Chard Bacon Hot Pepper Garlic Braise Vinegar
Yield Serves 8
Number Of Ingredients 9
Steps:
- Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
- Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
- Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
SEARED RAINBOW CHARD WITH LEEKS
Categories Leafy Green Vegetable Side Sauté Thanksgiving Leek Fall Winter Chard Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
- Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)
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- Tomato and Cannellini Bean Soup. Swiss chard recipes can go many different directions, but one of our favorite easy ways to use chard is in soup. This hearty vegetarian bowl brings together canned whole tomatoes, fennel, garlic, dried white beans, and a sprinkle of chopped almonds.
- Coconut Creamed Greens. This platter of greens is everything we want: creamy from coconut milk, spiced with ginger, chile, and turmeric, with a fresh blast of cilantro and the crunch of toasted coconut flakes.
- Swiss Chard–Tahini Dip. Spinach-artichoke dip is grand, but this Swiss chard situation might be even better. Nutty with tahini and bright with lemon, it's remarkably creamy without any dairy or mayo.
- Chickpeas and Chard with Poached Eggs. This one's a supremely comforting, satisfying meal. You can cook the chickpeas a day or two in advance, then sauté some onion and the chard stems before adding in the chickpea-cooking liquid, chard leaves, and eggs which simmer right in the broth.
- Sausage and Ricotta Baked Cannelloni. Pasta sheets filled with ricotta, sweet Italian sausage, and Swiss chard get a luxurious cloak of béchamel and a drizzle of marinara before baking.
- Lentil-Smothered Greens on Fried Bread. Our digital director believes these greens and lentils on toast belong in the affordable dinner hall of fame. Get This Recipe.
- Milk-Braised Pork With Lemon and Sage. This fall-apart tender pork roast braises in milk and sits on a luscious pile of Swiss chard. Get This Recipe.
- Black-Eyed Peas With Chard and Green Herb Smash. This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.
- Chard-Wrapped Fish With Lemon and Olive. In this Swiss chard recipe, each piece of fish is a like a little present you give to yourself and whoever's at your dinner table.
- Sausage, Greens, and Beans Pasta. Greens and sausage are always great together. You can make this easy pasta recipe with white beans or chickpeas—whatever's in your pantry.
SAUTéED RAINBOW CHARD WITH GARLIC AND …
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5/5 Category Side DishAuthor Fabio TrabocchiTotal Time 1 hr
- In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
- Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
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- Garlic Sauteed Swiss Chard. If you’re looking for a simple, easy-to-make side dish, you can’t beat garlic sauteed Swiss chard. You’ll simply saute the chard as you would any greens, with olive oil, garlic, and salt.
- Lemon Parmesan Garlic Swiss Chard. This recipe is quite similar to the garlic-sauteed one above. However, you’ll also use lemon juice, lemon zest, and parmesan cheese for this one.
- Swiss Chard With Ginger. For this sauteed chard recipe, you’ll start with the standard ingredients: chard, olive oil, and salt. Want to save this recipe?
- Swiss Chard With Cannellini Beans. If you grew up with a gramma who knew how to cook on a budget, then you probably enjoyed a lot of “beans-n-greens,” as my grandma called them.
- Swiss Chard With Garbanzo Beans. If cannellini beans aren’t your thing, try garbanzo beans instead. You’ll also want to add pancetta and a finely chopped shallot for this recipe.
- Swiss Chard and Brown Rice Risotto. There’s something about risotto, garlic, and mushrooms that just works, and this recipe combines all three, along with Swiss chard, onions, chicken stock, and more.
- Creamed Swiss Chard With Garlic Breadcrumbs. If you’re a fan of creamed spinach, you’ll love creamed Swiss chard, especially if you make it using this recipe.
- Sauteed Swiss Chard With Caramelized Shallots. This 30-minute side dish is so good and so good for you that you’ll whip it up to eat by itself when you’re in the mood for something light.
- Creamy Garlic Swiss Chard Chicken. If you’re looking for an all-in-one meal that’s low in carbs and high in flavor, try this creamy garlic Swiss chard chicken.
- Mediterranean Chard Salad. Here’s another bright and beautiful salad to help liven up your table. It’s naturally vegan-friendly and gluten-free, and it takes only 20 minutes and no cooking to pull together.
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