It's the perfect bath for the Swiss chard and sausage to soak in, and the cheesy polenta is just the icing on the cake. "Really simple and delicious," says reviewer geneen, an avid gardener. While usually sautéed or simmered, Swiss chard can also be enjoyed fresh, just like lettuce or spinach. The green co-stars with gently poached salmon in this easy breakfast. njmom, Credit: Melt butter and oil in heavy large pan over medium-low heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are … (Water clinging to the leaves is enough liquid to cook the chard). Swiss chard is sauteed with garlic, shallots, and lemon zest, and then allowed to simmer in white wine until tender. Chard leaves freeze well, but the stems become soggy. The pink stalks really pop in this traditional sauté, seasoned simply with crushed red pepper and fresh garlic. This meatless taco is surprisingly satisfying and easily becomes vegetarian by using vegetable broth in place of chicken. Different varieties may have red, pink, white or yellow stalks, rub chard has red ribs, for example. Heat oil in a very large skillet (or use a soup pot). by Antonio Carluccio and Gennaro Contaldo. Add the bacon and saute until browned, rendering the fat. Be sure not to toss those pretty pink and rainbow-colored stems: They can be cooked a little before you add the leaves or saved for another sauté or stir-fry. Applications. Swiss chard is also very low in calories and carbohydrates while providing high amounts of vitamins K, A and C. 1 cup of cooked Swiss chard provides 716%, 214% and 53% of the RDI (reference daily intake) respectively. Chard is often served in Italian cuisine with toasted pine nuts, and here they add just the right nutty essence. Cook this nutritious ingredient in baked gratins, pies, stews, and soups. Either tear or cut away the thick stalks from the leaves. Directions. At the top of our Swiss chard recipes: Sauteed Rainbow Chard! Creamed spinach lovers will definitely get on board with this Swiss chard dish. "I have a lot chard in the backyard and I wish I had used two bunches!". If there are other visible dark spots on the stem, use a vegetable peeler to remove them. Cook garlic until fragrant, 1 to 2 minutes. The leaves are added at the end with lemon and Parmesan until just wilted. No gift befits the food-obsessed people in your life like a cookbook. Magda Bunning, Credit: Kimberly Holland, Credit: 21, 2018. Add garlic and crushed red pepper. Swiss chard is popular in Italian and French cooking. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, 11 Fresh Takes on Traditional Homemade Pesto, 15 Frittata Recipes That Help You Use Up Leftover Veggies, 25 Tasty Ways to Start Eating More Lentils. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard to the butter mixture. Sautéed Swiss Chard Mash. 5. Add comma separated list of ingredients to exclude from recipe. stockpot, heat oil over medium-high heat. Stir in the chard, coating it in oil. Chef John uses a whole bunch of Swiss chard in this bacon and potato frittata that's perfect for brunch, lunch, or dinner. Chard needs to be stored in a moist, cool atmosphere. When the leaves begin to wilt, place a cover on the pan and increase heat to medium-high. seashworth, Credit: One way to cook Rainbow Swiss Chard. Tossed with creamy ricotta cheese and pine nuts, this … Courtney Wild, Credit: 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. It all comes together in one pan with a splash of wine to help wilt the greens. Swiss chard doesn't get as much love as its cooler cousins, kale and spinach, but it's every bit as versatile. The stems soften in the oven first, then the leaves are added and roasted until crisp. Reject any that are starting to yellow. barbara. But as a side dish, this garlic sautéed Swiss chard recipe … Heat the oil in a Dutch oven over medium heat. Serve on its own, as a side, or topped with a fried egg. 10 Amazing Swiss Chard Recipes. Remove the stalks with a slotted spoon. Spinach, kale, or collards might be on your weekly grocery list, but when was the last time you brought Swiss chard home from the store? Saute garlic for about 1 minute. Vegan Swiss Chard rolls from Miratel are the perfect meal to have on meatless Monday. Swiss Chard Roasted Vegetable Salad – This hearty salad is delicious topped with salmon. Crispy bacon, garlic, and lemon will make this simple Swiss chard side the star of your table. Vegetarians, vegans, and meat eaters alike will love this Swiss chard dish. I wanted to believe, but don’t waste your time. Staci, Credit: Swiss Chard Simply Recipes salt, olive oil, garlic, butter, water, Swiss chard, crushed red pepper Curried Swiss Chard Kitchen Simmer onion, fresh ginger, fresh curry leaves, coconut milk, sweet peppers and 11 more Heat olive oil in a large skillet; add onion and chard stems and cook until softened (about 2 minutes), stirring occasionally. Allow the chard to cook while … Anonymous, Credit: Add onion; cook and stir until tender, 2-3 minutes. Choose fresh-looking bunches with bright, glossy leaves and firm, unblemished stalks. The taste is rich, complex and robust. Dianne, Credit: Remove the garlic and discard. Add garlic; cook 1 minute longer. These delicious (and nutritious) chard recipes deserve a regular spot in your recipe rotation. With a sharp knife, trim off the bottom of the individual stems. Stir in the lemon juice and garlic paste. This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stalks and ribs. 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