To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid. I’ve made this twice and love it, but I have a question. Chard or Swiss chard is a leafy green vegetable with a slightly sweet taste. Baby Red Swiss chard can be used in any recipe calling for spinach or kale, especially in the raw form. Hi Charlotte. Chop the stems up, just like you would celery. ★☆ I’m a classically trained chef, former food stylist and also a reformed dieter. I actually cut out the stems and just used the leaves, and was thrilled with the result. Your email address will not be published. Spin the chard greens dry. Naturally vegan and only 7 grams net carbs per serving. Stir in the garlic and onion, and cook for 30 seconds until fragrant. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. When you pull it off the heat crumble on a little feta or goat cheese. Here are some of our favorite recipes using these quick-cooking, flavorful greens. My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. Definitely add the viegar, even just a little. Yay! https://www.allrecipes.com/gallery/best-swiss-chard-recipes Agreed about the vinegar. The tiny bursts of sweetness were amazing with the slightly bitter greens. Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked. Thank you so much for telling me how you came across this recipe. Yum! Once the stems and onions are softened and the onions are starting to caramelize a bit, then add the green leaves at the end, since they don’t need as much cooking time to become tender. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I usually just freeze my chard for winter soup making. I never thought of using Parm with greens before, but it was wonderful! Add garlic and crushed red pepper. 2. *. The best chard recipe I've encountered yet! I grew up with this stuff, love it, and was interested to try this variation of what I'm used to - the addition of white wine and lemon (the Parmesan being optional). If you love Swiss Chard and want more healthy ideas here are a few of my favorites: I love using whole leaves of chard to make these, You can even add Swiss Chard to your smoothies! For those of you looking for the perfect side dish to complete your Italian dinner, look no further. Love this! Swiss Chard is naturally low in calories and carbohydrates but high in Vitamin K, Vitamin A and Vitamin C. Swiss Chard is somewhat of a misnomer because it implies that it is a variety of chard from Switzerland. I used just a tsp or so of lemon and it was fine. ★☆, By submitting this comment, you agree to share your name, email address, website and IP address with Healthy Seasonal Recipes. Have a great week. Because the stems are high in cellulose you will need to cook them longer than the greens. Swiss Chard is a leafy vegetable that is related to beets. We added some sliced red pepper which was a way to use it up. Thanks for the recipe - it's going into my recipe box! And all are made with simple to follow instructions and easy to find ingredients. I’m so glad you tried it and liked it! Thank you! Not sure if it was the recipe since it got great reviews...maybe chard is just not our thing. Followed your recipe and added fig balsamic vinegar which is a bit sweeter than regular balsamic. I decided to try this because it looked easy. Info. 1 1/2 lb. I made it with the vinegar and we really liked it. Thanks for leaving a review and rating. This was delicious, just as Swiss Chard always is as far as I'm concerned....and I did love the addition of the white wine and lemon! There's really no need to measure anything, just pop on some Dean Martin or Andrea Bocelli , have a glass of wine, and cook to your heart's content. I am so happy to hear you found this new way to enjoy chard in the summer. Repeat until you have a stack of stems and a spinner full of greens. Add chopped chard stems, garlic, onion, salt, … Swiss Chard With Raisins and Pine Nuts This chard recipe takes just fifteen minutes to make, and uses onion, olive oil, red pepper flakes (you can adjust the amount depending on how much heat you like), golden raisins, toasted pine nuts, champagne vinegar (or balsamic, or red wine vinegar), and freshly cracked black pepper. We threw on a handful of chopped bacon at the end. It worked great! Hi Jef. Great idea to add serrano. Chop up the leaves and place them in a salad spinner. Nutrient information is not available for all ingredients. ★☆ Add the chard stems and the white wine. Definitely should have used two bunches of chard. My husband can be a bit fussy, but loves mushrooms so I chucked in a whole load of mushrooms too and sauteed them with the onion & chard stalks. This was so good. Photo: Cooking at Sabrina’s. https://www.tasteofhome.com/recipes/swiss-chard-with-onions-garlic Amount is based on available nutrient data. They cook at about the same rate and the onion really balances the flavors of the chard. I added a can of drained garbanzo beans (as was suggested by someone else) at the same time I added the leaves. So I added the garlic after the onions and carrot were happy so it didn't burn. Your email address will not be published. You saved Sauteed Swiss Chard with Parmesan Cheese to your. Add comma separated list of ingredients to include in recipe. I loved it. I’ve pinned this recipe to use again in the future. Stir in the chard leaves, and cook until wilted. The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better. Thank you! I’ve never had Swiss chard before but my cousin gave me some fresh out of her garden. (3/4 kg.) And if you are new here you may want to sign up for my email newsletter and follow me on Instagram to keep up with the latest. This is the first recipe that has ever inspired me to write a review on this site--I never knew my family would eat chard, so that alone makes this recipe a keeper! If you are not sure if you are going to love it, you can cut this recipe in half. If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up. https://www.bonappetit.com/recipes/slideshow/swiss-chard-recipes I added tempeh for some protein and a serrano pepper for kick. Required fields are marked *, Rate this recipe If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @HealthySeasonal. It’s a fact that any ingredient can be made better by the addition of cheese. Note: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead. Thank you! It was easy but very delicious! Percent Daily Values are based on a 2,000 calorie diet. Fresh herbs can be added as well. Very tasty recipe and I'll do this again. This Balsamic Chicken would be nice or my beloved Turkey Meatloaf recipe. First time trying swiss chard, and there were no leftovers. Fill the salad spinner with water, swish it around and drain it. So to clarify, Swiss Chard and Chard are the same thing. Hi Niki. Photo: Cooking at Sabrina’s. That’s so great! Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces, sauteed Swiss chard, and much more. Sauteed Swiss Chard with Parmesan Cheese Recipe | Allrecipes ★☆ Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop! Add another ¼ of the chard to the skillet and continue to cook until all of the chard is wilted and tender, about 10 to 15 minutes. Swiss chard gratin. Spinach and Swiss chard both cook quickly and make a fabulous addition to quiches, rice dishes, and salads. https://www.food.com/recipe/sauteed-swiss-chard-dont-be-afraid-232055 I fried up 2 slices of chopped up bacon with the olive oil/butter mixture and cooked the onions a little longer than called for in the recipe and the carmelized flavor gave it a nice depth. To cut the Swiss Chard, lay a few leaves on top of each other on the cutting board, and remove the stems.

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