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
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
SWISS CHARD WITH CURRANTS AND FETA
I thought after using this site for a while that I'd post one of my favorite recipes. It's adapted from Gourmet Magazine, and it's perfect for winter holidays (great colors!) I say it serves 2-4, but I often eat it all by myself!
Provided by Ames Shaps
Categories Chard
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chard well several times. Cut ribs and stems from leaves, then chop ribs and stems to 1/2 inch pieces. Chop leaves to 1-inch strips.
- Heat oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes till lightly golden.
- Add ribs and stems of chard, along with salt and pepper. Cook for 4 minutes, stirring occasionally.
- Add currants and cook for 1 minute, until plump.
- Add chard leaves and water, and increase heat to medium-high. Cook covered 5 minutes, or until leaves and stems are soft.
- Crumble feta over chard and mix inches Serve warm.
SWISS CHARD WITH CURRANTS AND PINE NUTS
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams
BRAISED SWISS CHARD WITH CURRANTS AND FETA
Categories Garlic Side Braise Sauté Vegetarian Quick & Easy Feta Currant Dried Fruit Winter Healthy Chard Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
- Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.
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