SWISS CHARD AND TOFU STIR-FRY
This Swiss chard and tofu stir-fry is vegetarian, vegan, and gluten-free, making it a healthy dish that can be served to the whole family.
Provided by Jolinda Hackett
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and heat for just a minute or two, until lightly browned.
- Add the cubed tofu and cook until lightly golden brown on all sides, stirring occasionally as needed.
- Once the tofu is almost cooked, add a splash of soy sauce or tamari, stirring to coat the tofu well.
- Add the mushrooms and cook with the tofu for another minute.
- Add the chopped Swiss chard. Drizzle with the sesame oil and stir.
- Sprinkle with a bit of sea salt and a dash of cayenne pepper.
- Allow the Swiss chard to cook down just a bit, until slightly wilted but still tender, rather than soft.
- Serve immediately over brown rice and enjoy.
Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 1 g, Fat 9 g, ServingSize about 3-4 servings, UnsaturatedFat 0 g
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
- While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
- Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
- Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1288 milligrams, Sugar 4 grams
PENNE WITH SWISS CHARD
Categories Dairy Leafy Green Pasta Sauté Quick & Easy High Fiber Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
- Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
- While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.
STIR-FRIED TOFU WITH RED CHARD
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may spend 30 minutes prepping everything, I'll spend only five minutes at the stove. For things to go well, it's important that the mise en place be organized. If liquids are to be added to a dish at the same time, combine them in one bowl or measuring cup. If the garlic and ginger are to be added together, have them minced and combined in a small container. Clean your work area before you start cooking, and have everything close to the stove. Once you begin to stir-fry, you won't be able to do anything except grab the next ingredient. Read the recipe carefully from beginning to end, have the table set, your rice or noodles cooked and plates ready. I love the pink color that tofu takes on when cooked with red chard. Beet greens would also do the trick. In this recipe, blanching the greens is part of the prep.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, 1 teaspoon of the ginger and the sugar. Toss with the tofu in a bowl, and set aside. Marinate for 15 minutes or longer. Refrigerate if not using right away. Meanwhile, fill a large pot with water and bring to a boil. Fill a bowl with ice water.
- When the water comes to a boil, salt generously and add the red chard leaves. Cook the chard 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze it completely dry). Chop coarsely and set aside.
- Trim the ends of the chard stalks, clean them well and slice crosswise, about 1/4 inch thick.
- Heat a large, heavy nonstick skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan and reduce the heat to medium-high. Lift the tofu from the marinade, and add to the pan. Stir-fry for two to three minutes, until lightly colored. Add the chard stalks, and stir-fry for 1 minute. Add the remaining tablespoon of oil and the garlic and remaining ginger, and stir together for about 30 seconds until fragrant. Stir in the blanched red chard, and stir-fry with the tofu for one minute. Add the tofu marinade and cook, stirring, for another minute or two, until heated through and fragrant. Remove from the heat and serve, with rice or noodles.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 754 milligrams, Sugar 3 grams
PENNE WITH TOFU, PORCINI MUSHROOM AND SWISS CHARD RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 12
Steps:
- Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked - or if using a high speed blender just rinse before processing 1 tsp nutritional yeast 2 tsp vanilla extract 2 Tbsp maple syrup or agave ½ cup cold water THICKENER INGREDIENTS 1½ tsp agar powder mix well with ½ cup boiling water Pasta: Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1 cup pasta water. Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots, garlic, mushrooms, salt and pepper. Cook until the shallots are soft, about 3 minutes. Pour in wine (as much as you like) Add the chard in batches and cook until wilted, about 7 minutes. More salt and pepper. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
PENNE WITH SWISS CHARD AND CAULIFLOWER
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil.
- Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
- Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
- Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
- While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
- When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams
PENNE WITH CHARD
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the Swiss chard and chop it fine.
- Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
- While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
- Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.
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