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.
CARROTS WITH PESTO AND RICOTTA
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
LEMON-GARLIC RAINBOW CHARD
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Provided by ISISILLUSION
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g
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