Sauteed Swiss Chard With Onions Recipes

SAUTEED SWISS CHARD WITH RED ONION AND SERRANO CHILE VINEGAR

Steps:

• Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
• Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly.
• Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.

SAUTEED SWISS CHARD

Steps:

• Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.

GARLICKY SAUTEED SWISS CHARD

Steps:

• Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

SAUTEED SWISS CHARD WITH ONIONS

Steps:

• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

SAUTEED SWISS CHARD WITH ONIONS

Steps:

• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2 inch pieces.
• Stack chard leaves and roll up lengthwise into cylinders.
• Cut cylinders crosswise to make 1 inch-wide strips.
• Heat oil and butter in a large heavy pot over med heat until foam subsides, then cook onions and garlc with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
• Add chard stems and ribs, and cook covered, stirring occasionally, until stems are just tender, about 10 minutes.
• Add chard leaves in batches, stirring until wilted before adding next batch and cook, covered, until tender, 4 to 6 minutes (stirring occasionally).
• Transfer with a slotted spoon to a serving bowl.

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.