Simple Saute For Chard Recipes

SAUTEED SWISS CHARD

Steps:

• Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
• In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
• Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
• Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

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 (DON'T BE AFRAID!!!)

Steps:

• Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
• Sauté until fragrant, about 1 minute.
• Add swiss chard; stir to coat.
• Cover and cook until tender (stirring occasionally) about 8 minutes.
• Squeeze juice from 1/2 lemon onto chard.
• Season to taste with salt.
• Enjoy!

SIMPLE SAUTE FOR CHARD

Steps:

• Wash chard by gently submersing in cool water several times.
• Remove the stems from leaves and chop stems into 1 inch pieces. Set aside. Stack the washed leaves and roll them in to a long scroll. Using a sharp knife, cut the scroll in quarters.
• Heat a skillet or heavy dutch oven over medium-high heat, add the olive oil and chopped stems and saute for 5 minutes.
• Add the garlic and saute for an additional 15-20 seconds.
• Add the wet chard leaves, one handful at a time, stirring after each addition.
• After all the leaves have been added, immediately cover the pan with a tight fitting lid and continue cooking over high heat for about 2 or 3 minutes. Uncover and cook just until most of the liquid has evaporated (another 1 minute or so).
• Squeeze a couple of wedges of fresh lemon over prepared chard, season to taste with salt and pepper and serve immediately.

EASY SAUTE SWISS CHARD

Steps:

• Soak the chard in a sink full of cool water. Strip the leaves off the chard by holding the thick part of the steam with one hand, wrap other hand around the leaf and almost make a fist, pull down on the leaves to strip from stem. Cut the stem pies into about 3" long chunks and then julienne those lengthwise until you get a bunch of long thin slices of steam. Set aside. Slice leaves into 1 inch wide strips. Put cut leaves in salad spinner and dry.
• Heat skillet on medium to medium high.
• Add butter to melt.
• Add garlic, hot peppers and shallots. Brown, stirring often, don't let burn, about 2 minutes.
• Add stems and saute. Add broth/wine if pan gets dry. Cover and cook for 3-4 minutes.
• Add salt and pepper to taste.
• Add leaves in batches and wilt. Add liquid if pan gets dry. When all leaves are wilted, cover and cook for 2 minutes.
• Serve with lemon slices and cheese, to taste.

SAUTEED SWISS CHARD

Steps:

• Swiss Chard should be chopped into pieces about 2" square.
• Heat oil in a wok or skillet.
• Saute garlic for about 1 minute.
• Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
• Toss (do not over cook) until just wilted and getting soft.
• Season with pepper and serve.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.