Spicy Chard With Ginger Recipes

SPICY SWISS CHARD

Steps:

• In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

SPICY CHARD SOUP

Steps:

• Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
• Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.
• Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.

GARLICKY SWISS CHARD

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

STIR-FRIED SWISS CHARD AND RED PEPPERS

Steps:

• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

SWISS CHARD WITH GINGER AND GARLIC

Steps:

• Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4-inch intervals.
• Pour the oil into a large pot and place on medium-high heat. When hot, put in the garlic and ginger. Stir a few times. Put in all the chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of a few minutes, add the salt and cayenne. Stir to mix. Cover again and turn heat to low. Cook 5 minutes or until chard is just done.

SEARED SHRIMP WITH CHARD, CHILES AND GINGER

Steps:

• Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
• In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
• Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.

SPICY CHARD WITH GINGER

Steps:

• Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.