SAUTEED SWISS CHARD WITH BACON
Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.
Provided by ninja
Categories Chard
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
- Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
- At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
- Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.
Nutrition Facts : Calories 20.5, Fat 0.2, Sodium 204.7, Carbohydrate 4.1, Fiber 1.6, Sugar 1.1, Protein 1.8
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
BACON AND SWISS CHARD PASTA
Provided by Bon Appétit Test Kitchen
Categories Pasta Quick & Easy High Fiber Dinner Vinegar Bacon Spring Summer Family Reunion Chard Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
- Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
BRAISED SWISS CHARD WITH BACON AND HOT SAUCE
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Side Leafy Green Chard Bacon Hot Pepper Garlic Braise Vinegar
Yield Serves 8
Number Of Ingredients 9
Steps:
- Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
- Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
- Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
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