SAUTEED SWISS CHARD
Make chard taste incredible with this Swiss chard recipe! Amp the flavors in this easy side dish by adding pine nuts and Parmesan.
Provided by Sonja Overhiser
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you'd like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
- Smash and peel the garlic cloves.
- Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
- Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
- Discard the garlic cloves and serve immediately. If desired, serve with shredded Parmesan and toasted pine nuts.
Nutrition Facts : Calories 80 calories, Sugar 1 g, Sodium 326.9 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.5 g, Protein 1.7 g, Cholesterol 0 mg
SWISS CHARD AND TOFU STIR-FRY
This Swiss chard and tofu stir-fry is vegetarian, vegan, and gluten-free, making it a healthy dish that can be served to the whole family.
Provided by Jolinda Hackett
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and heat for just a minute or two, until lightly browned.
- Add the cubed tofu and cook until lightly golden brown on all sides, stirring occasionally as needed.
- Once the tofu is almost cooked, add a splash of soy sauce or tamari, stirring to coat the tofu well.
- Add the mushrooms and cook with the tofu for another minute.
- Add the chopped Swiss chard. Drizzle with the sesame oil and stir.
- Sprinkle with a bit of sea salt and a dash of cayenne pepper.
- Allow the Swiss chard to cook down just a bit, until slightly wilted but still tender, rather than soft.
- Serve immediately over brown rice and enjoy.
Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 1 g, Fat 9 g, ServingSize about 3-4 servings, UnsaturatedFat 0 g
MOROCCAN-INSPIRED SWISS CHARD ROLLS
Provided by Giada De Laurentiis
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
- Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
- Remove from the heat and let cool while preparing the chard leaves.
- Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
- Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
- Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.
SESAME-SOY MARINATED TOFU WITH SWISS CHARD
The Sesame-Soy Marinated Tofu with Swiss Chard recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- For the tofu: Heat the oven broiler. Alternatively, heat a skillet on the stove. In a bowl, whisk the sesame seeds with the sesame oil, balsamic vinegar, soy sauce, miso, oyster sauce, cilantro and sambal oelek. Cut the tofu into 1 cm (approximately 1/4 inch) slices. Place the tofu in a dish and cover with the sesame mixture. Allow to marinade in the refrigerator for a minimum of 2 hours and up to 2 days.
- For the swiss chard: Rinse the swiss chard and remove the stalks. Peel and finely chop the onion. Heat the oil and soy sauce in a skillet. Add the swiss chard and onion, season with salt and pepper to taste, and cook until wilted. For the tofu: Place the tofu in a baking dish and cook under the broiler until golden brown, about 5-10 minutes. For serving: Divide the swiss chard between plates. Top with the tofu.
SWISS CHARD & BAKED TOFU
Make and share this Swiss Chard & Baked Tofu recipe from Food.com.
Provided by Nolan
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 Degrees F.
- Mix first five ingredients in small bowl.
- Line baking dish with tofu in one layer. Pour marinade over and bake for 1/2 an hour, or until marinade is absorbed by tofu and appears dry.
- Remove stems and cut Swiss Chard (or other greens) into bite sized pieces and soak in cold water.
- In a large saute pan, heat second batch of Olive oil and toast garlic until light brown (4-5 minutes). Add Tofu, reserving any fluid for gravy, to saute pan for one minute. Add greens and turn with tongs until wilted. Simmer for 15-20 minutes until tender.
- Serve over grain (rice, etc)as you would any stir fry.
Nutrition Facts : Calories 289.1, Fat 25.3, SaturatedFat 3.8, Sodium 256.7, Carbohydrate 8.3, Fiber 3, Sugar 2.2, Protein 11.7
BAKED SWISS CHARD
Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast
Provided by Theo Randall
Categories Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
- Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.
Nutrition Facts : Calories 403 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
STIR-FRIED TOFU WITH RED CHARD
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may spend 30 minutes prepping everything, I'll spend only five minutes at the stove. For things to go well, it's important that the mise en place be organized. If liquids are to be added to a dish at the same time, combine them in one bowl or measuring cup. If the garlic and ginger are to be added together, have them minced and combined in a small container. Clean your work area before you start cooking, and have everything close to the stove. Once you begin to stir-fry, you won't be able to do anything except grab the next ingredient. Read the recipe carefully from beginning to end, have the table set, your rice or noodles cooked and plates ready. I love the pink color that tofu takes on when cooked with red chard. Beet greens would also do the trick. In this recipe, blanching the greens is part of the prep.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, 1 teaspoon of the ginger and the sugar. Toss with the tofu in a bowl, and set aside. Marinate for 15 minutes or longer. Refrigerate if not using right away. Meanwhile, fill a large pot with water and bring to a boil. Fill a bowl with ice water.
- When the water comes to a boil, salt generously and add the red chard leaves. Cook the chard 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze it completely dry). Chop coarsely and set aside.
- Trim the ends of the chard stalks, clean them well and slice crosswise, about 1/4 inch thick.
- Heat a large, heavy nonstick skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan and reduce the heat to medium-high. Lift the tofu from the marinade, and add to the pan. Stir-fry for two to three minutes, until lightly colored. Add the chard stalks, and stir-fry for 1 minute. Add the remaining tablespoon of oil and the garlic and remaining ginger, and stir together for about 30 seconds until fragrant. Stir in the blanched red chard, and stir-fry with the tofu for one minute. Add the tofu marinade and cook, stirring, for another minute or two, until heated through and fragrant. Remove from the heat and serve, with rice or noodles.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 754 milligrams, Sugar 3 grams
TOFU AND SWISS CHARD STACKS
Make and share this Tofu and Swiss Chard Stacks recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices.
- Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.
- Preheat broiler.
- Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray.
- Broil 10 minutes on each side or until tofu is lightly browned.
- To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently.
- Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce.
- Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.
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Cuisine AmericanTotal Time 50 minsCategory BreakfastCalories 223 per serving
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- Pour the ponzu into an 11- x 7-inch baking dish, then place the tofu slabs in a single layer, turning to coat all sides.
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