Swiss Chard With Garlic Recipes

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.

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.

SWISS CHARD WITH GARLIC

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

SWISS CHARD WITH GARLIC AND ANCHOVIES

Steps:

• Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

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.

SWISS CHARD WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
• Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
• In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.

SWISS CHARD WITH GARLIC AND OIL

Steps:

• Clean the Swiss chard of any dry outer leaves and discard the very bottom of the stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces as possible. Bring the(and vinegar) to a boil and add the salt. Add the chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still retains some of its bite, remove from the heat, drain, and shock in ice water to stop the cooking process. Drain the chard again and dry on paper towels.
• In a large saute pan, heat the oil until hot, add the chard, and saute over high heat for a minute before adding the garlic and pepper flakes in quick succession. Cook the chard for 1 to 2 minutes more and then season with salt and pepper, then serve.

SWISS CHARD WITH HONEY-ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.
• Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.
• Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.
• Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.

SAUTéED SWISS CHARD WITH GARLIC

Steps:

• 1. Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
• 2. In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
• 3. Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
• 4. Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.

SAUTEED RED SWISS CHARD WITH GARLIC

Steps:

• Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately.
• In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season chard with salt and pepper. Chard may be made 1 day ahead and chilled, covered.

SWISS CHARD WITH GARLIC

Steps:

• Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.
• Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.