If you are stuck in the rut of baby spinach from a plastic box every week, it’s time to get on the Chard train!Before we get to the tips on how to make this simple sautéed Swiss chard, here are some useful facts about it!The stems need a little more cooking time than the leaves because they have a lot of cellulose that needs to soften for longer.Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked.But actually it is a general common name for chard, and got the designation from the botanist who determined the plants scientific name in the 19th century.To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid.Note: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead.Other ways to add a bit of pizzazz are to add a handful of toasted almonds or pine nuts, golden raisins, dried cranberries or dried currants, or even a little crumbled feta or goat cheese.Chard Tart with Goat Cheese, this is a lovely vegetarian entree for the holidays or entertaining.This Balsamic Chicken would be nice or my beloved Turkey Meatloaf recipe.This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes.For a weekend meal, try this spatchcocked chicken and a batch of simple saffron rice.Or for a vegetarian meal, serve this with my pumpkin brown rice risotto.Let me know if you make this recipe by coming back and leaving a star rating and review! .

Sauteed Swiss Chard with Parmesan Cheese Recipe

The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better.For those who find it too bitter, try adding some heavy cream to the cooked vegetables.I fried up 2 slices of chopped up bacon with the olive oil/butter mixture and cooked the onions a little longer than called for in the recipe and the carmelized flavor gave it a nice depth.Also, I threw in about a half a cup of minced carrots with the onions because they were going to go bad in the fridge if I didn't.The tiny bursts of sweetness were amazing with the slightly bitter greens.Rating: 5 stars For those of you looking for the perfect side dish to complete your Italian dinner, look no further.I grew up with this stuff, love it, and was interested to try this variation of what I'm used to - the addition of white wine and lemon (the Parmesan being optional).I've always prepared this for the most part just as this submitter directs, occasionally adding bacon, and omitting the olive oil, which I did this time.There's really no need to measure anything, just pop on some Dean Martin or Andrea Bocelli , have a glass of wine, and cook to your heart's content.This was delicious, just as Swiss Chard always is as far as I'm concerned....and I did love the addition of the white wine and lemon!Rating: 5 stars My 1st attempt at Swiss Chard as we don't get it in our remote area as a rule. .

Garlic Sautéed Swiss Chard

Home » Recipes » Courses » Side Dish » Garlic Sautéed Swiss Chard.Swiss chard, in all its vibrant glory, has been one of my favorite greens since I was a child and my mom would boil it up and toss some butter on top.But as a side dish, this garlic sautéed Swiss chard recipe couldn’t be easier or more tasty.The green leaves can be sliced up and eaten raw in a salad or boiled, roasted or sautéed.Once your chard is all sliced up, heat some olive oil in a sauté pan along with several cloves of minced garlic for a minute.Add the stems, a little bit of water and sauté for 1-2 minutes before adding the remaining Swiss chard leaves.Garlic Sautéed Swiss Chard 5 from 21 votes Print Pin Swiss chard is sautéed with garlic and olive oil for an easy, healthy and delicious side dish.Ingredients 1x 2x 3x US Customary Metric ▢ 1 bunch of swiss chard , approx 10 stems.▢ sea salt , to taste Instructions Wash and clean the chard leaves.Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up.Always opt for a high quality sea salt, like this Himalayan salt Nutrition Calories: 56 kcal , Carbohydrates: 5.2 g , Protein: 2.3 g , Fat: 3.6 g , Saturated Fat: 0.5 g , Sodium: 256.1 mg , Fiber: 2 g , Sugar: 1.3 g ©Downshiftology.Copying and/or pasting full recipes to any social media is strictly prohibited. .

Easy Swiss Chard Recipe

You can either remove them and discard (or boil and toss with butter), if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time.For this easy sauté we are cooking the chard in just a little olive oil with some thinly sliced garlic and red pepper flakes.If you don't have coriander, you can skip it, but if you do have it it will make this simple Swiss chard dish truly special. .

29 Swiss Chard Recipes for Never-Boring Greens

We love Swiss chard paired with toasted nuts, partnered with pasta, and tucked into a frittata. .

Sauteed Rainbow Chard – A Couple Cooks

Amp the flavors in this easy side dish by adding pine nuts and Parmesan.Leafy greens like spinach, kale, and chard are some of the best vegetables you can eat.Just throw it in a hot pan with olive oil and garlic, then salt it to taste.You don’t even need to mince the garlic: you’ll throw in the whole cloves to the pan.The best part: if you’d like, add Parmesan and pine nuts to step up the flavor!Add Parmesan and/or toasted pine nuts to amp the Italian flavor!Sauteed rainbow chard is a classic easy Italian side dish.For this recipe, we decided to skip the raisins in favor of a handful of Parmesan cheese to stay fully savory.The toasted pine nuts add a nutty essence, and the Parmesan cheese give just the right savory note.The moment Alex and I tasted the chard with this these garnishes, our eyes grew large.We highly recommend toasting your pine nuts before adding them to the chard.Stirring constantly, cook until fragrant and lightly browned, about 3 to 4 minutes.Pine nuts are notoriously expensive because they’re difficult to harvest and only grown in a few regions of the world.This sauteed rainbow chard recipe is a healthy side dish for serving with Italian and Mediterranean style meals. .

Sauteed Swiss Chard Recipe

Naturally vegan, this Sauteed Swiss Chard Recipe is not only healthy, but it tastes great and is so easy to prepare.Italians discovered a long time ago that anything sauteed in olive oil and infused with fresh garlic cloves is truly a taste sensation.This simple recipe for Italian Swiss chard is first parboiled and then gently sauteed with fresh chopped garlic in olive oil.The result creates an easy side dish or a tasty addition to omelets, frittatas, or quiche.Today, I am using a combination of Swiss and rainbow chard to make one of my favorite recipes.Prep the chard: Whether store-bought or freshly picked, this green leafy vegetable needs proper rinsing to remove the dirt and sand.Fill a large mixing bowl with water and gently rub off the dirt and sand from each leaf.Then, cut the thick ribs from the green leafy part and keep them in two separate piles.Add 2 tablespoons of olive oil, the chopped garlic, and a pinch of red pepper flakes (if using) to a large skillet.Once the garlic begins to turn a light golden brown, remove from heat and add the parboiled Swiss chard.Place on serving dish and drizzle with olive oil and shavings of Parmesan cheese (optional).Add the oil, chopped garlic, and red pepper flakes (if using) to the pan first, and then turn on the heat.Swiss chard has very large dark forest green leaves with stems that are very thick.These thick chard stems are referred to as ribs and can vary in color from white, orange, or red.The thick stems or the ribs of Swiss chard are edible and equally delicious as the green leafy counterparts.This sauteed green makes a great side dish to almost any main meal, whether lamb, veal, chicken, or fish.This particular recipe for sauteed rainbow chard is great with lemon shrimp, scallops, pasta, in a quiche, or even in soups.The combination of parboiling and then sauteeing green vegetables in olive oil was my mom’s specialty.We ate our greens throughout winter whether it was in soups, frittatas, pies, to top off pizza and focaccia or simply combined with pasta and chickpeas.THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.Parmesan cheese shavings optional Cook Mode Prevent your screen from going dark Instructions Set a large pot of salted water to boil.Add the olive oil, the chopped garlic and a pinch of red pepper flakes (if using) to a large skillet.Once the garlic begins to turn a light golden brown, remove from heat and add the parboiled Swiss chard.Place on serving dish and drizzle with olive oil and shavings of Parmesan cheese.Video Notes 1 serving = ½ cup For best results, choose chard that looks fresh.Add the oil, chopped garlic and red pepper flakes (if using) to the pan first, and then turn on the heat.The thick stems or the ribs of Swiss chard are not only edible but equally delicious as the green leafy counterparts.This sauteed green makes a great side dish to almost any main meal whether it isor.This particular recipe for sauteed rainbow chard is great with scallops , pasta, in aor even in Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. .

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