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. .

Garlic Sautéed Swiss Chard

Garlic Sautéed Swiss Chard.Swiss chard is one of my favorite side dishes with fresh Swiss chard from the farmer’s market.Swiss Chard.But as a side dish, this garlic sautéed Swiss chard recipe couldn’t be easier or more tasty.What is Swiss Chard?How to Make this Swiss Chard Recipe.Then, slice the leaves.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.▢ sea salt , to taste Instructions Wash and clean the chard leaves.Add the water and chard stems and cook for 1-2 minutes, until softened. .

simple sautéed swiss chard

If you love Swiss Chard you will fall head over heels for this Simple Sautéed Swiss Chard Recipe.It is so easy to prepare, and only 80 calories per serving.What is Swiss Chard?Benefits of Swiss Chard.What is the difference between Swiss Chard and Rainbow Chard?Chard cooks down a lot when you cook it, so I like to make a big batch of it.Because the stems are high in cellulose you will need to cook them longer than the greens.I love to add flavor and sweetness by cooking the stems with a chopped sweet onion.They cook at about the same rate and the onion really balances the flavors of the chard.Once the stems and onions are softened and the onions are starting to caramelize a bit, then add the green leaves at the end, since they don’t need as much cooking time to become tender.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.More Healthy Swiss Chard Recipes.I love using whole leaves of chard to make these Swiss Chard “Cabbage” Rolls.What to Serve with this Recipe. .

Sauteed Swiss Chard with Parmesan Cheese Recipe

If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up.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.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.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.I followed the recipe save for subbing shallot for red onion(like the flavor better). .

29 Swiss Chard Recipes for Never-Boring Greens

You don’t need Swiss chard recipes if you only want to eat the simplest steamed or sautéed greens. .

Roasted Swiss Chard with Feta

Rating: 5 stars Stunningly good!I also used fat-free feta.When adding your salt "to taste," don't forget that the feta is salty, too.Rating: 4 stars I've never had Swiss Chard before, so decided to try this.Rating: 5 stars Fantastic dish!My garden has been producing lots of swiss chard, and it has been ornamental thus far, since my husband doesn't like the flavor... or so we thought!The top layer of chard got crispy, almost like a kale chip, and the bottom cooked perfectly.Rating: 5 stars Oh my goodness I actually DREAMED about this last night after I ate it (and woke up wishing I had some leftover!).I used some green onions from my mom's garden plus I added some green garlic that I also got in my CSA box with the chard.I didn't really pay attention to how long I cooked the stems but I popped in the leaves after cooking them for a while and they were perfect after 15 minutes (but I had way less chard than called for.).Rating: 3 stars I really enjoyed the crispy chard leaves but disliked the rest of the recipe.


Swiss chard

There’s very little difference in taste, but ruby chard can have a slightly stronger flavour.The leaves and stalks should be cooked separately, or the stems cooked a few minutes longer than the leaves, as they are firmer.Wash then cut the stalks from the leaves and leave whole or chop, as required.How to cook Swiss chard.Stems: boil (3-4 mins); steam (4-5 mins); stir-fry (around 2 mins); roast (10 mins).Our top Swiss chard recipes.Swiss chard gratin.Baked Swiss chard.Chard, sweet potato & peanut stew.Our final sensational side dish is Swiss chard & kohlrabi with a lemon sauce. .

Oven-Roasted Swiss Chard Recipe

That is to say, both brittle and sturdy.If you’re like me, you’ll want to catch the roasted chard after about three minutes, when it wilts ever so slightly and just begins to turn brittle at the edges yet still glistens from tip to stem with oil.Be sure to use a baking sheet, not a roasting pan.In other words, the chard will end up soggy if you use a baking dish or roasting pan.Slide the sheets into the oven and set a timer for 3 minutes, as the chard can go from barely brittle to burnt in a matter of moments.Do not allow the chard to remain on the baking sheet or it will continue to cook from residual heat.After oven roasting, a drizzle of fresh olive oil, some coarse salt, maybe a little freshly cracked pepper will do.A splash of balsamic can be lovely, especially if serving the chard with something quite rich.Recipe © 2008 Renee Schettler Rossi.If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. .

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