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! .

Why Does Swiss Chard Taste Like Dirt?

This is a natural characteristic of Swiss chard, and fortunately, whether you’ve picked it at the grocery store or in the garden, there are ways to reduce these off-flavors.Swiss chard leaves taste very similar to spinach and can even substitute for it in some dishes.You can also use Swiss chard in more heavily spiced or seasoned dishes, which will mask the earthy geosmin.You can also grow Swiss chard in pots and move it to the shade during heat waves.In addition, you can cut bitter flavors using salt, fat, or acid (lemon/vinegar).Stalks can be mixed with carrots, celery, and other vegetables and fruits to make a colorful veggie dip platter. .

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

In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale.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. .

Sauteed Swiss Chard with Parmesan Cheese Recipe

Rating: 5 stars This recipe is great--it's almost impossible to mess up.I have never had red onion when I made this, so I have used yellow and even frozen pre-chopped onion, and both work fine.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.Rating: 4 stars A nice and healthy recipe for Swiss chard!For those who find it too bitter, try adding some heavy cream to the cooked vegetables.First time trying swiss chard, and there were no leftovers.I will use this recipe again and again!!!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 This is a quite nice recipe.I added a can of drained garbanzo beans (as was suggested by someone else) at the same time I added the leaves.This helped round out and make this into a very satifying and tasty dish. .

Counteracting the bitterness in greens

This works well for many greens but you may be concerned about nutrients going down the drain.The disadvantage obviously is that you are adding sugar, plus this kind of method usually requires a long cooking time.Counterbalancing the bitterness with aromatic vegetables like garlic.A little bit of bitterness really adds depth to the overall flavor, and define the character of certain vegetables. .

How to Take the Bitterness out of Greens

If I don’t think a step is needed, I eliminate it.But, sometimes there are steps that I didn’t know were a good idea, like blanching when cooking things like collard greens.I’ve never really been bothered too much by the bitterness in greens.I think because I’ve got the basics down: add fat and salt (not like a waaaay too much amount, a good amount, to make them taste great).Washed with water, stems removed, sliced into ribbons.Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens.1 t lemon juice is added and they cook for 1-2 minutes more.Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens.1 t lemon juice is added and they cook for 1-2 minutes more.Blanched: Salted water came to a boil, leaves were added, they cooked for about 2 minutes, then took a bath in some ice water for a few.Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens.1 t lemon juice is added and they cook for 1-2 minutes more.I don’t know if the baking soda soak really did much for group two.They may have been a little more tender and a little less bitter than group 1.In general, to reduce the bitterness of leafy greens like turnip greens, collards, mustard greens, kale, spinach, chard, broccoli rabe, and beet greens, there are a few tricks:.You can add lemon juice or salt to help reduce bitterness.Add baking soda to water when washing then rinse three times.Blanched and Sautéed Collard Greens Recipe Type : Vegetables, Vegetarian, Sautéed, Side Dishes, Dinner, Greens, Quick and Easy, Blanching Author: Rachel Oberg – De Ma Cuisine Prep time: 5 mins Cook time: 6 mins Total time: 11 mins Serves: 2-3 Ingredients 16 collard green leaves, washed, stems removed.Add leaves and cook for about 2 minutes.Add lemon juice and cook for 1-2 minutes more.Remove from the heat and add olive oil. .


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