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. .
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. .
Why Does Swiss Chard Taste Like Dirt?
How to Make Swiss Chard Taste Less Earthy.However, those who are growing Swiss chard for the stalks can use several strategies to draw out or mask geosmin and make the stalks taste less earthy.Why Is My Swiss Chard Bitter?How Do You Get the Bitterness Out of Swiss Chard?You can use the same strategies for reducing earthy flavors as you can with bitter flavors, such as blanching, braising, or using more spices.Raw Swiss chard leaves and stalks can be used in salads. .
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.Rating: 4 stars A nice and healthy recipe for Swiss chard!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. .
Swiss Chard From My Garden
I’ve enjoyed it raw, cut up in a salad,(using the lettuce pictured above), and just recently I learned how to cook it.I have heard stories of swiss chard tasting bitter once cooked, so I was skeptical that I would like it, much less my kids!” I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend’s garden.It was then I learned that freshness was the key determinant to whether chard was delectable or detestable.”.“Sweet” and “butter” is all I had to hear to get motivated to cook up these garden greens.Can you imagine the content of vitamins and antioxidants in that one palm full of cooked chard??In addition, Swiss chard is a good source of phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.Salt METHOD 1 Rinse out the Swiss chard leaves thoroughly.Remove the toughest third of the stalk, discard or save for another recipe (such as this Rinse out the Swiss chard leaves thoroughly.Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta ).Check for doneness after another 5 minutes (remove a piece and taste it). .