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! .

Simple Swiss Chard Recipe

Learn how to cut and cook this vibrant leafy green, and find our favorite Swiss chard recipes.It’s endlessly versatile – my go-to Swiss chard recipes range from smoky Mojo bowls to a lemony pasta – and its stems are just as edible as its dark green leaves.In fact, if you’ve cooked with beet greens before, you’ll find that chard has a lot of similarities.The mature leaves are lush and relatively coarse when they’re raw, but they wilt down beautifully when they’re braised or sautéed.Their earthy flavor pairs really well with garlic, nuts, dried fruits like currants and raisins, and acids like lemon juice and vinegar.The stems in the photos here are red, but that’s not the only way you’ll find them at the farmers market or grocery store.Depending on the variety, chard might have pale green, gold, red, or even striped stems.Simple sautéed Swiss chard is an easy, healthy, and delicious side dish, but there are plenty of other ways to serve this green. .

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. .

19 Swiss Chard Recipes to Add to Your Hearty Greens Rotation

You could remove them, but they’re also happy to stay intact with the Swiss chard leaves and can provide a range of textures, from a celery-like crunch to a silky tender bite, depending on how you cook them.To store, wrap fresh chard loosely in a damp paper towel and place in an unsealed bag (to allow for air circulation) in your crisper drawer and use it within a week. .

How to Use Swiss Chard

Swiss chard, which is related to beets, is packed with phytonutrients including eye-protective lutein and zeaxanthin.With Swiss chard, you also get a sturdy stem that’s delicious sautéed with the leaves or pickled on its own.”. .

How to Prep and Use Swiss Chard

It's the season of overflowing market bags, heavy CSA boxes, and gardens run amok.Today: Learn how to prep and use (lots of) Swiss chard -- a savory slab galette with Gruyère is a great place to start.A gardener’s dream, a farm stand beacon, a CSA staple -- chard is the reliable friend among the dark leafy greens, seemingly there at every turn, undemanding of time and attention, capable of adapting in every which way.It belongs to the same family as beets and spinach, and its sturdy leaves and sharp flavor allow it to assume countless forms, from stratas and gratins to gnudi and fritters to pasta and lasagna.This time of year, it’s hard not to focus solely on the local corn and tomatoes slowly making their way to market, but Swiss chard, too, can taste surprisingly summery.And although chard most often benefits from being cooked, it too can be eaten raw, finely chopped and dressed with lemon, breadcrumbs, and Parmesan.A quick sauté with onions and garlic will strip away any mineral flavors, soften its ruffled leaves and rainbow ribs, and draw out its sweetness.Sautéed chard makes a lovely side dish on its own, but it also can be stirred into pastas, layered into gratins, or spread across a buttery cornmeal dough and baked into a savory Gruyère-topped galette, as I've done below.Served warm or at room temperature aside a light green salad, this slab galette will feed a crowd, and in the process free your fridge of those cumbersome bundles monopolizing prime realty.To clean, soak the chard in a large bowl of cold water for at least five minutes to allow the dirt to settle.If you’re lucky enough to find very tender chard, it can be eaten raw and, like kale, can handle a hardy dressing.Raw chard can also be added directly to soups and stews or thrown in a quiche: For a quiche baked in standard 9- or 10-inch pie plate or tart pan, coarsely chop a cup of chard and add it directly to the custard.Chard is delicious simply sautéed with olive oil, garlic, and crushed red pepper flakes.Blanch it, squeeze it dry, and turn it into flavored pasta, gnudi, or fillings for ravioli and cannelloni .Like cabbage, chard can be parboiled , stuffed with meat or vegetable fillings, and steamed in broth or tomato sauce.Chard stems can be sautéed until tender and then cooked with their greens; grilled and dressed with an anchovy vinaigrette; braised in stock or tomato sauce; bathed with cream and baked into a gratin; or given a flour-egg-breadcrumb treatment and turned into fries. .

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 22 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. .

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