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. .

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. .

simple sautéed swiss chard

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

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). .

Swiss Chard: Nutrition, Benefits and How to Cook It

Although kale is often deemed the king of greens, Swiss chard is equally impressive in its wide array of nutritional benefits.Origin and Nutrition Swiss chard is a leafy green belonging to the Chenopodioideae family, which also includes beets and spinach ( 1 ).Consuming a diet high in the antioxidants found in Swiss chard may decrease your chances of developing certain chronic diseases.Summary Swiss chard is high in many antioxidants including beta-carotene and flavonoids, which may help prevent certain conditions like heart disease and lung cancer.Summary Swiss chard is high in fiber, an important nutrient that can help maintain weight, lower your risk of certain cancers and promote heart health.On the other hand, people who consume diets high in vitamin-K-rich foods have greater bone mineral density and lower rates of osteoporosis ( 20 ).Summary Swiss chard is an excellent source of vitamin K, a nutrient essential for proper blood clotting and skeletal health.Swiss chard is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure ( 21 ).Many large studies indicate that people with a higher intake of green leafy vegetables like Swiss chard have a decreased risk of heart disease.One study in over 173,000 people linked every one-serving increment of leafy green vegetables per day to an 11% reduction in heart disease risk.Summary Swiss chard may help lower blood pressure and cholesterol, which may prevent heart disease.Consuming more fiber-rich vegetables like Swiss chard can improve symptoms in those with diabetes and insulin resistance and reduce the chances of these diseases occurring in the first place ( 28 ).Plus, Swiss chard is high in antioxidants, such as alpha-lipoic acid (ALA), which has been shown to reduce insulin resistance and improve diabetes-related complications, including nerve damage ( 29 ).Summary Swiss chard is high in fiber and antioxidants, which may improve blood sugar control and lower your risk of diabetes.Filling up on high-fiber vegetables like Swiss chard can increase fullness after meals, reducing your risk of snacking and overeating.In a study in 120 overweight adults, those who received twice the amount of vegetables than the control group experienced greater weight loss and hunger satisfaction ( 31 ).A review of 17 studies in over 560,000 participants noted that those with the highest intake of vegetables were 17% less likely to be overweight or obese ( 32 ).Summary Swiss chard is a mild green that can be used in a number of dishes, including salads, pastas and sides. .

Swiss chard

Although they’re unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour.Unlike many vegetables, larger Swiss chard leaves aren’t necessarily tougher than smaller ones.Our Swiss chard gratin goes well with venison or a meaty fish like turbot or halibut.Pickling the chard first gives it a very deep, robust flavour that pairs well with the star anise and punchy gruyère.Try baking these luscious, leafy greens with garlic, cream and plenty of parmesan for an indulgent side dish.Bring some green goodness to a standard side dish with our quick braised chard & lentils with a light olive oil dressing.This wholesome chard, sweet potato & peanut stew is an ideal winter warmer.It’s the perfect balance of sweet and savoury, with a deliciously nutty flavour we can’t resist.Our final sensational side dish is Swiss chard & kohlrabi with a lemon sauce.This healthy bowl of greens is full of fresh flavours and goes well with grilled salmon or a simple chicken breast. .

How to Cook Swiss Chard + Swiss Chard Recipes — The Mom 100

You can find Swiss chard in the produce section of supermarkets, usually near the kale, collard greens, or other sturdy lettuces.Look for firm, brightly colored stems, and leaves that are glossy and smooth, without any brown or yellow spots.Some people prefer to slice the stems out of the leaves, and cook them separately but as long as they aren’t too thick, you can skip that step if you like.Chard appears frequently in Mediterranean cooking, as well as American, though it is used (sometimes called by different names) in cuisines ranging from Egyptian to Turkish.Store chard wrapped in slightly damp paper towels, then tucked into an open plastic bag, where it will last for up to 3 days.Chard’s main growing season starts in May and then goes through the summer, but it is readily available year round. .

Oven-Roasted Swiss Chard Recipe

The larger, sturdier Swiss chard leaves that come with cooler weather require, for me, a little easing into.When oven-roasted, Swiss chard takes on a rather fragile texture, not unlike the oak leaves we pressed between sheets of wax paper with an iron in elementary school.It’s nothing more than a simple, last-minute side dish, except perhaps a boon for chard that’s slightly droopy and almost past its prime.While roasting won’t resurrect lifeless chard, it will make your languishing greens far more palatable, a conversation starter, even.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.Expose it to heat for any longer, and the chard will turn brittle and brown and take on a taste to match, much like those kale crisps that tend to fade in and out of trendiness.And don’t discard the oh-so-lovely and psychedelic chard stems; they possess a crunch that contrasts sharply with the leaves, distinguishing the vegetable from the decidedly one-dimensional boringness of some vegetables.–Renee Schettler Rossi.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.Before oven roasting, for a sweetly tart touch, toss some red seedless grapes on another baking sheet, slick them with oil, and give them about 30 minutes' head start, waiting until they're sizzling and slightly shriveled before starting the chard.The same goes with thin wedges of red onion, thickly sliced radishes or turnips, roughly chopped butternut squash, wedges of sweet potato, fingerling potatoes, carrots cut on the bias, anything you please, preferably something with some slight sweetness to offset the chard’s earthy undertones, though these require something more akin to 25 to 45 minutes advance roasting before the chard. .

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