BRAISED CHARD WITH DRIED CRANBERRIES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the chicken broth in a small saucepan. Remove from the heat and add the dried cranberries; set aside to plump.
- Meanwhile, heat 3 tablespoons olive oil in a large pot over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are just tender, 10 to 12 minutes. Add the nutmeg, 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down to fit, if needed. Cover and simmer until the leaves just start to wilt, 1 to 2 minutes. Uncover and increase the heat to medium high. Cook until the leaves are just tender, 3 to 5 minutes. Season with salt.
- Transfer the chard mixture to a serving bowl with tongs, leaving the liquid in the pot. Stir the remaining 1 tablespoon olive oil into the liquid and increase the heat to high. Bring to a boil and cook until the liquid is syrupy, about 2 minutes. Pour over the chard.
SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)
Incredibly yummy- slightly spicy with a bit of lemon zip. This is the MOST delicious swiss chard recipe EVER! -I promise. (Adapted from a recipe from Bon Appetit)
Provided by hollyfrolly
Categories Chard
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
- Sauté until fragrant, about 1 minute.
- Add swiss chard; stir to coat.
- Cover and cook until tender (stirring occasionally) about 8 minutes.
- Squeeze juice from 1/2 lemon onto chard.
- Season to taste with salt.
- Enjoy!
QUICK BRAISED CHARD & LENTILS
Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish
Provided by Barney Desmazery
Categories Side dish
Time 25m
Yield Serves 4 as a side or 2 as a main
Number Of Ingredients 6
Steps:
- Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
- Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.
Nutrition Facts : Calories 153 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
BRAISED COLLARD GREENS, MUSTARD GREENS, AND RED SWISS CHARD
Provided by Dave Lieberman
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS
There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!
Provided by Leslulu
Categories Chard
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear Swiss Chard leaves into medium pieces.
- In large saute pan, heat olive oil over medium heat.
- Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
- Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
- Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
- Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
- Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
BRAISED CHARD
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
- Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
- Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 1 gram
BRAISED SWISS CHARD WITH BACON AND HOT SAUCE
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Side Leafy Green Chard Bacon Hot Pepper Garlic Braise Vinegar
Yield Serves 8
Number Of Ingredients 9
Steps:
- Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
- Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
- Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
BRAISED SWISS CHARD WITH CURRANTS AND FETA
Categories Garlic Side Braise Sauté Vegetarian Quick & Easy Feta Currant Dried Fruit Winter Healthy Chard Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
- Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.
More about "braised swiss chard food"
BRAISED SWISS CHARD - BOWL ME OVER
From bowl-me-over.com
5/5 (9)Total Time 40 minsCategory Main Dish, Side DishCalories 108 per serving
- Using a dutch oven or large skillet heat oil over medium heat add the olive & butter to the pan. When melty and hot, add the onions.
- While the onions are cooking prepare the chard. Start by rinsing them well under cold water to remove all the grit.
- Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the red and green leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir.
BRAISED SWISS CHARD WITH BACON AND HOT SAUCE - BON …
From bonappetit.com
5/5 (6)Estimated Reading Time 1 minServings 8
- Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
- Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
- Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add onion and cook, stirring occasionally, until softened, 5–8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
BRAISED SHORT RIBS WITH SWISS CHARD AND POLENTA
From sharedappetite.com
Estimated Reading Time 7 mins
- Remove short ribs approximately 30-60 minutes before ready to cook. Season generously on all sides with Kosher salt and freshly ground black pepper.
- Preheat oven to 350°F. Place pancetta in a dutch oven (or other large oven-proof pot with lid) and cook over medium heat until crispy and all its fat has rendered out, about 7 minutes. Remove pancetta and reserve for swiss chard.
- Add 2 tablespoons of olive oil to the pot with the pancetta grease. Raise heat to medium-high. Sear short ribs on all sides until deep golden brown, about 2-4 minutes per side. Remove short ribs and set aside. The bottom of your pot will probably have baked on brown bits. This is good!
- Lower heat to medium. Add carrots, onions, leeks, and season generously with Kosher salt. Cook for 6-8 minutes, until vegetables are softened and beginning to caramelize. Pour in wine and stir, scraping all those flavorful brown bits from the bottom of the pot. Let cook and simmer until the wine is reduced by half.
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4/5 (2)Total Time 15 minsCategory Seasonal MealsCalories 70 per serving
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ORANGE BRAISED RAINBOW CHARD - TASTES LOVELY
From tasteslovely.com
5/5 (1)Total Time 25 minsCategory Side DishCalories 171 per serving
- Heat a large sautee pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.
- When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.
MEDITERRANEAN BRAISED CHARD RECIPE - CHOWHOUND
From chowhound.com
Cuisine MediterraneanTotal Time 25 minsCategory Side DishCalories 214 per serving
- Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.
- Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes.
- Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute.
PAN-SEARED HALIBUT WITH BRAISED SWISS CHARD - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfer to paper towels. Pour off all but 2 tablespoons of fat from the skillet. Add the chard stems, sliced shallots and garlic and cook over moderately high heat, stirring, until crisp-tender, 4 minutes. Add the wine and simmer until reduced by half, 3 minutes. Add the chard leaves in handfuls, letting each batch wilt slightly before adding more. Add the water, cover and braise over moderately low heat until the chard is tender, 5 minutes. Stir in the bacon, season with salt and pepper; keep warm.
- In a small skillet, cook the butter and pine nuts over moderately high heat, stirring, until the milk solids are golden, 5 minutes. Stir in the minced shallot and thyme and cook for 30 seconds. Whisk in the lemon zest and juice, then season with salt and pepper; keep warm.
- Season the fish with salt and pepper. In a nonstick skillet, heat the oil. Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes. Transfer the chard to plates and set the fish on top. Spoon the brown butter dressing over the fish and serve.
BRAISED SWISS CHARD AND CANNELLINI BEANS RECIPE
From delish.com
5/5 (1)Servings 6Cuisine American, ItalianEstimated Reading Time 3 mins
- Drain the beans, and transfer them to a large saucepan with fresh cold water to cover by a few inches.
- Bring to a boil, partially covered, and cook the beans about 40 minutes, until tender but not mushy.
BRAISED SWISS CHARD - RECIPE | SPICE TREKKERS
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- Clean and rinse the Swiss chard. Separate the stems and leaves. Dry the leaves in a salad spinner or on a paper towel.
- Heat a large, thick-bottomed pot over medium. Add the onion and oil and cook until the onion just begins to soften and smell.
- Add the garlic, ginger, turmeric, Maras pepper, pepper, and spice blend. Stir well and cook for one minute.
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