Hot Swiss Chard Salad Food

SWISS CHARD RECIPE WITH GINGER

Steps:

• Heat the oil in a large skillet over medium-high. Add the garlic and ginger. Cook, stirring often for about 1 minute, until it begins to sizzle and become aromatic. Be careful that the garlic does not brown.
• Add the chard and toss well in the oil as it cooks, about 2 minutes, or until it reaches your desired tenderness. Turn off the heat. Add the soy sauce and salt. Toss well and serve warm.

SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS

Steps:

• Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
• Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
• Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil.
• Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.

SWISS CHARD SALAD

Steps:

• Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼" slices, giving you long chard ribbons. That's called a chiffonade!
• Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
• Add everything else and toss.
• Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.

SWISS CHARD SALAD

Steps:

• Rinse and spin dry swiss chard, arrange on plates.
• Whisk together sweet and spicy mustard, honey, lemon juice, vinegar, broth and oil, pour into a sealable jar and shake well. Season with salt and pepper and shake again.
• Drizzle dressing over salad and serve.

HOT SWISS CHARD SALAD

Steps:

• Marinate garlic clove in oil for 1 hour.
• Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
• Pour over chard.
• Toss until well coated.
• Sprinkle with eggs and bacon.
• Toss lightly.
• Garnish with hard-cooked egg slices, if desired.
• Makes 4 to 6 servings.

SWISS CHARD ORANGE SALAD WITH CUMIN VINAIGRETTE

Steps:

• Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.
• To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.
• Toss dressing into salad, combining well.
• Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.

SWISS CHARD ORANGE SALAD

Steps:

• Rinse swiss chard, trim, spin dry and arrange on four large plates. Peel oranges with a sharp knife, so that all white skin is also removed. Cut the oranges crosswise into thin slices and place on swiss chard.
• Finely grind peppercorns in a mortar. Add vinegar and oil, mix and season with salt.
• Chop walnuts. Crumble blue cheese. Drizzle with pepper dressing and serve sprinkled with walnuts and cheese.

SWISS CHARD AND YELLOW PEPPER PASTA SALAD

Steps:

• Start by cooking the pasta according to package instructions. When pasta is done, drain and transfer to a large mixing bowl. While the pasta is getting started wash and trim the Swiss chard and slice/chop into 1 inch or smaller pieces. Heat up a large non-stick skillet on medium heat, add a 1/4 cup of water (+ whisk in vegetable broth paste if using). When hot add the mini peppers. Sauté for 3-4 minutes and then add in 3/4 of the Swiss chard. Cover and steam/sauté for 2-3 minutes or until the leaves are wilted, but still bright green. Remove from heat. Using a slotted spoon transfer the cooked Swiss chard and pepper mixture into the bowl with pasta. Add in the remaining uncooked Swiss Chard, green scallions, sliced olives, roasted garlic Vegenaise, herbed tofu 'feta', and basil. Mix well to combine. This pasta salad tastes great slightly warm or chilled in the refrigerator overnight.