Mediterranean Braised Chard Food

BRAISED CHARD WITH DRIED CRANBERRIES

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.

BRAISED CHARD

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.

SEARED CHARD

Steps:

• In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.
• Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4 minutes.
• Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.

QUICK BRAISED CHARD & LENTILS

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.

ITALIAN-STYLE BRAISED CHARD

Steps:

• Chop chard and set aside. I like to cut it into crosswise strips then cut the strips into 2 inch pieces.
• Prepare onion, garlic and mushrooms and set aside. They may be put in the same bowl since they will be added at the same time.
• Chop olives and mix with tomatoes beans, parsley, Italian seasoning and basil. Set aside.
• Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, garlic and mushrooms and sauté over medium heat until soft, adding small amounts of sherry or water if needed to prevent sticking.
• Add rest of sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
• Cook until chard is wilted but still bright green, about 2 minutes.
• Stir in tomato, olive, bean mixture and heat through, stirring frequently.

MEDITERRANEAN BRAISED CHARD

Steps:

• Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
• Heat oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is Add capers and garlic and cook until garlic is fragrant and lightly browned. Immediately add chard stems and cook until they start to brown.
• Add chard leaves, reduce heat to medium, and cook until chard wilts, about 10 minutes. Stir in remaining ingredients, season with salt and freshly ground black pepper, and cook until lemon juice cooks off, about 5 to 6 minutes. Serve immediately.