Saute Steamed Swiss Chard Food

SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)

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!

SPICY KALE & SWISS CHARD SAUTE

Steps:

• In a large frying pan or sauté pan set over medium-high heat, melt the coconut oil. Add the onions, garlic, and jalapeño, if using, and sauté for 5 minutes, or until golden.
• Add the chard stems and cook for another 3 to 4 minutes. Add the rest of the chard and the kale. Cover the pan with a lid to help the greens wilt, about 5 minutes. Once they have wilted a bit, add the hot and dark toasted sesame oils, stirring to coat.
• Add the sunflower, pumpkin, and sesame seeds and continue to sauté, uncovered, for 10 minutes, or until cooked through.

SAUTE-STEAMED SWISS CHARD

Steps:

• With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
• In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.

STEAMED CHARD

Steps:

• Strip the leaves of the chard from the thick stems, and wash again. Set aside in a bowl, still wet. Thinly slice the stems.
• Put the stems in a large saucepan and add just enough boiling water to cover the bottom of the pan. Sprinkle with a little sea salt and cover; boil them for 3-5 minutes or until they are just tender. Drain and set aside.
• In the same pot, add the reserved leaves, with the water that clings to them, an extra ½ cup of cold water and salt and bring to a boil. Turn the heat down, cover and cook about 2 to 3 minutes or until the leaves are wilted and just tender.
• Drain the greens and squeeze as much water out of them as you can. Roll them into a ball, roughly slice them up and toss with the reserved stems and the parsley. Squeeze the lemon over them to taste and sprinkle with the olive oil. Toss again. Serve immediately.

EASY SAUTéED MIXED GREENS RECIPE

Steps:

• Serve immediately.

5 WAYS TO PREPARE AND COOK SWISS CHARD - WIKIHOW

Steps:

• Choose a healthy Swiss chard. To choose your Swiss chard, you should look for leaves that are bright and bushy, not browned, wilted, or damaged. The stems of Swiss Chard are delicate so you should look for stems that are firm and unbruised. Though there are a variety of Swiss chard forms, any type of shard should look healthy, full, buoyant, and not wilted or droopy.
• Choose from a variety of Swiss chard. There are several varieties of Swiss chard. Their ribs, which are the parts of the stems that extend up into the leaves, can be red, white, or yellow. The varieties have different tastes, so experiment to find which kind you prefer. Swiss chard with red ribs is often a little sweeter, with less bitter undertone than Swiss chard with white ribs. All the varieties of chard can be prepared the same way, but they can have a different flavor. The ribs of different varieties of Swiss chard are different widths. Some people prefer the ribs of the Swiss chard and some like the leaves best. If you prefer the ribs, choose Swiss chard with wide ribs. If you like the leaves best, choose Swiss chard with thinner ribs.
• Wash the chard. Before you cook the chard, you'll need to wash it. The first thing you should do is wash it well, by rinsing it in a sink full of cold water. You can even drain the water and repeat, unless the chard is free of dirt. If you got the chard at a farmers' market, it will be extra fresh and more likely to have dirt on it, so wash thoroughly. Don't wash the chard until right before you're going to cook it, or it will wilt.
• Decide whether to separate the chard or leave it whole. Small leaves of Swiss chard can be left whole or added to salad, and larger leaves with thin ribs can also be left whole for cooking. But if you're cooking Swiss chard with thick ribs, then you should separate the ribs from the leaves by tearing the leaves away from the ribs, because the ribs will need to cook for a few more minutes since they are tougher than the leaves.

SAUTEED SWISS CHARD

Steps:

• Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.

SAUTéED SWISS CHARD WITH GARLIC AND MUSHROOMS

Steps:

• Wash and dry chard leaves. Remove the stems and slice thinly. Roll the leaves of the chard and slice horizontally into wide strips.
• Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute.
• Add in mushrooms and cook for 1-2 minutes.
• Add the lemon juice and chard stems and cook for 1-2 minutes until tender. Add the chard leaves and cook for an additional 3-4 minutes until slightly wilted.
• Sprinkle with kosher salt and black pepper to taste.

SAUTEED SWISS CHARD

Steps:

• In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;

SAUTEED SWISS CHARD

Steps:

• Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you'd like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
• Smash and peel the garlic cloves.
• Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
• Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
• Discard the garlic cloves and serve immediately. If desired, serve with shredded Parmesan and toasted pine nuts.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

SIMPLE SAUTEED SWISS CHARD

Steps:

• Place a steamer over a pot of boiling water. Cut Swiss chard crosswise into 3/4-inch pieces, keeping greens and stems separate. Place stems in steamer, and steam for 5 minutes. Add greens, and steam for 3 minutes more. Drain well.
• In a large saute pan, heat butter over medium-low heat. Add Swiss chard, and toss until well coated with the butter. Season with salt and pepper. Serve immediately.