Sauteed Swiss Chard With Red Onions Food

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

SAUTEED SWISS CHARD WITH ONIONS

Steps:

• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

SAUTEED SWISS CHARD WITH RED ONION AND SERRANO CHILE VINEGAR

Steps:

• Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
• Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly.
• Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.

SAUTEED SWISS CHARD WITH ONIONS

Steps:

• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2 inch pieces.
• Stack chard leaves and roll up lengthwise into cylinders.
• Cut cylinders crosswise to make 1 inch-wide strips.
• Heat oil and butter in a large heavy pot over med heat until foam subsides, then cook onions and garlc with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
• Add chard stems and ribs, and cook covered, stirring occasionally, until stems are just tender, about 10 minutes.
• Add chard leaves in batches, stirring until wilted before adding next batch and cook, covered, until tender, 4 to 6 minutes (stirring occasionally).
• Transfer with a slotted spoon to a serving bowl.

SEARED RED CHARD

Steps:

• Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
• Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

SAUTEED SWISS CHARD WITH RED ONIONS

Steps:

• Cut out the tough, triangular inner core of each leaf of swiss chard and cut into 1/4- to 1/2-inch slices.
• Rinse the leaves and stems separately and reserve.
• In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
• Add the garlic and cook until it turns golden brown; don't let the garlic get too brown or it will be bitter.
• Remove the garlic and set aside.
• Reserve the oil in the skillet.
• Add the remaining 1 tablespoon olive oil to the skillet and the onions.
• Saute over medium heat until tender, about 5 minutes.
• Add the chopped stems from the swiss chard and continue to cook over medium heat, stirring frequently, until the stems are very tender, 15 to 20 minutes.
• Add the swiss chard leaves, season with salt and pepper and cover.
• Cook 10 minutes, stirring often; you may need to add 1/2 cup chicken stock or water to keep the leaves moist.
• Transfer to a serving bowl and top with the crispy garlic.

BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD

Steps:

• Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
• It's spring greens!

GARLICKY SAUTEED SWISS CHARD

Steps:

• Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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.

SAUTEED SWISS CHARD

Steps:

• Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
• In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
• Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
• Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

RED CHARD AND CARAMELIZED ONIONS

Steps:

• In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
• When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

SAUTEED RED SWISS CHARD WITH GARLIC

Steps:

• Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately.
• In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season chard with salt and pepper. Chard may be made 1 day ahead and chilled, covered.

STIR-FRIED SWISS CHARD AND RED PEPPERS

Steps:

• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

SAUTEED SWISS CHARD AND CORN

Steps:

• In a large saute pan cook bacon until crisp and remove all grease except for 2-tablespoons.
• Add bacon bits, corn, chopped shallots, chopped garlic and saute until garlic is soft.
• Add Red Swiss Chard, fresh lemon thyme, lemon zest, salt and pepper. Saute until chard starts to wilt, add fresh lemon juice and saute for 1-2 minutes.
• Season with fine sea salt and fresh ground pepper to taste.
• Place the Red Swiss Chard on hot plates and serve.
• Garnish with fresh lemon wedges.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
• Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
• At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
• Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.