SWISS CHARD CHIPS
Baked swiss chard leaves with sesame seeds and olive oil. If done correctly they turn into cool little crispy leaves!
Provided by Nick
Time 15m
Yield Serves 4 as a snack
Number Of Ingredients 4
Steps:
- 1) Wash chard well. Cut out ribs from each leaf. Dry leafs really well with paper towels.
- 2) Preheat oven to 400 degrees.
- 3) Toss chard with olive oil and sesame seeds if you're using them.
- 4) Spread out chard leaves on baking sheets, making sure the leaves don't overlap. You'll probably have to work in batches.
- 5) Bake leaves for 4 minutes, then check them. Some might be done, some might need flipped and cooked for another minute or so.
- 6) Let chips cool for a few minutes before eating.
SPAGHETTI AND SWISS CHARD WITH GARLIC CHIPS
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and slightly bitter chard. The garlic doesnt stay crisp for long, so be sure to serve immediately.
Provided by Shelley Wiseman
Categories Garlic Pasta Sauté Vegetarian Quick & Easy Father's Day Dinner Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
- Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
- Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
- Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
- Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
GOURMET'S SPAGHETTI & SWISS CHARD WITH GARLIC CHIPS
Make and share this Gourmet's Spaghetti & Swiss Chard With Garlic Chips recipe from Food.com.
Provided by Vicki Kaye
Categories Low Cholesterol
Time 1h
Yield 1 dish, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
- Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
- Stir chard stems into onion mixture with water and 3/4 teaspoons each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
- Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 Tbsp salt for 5 quart water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
- Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
Nutrition Facts : Calories 847.9, Fat 31.7, SaturatedFat 9.9, Cholesterol 40.2, Sodium 1124.1, Carbohydrate 117.4, Fiber 9.8, Sugar 20.8, Protein 27.5
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
SIMPLE SWISS CHARD
Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
Provided by THERESA_M
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g
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- In a medium skillet, cook the bacon over medium low heat until the bacon is crispy and much of the fat is rendered out. Transfer the bacon to a paper towel lined plate.
- While the bacon is cooking, stem the chard. You stem the chard by folding each chard leaf along the stem and then cutting the leaves off the stem, leaving two leaf halves. Put the leaf halves in a large bowl. Chop the top half of the stems into 1 inch pieces and put the stems in the bowl too.
- Pour the bacon fat into the bowl with the chard and sprinkle in the salt. Toss the chard with the bacon fat and salt and then spread it out on a baking sheet.
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- Wash and dry chard leaves: Fill a large mixing bowl with cold water and submerge chard leaves for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
- Preheat oven and prep chard: Preheat the oven to 400° F (200° C). Lightly oil a sheet pan with 2 teaspoons of the oil, then add dry chard leaves and remaining 2 teaspoons olive and, using your hands, massage the greens to coat them completely in oil. Sprinkle with salt and pepper and dd any additional desired spices, like a sprinkle of garlic powder, nutritional yeast, or a sprinkle of lemon juice.
- Bake chard leaves: Place the baking sheet into the oven and bake for 8-10 minutes, flipping the leaves halfway through baking so they get crispy on all sides. Once they're completely crispy, remove from the oven and eat immediately for best flavor. Enjoy!
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