SPICY KALE & SWISS CHARD SAUTE
Seriously addictive greens! Make a big batch of the Spicy Kale and Swiss Chard Saute to enjoy as a healthy and delicious side dish or even as a vegetarian/vegan entree. Although it's low in sodium, it's packed with flavor from the garlic, jalapeno, and sesame oil-you won't miss the salt at all!
Provided by EA Stewart, RD | Registered Dietitian Nutritionist
Categories Side Dish
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 146 kcal, Carbohydrate 4 g, Protein 2 g, Fat 14 g, SaturatedFat 4 g, Sodium 32 mg, ServingSize 1 serving
FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM
One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Massaman curry, a red curry. I encourage you to try them all and use your favorite mixture.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
- To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
SWISS CHARD CURRY
A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either.
Provided by Tilden
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
- Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
- Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
- Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
- Add stock, bring to a boil and then simmer.
- Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
- Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.
Nutrition Facts : Calories 249.1, Fat 3.5, SaturatedFat 0.4, Sodium 719.9, Carbohydrate 45.4, Fiber 12.5, Sugar 13.1, Protein 13.3
CREAMY SWISS CHARD WITH COCONUT
Roast the chard stems and serve them alongside.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt.
CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS
Categories Soup/Stew Bean Onion Stew Vegetarian Quick & Easy High Fiber Curry Lentil Winter Chard Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
- Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
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Ratings 10Calories 318 per servingCategory Main
- Heat the oil in a large pan (one with a lid), and add the onion. Fry over a gentle heat for 2-3 minutes until starting to soften.
- Peel and crush the garlic cloves, and peel and finely chop the ginger. Add them both to the pan and cook for a further minute.
- Then add either the spice paste or the turmeric, cumin and chilli flakes. Roughly chop the tomatoes and add them to the pan with all their juices and seeds. Continue to fry gently for a further 3-4 minutes.
A SIMPLE SAUTEED SWISS CHARD WITH SWEET ... - LYNNE …
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Cuisine AmericanCategory Main CourseServings 4Total Time 20 mins
- Heat the oil in a large skillet over medium-high heat. Add the chard stems and cook until they sizzle, stirring now and then for about 2 minutes. Add the onion and carrots and season with a pinch of salt. Cook until they begin to soften, about 5 minutes. Stir as needed so they cook without browning.
- Mound the greens on top and season with 1/2 teaspoon salt and the garlic. Stir and cook until the greens soften, about 2 minutes more. Taste for seasoning and adjust to suit your taste.
GREEN CURRY WITH BROWN RICE NOODLES AND SWISS CHARD …
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4.6/5 (6)Servings 4
- Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.
CHICKEN AND CHARD WITH CURRY - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
4.9/5 (7)Total Time 35 minsCategory Main CourseCalories 243 per serving
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ teaspoon salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step.
- Add the remaining 1 tablespoon oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining ½ teaspoon salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. (The skillet will seem very full at first.)
- Increase heat to high, stir in coconut milk, currants, the chicken and any accumulated juice from the plate and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving.
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CHICKEN CHICKPEA CURRY RECIPE - LEELALICIOUS
From leelalicious.com
5/5 (1)Category Dinner, Main CourseCuisine IndianTotal Time 1 hr 5 mins
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the cubed chicken and cook 8-10 minutes. Stir in chopped onion and garlic and cook until softened (5-6 mins).
- Add curry paste + powder, salt, cinnamon, coconut milk and 1 cup water and bring to a boil. Once boiling, add the rinsed chickpeas and remaining cup of water. Bring to a boil, then simmer for 20 minutes.
- Finally add in sliced Swiss chard and basil ribbons. Simmer for another 10-15 minutes until Swiss chard is softened.
SWISS CHARD - BBC GOOD FOOD
From bbcgoodfood.com
- Swiss chard gratin. It’s a fact that any ingredient can be made better by the addition of cheese. Our Swiss chard gratin goes well with venison or a meaty fish like turbot or halibut.
- Baked Swiss chard. Looking for a comforting dish to accompany your Sunday roast? Try our baked Swiss chard – it’s a guaranteed crowd-pleaser. Try baking these luscious, leafy greens with garlic, cream and plenty of parmesan for an indulgent side dish.
- Quick braised chard & lentils. Bring some green goodness to a standard side dish with our quick braised chard & lentils with a light olive oil dressing.
- Chard, sweet potato & peanut stew. This wholesome chard, sweet potato & peanut stew is an ideal winter warmer. It’s the perfect balance of sweet and savoury, with a deliciously nutty flavour we can’t resist.
- Swiss chard & kohlrabi with lemon juice. Our final sensational side dish is Swiss chard & kohlrabi with a lemon sauce. This healthy bowl of greens is full of fresh flavours and goes well with grilled salmon or a simple chicken breast.
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