Swiss Chard Rice With Spicy Chili Sauce Food

SWISS CHARD WITH BROWN RICE

Steps:

• Drain the rice, which has been soaked overnight, from the water and set aside.
• To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
• Ina heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
• Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job.
• When done, fluff the rice so that they can be incorporated with Swiss chard.
• Meanwhile make the chili topping sauce by combining all the ingredients.
• To serve, spoon over the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm and enjoy!

CHINESE SWISS CHARD STIR-FRY RECIPE

Steps:

• Snap each stem toward the end, which will allow you to peel away the stringy bits (as you would with celery). Discard the fibrous, stringy layer.
• Slice Swiss chard, about 1 inch long for the stem part and 2 inches for the leafy leaves. Bring a pot of water to boil. Add some salt. Add the Swiss chard stem pieces and cook for 3 minutes. Add the leafy parts and cook for 1 minute. Drain under cold running water. Gently squeeze the water out from the chard.
• Heat oil in a wok or skillet over medium flame. Add doubanjiang and stir-fry until it smells delicious and the oil is a rich red. Add garlic, ginger, and fermented black beans and stir-fry for a few moments more until you can smell their fragrances.
• Add the chicken stock and bring to a boil. Add the chard and stir-fry until the sauce and greens are well mixed and heat through.
• Sprinkle with green onion and serve immediately with rice. (If using celery and cilantro, add them with green onion.) Serve Swiss chard immediately with rice. It makes a great side dish for any Asian main course.

SWISS CHARD RICE WITH SPICY CHILI SAUCE

Steps:

• To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
• In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
• Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
• Meanwhile, make the chili topping sauce by combining the remaining ingredients.
• To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.

SPICY SWISS CHARD

Steps:

• In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

SAVORY SWISS CHARD

Steps:

• In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

SPICY SWISS CHARD & BEANS

Steps:

• Remove stems from swiss chard; coarsely chop swiss chard leaves.
• Heat oil in 5-quart dutch oven over medium-high heat until hot.
• Add swiss chard.
• Cook until wilted, but still bright green, stirring frequently.
• Stir in beans, green pepper sauce and salt.
• Cook over medium heat until mixture is heated through.

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.

ITALIAN-STYLE SWISS CHARD

Steps:

• Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
• Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
• Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.