Swiss Chard Salad Food

SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS

Steps:

• Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
• Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
• Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil.
• Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.

SWISS CHARD SALAD

Steps:

• Rinse and spin dry swiss chard, arrange on plates.
• Whisk together sweet and spicy mustard, honey, lemon juice, vinegar, broth and oil, pour into a sealable jar and shake well. Season with salt and pepper and shake again.
• Drizzle dressing over salad and serve.

CUCUMBER CHARD SALAD

Steps:

• Add the balsamic vinegar, cucumber, and swiss chard stems to a pot or frying pan with lid. Cook, while stirring, until all the vegetables are coated with the balsamic vinegar and are heated through.
• Add the water and lemon juice, bring to a boil and simmer until the stems are halfway done.
• Add the swiss chard leaves.
• Add the salt and peper, to taste, and continue simmering until done.
• NOTE: If you need more or less time just turn the heat up or down. Simmer at a low heat to keep it warm until the rest of the meal is done if needed. Just make sure to keep stirring it and if needed add more liquid.

SWISS CHARD SALAD

Steps:

• Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼" slices, giving you long chard ribbons. That's called a chiffonade!
• Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
• Add everything else and toss.
• Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.

SWISS CHARD RECIPE WITH GINGER

Steps:

• Heat the oil in a large skillet over medium-high. Add the garlic and ginger. Cook, stirring often for about 1 minute, until it begins to sizzle and become aromatic. Be careful that the garlic does not brown.
• Add the chard and toss well in the oil as it cooks, about 2 minutes, or until it reaches your desired tenderness. Turn off the heat. Add the soy sauce and salt. Toss well and serve warm.

SWISS CHARD SALAD WITH CHICKPEAS

Steps:

• Stack chard leaves; fold lengthwise in half. Cut leaves, then stems crosswise into thin slices. Place in large bowl.
• Add all remaining ingredients except dressing and nuts; mix lightly.
• Toss with dressing just before serving; top with nuts.

SWISS CHARD ORANGE SALAD

Steps:

• Rinse swiss chard, trim, spin dry and arrange on four large plates. Peel oranges with a sharp knife, so that all white skin is also removed. Cut the oranges crosswise into thin slices and place on swiss chard.
• Finely grind peppercorns in a mortar. Add vinegar and oil, mix and season with salt.
• Chop walnuts. Crumble blue cheese. Drizzle with pepper dressing and serve sprinkled with walnuts and cheese.

SWISS CHARD, MUSHROOM, AND QUINOA SALAD

Steps:

• In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes. Remove from heat. Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Cook chard (stems and leaves), stir ring occasionally, until wilted and tender, about 8 minutes. Add 1/4 teaspoon salt; season with pepper. Add red pepper flakes, and toss to combine. Transfer to a platter.
• Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Add 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Stir in thyme; remove from heat.
• To serve, divide chard among plates, and spoon quinoa mixture on top. Sprinkle parmesan over each portion.
• (Per Serving)
• Calories: 252
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Cholesterol: 3mg
• Carbohydrates: 38g
• Protein: 1g
• Sodium: 666mg
• Fiber: 5g

HOT SWISS CHARD SALAD

Steps:

• Marinate garlic clove in oil for 1 hour.
• Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
• Pour over chard.
• Toss until well coated.
• Sprinkle with eggs and bacon.
• Toss lightly.
• Garnish with hard-cooked egg slices, if desired.
• Makes 4 to 6 servings.

SWISS CHARD ORANGE SALAD WITH CUMIN VINAIGRETTE

Steps:

• Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.
• To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.
• Toss dressing into salad, combining well.
• Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.