Copyright 2022 Anthony William, Inc. - Medical Medium registered trademark is owned by Anthony William, Inc. - All Rights Reserved - Webdesign: Uplift Design. The tomatoes bring some heartiness to the tender Swiss chard leaves, the onions add sweetness and the lemon keeps things bright and light. That's it! Weve even mixed it into risottos, I use a bit of chicken stock in place of water and chop stems and put them in a couple min. Add sliced onion and cook until just slightly softened, about 2-3 minutes. Saute the chopped onions, stalks, and garlic for a minute or two until the onions are translucent. pepper and cook, stirring occasionally, until softened . Step 1. 2. Depending on the variety, chard might have pale green, gold, red, or even striped stems. Hi Mercy You can never go wrong with adding some crushed chili peppers :). Stir fry the vegetables. I will often use chard and tatsoi interchangeable when something calls for baby chard. Coarsely chop the leaves. Sprinkle with the Parmesan and serve hot. Wonderful! We may earn commission from the links on this page. Dont @ her. Happy eating! Garnished with some optional fresh parmesan cheese and easily made in a pot or skillet. I grew up eating swiss chard. Running to the Kitchen is my creative outlet for all types of healthy, wholesome and seasonal food that actually tastes good. - Medical Medium Podcast - Media Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up. Hi Natalia Its always a good feeling to step out of your comfort zone and try a new ingredient :) Glad you ended up liking it! Swiss chard is a leafy vegetable thats closely related to beets. The smoky grilled charred flavor goes perfectly with a bright tahini lemon dipping sauce. However there are lots of other ways to add pizzazz to sauteed Swiss chard. Cook, stirring occasionally, until the stems become soft, about 5 . Fresh herbs can be added as well. Try this simple sauted Swiss chard recipe. and several grinds of fresh ground pepper. Blanch the stems for 3 minutes and the leaves for 1 minute, then shock in an ice bath. Serve with a garnish of parmesan cheese if desired. Before serving, sprinkle with sea salt. Shes been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Next, cook the stems. Made this exactly to the recipe to try Swiss chard for the first time. Ive updated the text and pictures. - Medical Medium Newsletter This content does not have an English version. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. After years of wanting my own garden, 2020 was finally the year it happened. For more, visit www.medicalmedium.com, Home Because its all about balance. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sauts, but hearty enough for braises and bakes. (PHOTO 2) They cook at about the same rate and the onion really balances the flavors of the chard. Heat same skillet over medium and add oil and butter, stirring to combine. 1 pound Swiss chard, washed well and chopped coarse a 10-ounce package frozen lima beans 1 teaspoon dried basil, crumbled 1/2 teaspoon dried thyme, The balsamic at the end looks like a glaze? Im also a big advocate of self-care and taking life down a notch while chasing adventures half-way across the globe! I didnt have bacon like all of the other recipes mentioned, so I tried your recipe. Remove the stalks and chop them small - similar to the onions. Steam for another 3 minutes. A bunch is not a standard measure, so the size will vary. Mayo Clinic on Incontinence - Mayo Clinic Press, NEW The Essential Diabetes Book - Mayo Clinic Press, NEW Ending the Opioid Crisis - Mayo Clinic Press, FREE Mayo Clinic Diet Assessment - Mayo Clinic Press, Mayo Clinic Health Letter - FREE book - Mayo Clinic Press. Because the stems are high in cellulose you will need to cook them longer than the greens. Thanks for sharing this easy recipe. Your email address will not be published. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. 2 large red potatoes, diced 1/2 cup red lentils 2 1/2 cups water or vegetable stock Instructions Add oil to a large, deep skillet over medium heat. So, you want to try Swiss chard? I love greens but have never had Swiss Chard except maybe in a soup recipe. Just think of all the vitamins loaded in those colorful stalks. Or you can prepare this recipe, let it cool, and freeze it for an instant side dish. The plant is related to beets but milder in flavor. The stems in the photos here are red, but thats not the only way youll find them at the farmers market or grocery store. Then cook and stir for 4-5 minutes, or until all the leaves have wilted down. Slice the leaves off the tough stems, and cut the stems into 1/4-inch slices. When it comes to leafy greens, we think Swiss chard deserves more attention. Turn off the heat, squeeze a little lemon juice over the chard, and toss. You're in the right place! Heat the olive oil in a large skillet over medium heat. Add coriander, ginger and red pepper flakes. I love its versatility as well as its simplicity. In a large pot add oil, onion, carrots, celery, and garlic. If the chard leaves have brown or yellow spots, they are past their prime. If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. The best chard will have dark green leaves, with no yellow or brown spots. Squeeze the wilted chard with lemon juice and serve it as a side dish. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Season with pepper. Finally, season and serve. Its so simple and the perfect side dish for a lot of meals. Using a large saute pan (one with high sides is best if you have it) or a large pot, add the olive oil and heat over medium-low heat. Chard cooks down a lot when you cook it, so I like to make a big batch of it. Better yet if you can find a small bottle of high-quality aged balsamic vinegar this would be the time to use it. Cover and cook just until tender, about 2 minutes. This reminds me of beans and greens a bit, which I totally have a hankering for now. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. "Stunningly good," says user domiechan. Your Privacy Choices: Opt Out of Sale/Targeted Ads. 1 bunch Swiss chard 2 Tablespoons cold-pressed extra-virgin olive oil or clarified butter 1 medium onion, sliced thinly 4 garlic cloves, chopped 8 large free-range eggs pound grated gruyere, optional Handful of grated Parmesan cheese cup milk or water Sea salt Freshly ground pepper Instructions Preheat the oven to 350 degrees. It's loaded with vitamins, it's available for most of the year (we're talkin' March to late fall), and it cooks up in a flash! Eat as a side dish. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Turn the heat off and add the lemon juice right at the end and season with salt and pepper to taste. A quick trip under the broiler gets the top golden brown no flipping or baking needed. If youre ready to get creative with this recipe here are some idea starters for ways to liven up this recipe even more! "Really simple and delicious," says reviewer geneen, an avid gardener. The Spruce. Ingredients: 24 medium Swiss chard leaves, stems, and ribs removed; 1 cup coarse bulgur (about 6 ounces) 2 cups boiling water; 3 tablespoons extra-virgin olive oil, plus more for drizzling To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid. Either tear or cut away the thick stalks from the leaves. Wonderful! Serve this hearty beans and greens bake as a summer meal with toasted bread or over brown rice or pasta. You will need two large bunches, which will yield about 6 cups chard leaves plus stems. Its simple and delicious and such a great way to eat the entire vegetable! Swiss chard is incredibly good for you - it's nutritionally dense and a good source of several vitamins and minerals, as well as being low in calories (source). This was such a light and flavorful salad that did not disappoint! A few good reasons why its one of my favorite side dishes. Lastly, if youre keeping the stems (which I do recommend) slice the stem into thin pieces. Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. Your email address will not be published. White Kitchen Remodel From Dark Cherry to Bright White! Then get started on making the soup. Im happy you enjoyed it Adam. Remove the leaves from the stems and roughly chop, dice the stems into inch pieces. Step 2. Once the greens are wilted down, remove the lid and continue cooking and stirring until the greens are tender. If you make this recipe, please come back and leave a star rating and review. Savory woody herbs like oregano or thyme can go in with the onions, where as tender herbs like mint, basil or chives can be stirred in after it comes off the heat. While it may be counterintuitive to add vinegar to make it more palatable, the acidity in the vinegar balances the bitter taste in the chard and the overall effect is more harmonious. Set aside with the celery and onion. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Once the garlic begins to turn a light golden brown, remove from heat and add the parboiled Swiss chard. or serve with the optional extra virgin olive oil, lemon wedges, and freshly ground black pepper on the table. Thank you. And to be clear, the vegetable is not from Switzerland. Spread of the mixture evenly over the salmon. 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