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Meet Swiss chard, the two-in-one vegetable that’s been overshadowed by kale and spinach for far too long! Versatile and easy to use, it’s a great addition to your next meal.
These recipes will help you use it all, from simple sautés to quiches and soups. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes.
In this easy recipe that keeps prep to a minimum, Swiss chard leaves and stems get sautéed up with garlic, olive oil, and chili flakes and can serve as a quick side for just about anything.
This vibrant leafy green is one of my favorite vegetables to work with. It’s endlessly versatile – my go-to Swiss chard recipes range from smoky Mojo bowls to a lemony pasta – and its stems are just as edible as its dark green leaves.
A simple bowl of sautéed Swiss chard is a side dish that pairs with just about every dinner, be it roast chicken, pasta, or even takeout pizza. Unlike other leafy greens like kale and mustard greens, Swiss chard isn’t naturally bitter.
To cook the Swiss chard, you can steam the leaves in a steamer or in the microwave for 1-2 minutes, you can simmer it in a pan of water on the stove, or you can saute the leaves in olive oil or butter for several minutes over medium heat.
Ingredients and Substitutions. Swiss Chard: Get a large bunch of Swiss chard any variety, even Rainbow Chard.
If you get a CSA share with chard on a regular basis, keep a veggie garden, or just love Swiss Chard as much as me, here are a few of my favorite healthy ways to cook chard. Swiss Chard Pasta is a great vegetarian dinner.
Heat the olive oil in a sauté pan and cook the minced garlic for a minute. Add the stems and a bit of water, and sauté for 1 to 2 minutes before adding the remaining leaves. Add the Swiss chard leaves. Cook and stir for 4 to 5 minutes or until all the leaves have wilted down.
Colorful Swiss chard is best when cooked simply, like in this recipe where it's simmered and then tossed with butter.