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- Dish type
- Side dish
- Vegetable side dishes
I love to cook fresh green leafy vegetables, such as chard, with garlic and lemon for a quick and easy side dish.
2 people made this
- 3 bunches rainbow chard, trimmed and rinsed
- 6 tablespoons olive oil
- 6 cloves garlic, sliced, or to taste
- 1 pinch crushed chilli flakes
- 1 tablespoon lemon juice
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large pan or pot over medium heat. Stir in the sliced garlic, chilli flakes and chard stems; cook for 3 minutes until the flavour of the garlic mellows and the stems begin to soften. Stir in the sliced chard leaves; cover and cook for 5 minutes over medium-low heat. Stir and continue cooking until the chard is tender. Toss with lemon juice to serve.
Reviews & ratingsAverage global rating:(81)
Reviews in English (69)
by Idaho Gal
First attempt cooking chard and it was really yummy! Only gave it four stars as I didn't have red pepper flakes so can't say I followed the recipe to a "t". Great as is though!-18 Sep 2011
My family (husband and 7 yr old son) loved this. I added zest from half the lemon the last minute of sauteeing the stems. We like our food lemony.-03 Sep 2011
Off the Beaten Aisle: Rainbow Chard
Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common yet often overlooked greens lurking at your grocer.
Chard -- sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks) -- really is a relative of the beet.
But unlike traditional beets -- which put their energy into producing finger-staining roots, chard instead produces big, tender leaves and crunchy stalks.
Chard has been around for thousands of years and likely originated in the Mediterranean, where it was in heavy culinary rotation until spinach came along.
The taste depends on which part you eat, though not so much on which color. The large, firm leaves are mild, sweet, earthy and just slightly bitter on the whole, it’s a bit milder than spinach.
The stalks -- which can be white, yellow, red, purple, pink, striped and so on -- resemble flat celery with a sweet taste slightly reminiscent of beets.
Why is it sometimes called Swiss chard? No one knows, but we do know it has nothing to do with Switzerland.
When shopping for chard, look for bright, firm leaves and stalks. Wrapped in plastic and refrigerated, it will keep for two to four days.
How do you use it? The simple explanation is to use the leaves as you would spinach, and use the stalks as you would asparagus.
But I tend to think that oversimplifies things. It also requires that you treat chard as two separate vegetables, the greens and the stalks.
I mean, I’m as OCD as the next guy, but there’s no way I’m separating my greens into two parts for different cooking. Who has that sort of time?
I prefer to roughly chop the leaves and finely chop the thicker stalks this helps the two parts cook in about the same time. And I enjoy the contrast between the more tender leaves and the crunchier stalks.
Generally, any flavor that works well with spinach will partner with chard, including butter, lemon, cream, garlic, shallots and vinaigrette.
In fact, if you do nothing more than briefly steam or sauté chopped chard, then toss it with any (or any combination) of those, you’ll have a great side dish.
In Spain and Portugal, for example, chard is sautéed with olive oil, garlic, pine nuts and sometimes raisins, then dressed with lemon juice. Need more ideas?
• Add chopped raw chard to salads, especially with a lemon-juice vinaigrette. Raw chard can have an assertive taste, so start with a little and see what you think.
• Sauté chopped chard with diced onion, then use it as a filling in omelets or mixed into frittatas.
• Mix finely chopped chard into your favorite turkey stuffing recipe.
• Finely slice the leaves and stalks, then stir into chicken or white bean and pasta soups during the final few minutes of simmering.
• Sauté chopped chard with onions and diced pancetta, bacon or prosciutto, then use the mixture as an amazing pizza topping.
• Toss chopped chard with cooked pasta, red pepper flakes, olive oil, Parmesan cheese and salt and pepper. The residual heat of the cooked pasta will nicely wilt the chard.
The bacon also can be jettisoned (but why would you?). If you must, cooked chicken or sausage would be fine alternatives.
SWISS CHARD IS DELICIOUS AND HEALTHY
This recipe is for those who love to eat their greens!
We all know that eating green leafy vegetables is good for your health. However, not everyone is a fan of eating them raw.
Thanks to this sauteed vegan chard recipe, you can actually enjoy eating your greens.
All you'll need is seven simple ingredients and twenty minutes to make this vegan side dish recipe.
It's perfect for a simple supper or a holiday feast because the rainbow chard is tasty and beautiful.
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute season with salt and pepper.
How would you rate Sautéed Swiss Chard with Garlic and Lemon?
Rothesay, New Brunswick, Canada
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Posted on September 19, 2019
4 Bunches of Swiss Chard
6 Tbs. Olive Oil
4 cloves Garlic
Juice from one lemon
½ cup parsley
½ cup basil
½ t. salt
1. Wash and cut Swiss Chard into bite size pieces.
2. Steam the greens until wilted and bright green (about 4 minutes).
3. Blanch in ice water bath to cool down and lock in color. Squeeze out excess water and place in large bowl. Set aside.
4. Make the sauce- put all of the remaining ingredients into a mini blender, and process until smooth.
5. Toss the Swiss Chard with the sauce and serve either hot or cold.
Rainbow Chard Bowls
These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.
As a kid, I was obsessed with everything rainbow – my Rainbow Brite doll, a fresh new Crayola 64 pack (with built in sharpener!), and best of all – the rainbow-neon terminal at O’Hare airport. Pure magic. Nowadays, I have a new grownup rainbow obsession: rainbow chard.
Cooking with Rainbow Chard
If you’ve never cooked with rainbow chard before, it has a slightly bitter, earthy taste that I love to pair with sweet, tangy, and nutty accents. Aside from its gorgeous vibrant color, it has a special superpower: it’s kind of two vegetables in one! Not only can you use the chard leaves, but the chard stems are also delicious – they add a lovely crunch to a stir fry, a simple vegetable side dish, or a bowl like this one. Just sauté them for a few minutes before adding the greens to the pan, or pickle them for an extra bright pop.
Rainbow Chard Bowls
These bowls are simple and warm. They put the rainbow chard front and center, so they’re a great way to feature a big bunch of greens from the farmers market. To make them, I cooked some whole wheat orzo and tossed it with a little olive oil, garlic, Dijon, and lemon. (Mustard and chard are a really terrific flavor match). I topped each bowl with a healthy serving of sautéed rainbow chard, a little feta cheese, and some toasted walnuts.
Quick beauty tip: you’ll want to serve these bowls with the ingredients assembled rather than tossed together. (As the colors run together it’s just not the prettiest!).
Rainbow Chard Recipe Variations
These rainbow chard bowls are easy to vary depending on what you have in your pantry. Here are a few ways I like to change them up:
One Pan Garlic Butter Salmon and Swiss Chard
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard is the PERFECT healthy meal for busy people. It&rsquos simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant.
I was extra excited about this recipe because I GREW THE SWISS CHARD. In my garden! With my own two hands! This was the first proper &ldquomeal&rdquo I&rsquove made out of my garden harvest- I had a few radishes come up, and of course some herbs&hellip but I was so excited to plan an entire recipe around this yummy vegetable.
That, coupled with the fact that the wild caught salmon was on sale for only $10/lb. at my grocery store, made me a VERY happy girl.
You don&rsquot need many ingredients for this recipe- just a ton of Swiss chard (preferably double what&rsquos pictured above- my harvest was limited), salmon, garlic, butter, and lemon (whoops- forgot to add that to the photo!).
And for an easy paleo/whole30 compliant substitution, you can use ghee instead of butter.
Swiss Chard is an easy vegetable to cook and it&rsquos ridiculously healthy. It&rsquos one of those &ldquohearty&rdquo greens, similar to kale or collards, but it doesn&rsquot take a long time took. It&rsquos packed with vitamins K, A, and C, as well as fiber and other nutrients. And the best part is that the stems can be eaten as well as the leaves! Since the stems take a bit longer to cook, this recipe calls for sautéing them for a few minutes in the pan before adding the leaves.
If you&rsquove never worked with it before, here&rsquos a great tutorial on how to easily separate the stems from the leaves and slice the leaves beautifully.
The chard has a delicate, slightly bitter flavor, similar to other leafy greens. Seasoned simply with lemon, garlic, salt, and pepper makes it tangy and bright and wonderful. I enjoyed getting a little bit of chard and a little bit of salmon with each bite- the two pair beautifully together in this recipe.
This Garlic Butter Salmon and Swiss Chard is an easy meal to make for a casual weeknight, but it&rsquos also great for company. If you want to make this meal go a bit further for very hungry people, I recommend cooking up some quinoa or brown rice to serve with it, making sure to spoon all the juices from cooking the chard/salmon on top of it.
A note on equipment: if you are an experienced cook, you can use a stainless steel skillet (like the one pictured) to make this- just be warned that it may be a bit tricky to flip the fish without it sticking if you don&rsquot sear it properly. But if you are a beginner, or if you just want to make your life a bit easier, I recommend using a nonstick skillet. Full disclosure: I used a nonstick skillet to cook this, then transferred everything to a stainless steel skillet for the photos because it looked brighter and prettier :-)
Pistachio Crusted Turbot with Lemon Tahini Rainbow Chard
A preparation of turbot that really ups the ante! The delicate mild flavor of the turbot gets a boost from a nutty pistachio crust. Adding the chard to the plate is a match made in heaven!
- 1 lb of turbot fillets
- 1 cup shelled raw pistachios
- 1 tsp lemon zest
- 1/2 cup flour, for dredging
- 1 TBSP vegetable oil
- 1 TBSP butter
- 2 large rainbow hard bunches, washed
- 1 TBSP Avocado oil
- 1/2 tsp ground cumin
- 1/3 cup vegetable broth
- Salt to taste
- LEMON TAHINI SAUCE
- 2 garlic cloves
- 1/4 cup tahini
- 2 TBSP lemon juice
- 1 tsp lemon zest, use organic lemon
- 1 tsp garlic salt
- 1/4 - 1/2 cup water
- 1 handful of sesame seeds or my FAVE - Trader Joes Everything but the Bagel Seasoning
- Step 1 FOR THE CHARD: Prepare your rainbow chard first (or let your partner do this step!). Remove the stems from the chard and chop into small pieces. Coarsely chop the leaves.
- Step 2 Heat the oil in a large pan over medium heat. Add the stems, cumin, and salt and saute until the stems begin to soften – about 5 minutes. Then add the rainbow chard leaves, along with the broth. Stir and cover. Cook about 10 minutes. Check halfway through to see if it still has a little bite. You don’t want mushy stems.
- Step 3 While the chard cooks, make the lemon tahini sauce. Place the garlic, tahini, lemon, garlic salt and 1/4 cup of water to a food processor and blend until combined. Add more water if you want a thinner consistency. You should be able to pour it, but you don’t want it runny.
- Step 4 FOR THE FISH: Grate the pistachios over a bowl into a fine meal (this step requires the most patience, sorry!). You can also place pistachios and zest in a mini food processor and pulse until nuts are ground – way faster!
- Step 5 Season your turbot fillets on both sides with salt and pepper. Dredge your turbot fillets carefully in flour, then in the pistachio mixture, coating evenly.
- Step 6 Place a non-stick frying pan over a medium heat and add 1 TBSP of vegetable oil. Once the oil is hot, season the turbot fillets and add to the pan, skin-side down. Cook until golden and crisp on the underside, for approximately 3 minutes. Turn the turbot over, add a TBSP of butter and allow the butter to melt and foam. Spoon the foaming butter over the fish and remove from the heat. Leave the fillet in the pan to finish cooking through from the residual heat.
- Step 7 To plate, add the fish alongside the chard. Sprinkle the chard with sesame seeds and drizzle the chard with tahini sauce. Finish with a squeeze of fresh lemon.
As much as fun as we had hosting Thanksgiving this year, I’m kind of excited to be cooking something totally unrelated for a change. We were eating, breathing, and sleeping Thanksgiving for weeks before and then eating leftovers for a week + afterwards. My freezer is now stuffed with the remaining leftovers (mainly the 3 kinds of stuffing I made – total overkill!) which should keep us going through the end of winter. So today’s recipe is a welcome departure from all things turkey and starring an entirely different protein – FISH! Namely, Turbot.
Turbot is what I’d call “fancy” fish – you’re more likely to see it on high-end restaurant menus than at your local fish counter. It’s regarded highly in the fish world, it’s practically equivalent to a prized Dover sole. We picked up this particular fish at the Citarella in Greenwich, a gourmet grocery store that’s on a whole other level. We head to Citarella when we’re in the mood for an outing and feeling extra inspired in the kitchen.
The firm white fish has a large flake and a mild, delicate flavor. There’s nothing that quite compare to the quality of this fish (and you’ll definitely pay for that quality!), but you can always substitute with halibut or sole in this recipe. It’s a delicate fish, so pan frying it requires a little extra finesse, but pays off big time – you’re left with a buttery, soft flesh and crispy golden skin. It’s such an excellent fish that it really doesn’t need much in the way of extra seasonings or flavorings, but we still thought a pistachio crust would add such a nice balance to the plate. Not sure why we opted to grate the pistachios to make the crust, totally unnecessary if you have a mini food processor.
The Swiss chard is a recipe we discovered on Tasting Page and have become absolutely obsessed with. It is such a versatile side and I make it frequently. It’s whole 30 and vegan so you can’t go wrong with that! Speaking of whole, what I love most about this recipe (besides that tahini drizzle) is that it uses the whole chard. Most recipes have you discarding the stems, which I find so wasteful, but not this one. It also adds a beautiful pop of color to the pan and the plate.
Rainbow chard with lemon and garlic
Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright citrus.
2 tablespoons butter
3 cloves garlic, minced
1/2 small Vidalia onion, sliced
1 bunch Swiss chard, stems and leaves separated and chopped
Zest and juice from 1/2 lemon
1/4 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
Kosher salt to taste
Freshly ground pepper to taste
In a large skillet, melt butter over medium heat. Add garlic and onion stir and cook for 1 minute. Add the chard stems, lemon zest, and white wine. Cook until stems are tender, about 3 minutes. Add chard leaves and cook, stirring, until leaves are wilted, about 2 minutes. Remove from heat stir in lemon juice and Parmesan, and season to taste with salt and pepper.
HOW TO MAKE RAINBOW CHARD & SHALLOT GRATIN
Chop. Blanch. Squeeze. Saute. Sauce. Bake.
That&rsquos what we&rsquore going for here my friends.
The rainbow chard is going to feel like you have roughly 1,000 leaves but once they get wilted in the hot water, blanched, and then squeezed to remove excess water you will be left wondering where all the leaves are. This is another reason this dish is a great make-ahead because 6 pounds of rainbow chard takes up a lot of space in a holiday prepared fridge.
Once the rainbow chard is ready, sauté the shallots and garlic. Once everything is translucent, remove from the heat and start making the sauce.
This is a bechamel style sauce, so we&rsquore going to start with a roux. Don&rsquot worry, it sounds fancy but it&rsquos really simple. Just a little butter and flour stirred together that will help to thicken the sauce as it simmers with the milk. Once the sauce is prepared, you mix in a generous helping of parmesan and gruyere cheese before tossing it all together.
Spoon your beautiful leafy green au gratin into a buttered baking dish and bake!
Can you substitute another green?
Absolutely! Swiss chard is an easy switch or even Tuscan kale would make a good replacement.
And if you can&rsquot find shallots, you can use leeks or sweet onions for a subtle sweet flavor.
What&rsquos gruyere cheese?
It&rsquos the same type of cheese that&rsquos usually served on top of french onion soup. It&rsquos a semi-hard cheese that grates easily, melts well, and is mild yet tangy. A good substitute is Swiss cheese. If substituting Swiss in this recipe, use a block of swiss and not slices from the deli counter.
To make this ahead of time&hellip.
If you want to bake it the day you plan to serve it, stop once all the elements are in the baking dish and refrigerate.
If you&rsquod like to bake it and just reheat the day you&rsquore serving it, go ahead and bake, then let it cool before covering and refrigerating. Reheat it in a 375°F oven for about 10 minutes. Some of the butter may separate but a quick stir will bring it together.
If you made this dish, please leave a comment and rating below! I would love to hear your feedback. Don&rsquot forget to share your finished dish with the pin on Pinterest for others to take a peek!