Braised Spring Onions Fennel And Swiss Chard Recipes

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SWISS CHARD WITH ONIONS & GARLIC



Swiss Chard with Onions & Garlic image

I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it's also a tasty side dish all on its own. My boys love it and ask for it often. -Rebekah Chappel, Portales, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, sliced
1/2 cup white balsamic vinegar
2 bunches Swiss chard, coarsely chopped (about 16 cups)
1/2 cup walnut halves, toasted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

Nutrition Facts : Calories 159 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED SWISS CHARD WITH BACON



Sauteed Swiss Chard with Bacon image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Steps:

  • Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

BRAISED FENNEL WITH ONIONS AND PEPPERS



Braised Fennel With Onions and Peppers image

A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.

Provided by justcallmetoni

Categories     Onions

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1/2 cups sliced onions (half moons)
1 cup red bell pepper, strips
3/4 cup fat free chicken broth or 3/4 cup water
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon fresh coarse ground black pepper
1 -2 garlic clove, minced
2 -3 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel leaves

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
  • Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
  • Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR



Pasta with Braised Fennel, Chard, and Balsamic Vinegar image

Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.

Provided by Bev I Am

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
salt
1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed hot red pepper flakes
freshly ground black pepper
1 lb spaghetti
1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

Steps:

  • Heat 1/4 cup oil over medium heat in large skillet.
  • Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
  • Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
  • Add 3/4 cup water and bring to simmer.
  • Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
  • Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
  • Add crushed red pepper flakes and adjust seasoning with salt and pepper.
  • Meanwhile, bring 4 quarts water to boil in large pot.
  • Add 1 1/2 tablespoons salt and pasta; return to boil.
  • After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
  • Drain pasta and greens, reserving 1/3 cup pasta cooking water.
  • Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
  • Transfer portions to warm pasta bowls.
  • Garnish with reserved minced fennel fronds.
  • Serve immediately with more cheese passed separately.

Nutrition Facts : Calories 703.7, Fat 25.1, SaturatedFat 4.9, Cholesterol 7.2, Sodium 452.3, Carbohydrate 98.5, Fiber 7.8, Sugar 6.8, Protein 21.9

BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD



Braised Spring Onions, Fennel and Swiss Chard image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
3 small spring onions, julienned
2 small fennel bulbs, thinly sliced on a mandoline
1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately
Kosher salt
1/2 cup dry white wine
1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately

Steps:

  • Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
  • It's spring greens!

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