Easy Italian Red Chard Recipes

ITALIAN-STYLE SWISS CHARD

Steps:

• Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
• Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
• Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

SEARED RED CHARD

Steps:

• Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
• Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

RED CHARD WITH FETA AND TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add chard stems and cook until softened, about 5 minutes.
• Place chard leaves in pot, cover, and simmer over low heat until leaves are wilted, about 8 minutes. Season with vegetable stock, salt, and pepper; stir in tomatoes and feta cheese and cook until feta starts to melt, 2 minutes. Pour in cream and heat for another 2 minutes.

RED CHARD AND CARAMELIZED ONIONS

Steps:

• In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
• When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)

Steps:

• Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
• Sauté until fragrant, about 1 minute.
• Add swiss chard; stir to coat.
• Cover and cook until tender (stirring occasionally) about 8 minutes.
• Squeeze juice from 1/2 lemon onto chard.
• Season to taste with salt.
• Enjoy!

ITALIAN STYLE SWISS CHARD

Steps:

• Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves.
• In a 6 to 8 quart pan over medium high heat, stir oil, garlic and capers until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves, part at a time if pan if full, cover and cook until wilted, about 4 minutes.
• Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens along side.

ITALIAN-STYLE SWISS CHARD

Steps:

• 1. Place the chard in a large stockpot with the rinse water still clinging to it and set on medium-high heat. When the chard begins to sizzle stir it and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green while the stems have turned a translucent grey, about 20 to 25 minutes. Remove from heat.
• 2. Heat at least 2 tablespoons of oil with the garlic in a skillet over medium heat and cook until the garlic begins to turn golden, about 5 minutes. Add the Swiss chard, squeezing out some of the liquid before adding it to the oil. Cook, stirring, until the Swiss chard has wilted entirely and the garlic is cooked through, about 20 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a warmed platter. Drizzle with the remaining olive oil and serve.