Garlicky Swiss Chard Recipes

SWISS CHARD WITH ONIONS & GARLIC

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.

GARLICKY SWISS CHARD

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

GARLIC BUTTER SWISS CHARD

Steps:

• Wash chard and shake dry.
• Separate stems from leaves. Keeping leaves and stems separate, cut leaves into large pieces and cut stems into 1" pieces.
• Heat olive oil in a pan over medium heat. Add garlic and cook just until fragrant, about 30 seconds.
• Add chard stems and cook 5-6 minutes over medium heat. Stir in leaves. Cover and cook an additional 3-4 minutes or until tender stirring occasionally.
• Remove from heat and stir in butter. Season generously with salt & pepper to taste.

SWISS CHARD WITH GARLIC

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

GARLICKY SAUTEED SWISS CHARD

Steps:

• Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

10-MINUTE GARLICKY SWISS CHARD

Steps:

• Dice the chard stems. Then chop the leaves. Keep them separate from one aonther.
• Heat the olive oil in a large skillet until hot. Add the stems, diced onion, and garlic to the skillet and sauté 2-3 minutes.
• Add the leaves to the skillet and sprinkle with salt, pepper, and red pepper flakes. Saute, stirring occasionally until just tender, about 5 minutes.
• Remove from the pan. Taste and season with extra salt and pepper if needed. Serve immediately. Save any leftover cooked chard for use in other dishes. Cooked chard will keep to three days in the refrigerator.

SIRLOIN STEAKS WITH GARLICKY SWISS CHARD

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper. Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest. Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes. Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly. Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes. Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

LEMON GARLIC SWISS CHARD

Steps:

• Heat oil in a large skillet over medium heat.
• Add garlic and cook until golden brown but not burnt, about 30 seconds.
• Stir in the Swiss chard until wilted.
• Add vegetable broth and cook for 5 minutes or until Swiss chard is tender.
• Season with salt and lemon juice. Serve immediately.

SWISS CHARD WITH GARLIC AND ANCHOVIES

Steps:

• Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.