Italian Style Braised 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.

BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear Swiss Chard leaves into medium pieces.
• In large saute pan, heat olive oil over medium heat.
• Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
• Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
• Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
• Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
• Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.

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.

MEDITERRANEAN BRAISED CHARD

Steps:

• Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
• Heat oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is Add capers and garlic and cook until garlic is fragrant and lightly browned. Immediately add chard stems and cook until they start to brown.
• Add chard leaves, reduce heat to medium, and cook until chard wilts, about 10 minutes. Stir in remaining ingredients, season with salt and freshly ground black pepper, and cook until lemon juice cooks off, about 5 to 6 minutes. Serve immediately.