RAINBOW SWISS CHARD APPETIZER
Make and share this Rainbow Swiss Chard Appetizer recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in pan over medium heat. Add shallots and sauté 2 minutes.
- Add herbs and chopped chard stems. Sauté until chard is tender.
- Transfer to bowl and allow to cool, patting with paper towels to soak up excess butter.
- Spread cream cheese on toasted bread or crackers. Top with chard.
Nutrition Facts : Calories 101.8, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 303.8, Carbohydrate 5.2, Fiber 1.9, Sugar 1.3, Protein 2.3
LEMON-GARLIC RAINBOW CHARD
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Provided by ISISILLUSION
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- 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 skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g
BRUSCHETTAS WITH SAUTEED CHARD
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
- Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
- Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.
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SAUTEED RAINBOW CHARD - A COUPLE COOKS
From acouplecooks.com
5/5 (8)Total Time 10 minsCategory Side DishCalories 80 per serving
- Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you’d like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
- Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
- Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
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