Sautéed Swiss Chard Ribs With Cream And Pasta Recipes
GARLICKY SAUTEED SWISS CHARD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED SWISS CHARD WITH SLICED GARLIC
Categories Garlic Leafy Green Side Sauté High Fiber Summer Chard Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- Cut thick stalks and ribs from chard leaves. Chop stalks and ribs into 1/2-inch pieces. Cook stalks and ribs in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer stalks and ribs to plate. Add chard leaves to boiling water in pot. Cook just until wilted, stirring occasionally, about 3 minutes. Drain well. Squeeze excess moisture from chard leaves. Coarsely chop leaves.
- Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 2 minutes. Add chard stalks, ribs and leaves to skillet and sauté until liquid evaporates and mixture is heated through, about 5 minutes. Season with salt and pepper and serve.
SWISS CHARD RIBS IN CREAM SAUCE
A great way to prepare this interesting vegetable--plenty of color and texture. I typically serve this over pasta, but I imagine it would go well over rice as well. Creamy and spicy at the same time, this gets good reviews for some of my pickiest friends.
Provided by Dulcet Kitchen
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the swiss chard ribs in butter in skillet until tender but not soft.
- Add half and half, tarragon, and red pepper to skillet. Cook until volume reduced in half.
- Serve over cooked pasta.
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