Spicy Chard Soup Recipes

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SPICY KALE & SWISS CHARD SAUTE



Spicy Kale & Swiss Chard Saute image

Seriously addictive greens! Make a big batch of the Spicy Kale and Swiss Chard Saute to enjoy as a healthy and delicious side dish or even as a vegetarian/vegan entree. Although it's low in sodium, it's packed with flavor from the garlic, jalapeno, and sesame oil-you won't miss the salt at all!

Provided by EA Stewart, RD | Registered Dietitian Nutritionist

Categories     Side Dish

Time 35m

Number Of Ingredients 11

1 tablespoon extra virgin coconut oil (or ghee)
1 bunch green onions (thinly sliced)
3 cloves garlic (minced)
1 jalapeño (thinly sliced (optional))
1 bunch Swiss Chard (500g, stems & leaves removed, thinly sliced)
1 bunch Kale (500g, stems and leaves thinly sliced)
1 tablespoon hot sesame oil
1 tablespoon dark toasted sesame oil
1 tablespoon raw sunflower seeds
1 tablespoon raw pumpkin seeds
1 tablespoon raw sesame seeds

Steps:

  • In a large frying pan or sauté pan set over medium-high heat, melt the coconut oil. Add the onions, garlic, and jalapeño, if using, and sauté for 5 minutes, or until golden.
  • Add the chard stems and cook for another 3 to 4 minutes. Add the rest of the chard and the kale. Cover the pan with a lid to help the greens wilt, about 5 minutes. Once they have wilted a bit, add the hot and dark toasted sesame oils, stirring to coat.
  • Add the sunflower, pumpkin, and sesame seeds and continue to sauté, uncovered, for 10 minutes, or until cooked through.

Nutrition Facts : Calories 146 kcal, Carbohydrate 4 g, Protein 2 g, Fat 14 g, SaturatedFat 4 g, Sodium 32 mg, ServingSize 1 serving

SPICY SWISS CHARD



Spicy Swiss Chard image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, minced
1 bunch Swiss chard, stems removed and leaves chopped into thin strips
Splash white wine
1 tablespoon sugar
Salt

Steps:

  • In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

SWEET AND SPICY SWISS CHARD



Sweet and Spicy Swiss Chard image

This super-fast recipe is the exact opposite of the traditional chard and vinegar that I grew up on and grew tired of. Mildly sweet with a gingery bite.

Provided by WyndWoman

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
⅓ cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup

Steps:

  • Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 6.9 g, Fat 3.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 122.1 mg, Sugar 4.2 g

MOROCCAN RED LENTIL SOUP WITH CHARD



Moroccan Red Lentil Soup with Chard image

This easy Moroccan Red Lentil Soup recipe is similar to classic harirra but with healthy swiss chard. It's simple, spicy and delicious.

Provided by Phoebe Lapine

Time 35m

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onion (diced)
2 medium carrots (diced)
2 large cloves garlic (minced)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon red chili flakes
1 teaspoon sea salt
One 15-ounce can diced tomatoes
1 cup dried split red lentils
2 quarts vegetable stock
1 bunch chard (stems removed, roughly chopped)

Steps:

  • In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook one minute more. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes.
  • Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.
  • Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt.

Nutrition Facts : ServingSize 4 g

SPICY CHARD SOUP



Spicy Chard Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 bunches Swiss chard (about 2 pounds)
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic, finely chopped
6 cups low-sodium chicken broth
1 lemon, halved
Kosher salt
1/4 cup plain Greek yogurt
4 hard-boiled eggs, peeled and quartered
2 cups pita chips, coarsely crushed

Steps:

  • Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
  • Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.
  • Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.

Nutrition Facts : Calories 315, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 255 milligrams, Sodium 866 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 20 grams

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