Swiss Chard Green Beans Mushrooms Steamed Recipes

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TUSCAN SWISS CHARD AND BEANS SOUP



Tuscan Swiss Chard and Beans Soup image

Tuscan Swiss Chard and Beans Soup is made in under 30 minutes and bursts with so much flavor everyone will want a second bowl of this healthy green soup! Perfect for a light starter and easy enough to make during busy weeknights.

Provided by 2 sisters recipes

Time 25m

Number Of Ingredients 13

2 bunches of Swiss Chard
1/4 cup extra virgin olive oil
4 garlic cloves - sliced
1/8 tsp. crushed red pepper flakes
2 cans (15-ounce) cannellini beans or great northern beans - rinsed, drained
1 + 1/2 tsp. salt
1/8 tsp. garlic powder
dash of dried oregano
2 cups of water
2 cups vegetable broth
1 ripe tomato- chopped
fresh cracked black pepper to taste
Optional: 1 Parmigiano-Reggiano rind

Steps:

  • Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
  • In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
  • Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
  • Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
  • Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
  • Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
  • Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
  • Yields: 4 to 6 servings.

STEAMED CHARD



Steamed Chard image

Dark green leafy vegetables are chock full of vitamins and minerals like calcium. Similar to cabbage, they strengthen our immune systems. This simple recipe will teach you how to make delicious and simple steamed chard. Don't overcook the greens when you steam them so that they keep their color and nutritional value. Use this recipe to either prepare the greens for the freezer, or sautéing, or simply to eat piping hot!

Provided by Cook for Your Life Staff

Categories     Basics, Sides

Number Of Ingredients 1

1 bunch of Swiss chard, washed in cold water Sea salt, to taste 2 teaspoons chopped flat leaf parsley ½ of 1 lemon, or to taste 2 teaspoons extra virgin olive oil (optional)

Steps:

  • Strip the leaves of the chard from the thick stems, and wash again. Set aside in a bowl, still wet. Thinly slice the stems.
  • Put the stems in a large saucepan and add just enough boiling water to cover the bottom of the pan. Sprinkle with a little sea salt and cover; boil them for 3-5 minutes or until they are just tender. Drain and set aside.
  • In the same pot, add the reserved leaves, with the water that clings to them, an extra ½ cup of cold water and salt and bring to a boil. Turn the heat down, cover and cook about 2 to 3 minutes or until the leaves are wilted and just tender.
  • Drain the greens and squeeze as much water out of them as you can. Roll them into a ball, roughly slice them up and toss with the reserved stems and the parsley. Squeeze the lemon over them to taste and sprinkle with the olive oil. Toss again. Serve immediately.

Nutrition Facts : Calories 174

SAUTEED SWISS CHARD AND BEANS



Sauteed Swiss Chard and Beans image

Sauteed Swiss Chard and White Beans, an Italian-inspired side dish, comes together quickly with only 4 ingredients---Swiss chard, olive oil, garlic and cannellini beans.

Provided by Barbara

Categories     Appetizer

Time 20m

Number Of Ingredients 5

2 pounds Swiss chard
3 Tablespoons olive oil
2 cloves garlic
15.5 ounces Cannellini or Great Northern beans, drained and rinsed
Salt and black pepper

Steps:

  • Wash Swiss chard to remove dirt and sand
  • Remove stems from the leaves.
  • Cut stems into 1 inch pieces and parboil JUST the stems in acidulated water (1 quart water with 2 Tablespoons lemon juice added) for 3 to 5 minutes; drain.
  • Cut the chard leaves into 1 inch strips. Cook JUST the leaves in a skillet over medium heat for 3 to 5 minutes in the water that clings to the leaves. Once leaves are wilted, remove from pan and set aside.
  • In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes.
  • Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
  • Add wilted Swiss chard leaves to the mixture. Season with salt and pepper.
  • Serve hot. An additional drizzle of olive oil and grated Parmesan cheese are optional toppings.

Nutrition Facts : Calories 176 kcal, Carbohydrate 22 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

SAUTE-STEAMED SWISS CHARD



Saute-Steamed Swiss Chard image

Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

1 1/2 pounds Swiss chard, tough stem ends discarded, washed well, shaken partially dry
1 1/2 tablespoons olive oil
3 medium garlic cloves, pressed or minced
Coarse salt and ground pepper
1 lemon, cut into wedges

Steps:

  • With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
  • In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 3 g

SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE



Skillet Mushrooms and Chard With Barley or Brown Rice image

Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 cup barley or brown rice
1 quart water
Salt to taste
1 generous bunch Swiss chard or rainbow chard
2 tablespoons extra virgin olive oil, or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil
1 pound mushrooms, trimmed and cut in thick slices
2 garlic cloves, minced
1 teaspoon roughly chopped fresh thyme leaves
Freshly ground pepper
1/2 cup barley water

Steps:

  • Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
  • While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
  • Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
  • Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1288 milligrams, Sugar 4 grams

GREEN CHILE STUFFED MUSHROOMS



Green Chile Stuffed Mushrooms image

I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun! The filling in these did turn out soft with neufchatel so I'm giving the choice of cottage cheese. If you would like it spicier consider adding tabasco, red pepper flakes, jalapeno, or cumin.

Provided by Engrossed

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

12 large mushrooms, cleaned, hollowed out, stems reserved
1/4 cup mushroom stems, minced
2 ounces cream cheese or 2 ounces cottage cheese
2 tablespoons sour cream
1/2 cup monterey jack and cheddar cheese blend, shredded
1 tablespoon parmesan cheese, shredded (optional)
1/4 cup diced mild green chili, drained
1/4 cup green onion, thinly sliced
1/4 teaspoon salt
chili powder, to serve (optional)
chopped cilantro, to serve (optional)

Steps:

  • Preheat oven to 350°F
  • Lightly grease a cookie sheet or 13x9 baking dish.
  • Stir together filling ingredients: Minced mushroom stems through salt.
  • Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
  • Bake for 20-25 minutes.
  • Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.

Nutrition Facts : Calories 40.1, Fat 3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 111.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 2.5

SWISS CHARD, GREEN BEANS & MUSHROOMS - STEAMED



Swiss Chard, Green Beans & Mushrooms - Steamed image

Delicious way to serve Swiss Chard, Can also use fresh spinach and red onion with the mushrooms and cheese.

Provided by Derf2440

Categories     Cheese

Time 22m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb swiss chard
1/2 lb fresh green beans, whole, ends tipped
4 large mushrooms
4 ounces reduced-fat havarti cheese (about 2 slices 2oz slices)
cooking spray
salt & pepper

Steps:

  • Wash Swiss chard and clip tough ends, wash and cut tips off green beans but leave whole.
  • In the meantime, clean and slice mushrooms; Genourously pray frypan with veggie spray and saute mushrooms until browned on both sides about 5 minutes.
  • Place whole green beans on the bottom of a large steamer; place Swiss chard on top of green beans, sprinkle with salt and pepper.
  • Add the sauteed mushrooms on top of the Swiss chard; turn veggies over in the steamer a couple of times to mix them. Bring water to boil; reduce heat to medium and steam for approximately 10 minutes.
  • Place cheese slices on top of veggies in steamer, replace lid and steam a further 2 minutes of until cheese melts. Remove from steamer, cut in half and serve immediately.

Nutrition Facts : Calories 88.4, Fat 0.8, SaturatedFat 0.1, Sodium 492.6, Carbohydrate 18.1, Fiber 8, Sugar 4.8, Protein 7.6

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS



Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Provided by BramptonMommyof2

Categories     Side Dish     Vegetables     Greens

Time 31m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

Steps:

  • Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g

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