Swiss Chard Salad Recipes
SWISS CHARD RECIPE WITH GINGER
This basic swiss chard recipe for sauteed swiss chard with ginger is one to keep in your arsenal. It's an easy, delicious side dish, but it's also a great add-on to any bowl, the perfect bed for serving roasted or grilled meat and veggies, or a great chilled dish to pull out of the refrigerator just before eating!
Provided by Luci Petlack
Categories Salad/ Side Dish Side Dish Starters and Sides
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-high. Add the garlic and ginger. Cook, stirring often for about 1 minute, until it begins to sizzle and become aromatic. Be careful that the garlic does not brown.
- Add the chard and toss well in the oil as it cooks, about 2 minutes, or until it reaches your desired tenderness. Turn off the heat. Add the soy sauce and salt. Toss well and serve warm.
SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS
Slightly adapted from Food52. Note: If possible, get your hands on some good, tender Swiss chard for this recipe. We've been getting beautiful chard from our CSA as well as from the Niskayuna Co-op, which carries chard from Hope Valley Farm. Farmers' markets, obviously, are a great source. Bread crumbs: Once, when I made this, I was out of bread - the horror! - and I used two English muffins instead. Worked like a charm.
Provided by Alexandra Stafford
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
- Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
- Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil.
- Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.
SWISS CHARD SALAD
Provided by Hilah Johnson
Time 20m
Number Of Ingredients 10
Steps:
- Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼" slices, giving you long chard ribbons. That's called a chiffonade!
- Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
- Add everything else and toss.
- Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.
Nutrition Facts : ServingSize 3 cups, Calories 254 calories, Fat 13, Carbohydrate 34, Fiber 5, Protein 6
SWISS CHARD SALAD
The Swiss Chard Salad recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse and spin dry swiss chard, arrange on plates.
- Whisk together sweet and spicy mustard, honey, lemon juice, vinegar, broth and oil, pour into a sealable jar and shake well. Season with salt and pepper and shake again.
- Drizzle dressing over salad and serve.
Nutrition Facts : Calories 135.36 kcal, Fat 12.19 g, SaturatedFat 0.9 g, Protein 1.41 g, Carbohydrate 6.11 g, Sugar 1.44 g, Cholesterol 0 mg
SIMPLE SWISS CHARD
Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
Provided by THERESA_M
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g
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RAINBOW CHARD SALAD - THE VIEW FROM GREAT ISLAND
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- Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
- Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.
- Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.
- Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.
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- Chop the Swiss chard into bite sized pieces, add the diced peaches, cranberries, chopped nuts, and then crumble the vegan feta cheese onto the salad.
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- Remove stems from chard and place leaves in boiling water for 1 minute, then transfer them to an ice bath to stop the cooking. Alternatively, microwave the leaves between sheets of damp paper toweling for 2 minutes (two 1-minute intervals). The center rib will be a bit firmer but still easy to roll. Carefully transfer to dry paper towels and pat the leaves dry. Set aside.
- In a small bowl, whisk together the dressing ingredients. Depending on the type of yogurt you use, the dressing may be thick. To thin it out, add a little more apple juice. Set aside.
- In a large bowl, mix the slaw ingredients . Add the dressing to the slaw and toss everything well to combine.
- Place 1/4 to 1/3 cup of the slaw mix near the top edge of each chard leaf . Fold the sides inward and then roll the leaf up until it’s tightly closed. Repeat for each of the wraps. The slaw will fill 8-10 swiss chard leaves depending on the size of each leaf.
BEST VEGAN WARM SWISS CHARD LENTIL SALAD - HEALTHY WORLD ...
From hwcmagazine.com
Estimated Reading Time 6 mins
- In a large frying pan or wok, add olive oil and onions and fry until golden brown. Add garlic and swiss chard (stems) and stir fry for 2-3 minutes until fork tender. Add the lentils and leafy part of the swiss chard and stir fry until the leaves are wilted and the lentils are warmed through.
- Mix olive oil, red wine vinegar, Dijon mustard, herbs de Provence and salt and pepper with a whisk and drizzle over the stir fried swiss chard and lentils. We added a little dash of red pepper flakes but that is optional and up to you. Toss well.
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Estimated Reading Time 3 mins
- Add the goat cheese, olive oil, honey, vinegar, water and salt and pepper to a high speed blender, food processor or NutriBullet. Blend until smooth and even. Taste the dressing and adjust for honey, salt and pepper to taste if needed.
- In a large mixing bowl or salad bowl, add the swiss chard and spinach (if using). Top with berries and nuts.
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- Wash and dry the chard leaves. Remove the stems. Stack then roll the leaves tightly, like a cigar, then thinly slice lcrosswise into very fine strands.
- For the vinaigrette, mash garlic with a pinch of salt to make a paste. In a large bowl whisk garlic paste with the oil, vinegar, shallot, chile pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the chard in the vinaigrette. Sprinkle with mozzarella and season with salt and pepper to taste.
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- Heat 1 Tbsp. oil in a large skillet over medium-high. Add kielbasa in a single layer and cook until lightly browned on both sides, about 2 minutes per side; set aside.
- Whisk vinegar, mustard, sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until sugar and salt are dissolved. Add several cranks of pepper, then mix in red onion and set dressing aside.
- Roll up a few Swiss chard leaves and thinly slice crosswise ¼" thick (stems, ribs, and all). Repeat with remaining leaves.
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