Swiss Chard With Indian Lime Pickle Recipes

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SAUTEED SKATE WITH INDIAN LIME PICKLE



Sauteed Skate with Indian Lime Pickle image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 ounces Patak?s mild lime pickle
1 1/2 ounces lemon juice
1-ounce extra virgin olive oil
1/4-ounce water
4 bunches Swiss chard
1/2-ounce bacon, julienned
1 tablespoon minced shallots
1/2-ounce butter
4 pickled ramps, sliced
1 teaspoon lemon zest
Salt and pepper, to taste
4 ounces butter
4 ounces tomato, seeded, peeled, and finely diced
Salt and pepper, to taste
2 ounces lemon juice
2 ounces butter
1 Vidalia onion, julienned
Salt and pepper, to taste
4 skate fish (about 8 to 9 ounces each), on the bone, skin-on, and ?wingtips? removed
Salt and pepper, to taste
1-ounce corn oil

Steps:

  • Start by making the lime pickle puree. Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth.
  • Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit. Blanch the chard in salted boiling water until very tender, remove and shock in very cold water. Remove from water and squeeze the cooked chard until most of the water is removed.
  • In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent. Add the pickled ramps and Swiss chard and heat. While stirring the chard, add the lime pickle puree and lemon zest. Cream the ingredients together and season with salt and pepper.
  • To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan. Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced.
  • To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns. Add the tomato, salt and pepper. Finish with lemon juice.
  • Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil. Place a flat weighted object or your hands on the fish until it?s flat. Adjust heat to a medium-low and cook until the skate is three-quarters cooked. Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds.
  • Plating: Place some Swiss chard in the center of the plate. Place skate on the chard and, alternating skate and chard, layer in a high pile. Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives.

SWISS CHARD SAUTEED WITH LIME



Swiss Chard Sauteed with Lime image

This quick and delicious Swiss chard recipe can be served as a side dish or as a meal over rice.

Provided by MK!

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 bunch Swiss chard, stems and leaves separated
3 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
½ lime

Steps:

  • Chop the chard stems into 1/2-inch pieces. Stack the chard leaves, roll them tightly into a cylinder, and chop into 1/2-inch strips; chop the strips into halves.
  • Heat about half the olive oil in a large non-stick skillet over medium heat. Cook chopped chard stems in hot oil until hot, about 1 minute. Stir the chard leaves with the stems; cook and stir together 1 minutes more. Drizzle remaining olive oil over the mixture and stir to coat. Continue cooking and stirring until the leaves are nearly wilted, 4 to 5 minutes. Remove from heat and immediately sprinkle kosher salt and squeeze lime half over the chard. Stir to season evenly.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 3 g, Fat 10.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 361 mg, Sugar 0.8 g

SWISS CHARD WITH INDIAN LIME PICKLE



Swiss Chard with Indian Lime Pickle image

Categories     Citrus     Vegetable     Side     Sauté     Low Fat     Vegetarian     Chard     Self     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1/8 cup mild lime pickle (an Indian condiment found at gourmet or Indian food stores or online at EthnicGrocer.com)
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 tbsp salt
2 bunches Swiss chard, stems and tough central spines removed
1 tbsp unsalted butter
1 small shallot, minced
1 tsp lemon zest, grated on small or medium blade

Steps:

  • In a blender, combine lime pickle, lemon juice, and oil and puree until smooth, adding water as necessary to create a liquid. Set aside. Bring a medium pot of water to a boil and add 1 tbsp salt. Prepare an ice bath (a large bowl of ice water with 1 tbsp salt). Add chard to the pot and boil until bright green and very tender (9 to 12 minutes). Drain chard in a colander, submerge briefly in the ice bath to stop cooking, drain again in colander and squeeze to release most of the water. Set aside. Heat butter in a large sauté pan on medium heat. When butter is melted, add shallot, sprinkle with a pinch of salt and pepper, cover, reduce heat to low and sauté until shallot is translucent, about 4 minutes. Remove from heat. Add chard, lime-pickle puree, lemon zest, and salt and pepper to taste. Mix vigorously. Serve warm.

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