How is swiss chard cooked

Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes.

Turn the leaves and the stalks over in the pan. If the chard still needs a bit more cooking remove a piece and taste it , cover and cook a few more minutes. Swiss Chard with Olives. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.

Healthy Seasonal Recipes. Pin 26K. Yum Share 2K. Cut off stems from the Swiss Chard at the bottom of the leaves. Finely chop the Swiss Chard stems.

Cut the leaves into pieces roughly 2-inch square. Add the chard leaves and 2 tablespoons water to the skillet. Cover and let the leaves wilt for 2 to 4 minutes. Remove lid and continue stirring until the leaves have wilted down and softened, 1 to 3 minutes. Remove from the heat and drizzle with Balsamic vinegar.

Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems about the same size as the diced onion. Cook The Swiss Chard: Heat oil in a large heavy skillet over medium high heat.

Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.

Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot. Add a handful of toasted almonds or pine nuts at the end. When you remove the lid add a handful of golden raisins, dried cranberries or dried currants When you pull it off the heat crumble on a little feta or goat cheese.

Fresh herbs can be added as well. Savory woody herbs like oregano or thyme can go in with the onions, where as tender herbs like mint, basil or chives can be stirred in after it comes off the heat. About the Author. More Posts by Katie ». Next Post » jam thumbprint cookies. A Food Guide serving of raw Swiss chard is 1 cup mL. Swiss chard contains vitamin K which helps your body heal wounds and keeps your bones healthy too.

It also contains vitamin A to keep our eyes, skin and immune system healthy. Buy it best Swiss chard has large green crinkly leaves with celery-like stalks.

Choose Swiss chard with crisp leaves and firm stalks. Look for different varieties of Swiss chard in the grocery store. Tips for storing Swiss chard Raw Swiss chard should be kept in a plastic bag in the fridge for up to 3 days.

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