Time 25m Yield 6 servings. Number Of Ingredients 8 Steps:
In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.
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.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips. Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Time 15m Yield 2 Number Of Ingredients 6 Steps:
Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside. Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.
Yield Makes 6 servings Number Of Ingredients 3 Steps:
Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags. Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.
Yield 4 side dish portions Number Of Ingredients 8 Steps:
Clean the Swiss chard of any dry outer leaves and discard the very bottom of the stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces as possible. Bring the(and vinegar) to a boil and add the salt. Add the chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still retains some of its bite, remove from the heat, drain, and shock in ice water to stop the cooking process. Drain the chard again and dry on paper towels. In a large saute pan, heat the oil until hot, add the chard, and saute over high heat for a minute before adding the garlic and pepper flakes in quick succession. Cook the chard for 1 to 2 minutes more and then season with salt and pepper, then serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
- Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
- In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
- Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
- Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.
Yield Serves 8 Number Of Ingredients 4 Steps:
Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately. In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season chard with salt and pepper. Chard may be made 1 day ahead and chilled, covered.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, heat 1 tablespoon oil over medium heat. Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes. Scrape into a small bowl and stir in Parmesan cheese. Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes. While pasta cooks, wipe out skillet. Add remaining oil to skillet and heat over medium heat. Add garlic and crushed red pepper flakes to taste. Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds. Stir in Swiss chard. Stir in salt and 1/4 cup water. Cook, stirring occasionally until Swiss chard is tender, about 8 minutes. Add additional water if chard becomes dry. Drain linguine and return to pot, add Swiss chard, and toss to combine. Serve sprinkled with crumbs.
