Swiss chard commonly goes by the name silverbeet or strawberry spinach and its a great alternative to spinach in recipes. The Spruce. Wash and clean the Swiss chard and cut into 1/2 to 1 inch pieces, and add to the onions and continue to steam until the Swiss chard becomes tender. Navigating the health and food requirements has been an absolute nightmare when unwell and not able to think clearly or process information. Stir and serve immediately. - Blog I hope you have a wonderful rest of your week. Because its all about balance. Thank you! Thanks! Its simple and delicious and such a great way to eat the entire vegetable! Delish editors handpick every product we feature. You know how certain songs bring you back in time or a certain smell will immediately transport you to a distinct memory of your past? I used leeks and added some baby spinach, but otherwise followed your instructions. Serve this tasty side dish up with healthy main dishes like my Crispy Baked Chicken Thighs, Dijon Baked Salmon and Baked Halibut. But if you do, please use them! The coriander seeds are optional because not everyone has them in their spice rack. Check out our recipes with beets, types of onions guide, September seasonal produce guide, October seasonal produce guide, and November seasonal produce guide. Hi Naxtynn Amazing! To double it youll need a large heavy bottom soup pot. Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press. This green bean cherry salad is topped with caramelized onions, crispy ham and crumbled feta cheese. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. 1. If you make this recipe, please come back and leave a star rating and review. Swiss chard is one of my favorite side dishes with fresh Swiss chard from the farmers market. Like any leafy green, chard is high in fiber. Make the filling: In a pot, heat olive oil over medium-high heat. Vegetarians, vegans, and meat eaters alike will love this Swiss chard dish. Chard cooks down a lot when you cook it, so I like to make a big batch of it. Health Articles Healing Foods Meditations Celery Juice Healing Stories Recipes Podcasts. Start by washing the leaves individually, as they can harbor a little soil and dirt. This content does not have an English version. This is a KEEPER. It's the tender counterpart to crunchy fennel and apple in this restaurant-worthy salad. But actually, it is a general common name for chard and got the designation from the botanist who determined the plants scientific name in the 19th century. The stems can be found in white, yellow, orange, red and purple. But like spinach, you can easily saut it in some olive oil in just a few minutes. Made this? More about me , Yours free when you subscribe to our weekly newsletter. Add the water and chard stems and cook for 1-2 minutes, until softened. Method. If it is a particularly muddy or dirty batch of chard, wash it again. Its endlessly versatile my go-to Swiss chard recipes range from smoky Mojo bowls to a lemony pasta and its stems are just as edible as its dark green leaves. There are several variety of chardbut any will do. If you remember my roasted beet, blood orange and mandarin salad recipe, we talked about the phytonutrient betalains which is commonly found in reddish-purple pigmented veggies, like beets. Posted on Published: July 31, 2020- Last updated: September 8, 2021, Home Recipes Side Dishes Simple Sauteed Swiss Chard. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Then add chard and cook until wilted, about 4 minutes longer. Add in the chard leaves and saut just till wilted. Roughly chop the leaves. Cooking it also makes it less bitter. We eat it A LOT, prepared just this way. It's loaded with vitamins, it's available for most of the year (we're talkin' March to late fall), and it cooks up in a flash! Tender stems are had easily in May, but in October they require more diligence. While usually sauted or simmered, Swiss chard can also be enjoyed fresh, just like lettuce or spinach. Serve hot and with a sprinkling of fresh parmesan cheese if desired. Dont be intimidated by it, its not as scary as it looks and it is so good for you. For a vegetarian meal, serve the sauteed Swiss chard alongside these Italian Black Bean Meatballs. Remove the lid, stir to combine and let cook an additional 3-5 minutes. Easily, a new favorite dish! In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Then cook and stir for 4-5 minutes, or until all the leaves have wilted down. Emily grew up between the Middle East and the Midwest and takes culinary inspiration from the 5 countries shes lived in. I love to pair salmon (and arctic char) with chard. It also contains a large number of phytonutrient antioxidants such as betalains which have been shown to help protect the body from chronic illnesses such as heart disease, multiple sclerosis, and COPD. Mayo Clinic Graduate School of Biomedical Sciences, Mayo Clinic School of Continuous Professional Development, Mayo Clinic School of Graduate Medical Education, Mayo Clinic Healthy Weight Pyramid Servings, Advertising and sponsorship opportunities, 1 1/2 tablespoons unbleached all-purpose flour, 2 pounds Swiss chard, washed, stemmed and cut crosswise into strips 1/2-inch wide. How many days can you keep it for? In the spectrum of greens, Swiss chard lies between spinach and kale not as tender as spinach, not as tough as kale. Dont @ her. Wash the leaves in 2 changes of water and chop medium-fine. In a large frying pan, heat the olive oil over medium heat. Definitely a new staple. Thanks for the recipe! Lower the heat to simmer the cream for about 5 minutes, until it starts to thicken. Set aside with the celery and onion. Swiss chard is the food version of that for me. The leaves are also more palatable in the spring. Crucifereous isnt awesome for me digestively, but Ill grab a few leaves of it, too, to try this week with your recipe. Whats notable on Swiss chard though is the stems, which can range in color from white, to yellow to red and all the colors of the rainbow in between. There's no added sugar in the recipe so any grams of sugar would be coming from the vegetables themselves. This vibrant leafy green is one of my favorite vegetables to work with. Add the chopped Swiss chard stalks. Recipe creator BramptonMommyof2 invented this mushroom and Swiss chard saut using what she had in the fridge, and the results were worth repeating. Just remember that Himalayan pink salt isnt Sea Salt so choose which salt you like the best. Loved the balsamic finish, I started a garden this year and my swish chard had been growing like crazy. Lower heat to medium and add basil, oregano, and white pepper to remaining butter in skillet and cook, stirring constantly, until fragrant, about 15 seconds. Let us know how it went in the comment section below! Add the onion to the skillet and saut for 4 minutes. Remove the stalks and chop them small - similar to the onions. In a small bowl, combine garlic olive oil, mustard, lemon juice, and honey. The hardy stems need to cook longer than the soft, tender green leaves. Its 5 stars with some butter and sugar though! Their earthy flavor pairs really well with garlic, nuts, dried fruits like currants and raisins, and acids like lemon juice and vinegar. It's in the same family as beets, spinach, and quinoa. Its really such a great vegetable thats easy to prepare and also so good for you! Swiss Chard was no where to be found in the produce section. Hi, Im Katie and this is my Vermont kitchen. Make sure you come back to the recipe post to leave a star rating and review. Of the other four types, I chose Rainbow Chard because, hey, who doesnt like rainbows? Delightful! Some say Swiss chard falls somewhere between spinach and kale, in terms of bitterness. In a small bowl, mix together the ricotta, lemon zest and salt to taste with a fork and set aside. What to Serve with this Sauteed Chard Recipe, detailed tutorial for cutting and cleaning Swiss chard here, Spicy Lentil Sausage and Swiss Chard Soup, Bruschetta are topped with Garlicky Greens, https://www.healthyseasonalrecipes.com/kale-with-cider-vinegar/, https://www.healthyseasonalrecipes.com/balsamic-kale-cranberries/, https://www.healthyseasonalrecipes.com/what-difference-vinegars/. Add the onion to the skillet and saut for 4 minutes. Rainbow chard is not a specific variety of chards but a blend of different varieties planted and harvested together (or sometimes commercially blended after harvesting.) Red-stalked varieties are rhubarb (different from the rhubarb used to make pies), red, or ruby Chard. Please read my. Add in step 2 with the onions. I LOADED the oil with garlic & let it infuse over low heat. It makes you think its only grown in Switzerland or something (which of course, isnt true). Add the Swiss chard, reduce heat and cover for about 3 minutes. Serve with a garnish of parmesan cheese if desired. The smoky grilled charred flavor goes perfectly with a bright tahini lemon dipping sauce. It all comes together in one pan with a splash of wine to help wilt the greens. Im also a big advocate of self-care and taking life down a notch while chasing adventures half-way across the globe! To cut the Swiss Chard, lay a few leaves on top of each other on the cutting board, and remove the stems. All are delicious! Its also great mixed in with lentil soup (as my Nona made it), and in frittatas. This was great! This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. Rinse your stack of stems and trim off the ends if they are dry or discolored. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sauts, but hearty enough for braises and bakes. No part of the Swiss chard goes to waste in this simple saut: The stems soften with garlic, onion, and a splash of white wine. Turn the leaves and the stalks over in the pan. In a large oven-proof skillet, heat 2 tablespoons of the olive . Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. 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