Steamed Swiss Chard Recipe These Old Cookbooks

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Directions . Strip the leaves of the chard from the thick stems, and wash again. Set aside in a bowl, still wet. Thinly slice the stems. Put the stems in a large saucepan and add just enough boiling water to cover the bottom of the pan.

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Prep the Swiss chard. Remove the stems at the bottom of the leaves and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips. Cook the garlic and stems. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for 30 seconds.

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Clean the Swiss chard very thoroughly but don't dry it (Note). Cut the stems into 2 cm/ 0.8 inch pieces and the leaves into 3-4 cm/ 1.2-1.6 inches slices. Thinly slice the garlic. Saute garlic: Heat the olive oil in a very large pot. Add the garlic slices and the chili flakes (if using).

Steamed Chard

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Remove stems from chard. Roughly chop leaves, and dice stems. Keep stems separate from the leaves. Heat the olive oil in large skillet over high heat. Add diced chard stems and onions, stirring occasionally for 5 minutes. Add minced garlic and cook for 30 seconds longer.

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Steam the chard for 3-5 minutes. The exact cooking time varies. In most cases, thick, old chard is tougher and will take longer. Young and tender chard may take as little as three minutes to start to wilt and grow soft. 5. Remove the steamer basket. Take the lid off of the steamer basket and place it to the side.

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Place the pot on the stove. On medium heat, add olive oil, red pepper flakes, and garlic. Sauté the garlic for 1 minute, to fragrant the olive oil. Do not brown the garlic. TURN off the heat! (Have the lid to the pot nearby). Toss in the wet chard, chopped tomatoes, oregano, and salt. COVER with the lid.

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Sauté the garlic and crushed red pepper: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant. Add the stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover, and cook for 3 to 4 minutes.

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sanzoe. Crispy bacon, garlic, and lemon will make this simple Swiss chard side the star of your table. Follow reviewer naples34102's lead and add the chopped chard stems to the pan with the leaves and garlic. 05 of 15.

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How to cook chard . Cooking diminishes the vibrant stem colors and wilts the leaves, shrinking them in size, making them less earthy, and bringing out a pleasantly mild bitter flavor similar to beets. Surprisingly or not, beets and chard belong to the same plant family, except chard is a beet without an edible root..

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How to Prep and Cook Chard. Much like kale, chard's leaves need to be removed from the stalk before cooking. I like to hold the end of the stalk, fold the leaves in half over it, then use my index and middle finger to form a hooked v-shape run down the length of the stalk, stripping the leaves from it. You can also cut the leaves away from.

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Steam the leaves in just the water that remains on the leaves after washing. Steam long enough for the leaves to wilt, 3 to 6 minutes. Steam Swiss chard stalks for 10 to 20 minutes. Braise stalks in the oven for 20 to 30 minutes. Sauté or stir-fry small chard pieces until tender.

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