Best 7 Barbs Sauteed Swiss Chard Recipes

SAUTEED SWISS CHARD

Steps:

• Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
• In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
• Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
• Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

SAUTEED SWISS CHARD

Steps:

• In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;

GARLICKY SAUTEED SWISS CHARD

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.

SAUTEED SWISS CHARD WITH ONIONS

Steps:

• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

GARLICKY SWISS CHARD

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.

SWISS CHARD WITH TOASTED BREADCRUMBS

Steps:

• In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
• Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
• In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
• Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

SAUTEED SWISS CHARD

Steps:

• Swiss Chard should be chopped into pieces about 2" square.
• Heat oil in a wok or skillet.
• Saute garlic for about 1 minute.
• Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
• Toss (do not over cook) until just wilted and getting soft.
• Season with pepper and serve.