Best 4 Swiss Chard Salad Recipes

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE

Steps:

• Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
• Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
• Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
• Fluff quinoa with a fork. Fold mushrooms and leaves into it.
• The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.

MOROCCAN BEET LEAF OR SWISS CHARD SALAD (SALADE DE BLETTES)

Steps:

• Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.

LOUVIA ME LAHANA(WARM BLACK-EYED PEA AND SWISS CHARD SALAD)

Steps:

• Place peas in a medium saucepan.
• Add enough water to cover by 2".
• Bring to a boil.
• Cook for 5 minutes.
• Drain.
• Add fresh water to cover.
• Bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
• Check often and add more water if needed.
• Add chard stems and salt.
• Simmer for 4 minutes more.
• There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
• Add chard leaves and cook for 2 minutes more, or until wilted.
• Add lemon juice.
• Stir and remove from heat.
• Drizzle with oil and sprinkle with pepper.
• Serve in warm bowls, sprinkled with oregano.

GRILLED SWISS CHARD STEAK SALAD

Steps:

• 1. Preheat griddle to medium heat, add 2 tablespoon of olive oil. Season steaks with 1 tsp of seasoning salt, 1 tsp of garlic powder and 1 tsp of black pepper, and 1 tsp of onion powder, coat both sides, and rub into steaks thoroughly. Saute meat on both sides for 4 minutes. Remove from griddle and set aside.
• 2. Meanwhile on the same griddle, add the remaining olive oil, garlic, bell peppers and red onions, sauté for 3 minutes, stir in the swiss chard and cook until tender, about 3 minutes, add heavy cream milk, stir in parmesan cheese, remaining seasoning salt, garlic powder and black pepper. Turn off the heat, cover and set aside.
• 3. In a saucepan over medium-low heat sauté white onions, add balsamic vinegar, cook until onions become tender to touch or for 7 minutes, stir constantly. Remove from heat.
• 4. Arrange red leaf lettuce on a decorative plates, add a spoonful of sauté onions on top of red leaf lettuce, and then place the steak on top, then add a spoonful of creamy swiss chard, layer with another spoonful of onions, top with another thinly sliced steak, then top with creamy chard. For additional garnishing, use the red swiss chard stems, cut into julienne sticks, using five sticks per plate, and use some for dicing to sprinkle on top. 4 per serving.