Any type of chard works here, but for the most colorful plate, go for rainbow chard. Colorful and quick-cooking, Chard is the perfect go-to leafy green for busy weeknights. Then grab the leaves and tear them up with your hands, as if tearing up lettuce for a salad. Okay, and here’s the last step and most important part: Like I mentioned above, these greens do have a slight bitterness to them- as is characteristic of any dark greens. • Gratin: A little extra cooking can turn chard stems tender and sweet. Let's discover the joy of cooking together! And if you enjoy that slightly bitter taste, go for it as it. Then grab the leaves and tear them up with your hands, as if tearing up lettuce for a salad. How to Use Red Chard 1. Use rainbow chard for stems that will add a vibrant pop of color. And with all dark greens, they have a bit of a bitterness to them, so you have to cook them in a way to counter act that bitterness. Then put the garlic in a COLD pan with olive oil and then heat everything together. Give them a good stir around, and add some salt and pepper. If A New Comment Is Posted:Do Not Send Email Notifications.Send Email Notification ONLY If Someone Replies To My Comment(s).Send Email Notification Whenever A New Comment Is Posted. Known for being one of the most nutritious vegetables in the world, Swiss chard has numerous health benefits. Photo: Whitney Ott and Randy Mayor, Credit: Positively impacting blood sugar, working as an antioxidant, and supporting bone health, what’s not to love about this delicious green? You only need a splash of white wine to add a hit of acidity to balance the garlicky greens so you'll have plenty leftover for a glass with dinner. Stuffed with savory potatoes, rich goat cheese and fresh rustic chard, this decadent tart is well worth the wait. Photo: Caitlin Bensel, Credit: This composed salad is a delicious mix of earthy, fruity, and tangy flavors. It's a perfect counterpoint to sautéed greens in this quick and simple side dish. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Photo: Victor Protasio, Credit: Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Those dark leafy green guys are super healthy for you, so it’s worth exploring them a bit. Be sure not to toss those pretty pink and rainbow-colored stems: They can be cooked a little before you add the leaves or saved for another sauté or stir-fry. Chop and add to an omelet, or sauté them in a little olive oil and use as a flavor booster in a grilled cheese sandwich. 7. Danita Delimont, Credit: First up, we have Lemon-Garlic Swiss Chard. Swiss chard and rainbow chard actually have a lot of natural sodium; you’ll find that just a small amount of salt is all you need. This is the place where you will find easy recipes and become a kitchen pro. This recipe uses chard leaves, but don't discard the stems. There’s no red chard police out to get you. The vinegar helps with that too, because it slightly “pickles” them, making them more palatable. It’s like Christmas on a plate… okay, not really. Credit: This site uses Akismet to reduce spam. Well, don’t fret my pet. It also happens to be a vegan recipe where legumes and whole grains take center stage. To make a chard leaf wrap Start out by giving them a good wash. And chop up the stems very small. Keep the kids separate because you’re going to cook them at different times. 3. Sign Up for our Newsletter and get our Knife Guide for FREE. To turn this side into a vegetarian main dish, top with chickpeas and crumbled feta. Photo: Jason Wallis, Credit: I guess that’s how you can tell they’re healthy for you, huh? Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. The chard can be chopped up like any other green, and used inside the wrap to add a crunchy folic acid rich addition. Swiss chard is a hearty green, so … Start out by giving them a good wash. And chop up the stems very small. Photo: Jennifer Causey. This one-pot dish couldn't be easier; top it with rotisserie chicken for a fast supper. Give the leaves an extra rinse. This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. For inspiration, see Sunset’s … But here’s how you use them: 1. Then grab your gorgeous mountain of leaves and nestle them into the sizzling pan. Add in your chopped stems first, since they’re tougher than the leaves. this link is to an external site that may or may not meet accessibility guidelines. A light coat of mustard is all it takes to keep the gluten-free almond flour on these trout fillets. Some chefs will even blanch them in boiling water with a couple spoonfuls of sugar first, just to remove that bitterness, and then saute them. And you can use both the leaves and stems to up your side game. It’s all up to you. Chard-Stuffed Trout With Charred Tomato Vinaigrette, Chopped Chard Salad with Apricot Vinaigrette, Rustic Chard, Potato, and Goat Cheese Tart, Sesame Barley with Greens and Teriyaki Tofu, Wilted Chard with Red Onion and Pine Nuts, Stewed Chickpeas and Chard over Garlic Toast. Some people discard them and only use the... 2. The vinaigrette lends bracing tang to the dish, balanced by the peppery, verdant chard and sweet bell pepper. … Your email address will not be published. To expedite cleanup, the fish and greens are cooked in batches in one skillet so there's just one pan to clean. Some people discard them and only use the leaves, but then it wouldn’t be red chard anymore in my opinion, so do it this way. Let let them slightly soften, gently and blissfully. Chop and add to an omelet, or sauté them in a little olive oil and use as a flavor booster in a grilled cheese sandwich. 9. Just make sure everything is nicely seasoned with salt and pepper at the end. Adding green or brown lentils to sautéed chard makes a filling, healthy side dish.
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