Sauteed Swiss Chard with Parmesan Cheese. Credit: Dianne. View Recipe. this link opens in a new tab. No part of the Swiss chard goes to waste in this simple sauté: The stems soften with garlic, onion, and a splash of white wine. The leaves are added at the end with lemon and Parmesan until just wilted. 1 of 15.
Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper.
What are the health benefits of Swiss chard?
Likes Comments. The health benefits of Swiss chard are amazing and include an ability to regulate blood sugar levels, prevent various types of cancer, improve digestion, boost the immune system, reduce fever, and combat inflammation.
What do you do with Swiss chard?
Swiss chard is usually used in the place of spinach. This is because the former has a slightly stronger taste than the latter. Swiss chard can also be used in green salads and blends well with a variety of foods like cheese, vegetables, nuts and dressings. You can also use it as a topping or filling.
How do you make Swiss chard with bacon?
DIRECTIONS Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. At this point the bacon should start to become brown and crispy. Add the Swiss chard leaves and saute until they are wilted.
Does Chard need to be cooked?
Professional steamers and steaming baskets can be used for large quantities, but are not required. Chard’s leaves are generally quite sensitive, and should not be steamed for more than two or three minutes. Immediately immersing them in cold water will stop the cooking past this point.
Swiss Chard & Potato Soup Recipe
2. Heat oil in large pot or Dutch oven over medium heat. Add bell pepper and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until softened. Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more. 3. Add broth, 1 cup water, smashed and whole beans, and nutmeg to pot; bring to a boil.
Bring the water or broth to a boil in a large soup pot. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender. Add the beans and cook for 2 minutes more. Remove the pot from the heat, and stir in the chard so that it wilts.
Add the ginger, curry powder, garam masala, and turmeric (if using). Stir to fully combine and cook for about 2 minutes more, adding water as necessary. Add the broth, sweet potatoes, and lentils. Stir to combine. Cover and bring to a boil, then reduce the heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes.
Perhaps some Chard and Chicken Soup if you are looking for something fresh, light, quick, and easy to whip up. While doing a little Chard recipe hunting, I found what may just be my new favorite blog, Summer Tomato. If you want some great tips, recipes, and ideas highlighting local, seasonal foods you have to be sure and stop by.
1 bunch swish chard. Parmesan cheese (optional) Spray a soup pot with some non-stick cooking spray and begin to sauté the onion, garlic and celery. Add the sausage and break apart while it browns. Add the potatoes and continue to cook everything until the sausage is no longer pink. Add the broth and bring it to a boil.
Lentil Soup with Swiss Chard and Potato
Directions. Heat olive oil in large nonstick skillet. Add onion and cook until lightly brown. Add garlic and saute for 30 seconds. Add broth, should cover bottom of pan, and carrots. Cover and simmer for 5 minutes. Add chard and cover and simmer for 10 minutes. When carrots and chard are tender, stir in balsamic vinegar and honey or agave.
Juice of half a lemon. Salt. Method. Heat fat in large saucepan over medium heat. Add onions and sauté until soft, about 8 minutes. Add zucchini and white sweet potato. Stir to coat. Add bone broth and bring to the boil. Reduce heat to medium-low, cover with a lid and simmer until white sweet potato is soft, about 15 minutes.
This soup may very well become your go-to winter weeknight dinner, it’s so quick and so easy. Adding a few chunky pieces of potato gives it a hearty feel, and you can substitute any greens you have on hand for the chard. YIELD: SERVES 6 3 cups cooked or 2 15-oz. cans cannellini or navy beans, rinsed and drained 2 Tbs. olive oil
Add Swiss chard and herbs and cook an additional 10 minutes. Add black pepper. Remove from heat and puree with immersion blender (or in batches in a food processor or blender). If serving hot, return to soup pot and reheat for 5 minutes. If serving cold, cover and refrigerate for several hours or overnight. Serve with a dollop of sour cream.
Directions. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves.
Bacon, Swiss Chard, Potato, and Vegetable Soul-Satisfying Soup
Preparation. Trim the ends from the stems of the chard leaves. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves, and cut the stems into 1/2-inch lengths.
A hearty beer brat soup recipe made with juicy brats and creamy ale along with poblanos, serranos, potato, Swiss chard and plenty of seasonings. Perfect for leftover party brats. Let’s say you’ve just thrown a huge Summer Brat Party and you have a bunch of leftover brats.
5. Stir reserved dill purée into soup base. 6. If serving hot, heat soup in sauce pan. Refrigerate if serving cold. 7. Split soup between four bowls and garnish with Swiss chard, radishes, dill fronds, a dollop of crème fraiche and a scallion flower.
Add broth and bring to boil, scraping up browned bits; scrape into slow cooker. Add water, onion, garlic, potatoes, herb seasoning, pepper and hot pepper flakes to slow cooker, stirring to combine. Cover and cook on low until potatoes are tender, 4 to 6 hours. Stir in Swiss chard; cook, covered, on high until wilted, about 10 minutes.
1 cup raw cashews. Instructions. Heat coconut milk and sweet potatoes in a large soup pot over medium heat. Let cook for 5 mins. Add remaining ingredients, except cashews, and cook about 15 minutes, or until the sweet potatoes are cooked through. Ladle into bowls and sprinkle each bowl with a big fistful of cashews.
Sausage, Potato and Swiss Chard Soup
This is a really simple soup as you just cook leek, onion and potato (I cook mine in their skin) blended with a little salt and black pepper and coconut milk. Tonight I topped with rainbow chard cut into little pieces and gently fried for 5 mins in olive oil. Its a complete meal in a bowl and very easy to make. I love soup this time of year 😊.
Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
Place a separate large frying pan over medium-high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and Swiss chard. Cook for 2–3minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds.
Gather the ingredients. In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes. Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them. Bring to a boil, then reduce to a medium simmer.
2. In a medium soup pot over medium heat, drizzle olive oil in the bottom of the pan. Add the onions and sauté until they soften, about 4 minutes. Add carrots, garlic and 1/2 teaspoon kosher salt; sauté for 3 to 4 minutes, until softened. 3. Add sweet potato, vegetable broth, lentils, thyme and oregano. Bring to a boil.
Swiss Potato Soup Recipe
White Bean Soup is a hearty Italian style white bean soup featuring cannellini beans, vegetables, bacon, swiss chard, and the prominent Parmesan cheese flavor in every bite. The star of the show might be the creamy, flavorful, soft beans, but there are many other bold ingredients in this heartwarming soup.
Chop celery and onion. Saute chard stalks, onion and celery in heated olive oil for 3–4 minutes until vegetables begin on soften. Add salt and continue to saute mixture for another 3 minutes. Add the minced garlic and saute for one minute. Add vegetable broth, bouquet garni and rice to the sauteed vegetables.
Remove from heat and use a hand blender to gently purée some of the soup to produce a light creamy broth. (Alternately, blend a cup of the soup in a countertop blender and return to the pan). Return the saucepan to the heat and stir in the beans and chard. Cover and simmer until the chard is wilted, about 5 minutes.
Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water.
Don't worry if it needs a bit more cooking, it will return to the soup. Add the pasta and let it cook until al dente. Return the turkey to the pot and correct the level of salt and pepper. Add the cream and bring everything to a stronger boil. Add the swiss chard, stir for 20 seconds and stir immediately.
Swiss Chard & Potatoes
Next add all the greens and additional 1/ tsp salt. Stir in and cook covered for 5 minutes to cook the greens and until the potatoes are tender. Kale swiss chard potato stir fry is ready. Add lemon juice and mix in. Top with fresh cilantro before serving.
4. Remove the soup pot from the heat and ladle about ½ cup of broth and potato slices into a blender. Put the lid on (so you don’t get splashed with hot soup), and process until smooth. Pour the puree back into the soup in the pot. Add the Swiss chard and cream to the soup, return the pot to medium heat and allow to simmer for about 10 minutes.
Mix the cooked onions, chard leaves and chopped coriander into the lentil soup and season with the cumin, cinnamon and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes. In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together.
Preparation. Preheat oven to 450°F. and butter a 2-quart shallow baking dish. Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
Heat the oven to 425 degrees F. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook for about 1 minute until starting to wilt.