Cover with foil. Let stand for 5 mins. Slice thickly.
Cut stems from chard (if leaves are large, cut
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Place bacon in a large skillet over medium-low heat; cook and stir until browned, about 5 minutes. Add onion and garlic; cook, stirring constantly, 1 minute more.
Place chard into skillet; sprinkle with salt. Cover and reduce heat; cook until tender, about 10 minutes. Turn chard with tongs to distribute onions and garlic; cook, covered, until flavors meld, 3 to 5 minutes more.
Coarsely chop the chard and add it to a pot of boiling salted water. Cook until tender, about 5 minutes. Drain well and set aside. (You can also just braise it; it cooks in about the same time.)
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute.
Stir in the chard and add salt and pepper to taste. Cook until warmed, stirring occasionally.
Sprinkle with feta cheese, if desired.
In a saucepot, combine stock, water, lemongrass, garlic, chile and sliced ginger. Bring to a boil, reduce to a simmer and cover. Steep aromatics in broth 5-6 minutes. Remove and discard solids.
Cut remaining piece of ginger into thin matchsticks and add to broth. Turn off heat. Beat eggs with cornstarch. Stir broth vigorously to form a vortex and drizzle eggs into soup. Add scallions and chard, and serve at once.
Rinse chard well several times. Cut ribs
br>After 3 minutes, add chard and return to rapid boil
Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and stir fry seasoning into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.
he gratin dish and bake for 15 minutes at 400\u00b0F
owl with water to cover for 15 minutes.
Heat olive
live oil.
Toss the chard stems and onions in a
Whisk together orange zest, orange juice, mustard, garlic, vinegar and honey. Season then whisk in oil.
Combine Swiss chard stems and leaves, onion, carrot, cranberries and walnuts. Add 1/2 the dressing and toss to combine. Arrange sliced pears in a flower pattern on a serving plate. Top with Swiss chard mixture and shaved Parmesan.
Heat olive oil in a large skillet over medium heat; cook and stir ham, pineapple, and onion until onion is tender and lightly browned, about 10 minutes. Add kale and chard; cover and cook until greens have reduced to half the size, about 7 minutes. Remove lid and toss mixture. Cover and cook until greens have softened, 3 to 4 minutes.
Transfer kale and chard mixture to a large bowl. Stir in feta cheese, almonds, and cranberries.
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
Melt butter in pan over medium heat. Add shallots and saute 2 minutes.
Add herbs and chopped chard stems. Saute until chard is tender.
Transfer to bowl and allow to cool, patting with paper towels to soak up excess butter.
Spread cream cheese on toasted bread or crackers. Top with chard.
Cook pasta in boiling salted water until al dente, adding broccoli and asparagus for last 3 mins. Rinse under cold water then drain.
In a skillet, heat oil over medium-high heat. Cook onion and chard for 3 mins, or until chard is just wilted. Transfer to a large bowl and toss with pasta, tomatoes, vinaigrette and basil. Season. Serve warm, at room temperature or cold.
arlic and cook for 1 minute. Stir in chard and cook until
d beat the mixture for another 2 minutes,
n boiling water and soak for 30 mins. Drain and return