lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
egrees.
Wash and dry swiss chard. Cut off the very ends
aramelized.
Add the chopped Swiss chard, toss to coat, and wilt
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.
Tear Swiss Chard leaves into medium pieces.
Wash the Swiss chard; cut off stems, dice finely,
Roll the sausage into small meatballs. Heat the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning, until browned and cooked through. Add the Swiss chard and cook for 4-5 mins. Season.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Mix the pesto and creme fraiche in a large bowl. Drain the pasta and add to the bowl along with the sausage and Swiss chard; toss to coat. Divide among 4 bowls and sprinkle with black pepper.
but not browned), then add swiss chard and cook until wilted.
edium heat. Add onions and swiss chard stems and saute for 2
square cake pan. Cook Swiss chard in boiling water, covered, for
0 seconds.
Stir in Swiss chard.
Stir in salt and
Saute onions and swiss chard stalks in olive oil until
o boil.
Wash the Swiss chard and remove the stems.
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
oil. Remove stems from the Swiss chard leaves; cut stems into 1
tick spray and add the swiss chard and top with the sliced
eparate saucepan and saute the Swiss chard stems for 4 mins. Add
large baking dish. Cover Swiss chard with boiling water and set
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.
Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
Saute until fragrant, about 1 minute.
Add swiss chard; stir to coat.
Cover and cook until tender (stirring occasionally) about 8 minutes.
Squeeze juice from 1/2 lemon onto chard.
Season to taste with salt.
Enjoy!