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.
ater if needed.
Add chard stems and salt.
Simmer
lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
About 1 1/4 hours before serving, cut off tough stems of Swiss chard. Remove 8 large leaves; trim ribs of leaves very thin. Coarsely chop remaining Swiss chard to measure about 4 cups loosely packed.
In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook onion until it begins to brown, about 10 minutes.
he balsamic vinegar, cucumber, and swiss chard stems to a pot or
egrees.
Wash and dry swiss chard. Cut off the very ends
Wash Swiss Chard thoroughly and drain.
Trim off discolored stems and stem tips.
Boil the chard for 15 minutes in salted water.
Drain vegetable completely.
Add olive oil, vinegar, and garlic to sautee pan.
Heat pan on medium heat setting for 1 minute.
Add chard to saute pan.
Stir in French Honey salad dressing.
Saute on medium heat for 3-5 minutes.
Serve.
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.
about 1 minute. Add the Swiss chard to the garlic and cook
ombine.
Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections
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.
0 seconds.
Stir in Swiss chard.
Stir in salt and
Saute onions and swiss chard stalks in olive oil until
edium heat. Add onions and swiss chard stems and saute for 2
square cake pan. Cook Swiss chard in boiling water, covered, for
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.