Braised Wilted Chard. Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, every night.
Then check out Orecchiette with Braised Short Ribs and Swiss. Add Swiss chard, braised until wilted. Here I've braised lentils and chard with aromatics and herbs, and then rounded off the dish with a yolky fried or poached egg. You can have Braised Wilted Chard using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Braised Wilted Chard
- You need 3 slice of thick cut bacon, cut into smaller pieces.
- It’s 1/4 cup of diced onion.
- You need 2 clove of garlic, minced.
- Prepare 1 bunch of swiss chard, cleaned.
- You need of salt & pepper.
- Prepare 1/8 tsp of ground nutmeg or to taste.
- You need 3 tbsp of sunflower seeds, shelled & roasted.
So many recipes call for cutting out and discarding the chard stems. Cut the chard stalks into batons and roughly shred the leaves. This braised Swiss chard recipe is just one more way to enjoy this veggie powerhouse of. Drain chard and rinse with cold water.
Braised Wilted Chard instructions
- Throughly clean chard. Remove any bruised areas. Cut the chard in half, separating the stem from the leaf part. Slice the stem & combine with the garlic & onion. Reserve the leaves..
- In a deep skillet or shallow wide pot, fry the bacon pieces until crispy. Remove the bacon & drain on a paper towel, keeping the bacon grease in the skillet..
- To the hot grease add the swiss chard stem, garlic, & onion mixture. Sauté until tender on medium heat. Add salt & pepper..
- While the mixture is cooking, tear the leaves into smaller pieces. Feel free to leave the ribs in the leaf mixture. They are quite nutritious & will get tender like the stems..
- Add the leaves to the top of the stem mixture. Sprinkle with nutmeg & more salt & pepper, if desired. Cover with a lid & cook on medium for 2-3 minutes..
- Remove lid. Using tongs mix all well. When leaves are wilted & harder ingredients are softened the dish is ready..
- Just before serving; mix in the bacon pieces & roasted sunflower seeds..
- Try different types of onions to give the dish some delicious variations!.
The chard is first braised, then smothered in a garlicky tahini sauce, before being topped with Feel free to substitute the chard with any seasonal green of your choice, such as spinach, kale, or collards. Braising is easy—there are only two steps: The meat is browned first, then covered and simmered in seasoned liquid. Add the onions, fennel and Swiss chard stems, stir to coat with the oil. Orange braised rainbow chard with sweet caramelized onions. Then you add in the rainbow chard and cook it until it is just wilted, then finish it with the juice from half an orange.