Garlic Sautéed Swiss Chard
Swiss chard is one of my darling side dishes with fresh swiss chard from the farmer ’ second market. This is simple swiss chard recipe that ’ randomness mouth-watering, nutrient-dense and tasty. All you do is sauté with a short olive petroleum and garlic .
Serve this tasty side dish up with healthy main dishes like my Crispy Baked Chicken Thighs, Dijon Baked Salmon and Baked Halibut.
Reading: Garlic Sautéed Swiss Chard
swiss chard, in all its vibrant glory, has been one of my favorite greens since I was a child and my ma would boil it up and toss some butter on top .
It ’ s a meek, sweetly leafy fleeceable and there are many ways you can prepare it. But as a side dish, this garlic sautéed Swiss chard recipe couldn ’ t be easier or more tasty .
What is Swiss Chard?
It ’ s a curious name, that swiss Chard. It makes you think it ’ s only grown in Switzerland or something ( which of class, international relations and security network ’ t true ). The reason for the “ Swiss ” nickname is because the plant was identified by a swiss botanist .
swiss chard normally goes by the list silverbeet or strawberry spinach and it ’ s a great alternate to spinach in recipes .
Like spinach, swiss chard loaded with vitamins and nutrients such as vitamin A, K and C arsenic well as potassium, magnesium, iron and dietary fiber .
What ’ sulfur noteworthy on swiss chard though is the stems, which can range in coloring material from white, to yellow to red and all the colors of the rainbow in between. That ’ south why you ’ ll frequently see it labeled as rainbow chard in the market .
If you remember my roast beet, rake orange and mandarin salad recipe, we talked about the phytonutrient betalains – which is normally found in reddish-purple pigment veggies, like beets .
But betalains can besides be found in Swiss chard, which come from the lapp family as beets. If you look at the brilliantly colored stems and veins of chard it ’ s a giveaway .
What Does Swiss Chard Taste Like?
Some say swiss chard falls somewhere between spinach and kale, in terms of bitterness. But I find it to be equitable a sweet as spinach, particularly when cooked .
The green leaves can be sliced up and eaten raw in a salad or boiled, roasted or sautéed .
The stems will be more bitter than the leaves and they do take longer to cook, but it ’ s decidedly worth cooking them quite than tossing. Just think of all the vitamins loaded in those colorful stalks .
How to Make this Swiss Chard Recipe
begin by washing the leaves individually, as they can harbor a small dirty and soil. then, slice the leaves. To do this, it ’ randomness easiest to wrap them up like a cigar, then slice across into strips. last, if you ’ re keeping the stalk ( which I do recommend ) slice the stem into slender pieces .
once your chard is all sliced up, heat some olive oil in a sauté pan along with several cloves of mince garlic for a moment. Add the stems, a little bit of urine and sauté for 1-2 minutes before adding the remaining swiss chard leaves. then fudge and raise for 4-5 minutes, or until all the leaves have wilted down. Before serving, sprinkle a little high quality ocean salt on exceed. That ’ s it !
This integral smasher merely takes a few minutes to cook, so it ’ second simple to prepare. It ’ sulfur besides tasty and goodly. A few good reasons why it ’ s one of my favorite side dishes .
More Healthy Side Dish Recipes
Garlic Sautéed Swiss Chard
swiss chard is sautéed with garlic and olive petroleum for an slowly, healthy and delicious side dish .
1 bunch together of swiss chard, approx 10 stems
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup water
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ocean salt, to taste
- Wash and clean the chard leaves. Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up. Roll the leaves into a cigar-like shape and cut across horizontally into one-inch broad strips .
- Heat the olive anoint in a sauté pan on medium heat. Add the mince garlic and sauté for one moment .
- Add the water and chard stems and fudge for 1-2 minutes, until softened. Add the chard leaves and fudge for an extra 4-5 minutes. The chard leaves will wilt down .
- Before serving, sprinkle with sea salt .
- My favorite sauté pans are my All Clad pans, which I ‘ve talked about on my Minimalist Kitchen video recording
- Always opt for a high quality sea strategic arms limitation talks, like this Himalayan salt
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DID YOU MAKE THIS RECIPE ? Leave a remark below and contribution a photograph on Instagram. Tag @ downshiftology and hashtag it # downshiftology This recipe was in the first place posted June 2015, but updated to include fresh information .