Sprinkle a bit more salt and pepper onto the leaves. 118 calories; protein 1.7g 4% DV; carbohydrates 8.9g 3% DV; fat 9.2g 14% DV; cholesterol 0mg; sodium 608mg 24% DV. Congrats! You saved Red Chard and Caramelized Onions to your. While spinach is the most typical example, in this version from Chef Nobu Matsuhisa, red chard is lightly cooked, drained, and chopped, and then tossed with soy sauce and topped with bonito flakes. Making it again tonight! I didn't have any olives but otherwise followed the recipe exactly as written. This would be pretty average if you took out one of those elements I do believe. Tasty and easy! In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I tossed the result with a pound of pasta, which was a nice way to serve it. beautiful, easy and recipe. This dish is good hot or at room temperature. Experiment with other additions to sauteed chard, including onion, leeks and other dark, leafy greens. with the garlic and In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. excellent recipe and reviews. I serve it as a side when the kids want mac and cheese for dinner. ), so next time I would add less liquid. Good accompaniment to "Italian Sausage with Red Grapes", also on this site. I used a rather large bunch of chard and I found that this was way too sweet. We found fresh Kalamatas in an open deli case next to the meat dept. This side dish was very well received at Thanksgiving. 1 bunch red Swiss chard, rinsed and chopped. Season with black pepper and squeeze lemon over the top. for? I won't make this again. The Oshitashi is a classic Japanese side dish made with various leafy greens. I cut out the olives (don't like 'em) and the capers (didn't have any) added garlic ('cause I love it) and it was still wonderful. Nutrient information is not available for all ingredients. Add comma separated list of ingredients to include in recipe. It was great. Thanks!! The salt I just eyeballed and more or less only used slightly more than I'd use for any vegetable sweat. So don't be suprised if it takes 30 minutes. Delicious, Maybe the saltiness of the olives would have helped a bit but I'm not sure. greens, and think Cut stems and center ribs away from Swiss chard leaves. Since the greens have such a strong flavor the smokiness of the olives and the acidity of the lemon were perfect! Great healthy side dish. Thanks. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. Worked great! Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Fabulous!! I ate some by itself and some spiced up w/ pepper flakes on a little chipotle tortilla with pepper jack. served it instead of a salad for a dinner party and everyone liked it. It had a very delicate flavor and was served with a Shrimp pasta dish. I'm not a huge olive caper or salt lover but man the sweet-bitter-salt-acid combo is PERFECT. this link is to an external site that may or may not meet accessibility guidelines. I will definetly make this again. Slice stems and center ribs thin and reserve. Cook until chard is slightly wilted. Both ways were marvelous. I used a bit less oil and instead of water, poultry stock that had been reduced to the point that it was slightly viscous. I did add some nutmeg, which I thought helped. expecting based on other reviews. Magnifique! It was DELICIOUS, but I hated to pitch the cooking liquid (and some nutrition?? This has become a staple since I first made it a few months ago. So when I give this recipe five stars it's more like ten stars when adjusted for my extreme-anti disposition. I had never cooked or eaten swiss chard before but I love carmelized onions. They do not eat it, but it makes me feel grown-up. Very basic "how do I cook swiss chard?" in our natural foods store. I really do love wilted greens and cook them in many ways but wanted to find a new way to cook them and thought this sounding interesting. The only change I made was to slow-caramelize the onion (took 30-40 minutes). apple cider vinegar Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. bit of acid in my I'm also not a big olive fan (though I like olive oil go figure) and couldn't find any capers. crushed red pepper this was the easiest recipe too make so simple yet absolutly delicious. Made this with 1/4 the recipe. This was good but not as wonderful as I was little But I have to admit that this was good tasting. I used the leftovers in an omlette the next morning - also very tasty. This is a super easy and delicious chard recipe that only uses few ingredients--serve as a vegetarian side or a vegetarian main with crusty bread. These recipes will help you use it all, from simple sautés to quiches and soups. I used chicken stock instead of water and also less oil than the recipe suggests. sliced ribs and Also used 1/2 lime which gave it a sweeter taste. more could you ask 3 of 24 Orecchiette with Sausage, Chard, and Parsnips It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat and if you put them on high heat they'll just burn. This is now my favorite side dish ever! Wonderful! Add garlic and sauté, stirring, until garlic is fragrant. Yum! She has a great recipe eye because my husband declared this the best chard I have ever made! Info. Yum! I have been searching for recipes that will be rich in calcium - and this one is great. I've got to say I have a REALLY hard time eating leafy green things. I had never before eaten, let alone made, Swiss chard. I never ate swiss chard before, and this was a great recipe for me to try. 3 1/2 pounds Swiss chard (preferably red; about 4 bunches), washed.