Best Balsamic Chard Recipes

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BALSAMIC CHICKEN WITH CORN AND SWISS CHARD



Balsamic Chicken with Corn and Swiss Chard image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1 tablespoon dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 slices thick-cut bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
1 bunch Swiss chard, chopped (stems and leaves separated)
1 bunch Swiss chard, chopped (stems and leaves separated)
2 tablespoons unsalted butter
3 scallions, sliced

Steps:

  • Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
  • Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
  • Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.

Nutrition Facts : Calories 440 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 130 milligrams, Sodium 520 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 42 grams

ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP



Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup image

Categories     Onion     Broil     Sauté     Quick & Easy     Rosemary     Lamb Chop     Chard     Gourmet

Number Of Ingredients 18

For balsamic syrup
3/4 cup balsamic vinegar
1/4 teaspoon minced fresh rosemary
1/8 teaspoon black peppercorns
For chard
1 bunch Swiss chard (1 lb)
1/4 cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
For lamb chops
8 rib lamb chops (1 1/4 lb total), trimmed of all fat
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon black pepper

Steps:

  • Make syrup:
  • Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
  • Sauté chard:
  • Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
  • Broil chops while chard cooks:
  • Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

BRAISED BALSAMIC CHICKEN WITH TOMATOES AND SWISS CHARD - ATK



Braised Balsamic Chicken With Tomatoes and Swiss Chard - ATK image

Make and share this Braised Balsamic Chicken With Tomatoes and Swiss Chard - ATK recipe from Food.com.

Provided by gailanng

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

8 bone-in skin-on chicken thighs, trimmed of excess fat and skin (about 3 pounds)
kosher salt & freshly ground black pepper
1 tablespoon olive oil
1 large onion, halved and sliced about 1/4 inch thick (about 2 cups)
1 tablespoon tomato paste
3 garlic cloves, minced
1 teaspoon anchovy paste
1 (14 1/2 ounce) can diced tomatoes, drained
2 cups low sodium chicken broth
1/2 cup dry red wine
1/4 teaspoon red pepper flakes
1 1/2 tablespoons chopped fresh thyme leaves
1 bay leaf
12 ounces swiss chard, washed and dried
3/4 cup balsamic vinegar

Steps:

  • Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer thighs to large plate.
  • Pour off all but 1 teaspoon fat from pot. Add the onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 3-4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes.
  • While chicken cooks, trim stems from Swiss chard. Roughly chop the leaves.
  • Also while chicken cooks, simmer balsamic vinegar in a small saucepan over medium-high heat until thick, syrupy, and reduced to 1/3 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
  • Using a slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir the mixture into the sauce. Taste and adjust seasoning with salt and pepper.
  • Return the chicken and any accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use a slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.

Nutrition Facts : Calories 574.7, Fat 33.4, SaturatedFat 8.8, Cholesterol 159.6, Sodium 485.9, Carbohydrate 22.9, Fiber 3.6, Sugar 13.2, Protein 38.9

PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR



Pasta with Braised Fennel, Chard, and Balsamic Vinegar image

Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.

Provided by Bev I Am

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
salt
1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed hot red pepper flakes
freshly ground black pepper
1 lb spaghetti
1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

Steps:

  • Heat 1/4 cup oil over medium heat in large skillet.
  • Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
  • Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
  • Add 3/4 cup water and bring to simmer.
  • Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
  • Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
  • Add crushed red pepper flakes and adjust seasoning with salt and pepper.
  • Meanwhile, bring 4 quarts water to boil in large pot.
  • Add 1 1/2 tablespoons salt and pasta; return to boil.
  • After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
  • Drain pasta and greens, reserving 1/3 cup pasta cooking water.
  • Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
  • Transfer portions to warm pasta bowls.
  • Garnish with reserved minced fennel fronds.
  • Serve immediately with more cheese passed separately.

Nutrition Facts : Calories 703.7, Fat 25.1, SaturatedFat 4.9, Cholesterol 7.2, Sodium 452.3, Carbohydrate 98.5, Fiber 7.8, Sugar 6.8, Protein 21.9

BALSAMIC CHARD



Balsamic Chard image

Make and share this Balsamic Chard recipe from Food.com.

Provided by GinnyP

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb swiss chard
1 can chopped tomato
2 tablespoons balsamic vinegar
freshly cracked pepper, to taste

Steps:

  • Wash the chard and chop or tear into pieces, discarding the rough stems.
  • Heat tomatoes over medium heat in large skillet.
  • Add vinegar and chard.
  • Cover and steam until cooked to desired tenderness (5 to 15 minutes).

Nutrition Facts : Calories 28.6, Fat 0.2, Sodium 243.6, Carbohydrate 5.6, Fiber 1.8, Sugar 2.4, Protein 2.1

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