Best Bonnies Swiss Chard Recipes

CREAMED SWISS CHARD

Steps:

• Wash chard and dab dry. Separate stems from the leaves.
• Cut stems into ½" slices. Chop leaves into large 1" pieces.
• Heat olive oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds.
• Add stems and cook 3-4 minutes or until tender-crisp.
• Stir in heavy cream, seasoned salt & pepper and simmer until slightly thickened, about 3 minutes.
• Add leaves and cook until wilted, 2-3 minutes more. Season with salt & pepper to taste.

BONNIE'S SWISS CHARD

Steps:

• 1. PREPARE SWISS CHARD I wash my Swiss Chard in three large bowls of water to remove any dirt, and drain them thoroughly. I remove the red stems from the Swiss Chard, cutting them away with a sharp knife. I then cut across the width of the leaves in about 2 inch wide sections. Try to make the pieces all about the same size. Place a large dutch oven with a lid on the burner over medium heat, and place two tablespoons of olive oil in it. When it begins to sizzle, add the garlic and move it around until it starts to turn brown and releases its fragrance.
• 2. COOK THE GREENS Lower the heat to medium low. Add the prepared greens, pepper flakes and salt and pepper to taste, to the dutch oven, it will fill it up, keep tossing the greens with a big wooden spoon and they will start to cook down, add the lid and cook about 5 minutes. Remove the lid and continue cooking until all the liquid is gone in the pot, and greens are tender, about 5 to 10 minutes more.
• 3. TO SERVE THE GREENS Drizzle with the reserved one tablespoon of olive oil and sprinkle liberally with white wine vinegar. (about 2 tablespoons) Here is how it looks! Enjoy!

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

GARLICKY SWISS CHARD

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.