Best Mediterranean Braised Chard Recipes

Mediterranean Braised Chard image

Provided by Boo Chef in West Te

Categories European

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

2 bunches swiss chard, washed, thoroughly dried, and stems trimmed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 medium white onion, minced
4 anchovy fillets, rinsed and finely chopped
2 tablespoons golden raisins
2 teaspoons capers, rinsed
2 medium garlic cloves, minced
1/2 cup whole pitted black olives, finely chopped
2 tablespoons pine nuts, toasted
1/2 medium lemon, juice of

Steps:

Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
Heat oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is Add capers and garlic and cook until garlic is fragrant and lightly browned. Immediately add chard stems and cook until they start to brown.
Add chard leaves, reduce heat to medium, and cook until chard wilts, about 10 minutes. Stir in remaining ingredients, season with salt and freshly ground black pepper, and cook until lemon juice cooks off, about 5 to 6 minutes. Serve immediately.

Nutrition Facts : Calories 238.8, Fat 18.5, SaturatedFat 3.8, Cholesterol 11, Sodium 746.7, Carbohydrate 16.8, Fiber 4.5, Sugar 6.7, Protein 5.9

MEDITERRANEAN BRAISED CHARD image

Yield 4 servings

Number Of Ingredients 11

2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
3 tablespoons olive oil
1/2 cup small-dice white onion
4 anchovy fillets, rinsed and finely chopped
2 tablespoons golden raisins, also known as sultanas
2 teaspoons capers, rinsed
2 medium garlic cloves, finely chopped
1/2 cup whole pitted kalamata olives, finely chopped
2 tablespoons pine nuts, toasted
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper

Steps:

Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside. Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes. Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes. Add the chard leaves and cook, stirring the leaves with tongs, until they're wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.