Best Rainbow Chard And Radicchio Sauté Recipes

Seared Rainbow Chard With Leeks image

Provided by dicentra

Categories Chard

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 bunches rainbow chard leaves or 2 bunches red and green swiss chard
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only)
3/4 teaspoon fine sea salt

Steps:

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).

Nutrition Facts : Calories 163.2, Fat 15.5, SaturatedFat 6.4, Cholesterol 22.9, Sodium 446.2, Carbohydrate 6.3, Fiber 0.8, Sugar 1.7, Protein 0.8

Lemon-Garlic Rainbow Chard image

Provided by ISISILLUSION

Time 25m

Yield 4

Number Of Ingredients 5

3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice

Steps:

Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g