Best Swiss Chard Stew Recipes

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
• Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

RED LENTIL AND SWISS CHARD STEW

Steps:

• In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
• Stir in curry powder and cayenne.
• Add the broth and chard and increase heat to high and bring to a boil.
• Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
• Divide soup into bowls and top with sour cream or yogurt, if desired.

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
• In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.
• Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.
• Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve.

SWISS CHARD STEW

Steps:

• Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
• Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
• Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
• Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
• Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
• Nutrition Information
• Per serving:
• Calories: 115
• Total fat: 4g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 17g
• Cholesterol: 0mg
• Sodium: 437mg

CURRIED CHICKPEA, LENTIL, AND SWISS CHARD STEW

Steps:

• Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside.
• In a stock pot, combine the oil, bouquet garni, onion (or leek) swiss chard stems, and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes.
• Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (Cooking time will depend upon the freshness of the lentils-older lentils take longer to cook).
• Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste).
• While the stew is cooking, toast the cumin. Watch carefully! They can burn quickly. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Transfer the cumin to a large plate to cool. Set aside.
• Mix together yogurt and cumin.
• Divide soup among the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.

LAMB STEW, WITH FAVA BEANS, SWISS CHARD

Steps:

• Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
• Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
• Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
• Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.

POTATO, CHICKPEA AND SWISS CHARD STEW

Steps:

• Preheat olive oil in a large Dutch oven. Add onion and cook until translucent, about 5 minutes, stirring frequently. Add garlic and cook another minute. Add tomatoes and stir occasionally until tomatoes break down and start to sweeten, about 5 minutes. Add cumin and potatoes and cook 2 to 3 minutes longer. Add stock, chickpeas, garlic salt, pepper, cilantro and salt. Stir and cover to bring to a simmer. Add chard and cover, lowering heat to maintain simmer. Stir every couple of minutes until chard wilts and incorporates into stew. Continue to simmer until potatoes and chard are tender, about 15 minutes. Stir in lime juice. Taste and add additional salt and pepper if needed. Serve over steamed rice for a hearty one-dish meal.

SWISS CHARD, POTATO, AND CHICKPEA STEW

Steps:

• Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
• In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
• Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.

QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve

CALAMARI AND SWISS CHARD STEW

Steps:

• In a large saucepan, make a tomato sauce, using the first 9 ingredients, having pureed the tomatoes with the basil. Add the Swiss chard and the calamari, and simmer the stew, covered, stirring occasionally, for 45 minutes. Serve with Parmigiano and lots of crusty bread for soaking up the liquid.

QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES (FOOD AND WINE)

Steps:

• Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

SPICED LAMB MEATBALL AND SWISS CHARD STEW

Steps:

• Combine eggs, garlic, bread crumbs, paprika, cumin, S&P in medium bowl. Add lamb and gently mix. Form into 18 meatballs. About two tbls each. Heat oil large Pot and sear meatballs on all sides. Transfer to plate . Add the chard stems to the pot, cook until crisp tender about 3 mins. Add chx broth and meat balls bring to a boil then simmer for 12 mins. Add orzo and simmer another 8 mins. Just before serving fold in the chard leaves. Top with yogurt.

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
• In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper until garlic is golden, 1 minute.
• Add tomatoes and bring to a boil. Add beans and simmer over moderately high heat for 3 minutes.
• Add chard and simmer over moderate heat until the favors meld, 3 to 4 minutes. Season with salt and pepper and serve.