Best Swiss Chard With Serrano Chile Vinegar Recipes

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SWISS CHARD WITH SERRANO CHILE VINEGAR 2



Swiss Chard with Serrano Chile Vinegar 2 image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 1/2 pounds Swiss chard
8 ounces slab bacon, cut into small dice
2 medium red onions, halved and thinly sliced
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
1/4 cup Serrano Chile Vinegar, recipe follows
4 serrano chiles, coarsely chopped
2 cups white wine vinegar
Kosher salt

Steps:

  • Tear the Swiss chard leaves from the thick white stalks. Discard the stalks, coarsely chop leaves and set aside.
  • Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute.
  • Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan and toss to combine. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
  • Bring the chiles, vinegar and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from the heat, pour into a bowl, cover and let steep at room temperature. Cool in the refrigerator. Strain through a fine strainer into a bowl or glass jar.

BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD



Braised Spring Onions, Fennel and Swiss Chard image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
3 small spring onions, julienned
2 small fennel bulbs, thinly sliced on a mandoline
1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately
Kosher salt
1/2 cup dry white wine
1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately

Steps:

  • Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
  • It's spring greens!

SIMPLE SWISS CHARD



Simple Swiss Chard image

Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!

Provided by THERESA_M

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
ΒΌ cup balsamic vinegar
salt and pepper to taste

Steps:

  • Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g

SAUTEED SWISS CHARD WITH RED ONION AND SERRANO CHILE VINEGAR



Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar image

Provided by Bobby Flay

Categories     side-dish

Time P2DT30m

Yield 4 servings

Number Of Ingredients 10

2 1/2 pounds Swiss chard
1/2-pound slab bacon, cut into small dice
2 medium red onions, halved and thinly sliced
2 cloves garlic, thinly sliced
Salt
Freshly ground black pepper
1/4 cup Serrano Chile Vinegar, recipe follows
10 serrano chiles
2 cups white wine vinegar
Kosher salt

Steps:

  • Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves.
  • Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
  • Using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
  • Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly.
  • Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.

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