{"id":217368,"date":"2019-06-04T21:01:40","date_gmt":"2019-06-05T01:01:40","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=217368"},"modified":"2019-06-04T21:01:40","modified_gmt":"2019-06-05T01:01:40","slug":"a-one-pot-swiss-chard-dish-thats-hearty-and-flavourful","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/06\/04\/a-one-pot-swiss-chard-dish-thats-hearty-and-flavourful\/","title":{"rendered":"A one pot Swiss chard dish that’s hearty and flavourful"},"content":{"rendered":"
\"\"<\/a>
FILE: Rainbow chard with spicy garlic. (Photo<\/a>: Gloria Cabada-Leman\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

This quick one-pot approach to cooking Swiss chard results in a hearty, flavourful and versatile side dish.<\/p>\n

To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered the pot and continued to cook the greens until all the liquid evaporated.<\/p>\n

Cutting the tough stems smaller than the tender leaves meant that we could throw both in the pot at the same time and still get evenly cooked results.<\/p>\n

Sauteing plenty of garlic in olive oil before adding the chard gave this simple side a big hit of flavour, while a splash of mild white wine vinegar and red pepper flakes added brightness and subtle heat.<\/p>\n

GARLICKY SWISS CHARD<\/p>\n

Servings: 4-6<\/p>\n

Start to finish: 15 minutes<\/p>\n

3 tablespoons extra-virgin olive oil<\/p>\n

6 garlic cloves, minced<\/p>\n

2 pounds Swiss chard, stems chopped fine, leaves sliced into 1\/2 inch-wide strips<\/p>\n

Salt and pepper<\/p>\n

1\/8 teaspoon red pepper flakes<\/p>\n

1 teaspoon white wine vinegar<\/p>\n

Cook 2 tablespoons oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until garlic is light golden and fragrant, about 3 minutes. Stir in chard, 1\/4 teaspoon salt, and pepper flakes. Increase heat to high, cover, and cook, stirring occasionally, until chard is wilted but still bright green, 2 to 4 minutes.<\/p>\n

Uncover and continue to cook, stirring often, until liquid evaporates, 4 to 6 minutes. Stir in vinegar and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.<\/p>\n

Variations<\/p>\n

Garlicky Swiss Chard with Walnuts and Feta:<\/p>\n

Sprinkle chard with 1\/3 cup crumbled feta cheese and 1\/4 cup chopped, toasted walnuts before serving.<\/p>\n

Garlicky Swiss Chard with Golden Raisins and Goat Cheese:<\/p>\n

Add 1\/4 cup golden raisins to pot with chard. Sprinkle chard with 1\/3 cup crumbled goat cheese and 1\/4 cup chopped, toasted hazelnuts before serving.<\/p>\n

Asian-Style Swiss Chard:<\/p>\n

Add 1 tablespoon grated fresh ginger to pot with chard. In step 2, substitute 1 tablespoon toasted sesame oil for olive oil and substitute 4 teaspoons soy sauce for vinegar. Sprinkle chard with 3 tablespoons sliced scallion and 1\/4 cup chopped, salted, dry-roasted peanuts before serving.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 97 calories; 66 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 516 mg sodium; 7 g carbohydrate; 3 g fiber; 2 g sugar; 3 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Garlicky Swiss Chard in \u201cVegetables Illustrated .\u201d<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This quick one-pot approach to cooking Swiss chard results in a hearty, flavourful and versatile side dish. To avoid watery, …<\/p>\n","protected":false},"author":44,"featured_media":217378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-217368","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=217368"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217368\/revisions"}],"predecessor-version":[{"id":217379,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217368\/revisions\/217379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/217378"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=217368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=217368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=217368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}