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Trim & Fold the Chard. Folded Swiss chard leaf. Molly Watson. Gather the cleaned leaves together. Cut off and discard any browned or damaged sections of the stems. Some bunches will be relatively clean and easy—just chop off the bottom of the stems and move along. Other times, you'll have a bunch with some browning up the stems that need to.

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To extend the greens' shelf life, you can separate the leaves and the stems. Wrap the leaves with paper towels and place them in a plastic bag before refrigerating. For the stems, just wrap them and refrigerate. Keeping chard fresh also requires keeping it dry. Wash chard only when ready to prep it for eating.

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Steam the chard for 3-5 minutes. The exact cooking time varies. In most cases, thick, old chard is tougher and will take longer. Young and tender chard may take as little as three minutes to start to wilt and grow soft. 5. Remove the steamer basket. Take the lid off of the steamer basket and place it to the side.

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Place it in enough water to cover it fully. Add thick stems to the water 1 or 2 minutes before the green parts of the leaves. Then cook 1 to 2 minutes more. [7] 4. Sauté Swiss chard over medium heat. Place 2-3 tablespoons (29.6-44.4 ml) of olive oil or butter in a pan and wait for it to heat up.

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Prep the Swiss chard. Remove the stems at the bottom of the leaves and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips. Cook the garlic and stems. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for 30 seconds.

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Sauté the garlic and crushed red pepper: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant. Add the stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover, and cook for 3 to 4 minutes.

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Keep the stems and leaves separate. Thinly slice 3 garlic cloves. Juice 1/2 small lemon until you have 1 tablespoon. Heat 2 tablespoons olive oil in a large, wide, high-sided sauté pan over medium heat until shimmering. Add the chard stems and cook, stirring, until crisp-tender, about 3 minutes. Add the garlic and 1/4 teaspoon red pepper.

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Drain thoroughly in a colander. Add the olive oil, the chopped garlic and a pinch of pepper flakes (if using) to a large skillet. Turn the heat on to medium and sauté for 2 to 3 minutes. Once the garlic begins to turn a light golden brown, remove from heat and add the parboiled Swiss chard.

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Instructions. To a medium saucepan add 1 inch of water and the salt. Bring to a boil over high heat. Put the Swiss chard leaves into a large colander and rinse them well under cold water. Shake off excess water. Peel the leaves from the stems, keeping the leaves and stems in separate piles. Roughly chop the leaves.

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How to Prep and Cook Chard. Much like kale, chard's leaves need to be removed from the stalk before cooking. I like to hold the end of the stalk, fold the leaves in half over it, then use my index and middle finger to form a hooked v-shape run down the length of the stalk, stripping the leaves from it. You can also cut the leaves away from.

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Steam the leaves in just the water that remains on the leaves after washing. Steam long enough for the leaves to wilt, 3 to 6 minutes. Steam Swiss chard stalks for 10 to 20 minutes. Braise stalks in the oven for 20 to 30 minutes. Sauté or stir-fry small chard pieces until tender.

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Strip the leaves of the chard from the thick stems, and wash again. Set aside in a bowl, still wet. Thinly slice the stems. Put the stems in a large saucepan and add just enough boiling water to cover the bottom of the pan. Sprinkle with a little sea salt and cover; boil them for 3-5 minutes or until they are just tender. Drain and set aside.

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1/4 teaspoon of freshly ground black pepper. Preheat the oven to 375°F. Rinse the chard thoroughly and pat dry with a paper towel. Remove the stems and cut the leaves into bite-sized pieces. Set aside. In a large baking dish, combine the chard, garlic, pine nuts, olive oil, salt, and black pepper.

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Remove stems from chard. Roughly chop leaves, and dice stems. Keep stems separate from the leaves. Heat the olive oil in large skillet over high heat. Add diced chard stems and onions, stirring occasionally for 5 minutes. Add minced garlic and cook for 30 seconds longer.

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Clean the Swiss chard very thoroughly but don't dry it (Note). Cut the stems into 2 cm/ 0.8 inch pieces and the leaves into 3-4 cm/ 1.2-1.6 inches slices. Thinly slice the garlic. Saute garlic: Heat the olive oil in a very large pot. Add the garlic slices and the chili flakes (if using).

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By separating the stem from the leaves and then roughly chopping it, you create smaller pieces that can easily be thrown into a simple one-pot recipe without fiddling with the temperature. Cook the chopped stem first, and then add the leaves once the stem is softened, as in our Sautéed Swiss Chard with Pancetta and Caramelized Shallots.