Swiss Chard Recipe
HTML-код
- Опубликовано: 1 июн 2018
- One way to cook Rainbow Swiss Chard. A great tasting green vegetable recipe. I hope you try this easy recipe.
Ingredients:
2 or 3 Tablespoons olive oil
1/2 cup rough chopped onion
2 garlic cloves chopped
2 bunches rainbow swiss chard
salt/ pepper
1/2 cup vermouth or chicken broth
2 Tablespoons lemon juice
Thank you for watching!
NOTE***** I would advise not using the stems so much in this as I did here. The tender leaves are the best part!
I would save them for a longer cooked soup.
~Michael
Music from: www.incompetech.com
Song used: Tango de Manzana 
Хобби
![Rob49 - On Dat Money (with Cardi B) [Official Video]](http://i.ytimg.com/vi/fTFS58mHJh8/mqdefault.jpg)
Looks delicious! Let me tell you a funny story about chard. From the time even before we were married, Jonathan went on and on about how much he loved "kale." I made chopped salads with kale before it was trendy, put kale in soups, made kale chips, sauteed it with shallot and butter, etc. Despite my efforts, I never got more than a polite, "That was nice" type comment from my husband and this baffled me. Finally, a neighbor gave us some red chard starts for the garden and Jonathan was so animated and told me "I can't wait for this to grow, this is my FAVORITE kale, Honey!" I laughed and told him what he liked was called red chard. No wonder he wasn't especially excited about the actual kale I kept fixing for him, ha! ha!
So this tells me that Jonathan really does not care so much for Kale! I am right there with Jonathan as I don't really buy it or cook it. There are much better greens out there such as chard, collards, spinach and etc. Thank you for sharing your funny moments, great story!
He likes kale ok, but not in the way he loves chard. We have some baby bok choy coming up in the garden and I am very pleased about making some of that with chicken thighs, onion, garlic, etc for dinner tomorrow. Wish you lived closer, we'd be glad to share from the garden with you Michael. However, it sounds like you have a really nice farmer's market/stand there to enjoy.
Bok Choy, baby or regular sounds so good! My garden area is very small. I had trouble with the rhubarb going to seed, but it is okay now. Next year I will harvest some rhubarb. Your chicken dish sounds wonderful :)
Great story! Hahaha 😂
For your first time, you did an awesome job Michael. Looks delicious!
Thank you Monica, you are the BEST!
Thank You for not boring us with cutting and slicing. You jump to the next step nicely and I wish more cooks would do this. I have fast forwarded 2 minutes of slicing on other sites. You recipe was quick and easy. Thanks again.
You are so welcome
This looks and sounds are some!! Thanks for sharing !!!
Thank you so much Sarah! Thank you for subscribing too! My family loves this, but they like it better if I leave more of the stems out.
~michael
Ingredients:
3 Tablespoons olive oil
1/2 cup rough chopped onion
2 cloves garlic
2 bunches rainbow swiss chard
salt/ pepper
1/2 cup vermouth or chicken broth
2 Tablespoons lemon juice
Thank you for watching!
Explore my Video Recipes:
ruclips.net/user/MichaelsHomeCooking
NOTE***** I would advise not using the stems so much in this as I did here. The tender leaves are the best part!
I would save them for a longer cooked soup.
~Michael
The stems can be cooked and made into pesto.
Thanks for the tips on how to cook. After the leaves were done, I threw in some pine nuts for garnish. Delicious!
What a great idea, thank you Marian!
Marian Miller what a great idea with the pine nuts.
Your cooking looks so yummy. I can smell the aroma with chard, onion, garlic and lemon. Delicious!
Thank you so much
I had never cooked Swiss chard either and I grew some so I cooked it up similar to the way you did, however, rather than wine I added some balsamic and a teaspoon of sugar. So very good.
Ummm that sounds good the way you made it, thank you for leaving your comment!
~Michael
Another beautiful recipe. Our Town Square Market opens next week. I'm looking for these!! Garlic and lemon make anything delish! Thanks, Michael!
Thank you so much Mara! I love garlic and lemon as well!
FABULOUS RECIPE
I've never had chard before. I must give it a shot. Thanks for sharing. :)
LOVE that you put YOUR RECIPE underneath SO we can have it for later THANK YOU SO MUCH FABULOUS
Thank you so much Cindy!
I've used chard before but only the leaves. That's a great idea using the stalk as you would celery and I'm definitely going to try it. Thanks Michael!
Hi Doc Malthus! Using the stems is more rustic and using the leaves only is more refined. It is up to you, I just wanted to show using both. I prefer the leaves to tell you the truth. Thanks again for watching and your kind words!
~michael
@@MichaelsHomeCooking My pleasure, Michael! Being an old country doctor I am certainly going to try the rustic remedies while also loving the refined. Thanks again!
Thank you for the simple recipe!
Thank you Nadira, please have a look at my channel. Please.
~Michael
THANK YOU! This was soo goood! My first time having chard too. I was pleasantly surprised
I'm so glad!
Awesome recipe, making it now.
Thank you Lisa!
I have never had these, but the way you prepared them looks delicious! I love vinegar or lemon juice on my green veggies. It just brightens them up. YUM! xo
Thank you Barb. I think next time I will get rid of the stems, not that they were bad they are not as great as the greens. A wonderful new green... Chard!
Great job and thanks for sharing🙏
Thanks for watching Vera!
Looks great
Thanks!
Looks yummy!
Thank you 😋
I might be tempted to add walnuts and/or dried cranberries. I don't think I have ever had chard, either. I've been afraid it might be bitter like kale. Apparently not. You've inspired me to try it.
I love love dried cranberries and walnuts as well, both are great ideas. Thank you for that Marc. maybe some parm as well.
Oooh, lemon juice sounds good. I haven't fixed chard for years, but now I will! Thx.
This was my first time with chard. I like how it cooks. It is like spinach that does not disappear when cooking and could be made any way that spinach is made. I really like it, thanks Liz!
You are lucky to have a great farmer's market nearby to get the freshest produce. Nice recipe. Pretty serving dish too. :-)
Thank you Rosie. I have a collection of all kinds of mixing bowls, serving bowls and etc. I used to collect big time. Now it is mostly in boxes packed away. It was crazy how much I spent back then and I do not really collect anything any longer.
Mmmmm....I loves me sum chard! I cook it just like that with mushrooms and eat it with brown rice. Yours looks beautiful!!
Thank you Ben, that means a lot to me, thanks!
~michael
Swiss chard is great. It has a mild, delicate flavor. I think even kids would like it.
I had to try Swiss Chard since that farm was growing some. It was a great buy as well. I sure do like it!
A friend gave me some swiss chard today and I came here for a recipe I had everything on hand and yup its delicious!
Thank you Gena!
Great Job... Thanks for sharing..
Thank you Sir
THANKS FOR RESPONDING LOVE YOUR CHANNEL FABULOUS
looks AWESOME
Thank you James
Now this is new, that chard must have been growing in a field next to railway tracks lol. Splendid job Michael
I live by the railroad tracks! On the right side of course! Thank you Chase!
Michael's Home Cooking No problem. We small engines gotta provide ballast so you have your rails lol. And we also take fruit trains as well xD
I grow chard on my tower garden cant wait to try the receipt ty
Hi Patricia, have a great chard dish! Love your comment!
~Michael
just made it. added a dash of crushed red pepper flakes and used chicken broth. delicious and easy to make and healthy.
Hi Chris, thank you so much and glad you like this! Love the crushed red as well.
~Michael
I’m going to try this! I’ll bet mushrooms would be awesome in it
Thank you
Yum, I'm going to make this tonight for supper!
Thanks!
HI :)
GOOD TO KNOW IN ERITREA WE LOVE SWISS CHARD TOO, WE CALL IT Hamly Kosta (ሓምሊ ቆስታ) :)
Thank you for sharing this easy recipe. In the UK is also cheap to buy, its tasty, nutritious and good for you.:)
Thanks for watching!
Michael, I'm a big fan of swiss chard and spinach and other "greens" although Dorothy is not a willing accomplice. Neither of us are big fans of kale...not sure why, it's just unpleasant to eat I guess. I'll be growing some bright lights chard later this year to harvest near fall. Don't tell Dorothy...I'll sneak it in a meal or two. Great prep of this overlooked delicious veggie. Thanks!
Yes I agree with you on kale, it is too sturdy and I don't care for the taste. Thank you Terry and good luck with your fall harvest!
Try adding a bit of kale into the others. Sometimes I cook a big batch with all greens together except spinach. Turnip, mustard, kale & collard greens are all wonderful together. Yum
Try doing 5 minutes for the stalks plus 5 more for the greens - keep it moving and omit (all or most of) the braising liquid. I love it with noodles underneath and a poached egg on top!
I like your idea, thank you for that! I sure wish you would subscribe.
~Michael
I had never had Chard before I grew some last year (It looked pretty so I bought seeds) I harvested a few leaves and sautéed them with garlic, salt and pepper then topped with parmesan, I was pleasantly surprised by it's sweetness. I am guessing that the lemon juice helps to clear chards after taste? I also haven't tried the stalk but I will be now 👍
Hello Old Bear! I love the way your fixed your chard! Lemon is not really needed, I just like it as I am a lemon lover. The stalks are really better used in a stir fry as I wished I had not used them in this. Thanks!
~Michael
I’ve never tried cooking vegetables with Vermuth. Hmm will try?
A bit of white wine or vermouth makes much more of a restaurant quality meal. Thank you for watching Ivonne!
~Michael
i've never had chard either. it looks good :-)
It's pretty good, but I prefer spinach. Nest time I don't think I will use the stems, the leaves are the best part for sure! Thank you Gail :)
That was an amazing price for a farmers market! Today in DC it would be at least $5 for one bunch! at the farmers markets we have.
Thank you for watching one of my recipes!
~Michael
It's June 2, 2019, exactly 1 year later. You did an amazing job!!
Thank you Cheryl, please subscribe!
~michael :-)
I steam it and use red wine vinegar. Goes well with beef and potatoes.
That sounds good! Thank you Nicholas
Healthy
Thank you for watching one of my recipes
Looks good. I think 15 minutes is much too long, though. I would just wilt the leafy parts.
Thank you. Sometimes I do offer more information in the description as in this one... after thoughts.
Underpriced? Is there such a thing?
This might sound silly, but I couldn't have picked chard out of a lineup until this video.
Thank you Christopher :)
The stems can be cooked and made into a pesto.
Thanks
What's the flavor like?
It does not taste like kale, thank goodness! It is much like spinach that does not disappear when cooked. Most all greens have 'some' bitterness to them. It is low bitterness with chard. I think next time I might just toss the stems, not that they were bad or anything, I just like the leaves better.
Michael's Home Cooking I cook the stems and all. I chop it up just like you did.
It has a sweet flavor followed by a slight earthy flavor. Swiss chard is surprisingly delicious 👍
That chard is HUGE!!!
It is homegrown, thanks!
$2 per bunch is under priced? I don't know but I think it's overpriced. Anyway, I'm here to find out how to cook it because I have never cooked or eaten Swiss chard before and/but planted them this summer and now have too much of it. (Planted for the leaves and colors initially.)
Thank you for watching one of my videos! I don't know if you read the description under the video, I think you should incase you didn't. Thanks again!
~Michael
@@MichaelsHomeCooking yes I did, thank you. I was wondering if Swiss chard tastes the same as the Chinese You Choy or Gai Lan (also known as Chinese broccoli). I use those a lot (don't like bok choy). I'll find out...
Awesome 👌
No 🥔 potatoes😃
Thank you Sretna!
Add some diced ham to it or even bacon pork chops bites ..
You always have great ideas, thank you Beverlee!
How in the world can onions be halfway soft after 15 minutes of cooking?!?!?!
You my friend, have some tough onions!!
Well you have to consider that the chard stems were in there and want them to be tender. Think whatever you want Mr Mojave.
@@MichaelsHomeCooking I think you missed the humor...maybe you're taking yourself, and your stems, a little too seriously...
Don't forget a teaspoon of sugar to eliminate the taste of Chlorophyll. Thank you for sharing.
tried making this was a pain in the ass, won't ever attempt it again. Thanks for the help
THE RECEPY IS GOOD BUT I WILL NEVER COOC WITH OLIVE OIL. BUT THE REST IS OK