Recipe by karen
"This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you."
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garlic, coarsely chopped
crushed red pepper flakes
salt to taste
Trust me, this really IS authentic Italian cooking! I am Italian, and this has been a staple in my Italian family since probably forever, and has always been my favorite vegetable. You can skip the red pepper flakes if you don't care for the extra bite. Or you can make this with bacon and garlic rather than the olive oil. Another great use for Swiss Chard (easily grown in your garden) is to add it to soups. SO much milder than other greens. It must be washed well, leaf by leaf, and you must make what you THINK is a ton of it because it cooks down so much. The prep, then, is time consuming, but SO worth it! The red-stalked variety is especially pretty, tho' I grow both red and green stemmed for the blend of colors when I make this. Another great thing about growing your own is that as you cut the leaves off, they keep growing back! Can't wait for summer!
I'm only giving this 2 stars because there is something way off with the salt. We could only eat about 2 bites before putting it aside. I can feel my fingers swelling as I write. Otherwise, I would give it a 5 out of 5. Next time I will make it with 1/2 tsp of salt and then add more if I think it needs it. I would also at least double the red pepper flakes. This could be a fabulous dish!
I grew up eating Italian greens all time and this was delicious! One thing I did differently was to increase the blanching water to 3 cups and being aware that a bunch of swiss chard may not be the same everywhere I kept the salt to 11/2 tsp.I also added diced tomatoes and drained and rinsed cannelini beans. I also increased the garlic. It's a terrific side dish or you can make a meal by adding pasta cooked in the water used to blanch the chard. Great flavor and vitamins!
I've never made swiss chard before and because I read that it's now one of the top ten healthiest foods, I decided to give it a try. When you buy a bunch of the chard, it looks like you could feed a small army with it. For those who've never cooked with it before, let me tell you that surprisingly, it cooks down to nothing. One bunch was only enough for two people, so I needed to add some spinach to it. Karen, we all loved this recipe and it went great with the flank steak I made! Hubby and my daughter are crazy about their greens and they asked for a repeat performance. Thanks so much Karen!
The basics of this recipe are excellent. Our garden has a bumper crop of chard so I'm always looking for new ways to use it. I tweeked the recipe by adding fresh mushrooms, which I browned in a pan with 1/4 cup oil packed sundried tomatoes. The juices from the mushrooms,and the oil from the tomatoes,combined well with the garlicky chard mixture to create a fab sauce which I tossed with hot spaghetti. We topped it with grated Mezithra cheese. What a meal!
I'm sorry to be critical of someone else's review - and I haven't, yet made this dish but - 'tonimg' - the recipe says, "Salt to taste" so how can you blame the author of the recipe if you chose to add too much salt?
AWESOME!! love this recipe and make it all the time now; I didn't pre-boil the chard and it still turned out tender without being soggy
This was delicious! I actually had to make more because my boyfriend liked it so much he wouldn't give it back!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Style Swiss Chard
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 75
** Calories from Fat: 62
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