Swiss Chard Recipes Jamie Oliver

Cook on a medium heat for about 4 to 5 minutes moving the greens around the pan with a spoon or a pair of tongs then add your herbs and cook for a further minute.

Swiss chard recipes jamie oliver. Large leaves can also be stuffed or used as wraps. Add the whole lot stems and all to a delicious pork and chickpea pot roast or wilt down and serve as a side dish. Chard is a useful and versatile vegetable. Add the leaves stir.

Toss well then taste and season to perfection with sea salt and black pepper. Melt butter and olive oil together in a large skillet over medium high heat. Chard can also be cooked in the same way as spinach and is often steamed stir fried sautéed or wilted into stews and sauces. Enjoy its earthy taste and bright colours with this collection of recipes including tarts stuffed cannelloni and baked eggs.

Let these recipes prove it. Simmer until the stems begin to soften about 5 minutes. Add the chard stems and the white wine. Heat two tablespoons of the olive oil in a wide lidded pan and add the chopped chard ribs.

1 serving 2 servings 4 servings 6 servings 8 servings a crowd. Stir then cover and cook over a low heat for four minutes stirring occasionally. Season the pork with sea salt and black pepper then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes turning halfway. Remove from the heat and season carefully to taste with salt and pepper some good quality extra virgin olive oil and enough lemon juice to give it a little kick.

Meanwhile drain the peppers and quickly dice into 1cm chunks then trim and finely slice the chard stalks and all. The taste is rich complex and robust. Drain the rice well add to the cherry dressing bowl with all the chard and crumble in the feta. Dish up and sprinkle over the walnuts.

Finely slice the walnuts then the chard stalks shred the leaves. Swiss chard doesn t get as much love as its cooler cousins kale and spinach but it s every bit as versatile. Swiss chard recipes this member of the beet family has large flat crinkled green leaves with thick fleshy stalks and ribs. Stir in the garlic and onion and cook for 30 seconds until fragrant.

Feta chard and spinach.