How to cook Swiss chard. (You may also finely chop the stems and add them is you wish). Add the chard stems and stir-fry about 2 minutes. Take the chard leaves off the stalks and shred the leaves and stalks finely. You can also subscribe without commenting. Login. Duh! Add the salt, pepper and sugar. Leaves: boil (1-2 mins); steam (3-4 mins). Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Cheers, friends! Cook and stir until the chard turns tender. We love Swiss Chard and Baby Bok Choy – our local grocery store carries it regularly so I hope you can get it someday too. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. A delicious side dish that needs three ingredients and five minutes to cook. Add the red pepper and spring onion or red onion. Add the chard stems. I made it with all the excess Swiss Chard from the garden. This recipe is lovely and the flavors sound great! Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Looking for more simple side dishes like this? I’ve been trying to use authentic Chinese seasonings with vegetables I can find in Austin. Add water chestnuts and sauce and stir fry for 2 minutes. Vegetables like baby bok choy and Chinese broccoli have become a luxury. I like the taste of Chard stir-fried in peanut oil. Who would have thought you can stir fry swiss chard? This is a hardy and versatile vegetable that can be used in soup or stir fry. Next comes the garlic, ginger and red pepper. drain and rinse under cold water, then set aside. I can’t wait to do this. Add the swiss chard and sugar; stir-fry until just wilted, 1 to 2 minutes. Note on making rice: Nothing accompanies stir-fry better than a heaping pile of fluffy, slighty-sticky jasmine rice. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Wonderful idea to stir fry it! Don't subscribe Required fields are marked *. Who would have thought you can stir fry swiss chard? Pingback: Sauteed Swiss Chard with Fruits and Nuts - Simply Fresh Dinnerssimply fresh dinners. Notify me of followup comments via e-mail. Not only are they much more expensive, it’s very difficult to get good fresh ones, even at the Asian market. Swiss chard is so beautiful, as well as healthy. This tasted wonderful. All Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. When I make a stir fry using the quick cooking greens from the farm share [Swiss chard, bok choy, tatsoi, pak choy, spinach, cabbages--NOT turnip greens, mustard greens, or kale in this case] I separate the leaves from their stems, chop the stems up, and cook the stems first with the onions. I sometimes spend so much time looking for exact ingredients that I forget that using what’s available can make delicious food! I can see how this beautiful dish would go well with so many entrees although honestly I could just eat it as a meal! In the fridge for up to four days. Thank you. Today I want to introduce an easy swiss chard recipe that uses just three ingredients and takes five minutes to cook. Add the leaves and minced garlic and stir-fry for about 3 minutes more, turning leaves over several times until all the chard has wilted. When is Swiss chard in season? Maggie this looks amazing! Keep them separate. Separate the stems and leaves. The highlight of this recipe is the combination of garlic, sugar, and soy sauce. HOW TO MAKE SPICY SWISS CHARD SOBA NOODLE STIR FRY. heat the oil in a wok and add the mushrooms and chard stalks (if using) and stir fry for 1 minute. Separate the stems and leaves. I’ve tried both a cast iron pan and a nonstick skillet, and both work. Goodness! Kids loved it also. How perfectly beautiful, Maggie, and love that it’s so quick and easy. It starts with cooking the swiss chard stems and green onions. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. It goes well both with Asian and Western style main dishes. Immediately stir to mix well. You don’t need to dry them thoroughly before cooking. Glad to hear you cooked the recipe and enjoyed! It’s my second summer in my new home, and I’ve started to apply Chinese flavors to local produce. As a result, this will give the stir-fry a bit of sauce, which is much needed. It is rich in dietary fiber. swiss chard stir fried surprisingly well. Allow the chard to cook while covered for about 4 minutes. Serve over jasmine or white rice. Finish it! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! Your email address will not be published. heat the oil in a wok and add the mushrooms and chard stalks (if using) and stir fry for 1 minute. A hot cast iron pan earns extra points but is not necessary. Cooking it this way (with the sugar, baby bok choy, & soy sauce) seems like a mouth watering combination. The texture of the dish might be a bit different, but the flavor stays great. And then pour in the soy sauce, mirin, chard leaves, enoki mushrooms and sesame seeds. I love all the colors-it’s so beautiful! Will you believe it that I always spend easily 20 min separating the leaves from the stem of kale and chard by hand? When I saw the photo I thought no way it’s three ingredients – it looks so colorful and full of good stuff I had to come and verify you didn’t sneak more ingredients! The sugar is the most important part. (You may also finely chop the stems and add them is you wish). All year round, but best from July to November. Close. Magazines & More.

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