Swiss chard and kohlrabi make an excellent combination in this refreshing and delightful dish. The earthy flavor of swiss chard pairs well with the slightly sweet and crisp texture of kohlrabi. When tossed with a tangy lemon sauce, this dish becomes a vibrant and flavorful side dish or a light main course. Here is a recipe for a delicious Swiss chard Kohlrabi with Lemon Sauce.
Here are our top 5 tried and tested recipes!
KOHLRABI IN LEMON-CREAM SAUCE
Kohlrabi tastes delicious when cooked in this simple lemony cream sauce. If you get your kohlrabi from the farmer's market, mix in the leaves in the end as well.
Provided by MichaR
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
- Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 13.1 g, Cholesterol 122.3 mg, Fat 33.3 g, Fiber 6 g, Protein 4.8 g, SaturatedFat 20.6 g, Sodium 111.1 mg, Sugar 4.4 g
SWISS CHARD & KOHLRABI WITH LEMON SAUCE
Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish
Provided by Gordon Ramsay
Categories Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
- Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.
- Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam, 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.
- Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.
Nutrition Facts : Calories 255 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.93 milligram of sodium
SWISS CHARD AND LENTIL SOUP WITH LEMON JUICE
Make and share this Swiss Chard and Lentil Soup With Lemon Juice recipe from Food.com.
Provided by Gypsy Queen Cuisine
Categories Clear Soup
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the strips of Swiss Chard; drain.
- In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring
- to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes.
- Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils.
- Continue cooking covered for another 45 minutes until the lentils are tender.
- Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes.
- Taste and adjust seasoning if necessary, serve at room temperature.
- In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.
Nutrition Facts : Calories 335.3, Fat 14.3, SaturatedFat 2, Sodium 228, Carbohydrate 39.3, Fiber 17, Sugar 3.9, Protein 15.1
CREAMED SWISS CHARD WITH LEMONY BREADCRUMBS
Provided by Dawn Perry
Categories Milk/Cream Side Quick & Easy Chard Simmer Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8-10 minutes.
- Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
- Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5-8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
- Top Swiss chard with breadcrumbs just before serving.
SWISS CHARD DOLMAS
Provided by Leslie Land
Categories dinner, lunch, appetizer, main course
Time 2h15m
Yield 18 dolmas
Number Of Ingredients 17
Steps:
- Bring a large kettle of water to the boil, add the chard and stir well. Drain at once, rinse with cold water, drain again and set aside.
- Bone the chops and reserve the bones. Cut off all fat and discard.
- Chop the meat into little chunks a bit coarser than hamburger. There should be about one cup.
- Put a wide skillet over medium heat, add the oil, then the chopped onion. Cook, stirring often, until the onion is just golden around the edges, about 15 minutes.
- Add the lemon zest and cook, stirring, for about two minutes, then add the garlic and meat. Continue cooking, stirring occasionally, until the meat is just starting to brown, about five minutes more.
- Stir in the rice, turn the heat to medium-low and add a half-cup of water. Allow to simmer undisturbed until all the water is absorbed, then stir in the currants, pine nuts, herbs and seasonings and remove the pan from the heat.
- Fold each chard leaf in half the long way, so the spine of the stem protrudes. Starting where the stem widens, slice out the lower portion of the stem. Reserve leaves and stems.
- Lightly film the bottom of a nonstick nine-inch diameter kettle with olive oil, then line it with onion slices, lamb bones and chard stems.
- Lay a trimmed leaf face up on the work surface. Put a generous portion of filling in a wide line right above where the cut has split the leaf. Fold up the two bottom flaps to cover the filling, fold in the leaf edges to enclose it further, then roll like a jellyroll to the tip, tucking as you go. Set the rolls seam side down in the kettle, placing the second layer of leaves perpendicular to the first.
- Pour in one and three-quarters cups of water; put a plate on top of the rolls to weight them down and cover the pan. Cook at a gentle simmer for an hour, or until the chard is tender and the rice fully cooked.
- Using tongs, remove the rolls and set aside, covered to keep warm. Strain the kettle contents, pressing on the solids to get all juices; there should be about two-thirds of a cup of liquid. If necessary, boil to reduce, or add water.
- Beat the egg yolks with the lemon juice in a small nonstick saucepan. Add the juices and cook, stirring constantly over very low heat, until the sauce thickens. Do not let it boil.
- Serve the dolmas hot or cold, with sauce on the side, garnished with lemon wedges.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 2 grams
Tips:
- Choose tender Swiss chard and kohlrabi: Look for Swiss chard with crisp, brightly colored leaves and kohlrabi that is firm and smooth.
- Wash the vegetables thoroughly: Swiss chard and kohlrabi can be dirty, so be sure to wash them well before using.
- Remove the tough stems from the Swiss chard: The tough stems of the Swiss chard can be bitter, so it's best to remove them before cooking.
- Peel the kohlrabi: The skin of the kohlrabi can be tough, so it's best to peel it before cooking.
- Cook the vegetables until they are tender: Swiss chard and kohlrabi should be cooked until they are tender, but still have a little bit of a bite to them.
- Use a flavorful cooking liquid: The cooking liquid for the Swiss chard and kohlrabi can be water, broth, or even wine. Choose a liquid that will add flavor to the vegetables.
- Season the vegetables well: Swiss chard and kohlrabi can be seasoned with a variety of herbs and spices. Some good options include salt, pepper, garlic, onion, and lemon.
- Serve the vegetables immediately: Swiss chard and kohlrabi are best served immediately after they are cooked.
Conclusion:
Swiss chard and kohlrabi are two healthy and delicious vegetables that can be used in a variety of dishes. This recipe for Swiss chard and kohlrabi with lemon sauce is a great way to enjoy these vegetables. The lemon sauce adds a bright and tangy flavor to the vegetables, and the almonds add a nice crunch. This dish is perfect for a light lunch or dinner, and it can be served with a variety of sides, such as rice, potatoes, or bread.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love