Best 6 Swiss Chard Ribs In Cream Sauce Recipes

CREAMY SWISS CHARD

Steps:

• Bring a large pot of water to a boil and prepare a large bowl of ice water. While the water comes to a boil, cut out the stems/center ribs from the Swiss chard. Cut the stems into about 2-inch lengths and chop or tear the leaves into 2-inch pieces. Add enough salt to the water so it tastes salty. Add the leaves to the boiling water for 30 seconds, drain, and transfer the leaves to the ice water. Drain again. Transfer the leaves from the colander to a clean kitchen towel, squeezing out as much water as you can in the process. Roll up and squeeze in the kitchen towel to remove any remaining water.
• Peel and thinly slice the shallots.
• In a large saucepan over medium heat melt the butter. Add shallots, chopped chard stems, and 1/4 teaspoon salt. Cook, stirring often, until the stems are tender, about 5 minutes. Pour in the cream, bring to a boil, reduce heat to maintain a gentle simmer, and cook, stirring often, until the mixtures thickens, about 5 minutes. Stir in the leaves and cook, stirring, until they're warmed through and coated with the sauce. Add pepper to taste, as well as any additional salt you may like.
• Serve warm. Know that this dish keeps well loosely covered in a warm (220°F or so) oven for an hour or so if needed.

SAUTéED SWISS CHARD RIBS WITH CREAM AND PASTA

Steps:

• Prepare the chard: Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
• Cook the chard in butter and cream: Melt butter in a saucepan on medium heat. Add the drained, blanched chard ribs and simmer for 4 minutes. Add heavy cream and cook until cream is reduces by two-thirds.
• Cook pasta while cream reduces: Cook up your pasta according to the pasta's package directions.
• Toss and serve: Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Serve warm.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

CREAMED SWISS CHARD WITH SHALLOTS AND NUTMEG

Steps:

• In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
• Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

CREAMY GRITS WITH MUSHROOMS AND CHARD

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.

SWISS CHARD RIBS IN CREAM SAUCE

Steps:

• Saute the swiss chard ribs in butter in skillet until tender but not soft.
• Add half and half, tarragon, and red pepper to skillet. Cook until volume reduced in half.
• Serve over cooked pasta.