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Braised Swiss Chard with Onions, Balsamic Vinegar and Parmesan

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Braised Swiss Chard with Onions Balsamic Vinegar and Parmesan
Braised Swiss Chard with Onions Balsamic Vinegar and Parmesan
This is a great way to cook up Swiss Chard.

It is also delicious as a meatless entry, by adding whole wheat pasta (see below).

With the Parmesan cheese this is a substantial vegetable side dish, perfect for those times you need something more to add to a meal or when you have guests who unexpectedly show up for dinner.

And if they know you making this, they....will....come!

Swiss Chard with onions, balsamic vinegar and Parmesan cheese
by the seat of my pants!
serves 2-4, with pasta 4-6

1 large bunch of Swiss Chard, we like the red stem variety for this dish
1 thick slice onion, diced
olive oil
garlic salt
balsamic vinegar
Parmesan cheese
toasted walnut pieces

Wash chard in a large sink of salted lukewarm water. Take your open hands and gently submerge the greens, then lift them carefully, turn gently, submerge, lift, turn. This process will let any dirt or sand fall off the chard and fall to the bottom of the sink.




Drain in a colander.

Add a splash of olive oil to a large skillet, when hot, add diced onion. Cook until golden brown.

Remove stems from chard and trim off the cut edge. Cut stems into 1 inch pieces. Add to the skillet and saute for a minute or two.



Lay the drained chard leaves on a cutting board, and using a large knife cut in lengthwise pieces about 2 inches wide. Then cut crosswise to make (approximately) 2 inch squares.

Add chard leaves to the skillet. Sprinkle with garlic salt. Toss and bring the contents from the bottom of the pan to the top. Let cook a couple of minutes, repeat. The chard has enough water coating the leaves, that you do not need any additional liquid.

Cover with a lid, turn burner off and let steam 8-10 minutes.

To serve, sprinkle with Parmesan cheese, and drizzle with the balsamic vinegar. Top with toasted walnut pieces.

Offer additional vinegar at the table, if desired.
Delicious!

For the pasta version:  Cook 2 cups of whole grain pasta (small shapes work best for this dish) until al dente. Drain well. Toss with the chard after it has steamed. Serve in the same manner with Parmesan cheese, vinegar and the toasted walnuts.

Enjoy!

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this post is shared with:
weekend cooking @ beth fish reads


8 comments

  1. I love all greens and seeing your beautiful red chard makes me very hungry. I've never thought of using parm with greens--I'll have to try it soon. Thanks for the great idea.

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  2. Looks great! I think it would be fabulous over some pasta like you suggested. Thanks for sharing your recipe!

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  3. I think I would like the pasta version of this -- I'm always wondering what to do with Swiss chard!

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  4. I've never cooked Swiss chard, but this looks delicious. Thanks for all the photos!

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  5. I'm glad you showed me this - I wouldn't have used the stalks and now I know not to waste them. cheers

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  6. Looks yummy! I love growing Swiss Chard in my garden. The bugs mostly ignore it (unlike kale which is full of holes), it grows in the heat but also survives well into winter. I've harvested chard on warm days in January!

    Joy's Book Blog

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  7. I adore swiss chard and this looks like a great way to cook it. I bet it would be yummy with pasta

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  8. I love lettuces and cabbages, but I'm slowly learning to add other leafy greens to my diet, too - kale, and turnip greens... next it'll be swiss chard and collards! Thanks for sharing this recipe!

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