Recipe: Perfect Chard sautéed with turnips

Recipe: Perfect Chard sautéed with turnips

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Chard sautéed with turnips. So to clarify, Swiss Chard and Chard are the same thing. Rainbow chard is not a specific variety of chard but a blend of different varieties planted and harvested together (or sometimes commercially blended after harvesting.) How to Prepare Simple Sautéed Swiss Chard with Onions. Japanese baby turnips are tender, sweet, and juicy as can be.

Chard sautéed with turnips Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop! All Reviews for Sauteed Swiss Chard with Parmesan Cheese. Whenever you have an abundance of chard or other cooking greens to use up quickly, make this recipe for a sauteed Swiss chard main or side dish. You can have Chard sautéed with turnips using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chard sautéed with turnips

  1. Prepare 250 grams of chopped turnips or potatoes.
  2. It’s 200 grams of chopped chard leaves and stalks.
  3. Prepare 100 grams of white onion.
  4. Prepare 2 of garlic cloves.
  5. It’s 1 TSP of black pepper.
  6. It’s 1 TSP of salt.
  7. Prepare 1 TSP of cumin seeds.
  8. You need 1 TSP of curry powder.
  9. You need 3 tablespoons of olive oil.

Other times, they get overwhelmed by greens-kale, spinach, mustard greens, purslane, turnip greens, collards and my personal favorite, Swiss chard. Swiss chard is one of my favorite side dish recipes with fresh swiss chard from the farmer's market. Saute with a little garlic for an easy and tasty side dish. Swiss chard, in all its vibrant glory, has been one of my favorite greens since I was a child and my mom would boil it up and toss some butter on top.

Chard sautéed with turnips step by step

  1. Boil the turnips or potatoes in water till soft..
  2. Fry white onions in the olive oil will yelow in color. Add garlic the turnips. Then add the chards..
  3. Add the salt and the spices. Cover for 5 to 10 min on medium heat..

Sautéed Swiss chard with ribbons of parsnip. Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard. Swiss chard, red chard, golden chard, or rainbow chard. Whatever type of chard you have on hand has bright, stiff stems and deeply grooved, bumpy leaves.



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