I invite you to link to my recipes from an outside site, but copying and pasting my posts or recipes or photos is a copyright violation and I will pursue my rights. This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. I think it sounds tasty! Here I’ve topped the Sauteed Greens with a few tablespoons of Dukkah– so delicious! sesame oil, Join us! ), Nutrition: Per serving: 6g protein, 13g carbohydrates, 15g fat, 4g saturated fat, 108mg sodium, 607 mg potassium, 4g fiber. I hope you can get the book. cutlery icon. This will be my new go-to recipe! I’m super interested in that cookbook! I love to cook, but know that many of my dishes are likely migraine inducing. This looks like a fantastic salad and love that it’s so easy to put together! Danielle, squares icon. I love how nutritious this is! My husband makes fun of me because we grow swiss chard and kale ever year and I rarely cook it. This nice thing is the leftover greens can be repurposed for breakfast- warm them up and top with a poached egg, or throw them in your scrambled eggs or add to your buddha bowls or fried rice. As someone that suffers from a lot of headaches, I can’t wait to try this recipe! You will end up will a fairly large bowl of greens, but keep in mind these will cook way down. If you suffer from migraines, this is THE book for you! Hi, I'm Sylvia! Copyright Dorothy Reinhold | ShockinglyDelicious.com. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Add the chard stems and cook for another 3 to 4 minutes. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services. Please subscribe to Shockingly Delicious for free updates so you’ll never miss a recipe. Rate this recipe Use any greens you like- kale, chard, collards, or throw in some beet tops, spinach or mustard greens- you decide! This easy, nutritious greens side dish gets extra flavor from special oils, a jolt of heat from jalapeño and crunch from three kinds of seeds. That salad looks so amazing!! Drool-worthy, scrumptious, "scary good" recipes for people who love big flavors! Shockingly Delicious content Copyright © 2020, Dorothy Reinhold, All rights reserved. Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! YUM! Then this is absolutely the book for you! Photos by Laura Bashar. Place several large leaves of Swiss Chard in the bottom of an oblong pan, then alternate layers of filling and chard, ending with a thin layer of filling topped with bread crumbs. PHOTOS: For use of photos, ask me first -- Dorothy.Reinhold@gmail.com. Once they have wilted a bit, add the hot and dark toasted sesame oils, stirring to coat. Saute them in a little oil and continue chopping the greens. Add chopped chard stems, garlic, onion, salt, … Cut out any of the bigger stems (anything bigger than a 1/4 th inch). Anyway, this looks great and now I have a new recipe to try! A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Because you want to caramelize rather than brown the cabbage in order to develop its natural sweetness, this dish takes a little time to prepare, but we’re sure you’ll find that the flavor is … It is so practical. Hey, I'm Sylvia! Can’t wait to try! She tested her eating and lifestyle plan on other migraine sufferers, and emerged with an 8-week plan that guides people with one assignment per week, so they can ease into living a migraine-friendly life. Thanks! pinterest icon. Wear gloves while handling the jalapeño. . Greens: You can use all Swiss chard or all kale for this recipe if you prefer. pumpkin seeds, Cover the pan with a lid to help the greens wilt, about 5 minutes. Posts may contain affiliate/referral links. A simple healthy side dish that pairs well with most mains, is vegan, low-carb, keto, full of nutrients and delicious! folder icon. I love the use of both kale and Swiss chard! I’ve lived in the south most of my life and was always served collard greens “southern style” meaning simmered in pot liquor with some form of a smoked meat for flavoring. The point is, they won’t go to waste. I always disclose the relationship. It’s good advice for all of us, no matter what eating plan we follow. Tonight we served the Simple Sauteed Greens with Roasted Sweet Potatoes lathered in Harissa. instagram icon. PNW Chef & 2018 Saveur Blog Awards Finalist! Add the onions, garlic, and jalapeño, if using, and sauté for 5 minutes, or until golden. clock icon. She became determined to make the information as widely available to people as possible, so she began writing this book. ★☆ Add the stems back in and squeeze with lemon.