Pan-Sautéed Swiss Chard Stems.
This is a side dish suitable for all seasons, as you can enjoy it both hot and cold, accompanied by either meat or fish. You can also season the pasta see recipe here
They are easy to make and also quick.
Chard stems are refreshing, emollient, and laxative. They are easily digestible and, for all these properties, are particularly suitable for the diet of children, the elderly, and pregnant women.

You might also be interested in:

Cost: Very cheap
Preparation time: 5 Minutes
Portions: 6
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

108.36 Kcal

calories per serving

Info Close

Energy 108.36 (Kcal)
Carbohydrates 8.60 (g) of which sugars 1.47 (g)
Proteins 3.08 (g)
Fat 8.24 (g) of which saturated 1.18 (g)of which unsaturated 0.26 (g)
Fibers 2.85 (g)
Sodium 356.23 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs Swiss chard (With stems)
1 1/4 cups tomato purée (Rustic)
1 clove garlic (large)
to taste Parsley
2 chili peppers (optional)
3.5 tbsp extra virgin olive oil
Salt

Pan-Sautéed Swiss Chard Stems

Tools

What we need to make

Cutting board
Skillet
Colander
1 Pot

Preparation of Pan-Sautéed Swiss Chard Stems

Choose some fresh Swiss chard with nice stems.
Cut the bunch into 3 parts: the leaves, the stems, and the end part that needs to be discarded.
Wash them in plenty of water, changing it several times.
Put a rather large pot on the fire, filled 3/4 with water and a handful of salt.
As soon as it starts to boil, add the Swiss chard.
Cover and let it cook for 15 minutes.
At the end of cooking, drain them and cool them down by pouring cold water over them.
Now take a rather wide skillet, add a drizzle of EVO oil and a halved garlic clove, and let it turn golden.
Pour in the diced tomatoes or purée, adjust the salt, and add a chopped parsley mix.
Stir. Cook for just 3 minutes and then…
Add the chopped Swiss chard stems, sauté in the skillet for 3 or 4 minutes.
Add some chili oil or chili pepper to taste, depending on your preference.
Serve in a baking dish. This is an ideal side dish with both meat and fish.
Here are your Pan-Sautéed Swiss Chard Stems ready