Delicious Recipes

Braised Red Chard

in cucina con pina

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in

Braised red chard with a bright and vibrant color that does not fade even during cooking and is beautiful. Red chard contains folic acid and promotes cardiovascular health due to the presence of potassium and antioxidants, contains vitamin C and iron, thus helping to combat anemia. It strengthens the immune system and enhances skin health, thanks also to the amount of water it contains. But what makes it special is the taste as well as the color, tasty and simple in the kitchen it can be used in various different ways, besides as a side dish it can fill ravioli or fresh pasta in general.

  • Difficulty: Very Easy
  • Cost: Very Cheap
  • Preparation time: 15 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: Winter
208.24 Kcal
calories per serving
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  • Energy 208.24 (Kcal)
  • Carbohydrates 19.62 (g) of which sugars 13.54 (g)
  • Proteins 3.32 (g)
  • Fat 14.35 (g) of which saturated 2.05 (g)of which unsaturated 0.19 (g)
  • Fibers 5.63 (g)
  • Sodium 931.42 (mg)

Indicative values for a portion of 2 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 to prepare Braised Red Chard

  • 1 bunch chard (red)
  • 2 tbsps extra virgin olive oil
  • 2.5 tsps salt
  • 1 clove garlic

Tools

  • Skillet

Steps to prepare Braised Red Chard

  • Clean the chard by removing the stalks and outer leaves. Divide the leaves into two parts and wash them thoroughly several times in cold water. In the skillet, heat the oil with the garlic clove and when it is well browned, remove it and add the red chard, put the lid on, lower the heat, and let it cook slowly for 20 minutes with its own water that the red chard will release in the meantime. Remove the lid for the last 5 minutes of cooking to dry all the remaining water, serve the braised red chard as soon as it is ready

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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