Preheat oven to 375 f. rinse chard stems, pat dry, and trim off any brown bits. use about half the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in a single layer. lay stems in the dish, drizzle with remaining oil, and sprinkle with salt. add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. cover the pan and cook, shaking the pan occasionally, for 10 minutes. remove the lid,... swiss chard has a sweet mineraliness to it that kale lacks. and you can roast it as little as you likeif youre happy with sauted chard, simply cover the baking sheet and roast it 10 to 1
minutes. if youre a little more intrigued by this tactic, roast the chard uncovered but for just a few minutes. put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. remove the stalks with a slotted spoon. add the leaves and cook for 30 secs1 min. drain and reserve 200ml of the cooking water. in a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. roast for 2030 minutes or until tender. cut chard leaves into small strips and put in mixing bowl. once vegetables are cooked, add to chard, toss, and let sit for 5 minutes, allowing chard to wilt. add remaining ingredients to a lidded container.
Vi bruger cookies til at tilpasse vores indhold og til at vise dig funktioner til sociale medier og til at analysere vores trafik. Vi deler også oplysninger om din brug af vores website med vores partnere inden for sociale medier, analysepartnere. Vores partnere kan kombinere disse data med andre oplysninger, du har givet dem, eller som de har indsamlet fra din brug af deres tjenester.