Chard sautéed with turnips. This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes. Toss in cilantro, parsley, and lime juice; season with salt. Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!

Create some people, cooking is indeed things which is quite simple. Besides they are indeed happy cooking and have ability cooking that is quite, they are also smart in mixing each dish so that it becomes food luscious. But there are those who cannot can cook, so they must search and see recipes that are easy to follow.

Chard sautéed with turnips Chard is one of my favorite greens to cook because it's more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale. 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.

You can make Chard sautéed with turnips use 9 ingredients and 3 the steps. Here guides how you cook it.

The main ingredient Chard sautéed with turnips as follows:

Prepare 250 grams of chopped turnips or potatoes.
Prepare 200 grams of chopped chard leaves and stalks.
Prepare 100 grams of white onion.
Provide 2 of garlic cloves.
You need 1 TSP of black pepper.
You need 1 TSP of salt.
Provide 1 TSP of cumin seeds.
You need 1 TSP of curry powder.
You need 3 tablespoons of olive oil.

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. Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through. 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.

Instructions Chard sautéed with turnips

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

Other times, they get overwhelmed by greens-kale, spinach, mustard greens, purslane, turnip greens, collards and my personal favorite, Swiss chard. The pancetta (Italian unsmoked bacon) renders a small amount of fat, which is then used to sauté the chard. Serve this robust side with steaks, roast chicken, or roast pork. Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch.