Recipe: Perfect Chard sautéed with turnips

Chard sautéed with turnips. Remove from heat, season with salt and pepper and serve. Melt butter and olive oil together in a large skillet over medium-high heat. Heat oil in a very large skillet (or use a soup pot).

Chard sautéed with turnips The stems become like a fourth vegetable along with the sweet onions and carrots. I serve it as a vegetarian main dish with za'atar and yogurt or a side dish for grilled salmon or steak. Turn the heat to medium-high and return the garlic to the skillet. You can cook Chard sautéed with turnips using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chard sautéed with turnips

  1. Prepare 250 grams of chopped turnips or potatoes.
  2. It’s 200 grams of chopped chard leaves and stalks.
  3. You need 100 grams of white onion.
  4. It’s 2 of garlic cloves.
  5. You need 1 TSP of black pepper.
  6. Prepare 1 TSP of salt.
  7. Prepare 1 TSP of cumin seeds.
  8. Prepare 1 TSP of curry powder.
  9. You need 3 tablespoons of olive oil.

Season with lemon juice and salt and pepper to taste. What to Serve with Simple Sautéed Swiss Chard. This Balsamic Chicken would be nice or my beloved Turkey Meatloaf recipe. This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes.

Chard sautéed with turnips step by step

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

For a weekend meal, try this spatchcocked chicken and a batch of simple saffron rice. Heat olive oil in a large, heavy skillet over medium heat. Add greens; toss to coat with olive oil and garlic mixture. Select turnips with bright green leaves sprouting from the top, and utilize the whole plant. Remove the turnip root for later use, then rinse the greens well, dry, chop and cook like you would kale or collards, adding salt, bacon, butter, lemon, cider vinegar, or anything else that will helps break down the greens' thick cellular walls.

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