Simple Way to Make Quick Savory Swiss Chard
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Savory Swiss Chard. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Savory Swiss Chard, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Savory Swiss Chard delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Savory Swiss Chard is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Savory Swiss Chard estimated approx 20 mins.
To get started with this particular recipe, we have to prepare a few components. You can cook Savory Swiss Chard using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Savory Swiss Chard:
- 1/4 cup pine nuts, toasted
- 2 tsp olive oil
- 3 clove garlic, minced
- 1 tbsp ginger, peeled and minced
- 8 cup swiss chard, chopped (discard thick stems)
- 2 tbsp low-sodium soy sauce
- 1 salt and pepper to taste
Instructions to make Savory Swiss Chard
- Thoroughly wash and dry chard. Coarsely chop leaves and discard thick stems.
- Cook garlic and ginger in hot oil ~ 1 minute in large pan (w/ lid).
- Stir in soy sauce and chard.
- Cover and steam/saute until wilted. Top with pine nuts and salt & pepper to taste.
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So that is going to wrap it up with this exceptional food Steps to Make Super Quick Homemade Savory Swiss Chard. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!