KosherEye
<<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>>

Kosher Side Dishes



Bookmark and Share
Sautéed Greens PDF Print E-mail

KosherEye.com

sauteedswisschard

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

Ingredients:

2 large bunches of Swiss chard, washed and dried
2 cloves of garlic, peeled and minced.
Olive oil
Several tablespoons Chicken stock

Directions:

Cut the leaf from the stem of the chard. Cut the leaf pieces into bite size pieces. Cut the stem into bite size pieces.

Place  a large sauté pan over medium heat. Lightly coat the pan with olive oil. Add the stem pieces and sauté lightly until softened (about 3 minutes). Add the leaf pieces and the garlic. Sauté until the leaves start to wilt (about 2 minutes) add the chicken stock and cover the pan. Reduce the heat to low and continue to cook until the leaves are tender (about 5 minutes).

Season with Salt and pepper

Notes:

Yield: Serves 4

Add a comment
 
<< Start < Prev 141 142 143 144 145 146 147 148 149 150 Next > End >>

Page 142 of 171
round-facebook round-twitter pinterest round-rss
World Of Judaica