Chard sautéed with turnips. This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes. 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.

Swiss chard sautéed with shiitake mushrooms and sprinkled with Parmesan cheese. I feel the need for something green! My friend Hank came to my rescue the other day with several bunches of Swiss chard that he had just picked from his garden. You can have Chard sautéed with turnips using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chard sautéed with turnips

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

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. Kosher salt and freshly ground black pepper. Add red pepper flakes and half of Swiss chard, season with salt and pepper.

Chard sautéed with turnips instructions

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..

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. Other times, they get overwhelmed by greens-kale, spinach, mustard greens, purslane, turnip greens, collards and my personal favorite, Swiss chard. Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch. To get a bit of both flavors and texture.