Fried Swiss chard with cream
Votes: 9
Time: 25 min.
Complexity: easily
Complexity: easily
Fried Swiss chard with cream - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches Swiss chard, leaves and stems separated, then coarsely chopped
- 1 clove garlic, sliced
- Olive oil
- 1/2 cup cream
- Freshly squeezed lemon juice
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Heat olive oil in a skillet over medium heat. Add the chard stems, garlic, and a pinch of salt. Cover and cook, stirring occasionally, for 6 minutes. Transfer to a bowl.
- Add the chard leaves to the pan and cook, stirring, uncovered, for 5 minutes. Add the cream and continue cooking for another 3 minutes. Stir in the chard stems, lemon juice, and salt and pepper to taste.
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