swiss chard recipe

Simple Sautéed Swiss Chard with onions, garlic and a splash of balsamic vinegar. A healthy low calorie side dish.

simple sautéed swiss chard

Swiss chard, or rainbow chard

olive oil

garlic,

onion,

salt

dry thyme and nutmeg

pepper

balsamic vinegar, optional

Chop and clean Swiss Chard

Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

Cook The Swiss Chard

Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

Delicious! Definitely add the viegar, even just a little.

This is a great, simple recipe.  I loved it.   Thanks for sharing.

Loved this recipe and so simple. We added some sliced red pepper which was a way to use it up. We did have it with the vinegar which was tasty.

So easy and so yummy, loved the balsamic! Thanks for a great recipe 

This was so good. I usually just freeze my chard for winter soup making.  Followed your recipe and added fig balsamic vinegar which is a bit sweeter than regular balsamic.  Thanks for the recipe.

I did this recipe to use up a glut of chard in our veg patch. My husband can be a bit fussy, but loves mushrooms so I chucked in a whole load of mushrooms too and sauteed them with the onion &amp; chard stalks. Our chard is quite "earthy" so I also added a veggie stock cube, a slosh of white wine (just because I had a glass on the go) &amp; a teaspoon of sugar.  The result was delicious and got hubby's seal of approval - yay!

In all honesty, chard is not one of my favorite things. But, someone gave me a large bunch of it that I needed to use up. 


 I liked the balsamic drizzle. But, would add more the next time around as it sort of disappeared to my taste. Perhaps I'll add some lemon juice too. This time around I also added some sliced button mushrooms that were lurking around the fridge, so perhaps that added a little more moisture to the pan.



 I've pinned this recipe to use again in the future.

This was delicious! I made it with the vinegar and we really liked it.

Awesome! The different flavors and textures worked out really well, and the color also! This was a real winner.

I’ve never had Swiss chard before but my cousin gave me some fresh out of her garden. I decided to try this because it looked easy. It was easy but very delicious! Paired with a grilled cheese sandwich it was a great simple supper. 

Love this! So good with almonds, cranberries and golden raisins
And in a Japanese style bowl of short grain brown rice.
Thank you!

Super good. I added tempeh for some protein and a serrano pepper for kick. Definitely should have used two bunches of chard.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600197724/tczl1uprbriengae3j1j.mp4

Simple Sautéed Swiss Chard

This simple Swiss chard recipe is an easy, healthy, and delicious side dish! You could also toss it with pasta or serve it over creamy polenta to make it a meal.

Sautéed Swiss Chard

Swiss chard

garlic (thinly sliced)

sea salt (more

Lemon wedge (for squeezing)

black pepper

Slice the stems off the chard leaves and chop the stems into 1/4-inch slices. Coarsely chop the leaves.

Heat the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper, and sauté for 1 to 2 minutes, or until the leaves are wilted.

Turn off the heat, squeeze a little lemon juice over the chard, and toss. Season to taste and serve.

Swiss chard makes for the best-sautéed vegetable side dish. It&#39;s quick, easy, and tastes delicious with fresh garlic!

Garlic Sautéed Swiss Chard

swiss chard (approximately 6 to 8 stems)

garlic

water

kosher salt (to taste)

Prep the Swiss chard. Remove the stems at the bottom of the leaves and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips.

Cook the garlic and stems. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for 30 seconds. Then, add the water and chard stems and cook for 1 to 2 minutes, until softened.

Add the leaves. Cook for an additional 4 to 5 minutes, until the chard leaves wilt down.

Serve. Before serving, sprinkle with kosher salt, to taste.

Fantastic.   Added sliced red peppers and a few red onions.

I added in portabellas and some onion
Yum

Very tasty and healthy. This is definitely a keeper with our home grown chard.

The chard itself cooked very well, but there was hardly any flavor with that little garlic and zero spice. I even added some salt and pepper and it only marginally helped.

If anything, cook a small garlic and herb compound butter sauce in parallel to the chard and pour it over top when cooking the chard leaves. THAT will give you flavor.

These collards were awesome. Used the ones from our garden. Thanks!

Amazing and delicious.  First time cooking Swiss chard, Added Everglade seasoning and smoked garlic as my seasoning. Enjoyed it with cauliflower rice and curried chicken.

First time cooking Swiss Chard and loved your very simple recipe. So tasty. Thank you 

This cozy Swiss chard soup is packed with healthy greens, hearty potatoes, and juicy tomatoes! It&#39;s comforting, delicious, and easy to make.

Cozy Swiss Chard Soup with Potatoes

onion, (diced)

garlic cloves, (minced)

vegetable broth

potatoes

fresh rosemary, (finely chopped)

red pepper flakes

tomatoes

tomato paste

Salt & pepper, (to taste)

Coat the bottom of a large pot with oil and place it over medium heat.

When the oil is hot, add the chopped Swiss chard stems and onion. Cook them for about 5 minutes, stirring occasionally, until they begin to soften.

Stir in the garlic and cook it with the stems and onion for about 1 minute, until very fragrant.

Stir in the broth, potatoes, chickpeas, rosemary, and red pepper flakes. Raise the heat and  bring the liquid to a boil.

Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork.

Stir in the chard leaves, tomatoes, and tomato paste. Let the soup simmer for about 2 minutes more, until the leaves are wilted.

Remove the pot from heat and season the soup with salt and pepper to taste.

Ladle into bowls and serve.

I skipped the tomatoes and red pepper and instead finished each bowl with chinese chili oil. Fantastic fall soup

So delicious!  I made a bigger portion and added a can of black beans and chickpeas. I also added a spoonful or two of rosemary extract instead of fresh rosemary.  The soup didn’t have a strong rosemary flavor but it also didn’t have a chard-earthy-like flavor, which is nice because I don’t like chard very much but I know how healthy it is for us.  PS: I bought a big bunch of fresh rosemary and made a tincture out of it with vodka.  Let it sit for 3 weeks or more, occasionally shaking the mixture. Then I poured the rosemary tincture into bottles and threw rosemary away.  I add this tincture to my dishes when I cook.  Great flavor and good health benefits, too.

We went to the end-of-season Farmers' Market today and I picked up a bag of multicolor small potatoes, bright multicolor Swiss chard, very sweet cherry tomatoes, a bunch of carrots, and a couple of Walla Walla sweet onions. Then I went looking for a soup recipe to use the ingredients I bought and found yours which fit perfectly. I didn't have white beans, chicken broth or tomato paste in the pantry, so I left the beans out, substituted broth from veggie bouillon cubes, a half-cup of leftover chicken stock, and used half of a 28 ounce can of San Marino tomatoes I use for pizza sauce (mashed them by hand). Added about eight small carrots cut into chunks. I had fresh garlic and rosemary on hand from a roast last week. I tossed in a bunch of halved sweet cherry tomatoes. It was SO good! Perfect for an early fall evening with the fire in the fireplace.

Solid soup, still taste the earthiness of the chard but overall a great soup.

the swiss hard was a little tough and hard to chew - maybe I didn't tear it into small enough peices.

Thanks! Great soup! I switched the potato with sweet potato and added celery too. Loved it, going to mark this recipe

Ii was presented with some beautiful fresh Swiss Chard this afternoon.  I looked for a recipe,  and i found this one.   It is wonderful. I will pass it on.

This was the MOST delicious vegetable soup I have ever had.  AND, I had all the ingredients on hand.  I used beet greens instead of chard.  I will be making this over and over and over again.  Please Please Please publish a hard copy book.  It would be front and center of all my cookbooks.

This soup is extraordinary! I picked fresh chard and rosemary for our garden, and wow! Such simple ingredients yet they create a delicious well-balanced soup. Excellent t

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Top 4 swiss chard recipe recipes from across the web

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simple sautéed swiss chard

Sautéed Swiss Chard

Garlic Sautéed Swiss Chard

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The most viewed swiss chard recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine