Sautéed Swiss Chard

Take a load off, kale. Give chard a turn.

Serving Size: 4

Sautéed Swiss Chard / Carrie Crow / Katie Workman / themom100.com

Kale has been hogging the spotlight for so long that we might have forgotten some of the other greens, delicious and nutritious as those might be.

I do forget about Swiss Chard, but then it appears in the farmers market, or maybe in your CSA, and I am struck again by the large beautiful leaves, and if it’s rainbow chard, by the almost Technicolor presentation.  And the great thing is that the colors don’t fade when cooked, but retain much of their visual pop.

Sautéed Swiss Chard / Carrie Crow / Katie Workman / themom100.com

You can add all kind of seasonings to this dish, such as chopped preserved lemon, some slivered olives, citrus zest.  Anything you like in any sautéed greens can be included, and you can also top this with extras, like a sprinkle of Parmesan or feta cheese.

This Sautéed Swiss Chard is amazing just as is, as a great side dish, but you can also use it in frittatas, on grilled pizza, on crostini…once you make a batch or two, you will find yourself inventing reasons to make it again and ways to creatively use it.

Sometimes recipes call for cooking the ribs or stems separately or longer than the greens, but for this easy side dish I don’t think it’s necessary. You will get a bit more crunch from the ribs and tenderness from the leaves, but that works just fine.

 

Sautéed Swiss Chard / Carrie Crow / Katie Workman / themom100.com

Sautéed Swiss Chard

Print

  • 1 large bunch Swiss chard
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 1 teaspoon minced garlic

1. Chop the chard, slicing the stems and roughly chopping the greens. Rinse well in a colander, then shake the colander to get rid of excess moisture.

2. Heat a large pot over medium high heat. Add the olive oil, then add the onions and sauté for 4 minutes. Add the garlic, and stir for another minute. Add the chard, season with salt and pepper and sauté for about 5 minutes, until the chard is crisp-tender (if you like it softer, cook it a bit longer). Serve hot.

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