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 a CSA delivery, and I am struck again by the large beautiful leafy green leaves, and if it’s rainbow chard, by the almost Technicolor presentation, red and yellow and green and orange stems. And the great thing is that the colors don’t fade when cooked, but retain much of their visual pop.
You can add all kind of seasonings to this sautéed swiss chard dish, onions and garlic are the starting pint for me, but also think about chopped preserved lemon, some slivered olives, red pepper flakes, 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. I threw some pickled red onions on top in the last photo – yum and yum.
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.
Other Vegetable Side Dish Recipes:
- Roasted Broccolini with Lemon
- Cauliflower with Sesame Drizzle
- Cheesy Baked Brussels Sprouts
- Roasted Carrots with Spinach Parsley Pesto
Sautéed Swiss Chard
- 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.
- 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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