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 a CSA delivery, and I am struck again by the large beautiful leafy green leaves. And if it’s rainbow chard, how can you not be pulled in by the almost Technicolor presentation, those vibrant red and yellow and green and orange stems.  And the great thing is that the colors don’t fade too much when cooked, but retain much of their visual pop.

Sautéed Swiss Chard: Cooking chard in a pan is the fastest and best way to prepare these beautiful greens. (vegan!)

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There are a number of ways to cook nurtitious Swiss chard, but I am partial to sauteing it. Like spinach and other leafy greens, I find this to be the most satisfying way of getting the greens to the optimal texture, with just a tiny bit of fat and salt for flavor.

I like to slice the stems and saute them right long the leaves. The stems will stay a bit crisper, but the combo of textures is very appealing.

How to Saute Swiss Chard on the Stove

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, then 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.

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

Seasoning Sauteed Swiss Chard

You can add all kind of seasonings to this sautéed swiss chard dish. Onions and garlic are the starting point for me, but you can use other members of the onion family. Also think about chopped preserved lemon, some slivered olives, red pepper flakes, or citrus zest.  Anything you like in any sautéed greens can be included.

You can also top the sauteed chard 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.

Sautéed Swiss Chard

How to Use Sautéed Swiss Chard

It’s just is amazing just as is, as a great simple 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.

What Goes with Sauteed Swiss Chard

Other Vegetable Side Dish Recipes:

Sautéed Swiss Chard

Cooking chard in a pan is the best way to prepare these beautiful greens.
Yield: 4 People
Diet: Gluten Free, Vegan, Vegetarian

Ingredients

Directions

  • 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.

Nutrition Information

Calories: 57kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4587IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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Comments

  1. Bought local grown chard last night and made this with lunch today. Husband and I loved it. Very easy. Thank you!

  2. Really good! I always cook pork too long! But it was still juicy and good. I didn’t have Dave’s steak seasoning so used a Mesquite marinade I had in the cabinet.

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