Sautéed Swiss Chard

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

Serving Size: 4

Sautéed Swiss Chard / Katie Workman
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 you are struck again by the large beautiful leaves, and if it’s rainbow chard, by the almost Technicolor presentation.  You can add all kind of seasonings to this dish, such as chopped preserved lemon , a sprinkle of Parmesan or feta cheese, some slivered olives  And you can certainly eat this Sautéed Swiss Chard 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.

Sautéed Swiss Chard


  • 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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