Latest recipes

Sautéed Swiss Chard

Sautéed Swiss Chard

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1/2 Pound Swiss chard
  • 2 Tablespoons olive oil
  • 2 cloves garlic, smashed
  • 1 Teaspoon lemon zest
  • 1 Teaspoon grated Parmesan (optional)


Cut the chard into 2-inch sections, separating stems from leaves.

In a sauté pan, heat the olive oil over medium heat. Add the garlic and stir quickly (do not let it burn) for about 15 seconds. Drop in the stems and toss for 30 seconds. Add in a little water and cover for another 20-30 seconds.

Add the leaves and toss. Sauté until wilted, adding a touch more water if necessary.

Drain and remove Swiss chard. Toss in lemon zest and Parmesan, if using.

Nutritional Facts


Calories Per Serving146

Folate equivalent (total)16µg4%

  • 3 lb. Swiss chard (from about 3 bunches)
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. finely chopped garlic (from about 6 cloves)
  • Kosher salt
  • Pinch crushed red pepper flakes
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 720
  • Carbohydrates (g): 9
  • Fiber (g): 4
  • Protein (g): 4


Love this recipe. Followed it exactly except that I cut the cooking time to less than half--I walked in from my garden with the swiss chard, and it cooked in so much less time. It was very delicious.

This chard is tender, sweet, and a little buttery. It was so good my 11-year-old son, hater of all things greens, actually like it. Hallelujah!

I made it and topped it with a sunny side up egg for breakfast. So delicious and the sweetness of the onions is a real treat.

Awesome! I used fresh chard from my garden. Easy recipe and delicious results.

FANTASTIC dish! Especially if made with Vidalia onions to add sweetness. Garlic and onions do not burn because of covered pot: they slightly caramelize and cook with steam. Such a great recipe, thanks.

Great recipe! I added slightly more onions and topped it with some pine nuts at the end.

I already posted a review (loved this recipe)! But forgot to give it the 4 forks it deserves!

This recipe is so delicious! I used rainbow chard and did add all of the leaves at once. I am definitely making this again and again!

Used red chard and it was fabulous!

! Made as written except added all the leaves at once (once cut up) and forgot to cook the ribs. Would not change a thing about this recipe. Sweet and savory both. Perfect for a Fall evening side dish.

Delicious! I added a teaspoon of ginger jam at the very end. I used 1/2 the salt and it was still delightful.

Cut back on salt, no butter just olive oil. Add a little chicken bouillon and some small red lentils when cooking chard.

This was much better than I would have imagined and the onions added a slight sweetness. Delicious. I did not add the salt.

In response to PamLayton - yes, it works. I'm no kitchen scientist but I guess the combo of oil and butter in a covered pan keeps the garlic from becoming overdone. It's a good recipe - give it a try. We rarely use salt in recipes so I only shake a bit into this one during the onion/garlic cooking phase.

I really want to try this recipe and I really want to like it but I'm having trouble imagining sauteeing garlic in butter for 5 minutes. I would think it would be brown and bitter. Anyone really done this?

Easy and delicious, be sure to get a good carmelization on the onions for extra yum.

I don't care much for greens but I want to like rainbow Swiss chard. lt's pretty and healthy. My eye doctor wants me to eat more leafy greens.So I bought some chard at the first farmer's market of the season and used this recipe. It is wonderful! No bitterness. Very flavorful. I did not change a thing. I will make this again.

Mmmm, so good, so easy. I omit the salt and pepper during the cooking and add to taste at the very end. I use a little low sodium chicken broth if the pan gets too dry. I didn't find the need for vinegar as indicated by another reviewer.

Ack, didn't click the forks on my previous review! 4.

Made this tonight (to accompany roasted pork and garlic mashed potatoes), and it was awesome. I added some shallots (b/c they were getting old), a little water to keep it all moist during cooking, and salt/pepper by eye. I did NOT need to add more seasoning during the final saute phase, as I tasted and there was enough from the onions/stalks. It was so naturally sweet and surprising, that I'll think twice before having spinach again. Please, please try this!

You must add vinegar. This is very good, but the flavor was missing something. I added about 1/4C. white wine vinegar before serving and the flavor went from "good" to "fabulous".

Delish! Halved the recipe. I have never used chard stems. Excellent. A great, flavorful, easy chard recipe for me, who just started cooking and eating chard in the past few years!

A little salty for my tastes. Will cut back next time. I threw in some fresh basil.

I wish I had thoroughly read the reviews before cooking because this was way too salty for me. I halved the recipe (and the salt), which may have been part of the problem, but still. That said, I'm going to try this one again because I can see the potential. Two forks, pending.

Related Video

I thought the red pepper flakes were a little too strong. Iɽ probably try it without next time, but some sort of replacement spice/flavoring would be good. Otherwise, chard (plentiful at the farmer's market!) cooked wonderfully.

I made this recipe, following the directions exactly, and it was delicious. Quick, healthy and delicious, what more could you want.

I'm not the hugest fan of either spinach or Swiss chard, but I'm always interested in finding good recipes because I know these vegetables are so good for me. That said, this is a really delicious recipe. I think that the inclusion of garlic, olive oil, and red pepper makes the Swiss chard ever so much more palatable and tasty. I'm a convert!

This was my first time cooking any type of chard. I am glad it was a success because I am sure to get a lot in my farm share. I also chopped up the stalks and cooked them for about 4 minutes then added the leaves. I then added it to some left over pasta w/ pesto. YUM!

Good basic dish for my spring time repertoire. I added 2x the garlic and a bit more red pepper. For a real treat, add 2-4 strip of chopped cooked bacon when you add the garlic. It gives the greens an underlying smokiness that improves this basic dish to sublime.

Not bad. Chard is remarkably nutritious raw, so I didn't want to overcook it. I steamed the stems, chopped them up and added them, plus some diced turkey bacon.

I gave it three forks because I think for Swiss Chard it is a good recipe-but I think I'm not a big chard fan. It's lovely to grow in the garden, but I much prefer the flavor of spinach. I had some swiss chard at a potluck recently that had some tomatoes added which helped a bit-so I'll keep trying!!

My favorite swiss chard recipe, I have made this one many times. I have made others using the stems as well but for this I cut almost all the way along both sides and use the leaves. Very classic side dish good as a counterpoint to a rich main like Italian sausage.

Very very good. I sauteed the stems for a few minutes before adding the leaves, and added a bit more garlic. I garnished it with some shaved Parm-Reggiano. Realllly nice.

) for larger chard leaves (which is the norm), they generally mean to get rid of the stems. you CAN eat them, but to do so, you need to cut them in small pieces and cook quite a bit longer than the leaves. once in a while, you'll find baby chard, which has smaller, more delicate stems that you can just toss in with the leaves. it's my favorite kind for that reason.

Can I ask a stupid question? I've never had chard before. When it says "stems trimmed", does that mean the stems are discarded, or that the ends of the stems are trimmed and discarded, and the rest of the stems, along with the leaves, are used?

I burned this dish while fighting with some frozen lobster meat and it STILL tasted amazing. Can't wait to try it without the crispy burned leaves and overcooked garlic!

Fast, healthy, and delicious. Excellent in the middle of the week. Chicken broth was a nice addition

This was a great recipe, and since I had some extra Port in my cupboard, I added about 1/2 c. to this recipe, and the chard turned out sweet and wonderful!

I grew swiss chard last year because I got free seeds-now its a must have in the garden. This recipe is wonderful I've also added some chicken broth with a little parm on top. Can't wait for spring.

This was delicious, but I fingd with chard that if you cut the stems from the leaf and saute them first for a minute, and then throw in the leaves after softening the stems, the chard is more evenly cooked at the end.

This was fabulous! My first time making swiss chard at home. It was very easy and delicious. I wouldn't change a thing!

The shorter cooking time is definitely in order. Used a combination of red and green chard, and threw in some yellow raisins for the sauteeing. My favorite kind of recipe: simple, delicious, flavorful, attractive, and healthful.

I'm Greek, and traditionally we boil Swiss Chard until it's completely limp and soggy. Well not anymore! I love this recipe because it's fast as can be and it's taking an old favorite and making it just that much better.

Easy, but just okay--not much flavor. Needed something more.

Very tasty & simple to prepare. Some of my guests had not tried chard before my dinner party, now they love it!

This was a very tasty side dish. Simple to prepare. A nice alternative to spinach.

I make this recipe almost every week. It has just the right level of spice from the red pepper flakes and garlic. And it's simple enough that my children will occasionally eat it.

Simply splendid or splendidly simple, not sure which, but it is a fabulous dish. If you serve it to someone and they profess not to like it you can safely assume that you have a dangerously demented person on your hands. I upped the garlic and the hot pepper flakes and it worked even better for me but it still works wonderfully well if you follow the original specifications.

So good! I used the red-stemmed chard and added a little more cook time on there and didn't add any salt. Taste it before you decide to salt it, chard is already naturally rich in sodium.

Sautéed Swiss Chard

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.

Related Recipes

Greek Omelette with Zucchini and Mint (Crete)

Grilled Pork Kabobs with Vegetables (Italy)

Traditional Grilled Italian Vegetables


The Next Session Starts May 31st, 2021

The Mediterranean Way 10 Week Diet & Lifestyle program teaches you everything you need to know to easily and deliciously get the benefits of the proven healthy Mediterranean diet. Meal Plans, Recipes, Shopping Lists, Weekly Challenges and Lessons, Private Facebook Support Group, Cooking Videos and more!

“This program is a way of life, one which I have adopted successfully, and more importantly one which I have sustained for over one year now. My weight remains steady at 160 pounds (down from 216). My energy levels rival that of someone 20 years younger than me (I’m now 57), enabling me to exercise in any way that I desire, from lifting weights to intense cardio sessions.”
— Michael Little

“After completing my 10-week program, I had a regularly-scheduled appointment with my doctor. Because my cholesterol has always been above the normal range (229 last year) I requested that she test it again this year. I’m happy to report that my total cholesterol dropped to 169, which is in the normal range, and all my other numbers improved as well.”
— Claire C.

Sign Up For Our Newsletter

Foods of Crete Cookbook

"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of." - Mary

Notes About This Recipe:

  • Fresh garlic is always best, but use jarred minced garlic if that’s all you have. I’ve found that jars or roasted garlic are a great substitution for the real thing, and one teaspoon of the jarred garlic equals one clove of fresh garlic.
  • Do not burn your garlic. You only need to cook it for about 30 seconds. If you leave it there longer, it will burn and give an off-flavor.
  • Sauteed Swiss chard recipe calls for white beans. Use whatever cans of white beans you have on hand, but Cannellini, Great Northern Beans or White Kidney beans all work just fine.
  • I would not recommend using a coarse salt to season this recipe because it will give the dish a gritty texture.
  • Sauteed Swiss Chard with White Beans recipe is served best hot, and drizzle with additional olive oil and grated Parmesan cheese to jazz up the recipe.

A Simple Sauteed Swiss Chard with Sweet Onions and Carrots for Your CSA Bounty

Right about now, are you swamped with cooking greens from your CSA?

It exciting how many more people know about community supported agriculture. This gives farmers a much-needed boost of guaranteed cash and customers.

New CSA subscribers are often stumped by what to cook out of their weekly produce box. Sometimes, it’s a question of an unfamiliar ingredient, like kohlrabi, fennel or garlic scapes.

Other times, they get overwhelmed by greens–kale, spinach, mustard greens, purslane, turnip greens, collards and my personal favorite, Swiss chard.

Swiss Chard is Two Vegetables in One

Swiss chard can be a bit tricky because the stalks and the leaves have different textures and cooking demands.

And since farmers are enamored of beautiful rainbow chard, CSA subscribers tend to get a generous share of it.

Whenever I have a bounty of chard and other cooking greens to use up, this recipe is what I make. It’s more of a technique than a recipe, really, one that I learned from the fabulous but out-of-print Tassajara Cooking.

This simple sauteed chard recipe calls for chopping and cooking the stems separately from the greens. The stems become like a fourth vegetable along with the sweet onions and carrots.

I serve it as a vegetarian main dish with za’atar and yogurt or a side dish for grilled salmon or steak. Any leftovers turn into the most tasty frittata or veg-heavy quesadilla.

More Simple Recipes For CSA

This summer I’ve been helping my friend Beth at Backyard Gardens with her CSA newsletter so that her customers get recipe ideas along with terrific local produce. There are more great resources than ever for CSA subscribers including the new crop of CSA-specific cookbooks.

But sometimes you just need a new or quick idea for using beet greens, cauliflower or turnips.

So, here are my top 3 go-to sites for simple recipes that happen to be from the Pacific Northwest:

    : Portlander Katherine Deumling offers a recipe subscription service as well as free recipes for every kind of vegetable under the sun. : Seattle CSA cookbook author Mi Ae Lipe offers a recipe database that you can search by crop. : With a new cookbook by the same name, farmer Andrea Bemis creates recipes that highlight a single seasonal vegetable.

I hope your summer is filled with fresh-from-the-farm foods enjoyed in the great outdoors. Love your farmer!

Recipes you might like

SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams.

Culture Connoisseur Badge

Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment.

Fact Checkers contribute questions, information and facts to The Fact Checker.

Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area.

This commenter is a Washington Post editor, reporter or producer.

Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs.

Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts.

World Watchers consistently offer thought-provoking, timely comments on international affairs.

This commenter is a Washington Post contributor. Post contributors aren’t staff, but may write articles or columns. In some cases, contributors are sources or experts quoted in a story.

Washington Post reporters or editors recommend this comment or reader post.

You must be logged in to report a comment.

You must be logged in to recommend a comment.

Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Replies to those posts appear here, as well as posts by staff writers.

All comments are posted in the All Comments tab.

To pause and restart automatic updates, click "Live" or "Paused". If paused, you'll be notified of the number of additional comments that have come in.

Sautéed Chard Arancini

These fried Italian rice balls are named after the &ldquolittle oranges&rdquo they resemble, arancini. This is an amazing way to use up leftover rice, so plan to make a bit more rice than you&rsquoll need for dinner. Or just make the risotto from scratch, as described below.

V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC​


  • 4 tablespoons olive oil
  • ½ small onion, finely chopped
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 4 cups chicken broth or water, heated to a simmer
  • 3 tablespoons room temperature butter
  • 2 cups grated Parmigiano, divided
  • Salt and pepper to taste
  • 1 clove garlic, smashed
  • 1 bunch Swiss chard, center ribs removed
  • ¼ cup flour
  • 2 eggs, lightly beaten
  • 1 cup bread crumbs
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Pinch dried oregano
  • Grapeseed or vegetable oil for frying
  • Tomato sauce for serving (optional)


Make the risotto: heat 2 tablespoons of the olive oil in a small saucepan over medium heat. Add the onions and sweat until softened, about 5 minutes. Add the rice and toast, stirring, about 3 minutes. Add the wine and simmer until it&rsquos almost evaporated.

Add the broth or water in ½-cup increments, waiting to add more until the liquid has been almost completely absorbed. Cook, stirring constantly, until the rice is al dente, about 15 minutes. Stir in the butter, 1 cup of the cheese, salt, and pepper. Spread the risotto on a plate and let cool.

Meanwhile, cook the chard: heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic, Swiss chard, salt, and pepper and cook until completely wilted, about 4 minutes. Cool, then finely chop.

To make the arancini, put the flour, beaten eggs, and bread crumbs in 3 separate small bowls. Combine the risotto, chopped cooked chard, egg yolk, lemon juice, lemon zest, oregano, salt, and pepper and the remaining cup cheese in a medium bowl. Roll about 2 tablespoons of the risotto mixture in your hands to form a ball. Set the rice ball on a plate and repeat with the remaining mixture.

Heat about 2 inches of grapeseed or vegetable oil in a medium saucepan to 350°F. Working in batches, cover each rice ball in the flour, then the eggs, then the bread crumbs. Fry until golden brown, crispy, and heated through, about 2 minutes. Repeat with the remaining rice balls and serve the arancini while still warm with tomato sauce, if you like.

Watch the video: Gebratener MANGOLD mit Zwiebel-Vinaigrette vegan (August 2022).