Cooking the greens and garlic together makes a tantalizing, savory vegetable. The dark, leafy greens make a simple side-dish and this easy sautéed swiss chard recipe is delicious!
If you're loving these greens, be sure to try this collard green recipe next - it's so savory and delicious!
Braised Swiss Chard
A couple weeks ago I stopped by the market and found the most amazing Swiss Chard. It was so gorgeous I knew I had to make a fabulous soup with it so I did.
I cleaned the chard, chopped it up and into the soup it went. I slow cooked it all day and was so excited, I had to sneak a bite.
I stirred it up well, grabbed a spoonful and into my mouth it went. The flavor was amazing, but as I chewed it, I tasted grit.
No, it can't be! I grabbed another spoonful. Nope, still tasted grit.
It pained me but down the sink it went. 🙁
I'm sharing this in the hopes you'll avoid my mistakes, back to the market I went to purchase more chard.
This time I got yellow, red and green chard. And by-golly I cleaned it really good! I wasn't going to make that mistake twice!
What is Rainbow Chard? Chard is referred to as rainbow chard when it has brightly colored stalks like pictured above. It's actually a relative of the beet.
- Swiss chard
- yellow onions Vidalia or Walla Walla sweet onions are perfect!
- olive oil
- seasonings - salt, pepper, red pepper flakes
Unlike beets, chard produces big, tender leaves and crunchy stalks - yes the stalks are edible!
How do you clean Swiss Chard
- Rinse the greens in a large bowl submerged in water.
- Give it a good jshhh, swished it around several times, rinse well.
- Chop leaves into small bite sized pieces. Just remove the end of the stem, no need discard the whole stem - it is edible.
- Fill the bowl with water again, swish around and dump the water. A salad spinner works great here!
- Complete this process until you are satisfied all of the grit is removed from the chard.
- It will take 4-5 times until the water runs clear.
Note - I've purchased chard at the market. Perhaps the Swiss chard from the grocery store is cleaned better. Just know it will take several rinses before the grit is removed.
This recipe braises the chard. Braising it turns an almost bitter leaf into savory goodness.
Braising garlic makes it sweet also. The flavor changes completely and fills your home with an amazing aroma! (I know this because my husband was off reading when I made this. He came into the kitchen and took a deep breath and said what's for dinner, that smells amazing!)
The combination of greens and garlic is tantalizing. Braising the greens and garlic together and it becomes garlicky sweet goodness! Learning how to cook Swiss chard is easy and only takes 30 minutes to make!
- Peel the onion. Slice in half and then into half moon slices
- In a large pot, over medium-high heat add a little olive & butter to the pan. When melty and hot, add the onions.
- While the onions are sautéing to golden brown, prepare the chard.
- Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir.
- Next mince the garlic. Add it to the pot with everything else. Give a good stir.
- Reduce heat to medium low, cover tightly and simmer for twenty minutes, stirring everything 7 to 8 minutes.
Yes! This vegetable is high in potassium with over 400 mg per ½ cup serving! Chard is rich in vitamins K, A and C and packed with potassium and iron. This vegetable is a great healthy choice!
Though it's often thought of as a fall and winter vegetable, it is in season in the heat of the summer.
If you're lucky enough to have a garden, harvest it when the Swiss chard stems are about 8 inches tall. If you're getting it from the market or store, small/thiner stalks will be the most tender.
You eat both the leaves and stalks of this vegetable. If the stalks are thick, simply dice them finely. They will cook down to be soft and tender.
Absolutely! The small thin stems of the Swiss Chard are edible and delicious, the thick ribs can be tough.
Yes, chard an be eaten raw or cooked. If it's a little bitter, braising will make it less bitter
Leftovers on day two were transformed into a wrap with chicken and humus, the perfect lunch! Day three I served them alongside an omelet and we enjoyed breakfast for dinner!
Here are more of our favorites easy recipes!
- Sautéed Brussels Sprouts - pan-fried in butter an olive oil, these are bright, crispy and yummy!
- Roasted Broccoli with Lemon - So easy to make and finished with a squeeze of fresh lemon juice, delicious!
- Southern Green Beans - this recipe is made in the instant pot. It's quick and easy and oh my... fresh green beans and bacon? It doesn't get any better than this.
- Pan-Fried Vegetables - this one makes it's own sauce. The veggies are sautéed in butter and garlic, it's easy to make with whatever vegetables are in season right now!
Braised Swiss Chard is a terrific side dish, it's really one of my favorites! Served alongside a great Roast Beef or Chicken, it's the perfect pairing. I hope you really enjoy this recipe!
How to Make Swiss Chard
- 2 bunches Swiss Chard cleaned well, thinly sliced
- 1 yellow onion peeled and thinly sliced
- 3 tbsp garlic minced, about three cloves garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 1 ½ tsp salt
- ½ tsp pepper
- ⅛ tsp red pepper flakes
- Remove the skin from the onion. Slice in half and then into half moon slices
- Using a dutch oven or large skillet heat oil over medium heat add the olive & butter to the pan. When melty and hot, add the onions.
- While the onions are cooking prepare the chard. Start by rinsing them well under cold water to remove all the grit.
- Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the red and green leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir.
- Now mince the garlic cloves. You'll need three tablespoons. When minced, into the pot it goes with everything else. Give a good stir, reduce heat to medium-low, cover tightly and simmer for twenty minutes, stirring every 7 to 8 minutes.
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If you enjoy this lovely side dish, then please check out my 3 Ingredient Steamed Green Beans Recipe - so light & lovely!
First published February 2017 - Updated June 14, 2021