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.
Bleck!
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!
Ingredients
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!
- garlic
- olive oil
- butter
- 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 swiss chard leaves 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. However i
- 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.
Instructions
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.
🙋♀️ FAQ's
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!
Related recipes
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 its 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
Ingredients
- 2 bunches Swiss Chard cleaned well, thinly sliced
- 1 yellow onion peeled and thinly sliced
- 3 tablespoon garlic minced, about three cloves garlic
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon red pepper flakes
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Instructions
- 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.
Notes
Nutrition
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First published February 2017 - Updated June 14, 2021
Liza
Swiss chard is so healthy but I've been always nervous about making it because I wasn't sure how! This recipe is so helpful and sounds so tasty, too!
Bowl Me Over
Thank you Liza! It's one of my favorite veggies especially this time of the year!
Jennifer A Stewart
I love using Swiss Chard and the stems! Especially when I find rainbow! It is a great way to switch up the usual veggie side dish!
Bowl Me Over
Totally agree, thanks Jennifer!
Michaela Kenkel
What an excellent way to get my greens!! Love it!
Sandra Shaffer
What a beautiful side dish and so nutritious! I suppose the key really is to rinse, rinse, rinse to avoid that grit. I'll remember that! Thanks for the great tips.
Bowl Me Over
Yes, learn from my mistakes, LOL! Enjoy Sandra!
michele
No wonder Ive never liked Swiss chard at home... Ive never braised it and it always tastes awful. Im so excited to try this method as I LOVE Swiss chard at restaurants, but now I can make it at home successfully!
Bowl Me Over
I hope you try this again Michele braising it gives it so much flavor, just delicious!
Matt @ Plating Pixels
Yum, this would totally get me to eat more veggies! Especially less common ones like Swiss chard.
Bowl Me Over
And chard is at it's peak right now, just so tasty! Thanks for stopping by Matt!!
Sarah
I love any and all kinds of braised greens - they're just all so good! Love how much garlic you put in...and the pinch of red pepper flakes! Perfect bursts of flavors!
Bowl Me Over
Thanks Sarah, braised greens are the best, just so much lovely flavor!
nikki@soulfullymade.com
The colors are amazing! This looks delicious and healthy! I will be trying this one!
Bowl Me Over
Thank you Nikki, swing back and let me know what you think, we just love this dish!
Platter Talk
Beautiful pictures and recipe. I want to reach in and grab a fork full!
Bowl Me Over
I'll pass the plate! 😀 Thanks Dan!!
Luci's Morsels
This looks delicious and healthy! Thanks for sharing.
Bowl Me Over
Checking off all those bases, enjoy Luci!