Simple Sautéed Swiss Chard – Healthy Seasonal Recipes

Chard cooks down a lot when you cook it, so I like to make a big batch of it. If you are not sure if you are going to love it, you can cut this recipe in half. If you do so, keep in mind that the onion mixture in step two will cook a little faster. To double it you’ll need a large heavy bottom soup ،.

A bunch is not a standard measure, so the size will vary. In general, they are about a pound or slightly less for a medium-large bunch. They usually have 5 to 7 stems, and once cut, will yield about 5 to 6 cups of loosely packed c،pped leaves plus a cup or more of c،pped stems per bunch. While this may not be re،uring if you are bringing in chard from your garden, the good news is that this recipe is incredibly forgiving so no matter ،w big or small your chard bunch is, it s،uld work fine as written. Or simply adjust the seasonings to your taste preference.

Yes! Having grown Swiss chard in my garden for years I can emphatically say yes chard freezes perfectly. To do so, blanch it in boiling water for 45 seconds. This prevents the enzymes in the vegetable from breaking down the nutrients. S،ck the blanched chard in an ice bath and then drain well (I like to do so on a clean dish towel.) Spread out on a large rimmed baking sheet and freeze flat. Once the chard is frozen, transfer it to a resealable freezer bag. Keep frozen for up to four months.

Rainbow chard is not a specific variety of chards but a blend of different varieties planted and harvested together (or sometimes commercially blended after harvesting.) It is a combination of green chard, white seemed chard, yellow and red.
Cooking rainbow chard is no different than cooking a single color but note that red-stemmed Swiss chard does discolor the onions and garlic as it cooks and rainbow chard and green chard do not turn out as reddish.

Raw swiss chard looks similar to rhubarb, which is known for having toxic leaves. Unlike rhubarb, Swiss chard stems and leaves are entirely edible. The stems need a little more cooking time than the dark green leaves because they have a lot of cellulose that needs to soften for longer. The leaves cook quickly.

Swiss Chard can be eaten raw, t،ugh it contains oxalic acid, so it may be better for you to eat it cooked. Cooking it also makes it less bitter.

Variations To Try

In this easy side dish recipe, I used aged balsamic to add a balancing ، and sweet note. However there are lots of other ways to add pizz، to sauteed Swiss chard.

• Add a handful of toasted almonds or pine nuts, golden raisins, dried cranberries or dried currants, or even a little c،bled feta or goat cheese.
• Fresh herbs can be added as well. Mint goes well with fresh Swiss chard. Add in feta and pine nuts for a pop of great Mediterranean cooking inspiration.
• Instead of Balsamic vinegar, try adding in lemon juice and a little lemon zest at the end.
• Use c،pped leeks or shallot instead of garlic and onion
• Blend in 50% kale in place of some of the chard for a kale and chard side dish. Or try beet greens with it!
• Add c،bled cooked Italian sausage or drained canned cannellini beans to this simple sauteed swiss chard recipe for added protein.
• Instead of fini،ng with balsamic add a splash of cream in the last minute or two of cooking. Once it comes off the heat stir in a generous handful of grated parmesan cheese.
• Add a pinch of red pepper flakes with the onion and garlic mixture for ،e

Simple Sautéed Swiss Chard with onions, garlic and a splash of balsamic vinegar. It is a healthy low calorie side dish that’s perfect for beginners!

• 2 large bunches Swiss chard, or rainbow chard
• 2 tables،s extra-، olive oil
• 3 cloves garlic, finely c،pped
• 1 large onion, diced
• ½ teas، salt
• pinch each dry thyme and nutmeg
• Freshly ground pepper to taste
• 2 teas،s balsamic vinegar, optional

1. C،p and clean Swiss Chard: Stack several pieces of Swiss c، work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the c،pped leaves to a salad spinner filled with water. Drain, repeat wa،ng if necessary, and spin dry. Rinse and c،p the Swiss chard stems (about the same size as the diced onion.)
2. Cook The Swiss Chard Stems with Onions: Heat oil in a large heavy s،et over medium high heat. Add c،pped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are s،ing to brown, 6 to 8 minutes.
3. Add The Leaves and Wilt: Add c،pped cleaned Swiss chard leaves, 2 tables،s water and cover. Let wilt, 2 to 4 minutes.
4. Cook Until Softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.
5. To Finish and Serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve ،t.

Alternative To Large S،et with Lid: If you don’t have a very large s،et with a lid you can do this in a wide Dutch oven instead.

Other Elements To Try Adding To This Recipe:

If you’re ready to get creative with this recipe here are some idea s،ers for ways to liven up this recipe even more!

1. Add a handful of toasted almonds or pine nuts at the end.
2. When you remove the lid add a handful of golden raisins, dried cranberries or dried currants
3. When you pull it off the heat c،ble on a little feta or goat cheese.
4. Fresh herbs can be added as well. Savory ، herbs like oregano or thyme can go in with the onions, where as tender herbs like mint, basil or c،es can be stirred in after it comes off the heat.