Sauteed Swiss Chard

Sauteed Swiss Chard

Side dishes are not as exciting as main dishes or as glamorous as deserts but you have them all the time. I like to take the time to post about side dishes as it is always good to have a nice collection of them to quickly add to any meal. Side dishes are a great way to work green vegetables into your diet and I am always on the lookout for new ways to enjoy green vegetables. Swiss chard is a green vegetable that I have been wanting to use more of and there is an easy and tasty way to prepare that never fails. You simply saute The Swiss chard with some onions and garlic until it just wilts and you have a tasty and healthy green vegetable side dish that goes with almost any meal.

Ingredients:
1 tablespoon olive oil
1 pinch red pepper flakes
1 clove garlic (chopped)
1 small onion (chopped)
1 bunch Swiss chard (chopped)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the red pepper flakes, garlic and onion and saute until the onion is tender, about 5 minutes.
3. Add the Swiss chard and saute until just wilted.
4. Season with salt and pepper.

Similar Recipes:
Chard Sauteed with Raisins and Pine Nuts
Swiss Chard and Cannellini Beans
Sausage on Lentils and Greens

36 comments:

Amanda said...

Chard and Kale are two types of vege I've never had until I moved to Seattle.

You can always make your sauteed chard carnivore friendly by adding some chorizo.

Lisa said...

I too like to include side dish recipes on my site, as it is an easy way to dress up a meal. I adore swiss chard and this is a perfect way to enjoy it's goodness.

Debbie said...

Sounds good. I need to add more side dishes to my site. Only have one or two listed and one does eat them and it's nice to have some of those recipes to choose from!!!

Polyxena said...

This also works well with a teaspoon of sambal oelek or with ginger root. I also use silver beet (as we call it) to make spanakopitta sometimes. It gives quite a different flavour to the dish but is also yummy.

Cheryl said...

Kevin, you are the only person I know who can make Swiss Chard look decadent!

soulchocolate said...

This photo reminds me to include more greens in my diet! I like the way you have cooked it, it brings out the green!!!!

Prudy said...

That is such a gorgeous color pop next to the corn on your header. I love it and there is a ton of swiww chard at our farmer's market right now!

Daziano said...

I like it... it's a bit like what I did with the beet greens!

Deanna S. said...

Nummers. This looks so healthy and tasty too!

Lina said...

yeaa~ i really appreciate that you post about side dishes too. they are underappreciated. hehe. i wanna see more pics of greece!

Mrs Erg├╝l said...

The Chinese have lots of vegetables as side dishes. All the leaft, stalky, rooty greens. Whatever you want :)

But Swiss Chard is something I have not tried...

Beachlover said...

I never have swiss chard b4..how it's taste,a little bitter?

Kitt said...

Love Swiss chard. Much more than spinach, since it has less oxalic acid in it. (I don't like that puckery feeling spinach can cause.)

It's really good in lasagna, too.

Paula said...

I love swiss chard. This sounds so good with the garlic and red pepper.

Lisa said...

Nice simple side dish. I haven't eaten swiss chard in a long time but i should try it again.

Elra said...

Absolutely!
I really love swiss chard and it is my favorite green vegetable!

Rosa's Yummy Yums said...

Gourmet veggies! Delicious!

Cheers,

Rosa

HoneyB said...

That is a beautiful photo!

VeggieGirl said...

That side dish looks pretty exciting and glamourous to me!! Yum!! I'm obsessed with swiss chard :0)

Dana McCauley said...

You and I differ - i think side dishes can make a meal. This chard looks lovely!

StickyGooeyCreamyChewy said...

We make Swiss chard more than any other green veg. It is so versatile, but we love it simply made like yours the best. I usually steam mine for a few minutes before I saute to make it a little more tender (and less gassy)! ;)

giz said...

It looks gorgeous, I know I should love it, why do I never pick it up at the grocery store - just doesn't even enter my consciousness.

Gloria said...

This look so tasty Kevin, really nice!!xGloria

We Are Never Full said...

this is one of our favorites. sometimes we add a squeeze of acid (lemon juice or even a 1/2 teaspoon of vinegar) to liven it up. another great trick to amp it (and fatten it up!) is to add some diced chorizo. it is a great side dish and chard is so underrated in america. it's cheap and tasty.

Helena said...

You're so lucky to have such beautiful green vegetables! We envy you. These chards are quite non-existent here.

Oliver said...

Swiss chard is amazing and works so well in simple side dishes like this one. The hardest part is carting the huge leavings home on my bike!

Lisa magicsprinkles said...

Your photo and prep of swiss chard looks so much better than bon apetit's October spread. I thought I would lose my lunch over that one, rather than make it like yours.

Jan said...

We planted our Swiss chard way too late this spring, so the weather just got to hot for it. We got enough for one salad. :-(

We are giving it another go as a fall veggie and hope it works out this time. I will definitely be trying this if it does. Fingers crossed.

Pam said...

I love sauteed swiss chard. It's so pretty and tasty!

Holler said...

It just looks so appealing, doesn't it? I like to add swiss chard to noodle dishes and soup.

nicole said...

I've never tried chard. I need to try this. It looks so good.

Jan said...

I'm loving the garlic and pepper flakes you've added! Looks delish Kevin!

Olga said...

that looks so vibrant and pretty and full of vitamins!

lisa said...

Beautiful! Chard definitely deserves more attention than it gets.

PaniniKathy said...

I love this type of dish because it's quick and healthy and also tastes great. I just got into swiss chard in the past year - pretty great stuff!

Worker Bee said...

Use your Swiss Chard leaves to make rolls... as you would a cabbage roll! You cut off the majority of the stem up into the leaf and use it in another recipe or chop and saute into stuffing mix itself and then wrap the filling just as you would a cabbage roll. Cover with sauce and bake. I have both blanched the leaves first and also once made the rolls without blanching them. Worked fine either way so far (only tried the un-blanched once). When I try them again I plan to leave them raw before cooking because if that turns out to work fine each time it definitely is the easiest. Experiment with it, you might enjoy it!

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