• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Sauteed Swiss Chard

[heart_this] · Oct 3, 2008 · 36 Comments

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.

Sauteed Swiss Chard

Sauteed Swiss Chard

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4
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

Food, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Amanda says

    October 3, 2008 at 11:39 pm

    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.

    Reply
  2. Lisa says

    October 4, 2008 at 12:25 am

    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.

    Reply
  3. Debbie says

    October 4, 2008 at 1:04 am

    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!!!

    Reply
  4. Polyxena says

    October 4, 2008 at 1:09 am

    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.

    Reply
  5. Cheryl says

    October 4, 2008 at 1:10 am

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

    Reply
  6. soulchocolate says

    October 4, 2008 at 1:20 am

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

    Reply
  7. Prudy says

    October 4, 2008 at 1:29 am

    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!

    Reply
  8. Daziano says

    October 4, 2008 at 2:06 am

    I like it… it’s a bit like what I did with the beet greens!

    Reply
  9. Deanna S. says

    October 4, 2008 at 2:44 am

    Nummers. This looks so healthy and tasty too!

    Reply
  10. Lina says

    October 4, 2008 at 3:50 am

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

    Reply
  11. Mrs Ergül says

    October 4, 2008 at 4:02 am

    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…

    Reply
  12. Beachlover says

    October 4, 2008 at 4:14 am

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

    Reply
  13. Kitt says

    October 4, 2008 at 4:21 am

    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.

    Reply
  14. Paula says

    October 4, 2008 at 4:24 am

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

    Reply
  15. Lisa says

    October 4, 2008 at 4:42 am

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

    Reply
  16. Elra says

    October 4, 2008 at 5:45 am

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

    Reply
  17. Rosa's Yummy Yums says

    October 4, 2008 at 8:14 am

    Gourmet veggies! Delicious!

    Cheers,

    Rosa

    Reply
  18. HoneyB says

    October 4, 2008 at 9:26 am

    That is a beautiful photo!

    Reply
  19. VeggieGirl says

    October 4, 2008 at 12:33 pm

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

    Reply
  20. Dana McCauley says

    October 4, 2008 at 1:52 pm

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

    Reply
  21. StickyGooeyCreamyChewy says

    October 4, 2008 at 3:06 pm

    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)! 😉

    Reply
  22. giz says

    October 4, 2008 at 3:47 pm

    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.

    Reply
  23. Gloria says

    October 4, 2008 at 3:55 pm

    This look so tasty Kevin, really nice!!xGloria

    Reply
  24. We Are Never Full says

    October 4, 2008 at 5:00 pm

    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.

    Reply
  25. Helena says

    October 4, 2008 at 5:48 pm

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

    Reply
  26. Oliver says

    October 4, 2008 at 9:51 pm

    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!

    Reply
  27. Lisa magicsprinkles says

    October 4, 2008 at 9:53 pm

    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.

    Reply
  28. Jan says

    October 4, 2008 at 11:35 pm

    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.

    Reply
  29. Pam says

    October 5, 2008 at 1:26 am

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

    Reply
  30. Holler says

    October 5, 2008 at 11:44 am

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

    Reply
  31. nicole says

    October 5, 2008 at 4:36 pm

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

    Reply
  32. Jan says

    October 5, 2008 at 4:37 pm

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

    Reply
  33. Olga says

    October 6, 2008 at 2:22 am

    that looks so vibrant and pretty and full of vitamins!

    Reply
  34. lisa says

    October 6, 2008 at 6:42 pm

    Beautiful! Chard definitely deserves more attention than it gets.

    Reply
  35. PaniniKathy says

    October 17, 2008 at 6:01 am

    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!

    Reply
  36. Worker Bee says

    March 25, 2011 at 12:08 pm

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.