This vegetarian Swiss chard recipe is not only healthy, it’s delicious! This sauteed Swiss chard is made with fresh garlic and a little olive oil. It’s a low carb, gluten free, Vegan, green vegetable, simple side dish that’s perfect for both holidays and weeknight dinners.
It makes a good and easy holiday side dish that’s perfect for Thanksgiving, Christmas and Easter. Plus, it’s healthy! What a refreshing side dish to present on carb overloaded Thanksgiving.
Vegetarian Swiss Chard Recipe
If you’re looking for a quick, healthy, and delicious side dish that features fresh leafy greens, then this Sautéed Swiss Chard recipe is for you. With just a few simple ingredients—extra virgin olive oil (EVOO), garlic cloves, and fresh Swiss chard—you can whip up a dish that is not only bursting with flavor but also packed with lots of nutrients your family needs.
Whether you’re a vegetarian or just seeking to incorporate more green vegetables into your family meals, hence into your diet, this is a delicious way to do it. Maybe you’re just bored of the same old broccoli and green beans.
The first time I made Swiss Chard, I treated it like it was spinach, I simply sauteed it in garlic and olive oil like my Easy Escarole Sauteed with Garlic Recipe and broccoli rabe, which is my favorite way to make green vegetables because it’s easy and tasty!
So, if you’re looking for a new leafy green vegetable, try Swiss Chard. It’s a great way to incorporate more greens into your diet.
What is Swiss Chard?
Swiss chard is a leafy green vegetable that is a member of the beet family and a cruciferous vegetable. It’s basically a beet without the root.
It’s loaded with vitamins A, C, and K, as well as essential minerals like magnesium and potassium.
Its slightly earthy flavor makes it a fantastic base for simple sautéed dishes, where its texture can be softened while its vibrant colors shine. Like spinach, it’s great for sauteeing but, it doesn’t get soggy as quickly.
Swiss Chard can have white, orange, yellow, deep red or pink stems. Rainbow Chard is when the various colored stems are sold in one bunch. Nonetheless, they taste very similar and can be used interchangeably in most recipes.
Is “Swiss Chard” really Swiss?
It dates back to ancient times- Roman, Greek and Arab but, was a Swiss botanist (W.D.J. Koch, classified the plant and hence, it became known as Swiss Chard.
Where to find Swiss Chard
I’ve found Swiss Chard in the produce section of grocery stores near the leafy green vegetables such as spinach, mustard greens and collard greens section. I’ve also bought it at my local farmers market.
It’s usually sold in a bunch of Swiss Chard sitting in a bucket of water so the stems can stay hydrated.
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Ingredients
*The full, printable recipe is the recipe card below.
- large bunch of fresh Swiss chard
- extra virgin olive oil (EVOO)
- fresh garlic
- pinch of salt and freshly ground black pepper, to taste
- lemon juice (optional)
- red pepper flakes (optional, for a touch of heat)
Instructions Summary
*The full, printable recipe is the recipe card below.
First, prep the Swiss Chard: Thoroughly rinse the Swiss chard under cold water to remove any dirt or grit. I will let it sit in a large bowl of water for 10 minutes or so. The stems are edible but take longer to cook than the leaves, so it’s a good idea to chop them into small pieces. Roughly chop the leaves and set them aside.
Next, without peeling the the garlic cloves, put them on a cutting board. Use a butcher knife or similar and lay it over top on of the garlic cloves and smash it down with your other hand and remove the peel which, will be easier to remove.
Then, in a large skillet, heat the extra virgin olive oil over medium heat. Once it’s hot, add the smashed garlic cloves. Sauté them gently for 1-2 minutes until they become fragrant and just begin to turn golden. Be careful not to let the garlic burn, as this will give the dish a bitter taste.
Next, turn the heat up to medium-high and add the chopped Swiss chard stems and leaves to the skillet and sauté for about 5-8 minutes. Since the stems are firmer than the leaves, this extra step ensures they become tender and flavorful.
Toss them with the garlic and olive oil, ensuring that all the leaves are coated. The leaves will begin to wilt quickly—usually within 3-4 minutes. Stir occasionally, and don’t worry if they seem to take up a lot of space in the skillet; they’ll shrink as they cook.
Once the leaves have wilted and the stems are tender, season the dish with salt, freshly ground black pepper, and a pinch of red pepper flakes if you want some heat. Toss everything together one last time, and your dish is ready to go! Serve with a wedge of lemon on the side, if you wish.
How to Serve Swiss Chard
- Make a double batch and add broth (chicken or vegetable) to the sauteed Swiss Chard and add white beans or cannellini beans for an easy meal or healthy dinner.
- Add a splash of white wine or vegetable broth while sautéing for added depth of flavor.
- Sprinkle some toasted pine nuts or slivered almonds on top before serving.
As mentioned above, this recipe is quick and easy and comes together in under 15 minutes. Plus, it’s rich in essential vitamins and minerals and completely plant-based, making it suitable for a variety of dietary preferences.
Whether served as a side dish or paired with grains, like white rice or rice noodles, for a vegetarian main dish, this sautéed Swiss chard is sure to become a go to leafy green vegetable.
The simplicity of the ingredients allows the natural flavors of the greens to shine, making this recipe a perfect example of how less is sometimes more when it comes to cooking.
It just may become one of your favorite greens. Nonetheless, you’re going to love this simple Swiss Chard recipe.
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Easy Swiss Chard Sauteed with Garlic Vegetarian Recipe
Ingredients
- 1 lb fresh Swiss Chard with stems
- 3 tbsp extra virgin olive oil
- 3 large garlic cloves
- salt and pepper to taste
- 1/4 tsp lemon juice (optional)
- red pepper flakes (optional)
Instructions
- First, thoroughly rinse and clean the Swiss chard under cold water to remove any dirt or grit. I will let it sit in a large bowl of water for 10 minutes or so. The stems are edible but take longer to cook than the leaves, so it’s a good idea to chop them into small pieces. Roughly chop the leaves and set them aside.
- Next, without peeling the the garlic cloves, put them on a cutting board. Use a butcher knife or similar and lay it over top on of the garlic cloves and smash it down with your other hand and remove the peel which, will be easier to remove. Then roughly chop the peeled, smashed garlic.
- Then, in a large skillet, heat the extra virgin olive oil over medium heat. Once it’s hot, add the garlic. Sauté it for 1-2 minutes until it become fragrant but before it browns. Be careful not to let the garlic burn, as this will give the dish a bitter taste.
- Next, turn the heat up to medium-high and add the chopped Swiss chard stems and leaves to the skillet and sauté for about 5-8 minutes. Stir them with the garlic and olive oil, ensuring that all the leaves are coated. The leaves will begin to wilt quickly—usually within 3-4 minutes. Stir occasionally, and don’t worry if they seem to take up a lot of space in the skillet; they’ll shrink as they cook.
- Last, once the leaves have wilted and the stems are tender, season the dish with salt, freshly ground black pepper, a little bit of lemon juice (optional) and a pinch of red pepper flakes if you want some heat.
Notes
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