Easy Swiss Chard

Sautéed Swiss chard is a healthy and simple side dish that pairs with about anything. This easy Swiss chard recipe is delicious and ready quick!

This summer, we were introduced to Swiss chard (AKA: Silverbeet) when David and I joined a local CSA (I mentioned that before). It’s funny how you don’t think about certain foods until someone gives some to you. Then you realize you have no clue what to do with it. It’s practically a sin to waste food, so if you are like us, you learn quickly what to do it!

I have seen Swiss chard a million times in the store and on cooking shows on television, but I had never tried it before I created this recipe. David and I now realize that we have been missing out on this delicious and healthy vegetable. 

Swiss chard can be found in the grocery store year-round so I am sharing this tasty side dish so you can experience how delicious Swiss chard is too.

What is Swiss Chard

Swiss Chard is a fresh leafy green vegetable with brightly colored stems related to the beet and spinach family with a kale-like stalk. Unlike kale, you can eat both the colored stems and the leaves without harsh bitterness. This plant becomes sweeter when cooked.

Swiss Chard gets its name from the Swiss botanist who identified it.

This nutrient-dense vegetable comes in various colors, from white to yellow and many shades in between. That is why a mixture of varieties is labeled Rainbow Chard in the store. It Is exceptionally healthy for you because it has tons of vitamins and minerals, such as vitamins K, A, and C, as well as magnesium, potassium, iron, and dietary fiber.

What Does Swiss Chard Taste Like?

Raw chard is mildly bitter but sweetens when it is cooked. The taste reminds me of a cross between collards and kale, although most compare it to spinach.

How To Wash and Prep Swiss Chard For Cooking

Chard plants grow close to the dirt, so it is important to rinse it thoroughly under cool running water before chopping it up to cook. 

1. Rinse the leaves under cold running water and shake dry.
2. Slice the bottom ¼-½ inch of the end of the stem and discard.
3. Slice the stems off from the bottom of the leaves. 
4. Cut the stems into 1-inch pieces.
5. Stack the leaves. Cut in half lengthwise, then stack again and cut lengthwise once more, then slice horizontally.
6. Place the leaves into the colander bowl of a salad spinner, rinse and spin dry.  Alternatively, place the leaves into a regular colander. Rinse and allow them to dry. Dump them onto a kitchen towel and blot as dry as possible if needed right away.

Ingredients and Substitutions

• Swiss Chard: Get a large bunch of Swiss chard any variety, even Rainbow Chard. Don’t worry, it may look like a lot, but it will cook down to almost nothing like most greens.
• Oil: I always use extra-virgin olive oil for sauteeing almost everything I cook. Use a good quality oil of your choice.
• Garlic: fresh garlic cloves will provide the best flavor. You may substitute with garlic powder.
• Onion: fresh onion will provide the best flavor. You may substitute with onion powder. 
• Red Crushed Pepper Flakes: You only need a small pinch of red crushed pepper flakes to add a bit of spice. Add more if you really like spice or leave out entirely if you don’t like spicy food.
• Coriander Seeds: Coriander adds a bright citrus-like flavor to the Swiss chard. It’s optional but highly recommended! 

How to Make Easy Swiss Chard

1. Prep the chard for cooking: rinse, chop, rinse again, and dry as much as possible.
2. Heat the oil with spices in a large skillet until fragrant.
3. Add the dry swiss chard stems. Lower the heat and cook for 3-5 minutes before adding tender leaves. (Caution: any water on the leaves will spatter. Make sure the leaves are as dry as possible.)
4. Add the chopped leaves and sauté for 3-5 more minutes, until tender, but the stems are still a little crisp.
5. Serve immediately.

Tips

• Choose fresh, bright-colored leaves with crisp, firm stems.
• Rinse the leaves well before and after chopping. The stalks grow close to the soil and can be somewhat gritty from spattering mud in the field.
• Dry the leaves well before adding them to the oil. It’s best to use a salad spinner to sling off excess water. If you don’t have one, toss the leaves in a kitchen towel.
• Add the garlic, onion, and other seasonings to the oil first to season the oil.
• Cook the chard until tender but still crisp. 
• Sometimes the chard can be a little bitter. Offset excessive bitterness with a little vinegar or lemon juice.
• Grated parmesan cheese is also great for serving.

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