Sautéed Swiss chard is a healthy and simple side dish that pairs well with almost anything. This easy Swiss chard recipe is delicious and ready in minutes.
Rinse the leaves under cold running water and shake dry. Slice the bottom ¼-½ inch of the end of the stem and discard. Slice the stems off from the bottom of the leaves. Cut the stems into 1-inch pieces. Stack the leaves. Cut in half lengthwise, then stack again and cut lengthwise once more, then slice horizontally. 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.
Saute the Swiss Chard
Heat the olive oil in a skillet over medium-high heat. Add the garlic, onion powder, crushed red pepper, and coriander seeds (if using). Cook until the garlic is fragrant; about 30 seconds. (Do not brown the garlic!)
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.)
Add the chopped leaves and cook for 3-5 more minutes, until tender, but the stems are still a little crisp.
Serve immediately.
Notes
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.
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