Bring some color—and nutrition—to your plate with this easy-to-make recipe for Swiss Chard
If I had a nickel for the number of times my Granny told me to eat my greens, well, I’d be on a beach somewhere and you’d have to read recipe tips from another budding chef. But Granny wasn’t a nickel-and-dime dame; she was much more concerned about serving delicious food that was also healthy for her growing grandbabies. Swiss chard was one of her favorites. As an adult trying to serve balanced meals to my own children, I can see why. This vibrant dish adds great color to the plate, and it’s easy to make.
Before we get to the details, I have a burning question. Why is it called Swiss chard? Is this some vegetable delicacy that thrives in the shadows of Swiss chalets? Not even Wikipedia really knows why it’s called Swiss. (And while the Swiss do use chard in a traditional dish called capuns, it’s also known as the “queen of the Dalmatian garden” in a region of Croatia. If you’re up for it, start the campaign now to change the name to Dalmatian chard. I’m ready to sign.
In the meantime, I’ll continue to sauté my Swiss/Dalmatian chard and serve it with my favorite grilled Salmon or Baked Cod. And I’ll announce to the family that tonight we’re having the “queen of the garden.”
Why You Will Love This Recipe
There are lots of reasons to love this recipe, but as a mom, perhaps my favorite is that Swiss chard is just so good for you. Chock-full of vitamins A and K, it’s also a good source of magnesium and antioxidants. Another reason to choose the chard: it’s a three-sport player, working well at breakfast, lunch, or dinner. (A Swiss chard omelet, perhaps?!)
Ingredients
- 2 bunches of Swiss chard (rinsed)
- 2 TBSP olive oil
- 2 cloves garlic
- 1 TBSP lemon juice
- Salt and pepper
How to Make – The Steps
Step 1: Begin by separating the Swiss chard stems from the leaves using a sharp knife. Chop the stems into pieces around ¼ inch in size and give the leaves a rough chop. Crush the garlic cloves too.
Step 2: Take a non-stick pan and place it over medium heat. Add the olive oil to the pan, and then add the garlic and Swiss chard. Sauté for 2 to 3 minutes.
Step 3: Now, squeeze the lemon juice over the Swiss chard and lightly season with a pinch of salt and pepper. Continue to sauté for another minute.
Tips & Tricks for a Perfect Swiss Chard
- When picking out your Swiss chard, look for crisp leaves with a bright green color and firm stems.
- Rinse well to get all the dirt and grime out of the creases of the Swiss chard.
- Sauté the stems first before adding the leaves.
FAQs
Swiss chard is a little sweet and a little bitter—overall, a bit milder than spinach. The stems look a bit like flat celery, while the taste might remind you a bit of beets.
You can try grapeseed, avocado, or coconut oil, they all work well.
Sometimes, I use white wine instead of lemon juice. I also toss in some chopped onions or mushrooms, or add crushed red pepper.
Absolutely! You should set aside a bit of the Swiss chard to add to your next salad, it is great and colorful.
Serving Suggestions
Swiss chard is a lovely side dish to grilled meats like or baked fish for a healthy, balanced meal. It’s also a great addition to omelets or pasta. You might add a few lemon wedges so people can squeeze additional juice right before eating.
Make Ahead and How to Store
You can prep your Swiss Chard and store it in the fridge up to three days in advance. When you’re ready to eat, warm it in the microwave or throw it back in the skillet until the chard is hot.
Swiss Chard
Ingredients
- 2 bunches of Swiss chard rinsed
- 2 TBSP olive oil
- 2 cloves garlic
- 1 TBSP lemon juice
- Salt and pepper
Instructions
- Begin by separating the Swiss chard stems from the leaves using a sharp knife. Chop the stems into pieces around ¼ inch in size and give the leaves a rough chop. Crush the garlic cloves too.
- Take a non-stick pan and place it over medium heat. Add the olive oil to the pan and then add the garlic and Swiss chard. Sauté for 2 to 3 minutes.
- Now, squeeze the lemon juice over the Swiss chard and lightly season with a pinch of salt and pepper. Continue to sauté for just another minute.
Nutrition
