Swiss Chard Recipe - Healthy Seasonal Recipes (2024)

Chard Recipe Variations

In this easy side dish recipe, I used aged balsamic to add a balancing tart and sweet note. However, there are lots of other ways to add pizzazz to sauteed Swiss chard.

• Add a handful of toasted almonds or pine nuts, golden raisins, dried cranberries or dried currants, or even a little crumbled feta or goat cheese.
• Fresh herbs can be added as well. Mint goes well with fresh Swiss chard. Add in feta and pine nuts for a pop of great Mediterranean cooking inspiration.
• Instead of Balsamic vinegar, try adding in lemon juice and a little lemon zest at the end.
• Use chopped leeks or shallot instead of garlic and onion
• Blend in 50% kale in place of some of the chard for a kale and chard side dish. Or try beet greens with it!
• Add crumbled cooked Italian sausage or drained canned cannellini beans to this simple sauteed swiss chard recipe for added protein.
• Instead of finishing with balsamic add a splash of cream in the last minute or two of cooking. Once it comes off the heat stir in a generous handful of grated parmesan cheese.
• For spice add a pinch of red pepper flakes with the onion and garlic cloves

How to store Chard

Leftovers: Keep leftover cooked chard in an air-tight container in the refrigerator for up to three days.

Meal Prep and Prep Ahead Tips: Chop the chard stems and put them in a baggie or small airtight container. Chop and wash the leaves and spin them dry in a salad spinner. Keep them in a Ziplock bag or resealable storage container. Refrigerate up to 5 days (longer if they are really fresh!) The onions can be chopped ahead but they will let off an odor in the fridge so if you are sensitive, wait to chop the onion at the last minute.

Freezing: Cooked chard is great for freezing. Add thawed chard to soups or stews or use for an omelet or to add veggies to pasta dishes.

Reheating: To reheat leftover cooked Swiss chard you can sautee it in a small non-stick skillet over medium heat. Keep covered and add a little olive oil or broth to keep it from sticking if necessary. Stir often and heat through until the Swiss chard is steaming hot, 2-3 minutes. Note, cooked green vegetables turn army green from vinegar, so the leftover chard won’t be vibrant green anymore (but the flavor will still be yummy!)

Can this be cut in half or doubled?

Chard cooks down a lot when you cook it, so I like to make a big batch of it. If you are not sure if you are going to love it, you can cut this simple swiss chard recipe in half. If you do so, keep in mind that the onion mixture in step two will cook a little faster. To double it you’ll need a large heavy bottom soup pot.

How much chard is in a bunch?

A bunch is not a standard measure, so the size will vary. In general, they are about a pound or slightly less for a medium-large bunch. They usually have 5 to 7 stems, and once cut, will yield about 5 to 6 cups of loosely packed chopped leaves plus a cup or more of chopped stems per bunch. While this may not be reassuring if you are bringing in chard from your garden, the good news is that this recipe for swiss chard is incredibly forgiving so no matter how big or small your chard bunch is, it should work fine as written. Or simply adjust the seasonings to your taste preference.

Can you freeze swiss chard?

Yes! Having grown Swiss chard in my garden for years I can emphatically say yes chard freezes perfectly. To do so, blanch it in boiling water for 45 seconds. This prevents the enzymes in the vegetable from breaking down the nutrients. Shock the blanched chard in an ice bath and then drain well (I like to do so on a clean dish towel.) Spread out on a large rimmed baking sheet and freeze flat. Once the chard is frozen, transfer it to a resealable freezer bag. Keep frozen for up to four months.

What is the difference between Swiss Chard and Rainbow Chard?

Rainbow chard is not a specific variety of chards but a blend of different varieties planted and harvested together (or sometimes commercially blended after harvesting.) It is a combination of green chard, white seemed chard, yellow and red.
Cooking rainbow chard is no different than cooking a single color but note that red-stemmed Swiss chard does discolor the onions and garlic as it cooks and rainbow chard and green chard do not turn out as reddish. For a bright green sauteé, use only white stemmed chard.

What Part of Chard is Edible? Can you eat Chard Stems?

Raw swiss chard looks similar to rhubarb, which is known for having toxic leaves. Unlike rhubarb, Swiss chard stems and leaves are entirely edible. The stems need a little more cooking time than the dark green leaves because they have a lot of cellulose that needs to soften for longer. The leaves cook quickly.

Can you eat raw Swiss chard?

Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked. Cooking it also makes it less bitter.

Is it healthy?

This delicious sauteed Swiss chard recipe is loaded with vitamins and minerals and only 80 calories per serving. It is also naturally vegan and only 7 grams net carbs per serving.

Scale

• 2 large bunches Swiss chard, or rainbow chard
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 1 large onion, diced
• 1/2 teaspoon salt
• pinch each dry thyme and nutmeg
• Freshly ground pepper to taste
• 2 teaspoons balsamic vinegar, optional

Cook ModePrevent your screen from going dark

1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)
2. Cook The Swiss Chard Stems with Onions: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
3. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes.
4. Cook Until Softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.
5. To Finish and Serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

Alternative To Large Skillet with Lid: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead.

Other Elements To Try Adding To This Recipe:

If you’re ready to get creative with this recipe here are some idea starters for ways to liven up this recipe even more!

1. Add a handful of toasted almonds or pine nuts at the end.
2. When you remove the lid add a handful of golden raisins, dried cranberries or dried currants
3. When you pull it off the heat crumble on a little feta or goat cheese.
4. Fresh herbs can be added as well. Savory woody herbs like oregano or thyme can go in with the onions, where as tender herbs like mint, basil or chives can be stirred in after it comes off the heat.