Basic Sautéed Swiss Chard

Swiss chard is a hardy green with large leaves and a thick stem. It has a much milder and less-bitter taste than mustard or collard greens. Avoid leaves that are wilted, yellow, or that have holes in the spines.

Serves: 3Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 3

Ingredients

  • 1 lb. Swiss chard
  • 1 Tbsp. olive oil
  • ½ small onion, peeled and chopped
  • 1 garlic clove, peeled and minced
  • ⅛ tsp. crushed red pepper
  • 1 Tbsp. cider vinegar
  • ⅛ tsp. ground nutmeg
  • ½ cup chicken stock
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Run the chard under cold water to remove any leftover dirt. Cut the thick part of the stem out of the leaves and set aside. Tear the leaves into several pieces and place on a towel. Chop the stems into ½" pieces.
  • Place a skillet over medium heat. Once it is hot, add the oil, the stem pieces, and the onion. Cook for 5–7 minutes, or until the onion is translucent and just starting to brown.
  • Add the garlic, crushed red pepper, vinegar, nutmeg, and stock. Stir to combine and bring to a boil.
  • Add the leaves and stir, cooking for 2–3 minutes before covering. They should be starting to wilt. Cook for 4-5 minutes, or until the leaves are cooked through and limp.
  • Remove the lid and stir frequently as the liquid evaporates. Add salt and black pepper. Serve immediately.

Recipe Information

Serves: 3

Ingredients

  • 1 lb. Swiss chard
  • 1 Tbsp. olive oil
  • ½ small onion, peeled and chopped
  • 1 garlic clove, peeled and minced
  • ⅛ tsp. crushed red pepper
  • 1 Tbsp. cider vinegar
  • ⅛ tsp. ground nutmeg
  • ½ cup chicken stock
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Run the chard under cold water to remove any leftover dirt. Cut the thick part of the stem out of the leaves and set aside. Tear the leaves into several pieces and place on a towel. Chop the stems into ½" pieces.
  • Place a skillet over medium heat. Once it is hot, add the oil, the stem pieces, and the onion. Cook for 5–7 minutes, or until the onion is translucent and just starting to brown.
  • Add the garlic, crushed red pepper, vinegar, nutmeg, and stock. Stir to combine and bring to a boil.
  • Add the leaves and stir, cooking for 2–3 minutes before covering. They should be starting to wilt. Cook for 4-5 minutes, or until the leaves are cooked through and limp.
  • Remove the lid and stir frequently as the liquid evaporates. Add salt and black pepper. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium580mg
Total Carbohydrate7g
Dietary Fiber3g
Sugars3g
Protein3g