Experience the best of the world of greens with this easy recipe for Swiss Chard, which brings heart-healthy ingredients and zesty flavor to your dinner table in a jiffy!
I totally get it. There’s something magical about turning those humble leafy greens into something out-of-this-world delicious. Let me help you do that with one of my favorite recipes: effortless Swiss Chard. It’s this super-tasty blend of fresh Swiss chard, stir-fried with garlic (because garlic makes everything yummier) in olive oil, and then a squeeze of lemon to give it that awesome tang. Swiss chard is obviously the star of the show, but its supporting cast brings out its amazing taste perfectly.
As a mom who’s always on the go, I’m all about recipes that aren’t a pain to whip up but also keep me and my family fueled. Swiss chard? It’s been a crowd pleaser ever since I discovered it at a local farmers’ market. Super easy? Yep. Delicious? You got it. Good for the whole family? Check. It’s an all-in-one winner! If you’re into things like stir-fried spinach or slow-cooked kale, then you’re definitely gonna fall head over heels for this one!
Tips & Tricks to Making a Perfect Swiss Chard
- The fresher your greens the better the result. You’ll want to choose the ones with vibrant and crisp leaves.
- Rinse thoroughly to dislodge soil trapped in the chard leaves.
- Add the stems and leaves of the Swiss chard separately, as they cook at different rates.
- Don’t overcook the Swiss chard or it can go soggy and lose some of its nutritional value.
- Use freshly squeezed lemon juice as opposed to store-bought bottled juice.
Use whatever chard you’ve got on hand, be it red, rainbow or even white. Recipe instructions remain the same regardless of color.
I like to toss in some sautéed onions, crunchy roasted pine nuts, or sprinkle crumbled feta cheese on top for that extra kick. Red pepper flakes are also effective in turning up the heat.
If you can’t find a single clove of garlic in your kitchen, garlic powder will have your back.
You can go with any other neutral oil—think canola or vegetable oil. Or I occasionally use butter for a rich and creamy finish.
This Easy Swiss Chard Recipe is incredibly versatile, effortlessly blending with a range of meal themes. Serve it warm as a wholesome side to grilled chicken or fish. For vegetarian meals, pair it with quinoa or brown rice, or toss it into a mixed veggie stir-fry for an extra dose of greens.
Is Swiss Chard Healthy?
Swiss chard not only tastes fabulous, it’s also so good for you! It’s loaded with vitamins A, K, and C, plus calcium and fiber. Even the garlic is chock-full of heart-friendly magic and packs a punch against nasty germs. As for that olive oil? Those healthy fats are everything. And let’s not forget the lemon, bursting with vitamin C.
Few ingredients means you’ll have this whole-foods-full dish ready to go in no time!
- 2 bunches of Swiss chard, rinsed
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- salt and pepper
Prep
Separate the Swiss chard stems from the leaves using a sharp knife. Chop the stems into ¼-inch pieces. Chop the leaves roughly. Crush the garlic cloves.
Sauté
In a non-stick pan, heat a drizzle of oil on MEDIUM. Add the garlic and Swiss chard stems. Sauté for 1–2 minutes. Add the chard leaves. Sauté for another minute.
Flavor
Squeeze the lemon juice over the Swiss chard. Lightly season with a pinch of salt and pepper. Sauté for another minute.
DEVOUR!
How To Cook SWISS CHARD That Will Melt In Your Mouth
FAQ
When should you not eat Swiss chard?
Does Swiss chard shrink when cooked?
Is Swiss chard bitter when cooked?
What happens if you eat too much chard?
Can you cook Swiss chard from fresh?
Swiss chard can be sauteed from fresh but it’s best to add some form of liquid, such as tomato juice (or water) for moisture. When we cook with Swiss chard, it’s usually a combination of boiling or steaming along with sauteing. High in vitamins A, C and K, adding chard to your diet is a healthy choice.
Does Swiss chard contain purine?
Yes, and that is why it should be avoided by gout sufferers, especially in the acute phase of the disease. Other foods such as mushrooms, chocolate, oilseeds – walnuts, peanuts, chestnuts, pistachios, and hazelnuts –, legumes such as beans, lentils and peas, vegetables such as cauliflower, broccoli, chard, asparagus, and spinach, as well as cereals such as oats also contain purines.
Can Swiss chard be left whole?
Small leaves of Swiss chard can be left whole or added to salad, and larger leaves with thin ribs can also be left whole for cooking.
Should Swiss chard be canned?
Swiss chard must be pressure canned because of it’s low acidity. Try simmering Swiss chard with vinegar to help cut through some of the bitterness. Swiss chard does not store well. It is best to buy or harvest Swiss chard within 3 days of when you plan to eat it, and even closer if possible. This article was co-authored by Marrow Private Chefs.