How To Make Sauteed Swiss Chard? Tasty, Nutritious

• Food: Swiss Chard

• Writer: Alice

• Content-Type: Food Blog

Do you want to try Swiss chard, then?

You’ve come to the correct location! Discover our favorite Swiss chard recipes as well as how to chop and prepare this colorful leafy green.

When was the last time you cooked it? Everyone loves spinach and kale, but when was the last time you cooked Swiss chard? One of my favorite crops to work with is this vivid lush green.

Its dark green leaves and stems are equally delectable, and my go-to Swiss chard recipes range from smokey Mojo bowls to lemony pasta.

I wanted to share this recipe with you today because I believe we could all prepare it more frequently. I hope these pointers and recipes will inspire you to experiment with chard if you’ve never done so.

And if you’re an expert already, I hope one of these recipes will motivate you to prepare it in a novel way. Swiss chard has endless potential!

BUT FIRST, WHAT EXACTLY IS SWISS CHARD?

Good question! A green vegetable closely related to beets is called Swiss chard. In truth, chard and beet greens have a lot in common when it comes to cooking.

The mature leaves are luxuriant and rather gritty when they are fresh, but when braised or sautéed, they wilt down delightfully.

Their earthy flavor goes great with garlic, almonds, raisins, currants, and acidities like lemon juice and vinegar.

Don’t throw away the chard stems when cooking the leaves because they are also tasty. I simply add the stems to the skillet a few minutes before I add the leaves while preparing sauteed Swiss chard so they have time to soften.

They’re a terrific way to add crunch to salads, sandwiches, and bowls since they also pickle up nicely. Although the stems in these pictures are red, you won’t only find them in the farmer’s market or grocery store in that color.

Chard stems can be light green, gold, red, or even striped depending on the type. All are delicious!

COOKING SWISS CHARD

Green, crimson, or rainbow chard leaves are almost always cooked for me when I purchase a large bunch. Although baby chard, if it’s available, makes a nice salad basis, I find them to be a little spongy and difficult to use raw in salads.

Chard can be prepared most easily by sauteing it. Here is my quick technique:

Prepare the chard first. Cut the stems into 1/4-inch slices after slicing the leaves from the stiff stalks. The leaves should be piled high and roughly chopped.

Cook the stems next. A big skillet with some olive oil in it is warmed to medium heat. The chard stems should be added and cooked for two minutes, or until they begin to soften.

Then, add the leaves, some minced garlic, salt, and pepper, and simmer for an additional 2 minutes or until the leaves wilt.

Serve after seasoning. Serve the wilted chard as a side dish after adding some lemon juice to it.

OTHER BELOVED RECIPES FOR SWISS CHARD

There are many different ways to prepare Swiss chard besides the straightforward sautéed version, which is a quick, wholesome, and delectable side dish. Some of my favorite Swiss dishes and serving ideas are listed below:

• It goes well with polenta or spaghetti. You can substitute chard for the kale in my Sun-Dried Tomato Pasta with Kale, or you can serve plain sauteed chard with red pepper flakes, Parmesan cheese, and creamy polenta.
• To a soup, add it. In my hearty Cannellini Beans and Greens or this sustenance sweet potato soup, add chard for flavor. In my Many-Veggie Soup or Instant Pot Lentil Soup, you could easily substitute it for the kale.
• Include it in tacos.
• Use it in grain bowls like the Mojo Black Bean Bowls.
• To eggs, add it. You may incorporate it into your next vegetarian frittata or a straightforward scramble.

SAUTEED SWISS CHARD

This easy-to-make Swiss recipe makes a tasty, nutritious side dish. For a complete meal, you could also serve it over creamy polenta or combine it with pasta.

INGREDIENTS

• 2 bunches of Swiss chard
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon sea salt, more to taste
• Lemon wedge, for squeezing
• Freshly ground black pepper

INSTRUCTIONS

1. Chard leaves should have their stems removed and then chopped into 1/4-inch slices. Chop the leaves roughly.
2. In a big skillet over medium heat, warm the oil. The chard stems should be added and cooked for one to two minutes, or until they soften. The chard leaves should wilt after 1 to 2 minutes of sautéing with the garlic, salt, and a few grinds of pepper.
3. Lemon juice should be squeezed over the chard before turning off the heat and tossing. Serve after flavoring to taste.