Simple Sautéed Swiss Chard

I have LOTS of swiss chard growing in the yard. I didn’t realize it can just pop up in random places! This is a simple yet delicious way to cook it up.

Ingredients

  • 2 large bunches Swiss chard, or rainbow chard

  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 1 large onion, diced

  • ½ teaspoon salt

  • pinch of fresh or dried thyme

  • Freshly ground pepper to taste

  • 2 teaspoons balsamic vinegar, optional or a splash of wine (white or red) or you can add fresh lemon with zest.

Instructions

  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.

VeggiesKatharina Kunz