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Sauteed Swiss Chard with Orange

This side goes well with roasted pork, dark-meat chicken, or seared steak.

  • Servings: 4
Sauteed Swiss Chard with Orange

Source: Everyday Food, January/February 2010


  • 1 tablespoon extra-virgin olive oil
  • 2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips
  • Zest from 1 orange, cut into wide strips, plus juice
  • Coarse salt and ground pepper


  1. In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.

Reviews (4)

  • hnanzetta 7 Jul, 2013

    Swiss chard plus orange---yum, yum, yum!! So quick and easy, too. A winner!!

  • Lottie Bee 25 Mar, 2013

    This recipe tasted absolutely wonderful! I didn't take the time to make the orange zest... just poured a little sweet orange juice in the skillet after I put in the shredded Swiss chard. My family loved it and they don't like greens. I made a double batch, but it still wasn't enough for three adults. The recipe is a keeper for us now on!

  • Homeskig 11 Aug, 2012

    Really? Culinary Degree?. One word "sugar". Next time start out with quality ingredients. I found that the combination of sweet orange and the chard was quite nice. Culinary degre? Really?

  • elisa58 15 Jul, 2012

    This is really NASTY! What a waste of wonderful young swiss chard! The greens didn't cook and the oj was bitter and magnified the bitter taste, leaving an aftertaste that even salty corn chips wouldn't relieve. I have culinary degree and was very careful not to have pith, so that was not the bitter taste. It's very pretty to look at, but that was three bucks down the drain.

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