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Under 30 Minutes

Sauteed Swiss Chard

We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.

  • Prep:
  • Total Time:
  • Servings: 8
Sauteed Swiss Chard

Source: Everyday Food, December 2003

Ingredients

  • 3 pounds red Swiss chard
  • 1 tablespoon olive oil
  • 4 thinly sliced garlic cloves
  • 2 teaspoons sugar
  • 1 tablespoon red-wine vinegar
  • Coarse salt and ground pepper

Directions

  1. Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.

  2. In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.

  3. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.

  4. Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

Cook's Note

Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors -- white, red, yellow, and orange or sold together as "rainbow chard."

Reviews (2)

  • sirenhart 5 Oct, 2014

    I didn't have sugar and I didn't have red wine vinegar so I rooted through the assortment of rarely used vinegars on my counter top and decided to roll with Crema all' Aceto Balsamico di Modena 'Glassy' instead of sugar (Crema balsamic is syrupy and sweet) and instead of red wine vinegar, I used Lucchini Pinot Grigio vinegar. It has the same bite as red wine vinegar but not as aggressively acidic. Total success! Oh! I also used a pinch of crushed red pepper. Thanks!

  • SOMERSIZING 3 Sep, 2008

    Hummm! This picture alone says it all. Sooooooo Good and Good for us. Give it a try and be surprised. Since we started eating vegies, we found some of them take a couple times before there taste grows on you. Marlene

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