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


  • 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


  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 Notes

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."


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