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Wilted Swiss Chard


Cooking the leaves and stems separately allows this dish a variety of texture and ensures that the leaves don't get overcooked.

  • Servings: 4


Source: Martha Stewart Living, October 1998


  • 1 small bunch ruby Swiss chard
  • 1 small bunch green Swiss chard
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and thinly sliced lengthwise
  • Salt and freshly ground pepper


  1. Remove the stalks from the leaves: Hold the leaf in one hand, and gently pull out the thick stalk with the other. Cut the stalks into 2-inch-long pieces. Stack the leaves, and cut them crosswise into 4-inch-wide strips.

  2. Heat the olive oil in a large skillet set over medium-low heat. Add the garlic, and cook just until golden. Remove and reserve the garlic. Add the stalks. Cook, stirring, 2 to 3 minutes to soften slightly. Add 3 tablespoons water, cover, and steam until firm but tender, 4 to 6 minutes.

  3. Add leaves, cover, and cook until wilted, about 3 minutes. Sprinkle with the reserved garlic, and season with salt and pepper. Serve warm.

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  • aussum1
    13 FEB, 2008