Food & Cooking Recipes Quick & Easy Recipes Sauteed Swiss Chard 3.3 (143) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 8 We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces. 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 Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick. In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. 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. 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." Print