Blanched Swiss Chard

Blanched Swiss Chard

Quick blanching turns Swiss chard tender and mild while keeping its color bright.

Total 15 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Swiss chard leaves and stems are briefly boiled, then plunged into ice water to lock in a vivid green color and tender-crisp texture. This simple technique tames the vegetable's natural bitterness and preps it for salads, sautés, or freezing. It's a quick weeknight side or a foundational step for other recipes.

Ingredients

  • 2 bunches Swiss chard, stems trimmed and leaves washed
  • 2 tablespoons salt, for blanching water
  • 4 cups ice
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • 1 lemon, cut into wedges, for serving

Method

  1. Fill a large bowl with ice and cold water to make an ice bath; set aside.

  2. Separate the chard stems from the leaves. Slice the stems into 1-inch pieces and roughly chop the leaves into large pieces.

  3. Bring 4 quarts of water to a rolling boil in a 6-quart saucepan and stir in 2 tablespoons of salt.

  4. Add the chopped stems to the boiling water and cook for 1 minute.

  5. Add the chard leaves to the pot and continue boiling for 1 minute more, until just wilted and bright green.

  6. Using a slotted spoon or strainer, transfer the chard immediately to the ice bath to stop the cooking.

  7. Let the chard sit in the ice water for 2 minutes, then drain thoroughly and squeeze out excess water with your hands or a clean kitchen towel.

  8. Toss the blanched chard with olive oil, salt, and black pepper. Serve warm or at room temperature with lemon wedges.

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    Blanched Swiss Chard

    Swiss chard leaves and stems are briefly boiled, then plunged into ice water to lock in a vivid green color and tender-crisp texture. This simple technique tames the vegetable's natural bitterness and preps it for salads, sautés, or freezing. It's a quick weeknight side or a foundational step for other recipes.

    15 min 4 servings 45 cal

    Ingredients

    • 2 bunches Swiss chard, stems trimmed and leaves washed
    • 2 tablespoons salt, for blanching water
    • 4 cups ice
    • 1 tablespoon olive oil
    • salt and black pepper, to taste
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Fill a large bowl with ice and cold water to make an ice bath; set aside.

    2. 2

      Separate the chard stems from the leaves. Slice the stems into 1-inch pieces and roughly chop the leaves into large pieces.

    3. 3

      Bring 4 quarts of water to a rolling boil in a 6-quart saucepan and stir in 2 tablespoons of salt.

    4. 4

      Add the chopped stems to the boiling water and cook for 1 minute.

    5. 5

      Add the chard leaves to the pot and continue boiling for 1 minute more, until just wilted and bright green.

    6. 6

      Using a slotted spoon or strainer, transfer the chard immediately to the ice bath to stop the cooking.

    7. 7

      Let the chard sit in the ice water for 2 minutes, then drain thoroughly and squeeze out excess water with your hands or a clean kitchen towel.

    8. 8

      Toss the blanched chard with olive oil, salt, and black pepper. Serve warm or at room temperature with lemon wedges.