Sautéed Swiss Chard

Sautéed Swiss Chard

Tender leaves and crisp-tender stems come together in one quick skillet side.

Total 20 min Makes 4 servings Calories 90/serving

Dietary

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

This side dish wilts Swiss chard with garlic and a splash of olive oil until the leaves turn silky and the stems soften without losing their bite. A squeeze of lemon at the end brightens the earthy, slightly bitter greens. It pairs well with roasted meats, pasta, or a simple grain bowl.

Ingredients

  • 1 1/2 pounds Swiss chard, stems and leaves separated and chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Method

  1. Wash the Swiss chard leaves and stems thoroughly. Separate the stems from the leaves, chop the stems into 1/2-inch pieces, and roughly chop or tear the leaves.

  2. Heat the olive oil in a 9-inch skillet over medium heat.

  3. Add the chopped chard stems, garlic, and red pepper flakes. Sauté until the stems begin to soften, about 3 minutes.

  4. Add the chard leaves in batches, stirring to wilt each addition before adding more.

  5. Season with salt and black pepper, then cover and cook until the leaves are fully tender, about 5 minutes.

  6. Remove from heat, stir in the lemon juice, and taste for seasoning before serving.

Rate this recipe

★ 4.5 (1)

Sautéed Swiss Chard

This side dish wilts Swiss chard with garlic and a splash of olive oil until the leaves turn silky and the stems soften without losing their bite. A squeeze of lemon at the end brightens the earthy, slightly bitter greens. It pairs well with roasted meats, pasta, or a simple grain bowl.

20 min 4 servings 90 cal

Ingredients

  • 1 1/2 pounds Swiss chard, stems and leaves separated and chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    Wash the Swiss chard leaves and stems thoroughly. Separate the stems from the leaves, chop the stems into 1/2-inch pieces, and roughly chop or tear the leaves.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat.

  3. 3

    Add the chopped chard stems, garlic, and red pepper flakes. Sauté until the stems begin to soften, about 3 minutes.

  4. 4

    Add the chard leaves in batches, stirring to wilt each addition before adding more.

  5. 5

    Season with salt and black pepper, then cover and cook until the leaves are fully tender, about 5 minutes.

  6. 6

    Remove from heat, stir in the lemon juice, and taste for seasoning before serving.