Name: Sautéed Swiss Chard

Ingredients:

• 2 bunches Swiss chard, about 1 pound
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• Lemon wedge, for squeezing

Instructions:

• Slice the stems off the chard leaves and chop the stems into 1/4-inch slices.
• Coarsely chop the leaves.
• Heat the oil in a large skillet over medium heat.
• Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften.
• Add the chard leaves, garlic, salt, and several grinds of pepper and sauté for 1 to 2 minutes, or until the leaves are wilted.
• Turn off the heat, squeeze a little lemon juice over the chard, and toss.
• Season to taste and serve.

Comments: The leaves earthy flavor pairs really well with garlic, nuts, dried fruits like currants and raisins, and acids like lemon juice and vinegar.
11/2/2026 - I cooked one bunch of Red Chard. It took at least twice as long for the leaves to wilt as suggested in the recipe. We ate it all in one meal. I served it with Heloise’s Italian Chicken and Carrot Salad.

Source: https://www.loveandlemons.com/swiss-chard/

Return to the main page