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The Perfect Swiss Chard Recipe (Ready in 10 Minutes)

The Perfect Swiss Chard Side Dish

Although Swiss chard is cheap, nutritious, widely available, and easy to prepare, it’s a bit intimidating for many people, as it was to me for many years. But this beautiful vegetable is so easy to prepare and can be incredibly tasty. It only takes 10 minutes to make a Swiss chard side dish that can be part of a simple meal during a weeknight dinner or can adorn a festive table.

What is Swiss chard?

Swiss chard is a leafy green vegetable related to spinach and beets. There are more varieties of chard; some have a bright green color with stems usually a light green, but can also come in other vibrant colors: orange, yellow, red, and pink. This type of chard is called rainbow chard. Regardless of the color, Swiss chard has a milder taste than other leafy greens.

Swiss chard shines when it is prepared simply. Its mildly bitter taste will disappear when cooked with extra virgin olive oil. I love to sauté it, but it can be eaten raw, in salads, added to soups or stews, or used to make omelets.

Like all bitter, green leaves, Swiss chard is nutritious, low in calories and a healthy addition to any diet. An excellent source of vitamin A and C, Swiss chard is rich in fiber (eat those stems!) and can help with maintaining a healthy blood sugar level, reduce inflammation and help with weight loss by promoting a healthy metabolism and healthy gut bacteria.

Swiss chard leaves
Rainbow Swiss chard

The perfect sautéed Swiss chard recipe, ready in 10 minutes

I’ve tried a few ways of preparing Swiss chard, but this one has given the best results so far. You only need the Swiss chard, extra virgin olive oil (see this article on how to pick the best olive oil), a few slices of garlic, lemon zest, and a touch of salt and pepper. And 10 minutes of your time.

Ingredients

  • 1 bunch of Swiss chard (green or rainbow)
  • 1 garlic clove, finely sliced
  • lemon zest from one organic lemon
  • salt and pepper to taste
  • 2-3 tablespoons extra virgin olive oil (generously cover the pan bottom)

How to prepare Swiss chard

Wash well and dry the chard leaves. Remove the rough ends of the chard stems, then chop them. The stems should be cut into small pieces, so they cook at the same pace as the leaves.

Heat extra virgin olive oil in a large skillet on medium heat. Once hot, add the leaves and the stems. Toss well for 30 seconds, add the garlic slices, stir again, add about one teaspoon of water, and cover for 30 seconds. Stir again, and if the leaves are wilted and the stems slightly soft, it’s done. Add salt and pepper to taste. Add the lemon zest and take off the heat.

Serve immediately.

What you can pair this Swiss chard side dish with

  • Serve with fried or poached eggs
  • As a side dish to a grass-fed steak, fish or chicken
  • As part of a Buddha bowl
  • Top with goat cheese and pinenuts for a light meal
  • Make it a side dish for a festive meal (perfect for Thankgiving or Christmas dinners)

More vegan, side dish recipes

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How To Prepare a Perfect Swiss Chard Side Dish

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By Claudia Curici Serves: 2
Prep Time: 5 minutes Cooking Time: 5 minutes

A lectin-free, tasty and nutritious side dish

Ingredients

  • 1 bunch of Swiss chard (green or rainbow)
  • 1 small garlic clove, finely sliced
  • 1 teaspoon lemon zest (from an organic lemon)
  • salt and pepper to taste
  • 2-3 tablespoons extra virgin olive oil (generously cover the pan)

Instructions

1

Wash well and dry the chard leaves. Cut the rough ends of the stems, then chop them. Cut the stems into small pieces so they cook at the same pace as the leaves.

2

Heat the extra virgin olive oil in a skillet on medium heat. Once hot add the chard. Stir well for 30 seconds, add the garlic slices, stir again, add about 1 teaspoon of water and cover for 30 seconds. Stir again and if the leaves are wilted and the stems slightly soft it's done. Add salt and pepper to taste. Add the lemon zest and take off the heat.

3

Serve immediately.

Notes

All the above steps don't take longer than 5 minutes.

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