Swiss Chard is an under-rated vegetable. There, I’ve said it. But once you have tried this easy-to-prepare Swiss Chard Sauté, you will become a convert.
So what is Swiss Chard? It’s a green, leafy vegetable that is high in vitamins A, K, C and E as well as the minerals magnesium, manganese, iron and potassium. Young plants can be eaten raw in salads and more mature plants (what you generally see in the produce section of your grocery store) is best eaten sauteed. In Turkey and Egypt is is often cooked into soup or broth. I love the slightly peppery taste and the contrast of the somewhat crunchy tender stems along with the softer leaves. It can be blanched and added to quiche instead of spinach or kale for a more flavorful accent. But this Swiss Chard Sauté is probably the simplest way to prepare it and something my son enjoyed even as a young child.
Great as part of a vegan meal or as a side to grilled fish, chicken or meat. I like left-overs with scrambled eggs for breakfast the next day. However, you enjoy it, be sure to pick a bunch with shiny, unblemished leaves and the tenderest stems. Chard comes in different varieties – green, rainbow and red – but they all taste pretty much the same and any could be used in this recipe, which can be easily be doubled. This version comes from Jane Brody’s Good Food Cookbook, a great source of delicious and nutritious recipes.
Recipe for Swiss Chard Saute
Yield: 3 to 4 servings
2 teaspoons EVOO or good vegetable oil
2 teaspoons minced fresh garlic
1/2 cup sliced leeks (white part only) or 1/2 onion, halved and thinly sliced
2/3 cup thinly sliced celery
1 Tablespoon broth (vegetable or chicken) or water
1 good bunch of Swiss Chard, coarsely chopped, including thinner stems
Freshly cracked black pepper and kosher salt to taste
Heat the oil in a large skillet or wok, preferably non-stick. Add the garlic, leeks or onion and celery. Sauté the vegetables, stirring them for about 3 minutes.
Add the broth or water and the Swiss Chard. Season with salt and pepper, stirring the ingredients to combine them. I find that using tongs works best here. Cover the pan and simmer/steam the mixture, stirring occasionally over low heat for about 5 minutes or until the chard is just wilted and tender.
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