Sauteed Red Swiss Chard

 

Red Swiss Chard

 

Swiss Chard is a nice fresh tasting vegetable, used for a variety of things.  It is used anywhere one would use spinach or beet tops.
I love to layer the leafy parts it in lasagna or finely chopped into an omelette.
The recipe below for sautéed Swiss Chard is so fast and easy if you like to eat greens.  Make sure not to cook too long, just until wilted.


  • 1 large bunch of fresh Swiss chard
  • 1 small clove garlic, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of dried crushed red pepper
  • 1 teaspoon butter
  • Salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third-bottom part of the stalk, discard or save for another recipe like stock or stew. Roughly chop the leaves into inch-wide strips.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add one or two tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes. Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.  Best served as a side like spinach or beet tops.

For more, take a look at other ideas for Swiss Chard, at Veg Box Recipes: #mce_temp_url#

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One Response to Sauteed Red Swiss Chard

  1. I LOVE Swiss Chard! It’s so versatile, and packed full of nutrients.

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