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Gallery Sauteed Swiss Chard Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Ingredients Ingredient Checklist 3 pounds red Swiss chard 1 tablespoon olive oil 4 thinly sliced garlic cloves 2 teaspoons sugar 1 tablespoon red-wine vinegar Coarse salt and ground pepper

Cook’s Notes Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors – white, red, yellow, and orange or sold together as “rainbow chard.”

Gallery Sauteed Swiss Chard

Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Sauteed Swiss Chard

Sauteed Swiss Chard

Sauteed Swiss Chard

Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 8

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 8

8

Ingredients

Ingredients

  • 3 pounds red Swiss chard 1 tablespoon olive oil 4 thinly sliced garlic cloves 2 teaspoons sugar 1 tablespoon red-wine vinegar Coarse salt and ground pepper

Directions

Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.

In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.

Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.

Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

Cook’s Notes Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors – white, red, yellow, and orange or sold together as “rainbow chard.”

Cook’s Notes

Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors – white, red, yellow, and orange or sold together as “rainbow chard.”

Reviews (3)

 Add Rating & Review     143 Ratings   5 star values:        26    4 star values:        30    3 star values:        48    2 star values:        32    1 star values:        7

Reviews (3)

Add Rating & Review     143 Ratings   5 star values:        26    4 star values:        30    3 star values:        48    2 star values:        32    1 star values:        7

Add Rating & Review

143 Ratings 5 star values: 26 4 star values: 30 3 star values: 48 2 star values: 32 1 star values: 7

143 Ratings 5 star values: 26 4 star values: 30 3 star values: 48 2 star values: 32 1 star values: 7

143 Ratings 5 star values: 26 4 star values: 30 3 star values: 48 2 star values: 32 1 star values: 7

  • 5 star values: 26 4 star values: 30 3 star values: 48 2 star values: 32 1 star values: 7

    Martha Stewart Member     Rating: 4 stars       03/24/2015   Very good! I substituted honey for the sugar (using about half the amount of honey than the recipe called for in sugar), and balsamic vinegar for the red wine vinegar.  

Martha Stewart Member     Rating: Unrated       10/05/2014   I didn't have sugar and I didn't have red wine vinegar so I rooted through the assortment of rarely used vinegars on my counter top and decided to roll with Crema all' Aceto Balsamico di Modena 'Glassy' instead of sugar (Crema balsamic is syrupy and sweet) and instead of red wine vinegar, I used Lucchini Pinot Grigio vinegar. It has the same bite as red wine vinegar but not as aggressively acidic. Total success! Oh! I also used a pinch of crushed red pepper. Thanks!  

Martha Stewart Member     Rating: Unrated       09/03/2008   Hummm! This picture alone says it all. Sooooooo Good and Good for us. Give it a try and be surprised. Since we started eating vegies, we found some of them take a couple times before there taste grows on you. Marlene

    Martha Stewart Member

    Rating: 4 stars 03/24/2015

Very good! I substituted honey for the sugar (using about half the amount of honey than the recipe called for in sugar), and balsamic vinegar for the red wine vinegar.

Rating: 4 stars

Rating: Unrated 10/05/2014

I didn’t have sugar and I didn’t have red wine vinegar so I rooted through the assortment of rarely used vinegars on my counter top and decided to roll with Crema all’ Aceto Balsamico di Modena ‘Glassy’ instead of sugar (Crema balsamic is syrupy and sweet) and instead of red wine vinegar, I used Lucchini Pinot Grigio vinegar. It has the same bite as red wine vinegar but not as aggressively acidic. Total success! Oh! I also used a pinch of crushed red pepper. Thanks!

Rating: Unrated

Rating: Unrated 09/03/2008

Hummm! This picture alone says it all. Sooooooo Good and Good for us. Give it a try and be surprised. Since we started eating vegies, we found some of them take a couple times before there taste grows on you. Marlene

All Reviews for Sauteed Swiss Chard

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sauteed Swiss Chard

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest