Sautéed Swiss Chard, a tasty way to eat chard leaves! Great as a simple wilted greens side dish or a topping for salads, bowls, or even pizza.
Love chard? If you’re looking for a way to eat it beyond salads and wraps, try sautéing it in a pan for a tasty side dish or topping for bowls or even pizza.
👉 Want to learn how to sauté swiss chard leaves? Let’s do it!
🥣 How to make (step-by-step)
1️⃣ Step One: Prep chard greens
Wash chard leaves under running water or submerging them a water bowl. Then dry with a salad spinner or by laying flat to dry.
Then cut leaves into thin thin strips before cooking by stacking the leaves, rolling them, then slicing off the ends into thin strips. This will make the leaves easier to cook since they are generally very large and thick.
2️⃣ Step Two: Heat and season cooking oil
Add olive oil to a medium frying pan and heat over medium-low heat.
Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes.
Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (be careful not to overcook the pepper as it will easily become brown and release a burnt flavor).
3️⃣ Step Three: Sauté chard laves
Add cut chard greens strips to the pan and stir until they are covered in oil, completely wilted, and have cooked down, about 2-3 minutes. Chard is a sturdier leaf, similar to chard, so they cook and reduce to about ⅓ of the volume when they are cooked.
When the greens are done, remove them from the pan and plate. Serve immediately for best flavor, and enjoy!
❓ Questions + quick tips
Chard greens are a healthy leafy green that are high in vitamin K, iron, calcium (USDA Food Nutrient Database).
Chard leaves can be frozen for up to 2-3 months. Simply remove the greens from the thickest part of the stem, and then wash and dry them before storing in an airtight freezer bag wrapped in a kitchen cloth or paper towel.
♻️ Sustainable kitchen tips
- Stock up on greens during chard season! The best time to make this recipe is during chard season, which is typically in late spring or late fall depending on when they are planted.
- Store cut stems in water to keep them fresh. If you’ve cut the greens from the stem before using, keep them fresh by placing the stems in a glass of water and storing in the refrigerator for up to 3 days. The water will keep the stems and leaves from wilting.
🌿 More chard greens recipes
Want more recipes using chard? Try our Chard Pesto Sauce and Baked Chard Chips.
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Sautéed Swiss Chard
Ingredients
- 4 cups chard greens
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pinch salt and pepper, to taste
- 1 pinch red pepper flakes, optional
Instructions
- Prep chard greens: Wash 4 cups chard greens under running water or submerging them a water bowl. Then dry with a salad spinner or by laying flat to dry. Then cut leaves into thin thin strips before cooking by stacking the leaves, rolling them, then slicing off the ends into thin strips. This will make the leaves easier to cook since they are generally very large and thick.
- Heat and season oil: To a medium pan heat 1 tablespoon olive oil over medium-low heat. Add minced 2 cloves garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the 1 pinch salt and pepper and 1 pinch red pepper flakes and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn).
- Sauté chard greens: Add the chard greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.
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