It's that time of the year when Swiss chard has exploded in our garden! We planted both, the regular type of chard, which is all green, and also the rainbow chard which is so pretty, you'll eat it with your eyes. This simple sauteed Swiss chard is easy to make and delicious!
What You Need To Make Sauteed Swiss Chard
The most important ingredient is the chard: make sure it is fresh and crispy. If you have the opportunity, get rainbow Swiss chard, which will make it not only tasty but also pretty. After all, we first eat with our eyes, right?
You'll also need a sautee pan, a wooden (or silicone) spoon for stirring, and a pretty plate to serve it on.
The rest is a few ingredients you probably already have in your pantry: olive oil, garlic, salt, red pepper flakes (if you like your food spicy), and the juice of half of a lemon.
What Can you Eat With Sautéed Swiss Chard?
If you wonder what to serve with your swiss chard, I have a few suggestions. While it goes with pretty much everything, there are a few that make the perfect companions to chard:
- feta (or goat) cheese
- parmesan cheese
- your favorite meat
Swiss Chard, like Kale, is a bitter green filled with an abundance of vitamins. I think the Swiss Chard has a stronger flavor than Kale so be aware of that when deciding which foods to pair it with. The addition of tart lemon juice will enhance the flavor of this green leafy vegetable. It pairs well with our Mango Ginger Chicken.
More Healthy Recipes For Sauteed Vegetables
Sauteeing your veggies is simple and also good for you. Here are some of the ones we tried and loved:
Simple Sautéed Swiss Chard
- About 1-½ pounds Swiss Chard
- 2 T extra virgin olive oil
- 2 cloves garlic sliced thin
- Juice of ½ of a lemon
- Salt to taste
- ½ t red pepper flakes optional for those who like it a bit spicier
- Wash but don’t dry the Swiss Chard leaves.
- Remove the stems and chop them into small pieces (about ½ inch long).
- Heat the oil over medium heat and add the garlic.
- When the garlic just starts to get lightly brown, add the stem pieces and cook for 2 to 3 minutes until they begin to soften.
- Add the leaves and cook, covered, until both the leaves and stems are tender, about 4 minutes more.
- Add the lemon juice, taste for salt, and sprinkle with the pepper flakes, if desired.