Sautéed Swiss Chard

Tender rainbow chard leaves and stems are quickly cooked with garlic, shallots, olive oil, and a splash of broth until silky, savory, and full of flavor.

Shallot

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Garlic

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INGREDIENTS

Swiss Chard

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Olive Oil

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Broth

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*Optional Additions

Trim the tough stem ends. Separate the stems from the leaves, chop the stems, and slice the leaves into strips.

1

Heat the olive oil. Add the shallots and stems and cook until softened.

2

Stir in the garlic and cook until fragrant.

3

Add the broth and the chard leaves. Cover the skillet and cook until the leaves wilt down.

4

Remove the lid, season with salt and pepper, and continue cooking until tender.

5

Optional: Finish with lemon juice, balsamic vinegar, Parmesan cheese, or toasted nuts.

6

Serve and enjoy!

Garlic, shallots, lemon juice, Parmesan cheese, and a touch of salt help balance bitterness beautifully. Cooking the greens until tender also mellows their flavor.

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Tips from the chef

LET'S START cooking!

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