Sautéed Swiss Chard
Ingredients
- 1 bunch Swiss chard or rainbow chard, about 10-12 stems or 12-13 ounces
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 1/4 cup vegetable broth or water
- Sea salt or Kosher salt
- Freshly ground black pepper
Optional:
- large pinch of red pepper flakes
- 1-2 teaspoons lemon juice or balsamic vinegar
- 2 tablespoons toasted almond slivers or pine nuts
- 2 tablespoons Parmesan cheese, shredded
Instructions
- Wash the chard thoroughly under running water to remove any dirt or grit. Use a salad spinner or kitchen towel to pat them dry.
- Trim the tough / dried bottom ends of the stems (about 1/2-inch) and discard. Remove the stems from the leaves and cut the stems into small pieces (about 1/2-inch).
- Stack a few chard leaves on top of one another and slice them horizontally into 1-inch wide strips.
- In a large pan or skillet, heat the oil over medium heat, add the shallots and the chopped stems and cook, stirring frequently for about 3-4 minutes or until they start to become tender.
- Stir in the garlic, and cook until aromatic, about a minute. Add the broth or water and stir to combine.
- Add the chard leaves and cover the pan. Cook, covered for about 2-3 minutes or until the leaves wilt down. Remove the lid, season with salt and pepper (and red pepper flakes if using). Continue to cook, tossing as needed for 2-3 minutes or until the stems and leaves are tender.
- Optional: Remove from the heat and drizzle lemon juice or balsamic vinegar. Toss, adjust seasoning and serve.
Notes
- Make sure you wash the Swiss chard thoroughly.
- Swiss chard and rainbow chard stems are edible but need additional cooking
time to become tender. If you prefer to use only the leaves, saute the shallots
until they become translucent and continue following the recipe as written. - I prefer using broth which has flavor instead of water. You can use vegetable
broth to keep the dish vegetarian/vegan or chicken broth. - Finish the dish with a generous sprinkle of Parmesan cheese for added flavor.
- Stir in toasted slivered almonds or pine nuts before serving for added crunch.
- Sprinkle with parmesan cheese before serving
- Store in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 79 kcal, Carbohydrates: 3 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 2 mg, Sodium: 67 mg, Potassium: 113 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 754 IU, Vitamin C: 5 mg, Calcium: 55 mg, Iron: 1 mg
