Easy to make with common ingredients and Oh, so flavorful! You may never go back to cooked spinach again.
If you belong to a CSA, chances are you’ve received a beautiful bundle or two (or three or four) of Swiss Chard. And, chances also are, that some of you aren’t quite sure what to do with it. You know you can’t leave it on the counter (too hot outside!) so So, you spend a few minutes wrestling with the unwieldy leaves and stems until you can successfully coax the chard into a way-too-small plastic bag which you pack into the fridge and immediately forget for the week. Please: STOP. DOING. THAT.
Swiss chard is one of the easiest veggies to cook and it’s so versatile. Still don’t believe me? Keep scrolling for my 10-minute Garlicky Swiss Chard recipe, along with suggestions for how to use leftover cooked chard — if you have any!
This 10-Minute Garlicky Swiss Chard is…
- Rich in Vitamins A (174%), C (38%) and K – to fight infections and maintain healthy blood vessels
- A good source of magnesium (22%), iron (11%) and potassium (9%), for healthy bones, a healthy heart, and stamina
- Calorie controlled – one serving (about ½ cup) contains only 41 calories
- Mild in flavor with loads of with garlicky goodness
- Versatile – after you cook the chard, try adding it to…
- Eggs, omelets and frittatas
- Mashed potatoes – stir the sautéed chard into the prepared mashed potatoes
- Spaghetti sauce
- Soups – broth based and creamy
- Use it as a topping
- Grain-based salads or side dishes such as cooked farro, brown rice, or quinoa
Here’s how I used my leftover chard!
What’s leftover from your CSA box this week? Do you have fresh Swiss Chard sitting in your refrigerator? Whatever you do, don’t waste it! Try this easy, healthy recipe.
Trending in the EN Kitchen – Chili Garlic and Lemon Herb flavored olive oil, purchased at the Olive Cart.
Peace, love, and good eats from our Empty Nest to yours.
10-Minute Garlicky Swiss Chard
Yield 4 1/2 cup servings
- One large bunch Swiss Chard, washed
- 2-3 teaspoons good *olive oil
- 1 large or 2 medium cloves garlic, crushed or finely chopped
- 1 ½ tablespoons finely diced shallot or onion
- ¼-1/2 teaspoon kosher salt
- Sprinkle red pepper flakes
- Fresh ground pepper
- Dice the chard stems. Then chop the leaves. Keep them separate from one aonther.
- Heat the olive oil in a large skillet until hot. Add the stems, diced onion, and garlic to the skillet and sauté 2-3 minutes.
- Add the leaves to the skillet and sprinkle with salt, pepper, and red pepper flakes. Saute, stirring occasionally until just tender, about 5 minutes.
- Remove from the pan. Taste and season with extra salt and pepper if needed. Serve immediately. Save any leftover cooked chard for use in other dishes. Cooked chard will keep to three days in the refrigerator.
- If you’ve ignored your chard for a few days and the leaves are limp, cut an inch or two off on the stem end then stand the chard up in a glass of cool water. Let sit at room temperature for 4-6 hours. The chard leaves won’t be as crisp as they were when fresh but they will crisp up some and will work perfectly in this recipe.
- Use flavored olive oil to change up the flavor. I like chili garlic oil or lemon herb oil
- from the Olive Cart store.
Serving Size 1/2 cup cooked Swiss Chard
Amount Per Serving
% Daily Value
Total Fat 2.5 g
Saturated Fat 0.5 g
Sodium 358 mg
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.