Swiss Chard Recipe
Despite its name, Swiss chard isn’t originally from Switzerland! This leafy green traces its roots to the Mediterranean region, where it has been a staple in traditional diets for centuries. It’s believed to have been cultivated by the ancient Greeks and Romans, who prized it for its medicinal properties and adaptability.
Equipment
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 1 large bunch of Swiss chard (about 8–10 leaves, including stems)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and black pepper to taste
- Juice of half a lemon
- 1–2 tablespoons grated Parmesan cheese (optional, for garnish)
Instructions
- Prepare the Swiss ChardWash thoroughly. Swiss chard often has dirt trapped in its leaves and stems, so rinse it well under running water.
- Trim the stems. Cut off the very bottom of the stems and chop the remaining stems into small, bite-sized pieces.
- Slice the leaves. Stack the leaves, roll them into a cigar shape, and slice into strips. Keep the stems and leaves separate since they have different cooking times.
- Sauté AromaticsHeat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and red pepper flakes (if using) and cook for another minute, stirring constantly to avoid burning.
- Cook the StemsAdd the chopped stems to the skillet and cook for about 5 minutes, or until they start to soften.
- Add the LeavesToss in the sliced leaves and season with salt and black pepper.
- Stir frequently until the leaves wilt and turn a vibrant green, about 5 minutes.
- Finish and ServeSqueeze fresh lemon juice over the sautéed Swiss chard and give it a final toss.
- Transfer to a serving dish and, if desired, sprinkle with grated Parmesan cheese.
- Serve warm as a side dish with grilled chicken, fish, or your favorite main course.