Check out how simple it is to prepare Swiss Chard for a great side dish. We picked our first batch of Swiss Chard from our garden. This variety is called Bright Lights because it produces three different colored stems. The stems are a bit tougher than the leaves but they are edible, however, you have to cut them up and sauté them longer than the leaves. I get so many leaves that I don’t bother with the stems.
I fix my Swiss Chard simply by cooking it in olive oil. Once it is cooked I add vinegar to it before I eat it. It is the same way I eat my fresh spinach. Swiss Chard tastes a lot like spinach to me. It isn’t as mild as spinach yet it isn’t as harsh as Kale. It is somewhere in between.
You can eat the leaves chopped up in a salad or cooked with olive oil. Add garlic, hot pepper flakes or whatever you would like in it. My recipe is a simple rather plain recipe and the way I love it.
Swiss Chard is full of vitamins E, K, A, C, potassium, calcium, iron, magnesium, phosphorus, folate and it helps the body manage blood sugar. Do not add salt to Swiss Chard as it has 102 mg in a serving.
Wash, pat dry with a paper towel and tear the leaves off of the stems.
(Either discard the stems or cut them up and cook them until tender first).
In a large frying pan over medium heat, add the olive oil.
Once the oil is hot, add the torn up pieces of Swiss Chard.
Toss the leaves into the olive oil.
Continue cooking until the leaves are tender and then serve.
- 1 bunch Swiss chard, washed and patted dry with paper towel
- 2 Tbsp olive oil
Optional: Garlic – Hot Pepper Flakes – vinegar
- Tear the leaves off of the stems of the Swiss Chard and discard the stems. (If you wish you can first cut up the stems and cook them in the oil until tender as they are edible).
- In a large frying pan over medium heat, add the olive oil cooking until hot.
- Add the torn up leaves and toss them into the olive oil. Cook until the leaves are tender while tossing frequently.
- Place the Swiss Chard in a bowl and serve with vinegar (optional).