Simple Sauteed Swiss Chard

Many, many of the recipes on this blog aren’t simple. I know that. It might lead one to believe that I endlessly slave in the kitchen, making intricate things with lots of ingredients, every night of the week. Truth is, while I’d love to spend all day in the kitchen, reality (a.k.a. chores, errands, projects, a full-time job, step-kids, or otherwise life) gets in the way. (It’s just that when I do spend all day in the kitchen, and something comes out well, I want to share it with you!) So on those hectic days, when I’ve just stepped in the door after commuting for over an hour from the office, I rely on fresh ingredients, prepared as simply as possible, to provide us a nutritious meal (and keep my sanity in check). Many times, this means some sort of quick-cooking protein such as chicken, fish, or the occasional steak (or even leftover protein from the day before, if I’ve planned well), and a variety of vegetables, such as baked sweet potatoes, broccoli, cauliflower, green beans, a tossed salad, or sauteed greens, such as collards, kale, or swiss chard.

Swiss chard has to be one of my favorite greens. That’s saying a lot, since I love greens of just about every kind, and eat them nearly every day. To me, swiss chard is slightly sweet, and doesn’t need much adornment, particularly when it’s at the peak of freshness. This particular chard in the photo was as fresh as one can get – I picked it from my garden. I’d never planted chard before, so I was excited to watch it grow and flourish (I’m pretty much a novice gardener). There’s something about eating something you’ve grown yourself. It nearly always tastes better, simply because of its freshness. But there’s more to it than that. It’s as if it deserves much more respect, care, and love than any “other” vegetable. It’s almost like it’s your “baby”, if that makes sense. While I’m still learning a lot about how to grow vegetables, I love the experience, from preparing the soil, to planting the seeds, to caring for them until it’s time to harvest and enjoy. It connects me to the Earth, to the seasons, to nature. I feel balanced and at peace.

But you came to read about swiss chard. So here you go. Like the title suggests, this is a simple, easy recipe, and I enjoy chard and other greens in much the same manner several times a week. A bit of onion, garlic, and crushed red pepper, and your greens are ready for your enjoyment as a delicious, simple side. Feel free to use other greens in this recipe as well – collards substitute well here.

Sauteed Swiss Chard

1 T olive oil

1/4 c chopped yellow onion

1 clove garlic, minced

1 large bunch of swiss chard, rinsed well and stems and leaves chopped

pinch crushed red pepper

2 T water

salt to taste

In a large saucepan, heat oil over medium heat. Add onion and saute for 4-5 minutes or until softened. Add garlic and saute for another minute. Add swiss chard and crushed red pepper and saute for another minute. Add water and cover pan, and allow to “steam” for another 2-3 minutes, or until swiss chard is wilted and the leaves are bright green. Remove the lid and season to taste with salt.

Serves 3-4.

This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang.

Comments

  1. says

    YUM! We LOVE Swiss Chard and this is my favorite way to cook it, well, sometimes I crisp up a few pieces of bacon or pancetta to get things started. But it really is my favorite green. This looks wonderful! I can make a meal on it.

  2. Angel7 says

    I do not think I have tried swiss chard. I will have to buy some sometime. It looks so vibrant!

    I have not planted a garden yet, but would like to plant one. My dad used to have a garden, and we would reap the benefits of it, and enjoy great veggies.

    Thanks for sharing the recipe!

    http://faithfulsolutions.blogspot.com/

    • tastyeatsathome says

      yumyumyummers – Nutmeg? OMG, I am going to have to try that. I can imagine the flavors meld beautifully.

      Angel7 – If you’re a newbie, I think swiss chard or other greens would be a great option. I figure if I didn’t kill them, they must be easy! :) Even just starting with an herb garden is so beneficial – there’s nothing as lovely as stepping outside to snip a few fresh herbs for your meal. And container gardening or raised bed gardening makes it easier too, so I encourage you to get started!

  3. Jocial says

    WOW! I love greens and this recipe was so simple to make and the taste, perfecto! I was also cooking a pot of great northern beans and had some leftover ham, so diced about 1/4 cup of ham and put it in after the onions and just before the chard. AWESOME! Thank you for sharing!

Trackbacks

  1. […] Beans Balsamic Green Beans with Pancetta From Square Kitchen, original recipe paired this side dish with a grilled ribeye steak. For the entire original recipe, click here.   Ingredients – 1 tsp butter – 3 slices pancetta sliced into strips – 2 TBSP minced shallots – about 40 green beens – 2 tbsp balsamic vinegar – 1/2 tsp salt:   Preparation – Bring a pot of water to a boil and cook beans till tender-crisp (2-3 minutes). Plunge beans into a bowl of ice water to stop the cooking process and keep the color. Drain and dry with a paper towel.  – Melt butter in a wide pan over medium heat. Add pancetta and shallots. Stir till pancetta is crisp. – Add beans to the pancetta pan. Add salt and balsamic vinegar, stir till vinegar is absorbed and/or reduced.     Swiss Chard Simple Sauteed Swiss Chard From Tasty Eats at Home Find the original recipe here. […]

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