Sauteed Swiss Chard


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  • 1 tbsp. canola or olive oil
  • 3 cloves garlic, finely minced
  • 2 bunches rainbow or ruby chard
  • 1/4 tsp. kosher salt
  • 1/2 tsp. black pepper


  1. Cut chard where the base of the leaf meets the stem.
    Set leaves aside.
  2. Trim the cut ends from the stalks and cut stalks into small pieces.
    Set aside.
  3. Stack a few chard leaves and roll tightly. Slice rolled leaves
    into strips. Repeat with the remaining leaves.
  4. Wash and dry the cut leaves and stalks.
  5. Add oil to a sauté pan over medium heat. Add a couple handfuls
    of greens and cook until bright green and wilted. Add garlic and
    stir well, then add the remaining greens a handful at a time until
    all greens are wilted and bright green.
  6. Season with salt and pepper and serve.

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