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Garlic Sautéed Swiss Chard


Posted by on June 13, 2015 / 5 Comments

Garlic sautéed swiss chard is one of my favorite side dishes with swiss chard from the farmer’s market. It’s simple, savory, nutrient-dense and tasty.

garlic sauteed swiss chard

If you remember my farmer’s market excursion a few days ago to the Santa Monica farmer’s market (where I got the “goods” to make my roasted beet, blood orange and mandarin salad) – well, I also grabbed some swiss chard!

Swiss chard is one of my FAVORITE greens…along with spinach. And honestly, you could easily use spinach in this recipe. I’m always swapping between the two.

As a side dish, this garlic sautéed swiss chard recipe couldn’t be easier and it’s loaded with phytonutrients and antioxidants. If you remember from my roasted beet, blood orange and mandarin salad recipe, we talked about the phytonutrient betalains. They’re commonly found in reddish-purple pigmented veggies, like beets…but also in swiss chard! If you look at the brightly colored stems and veins of chard, this is a giveaway. So you’re getting a variety of nutrients not only from the green leaves, but also from the stems. Win win!

I sauté the chard with garlic, because well, garlic makes everything better…and sprinkle a little sea salt on top. This entire dish only takes a few minutes to cook, so it’s healthy and simple to prepare. A few good reasons why it’s one of my favorite side dishes.

Enjoy!

garlic sauteed swiss chard

garlic sauteed swiss chard

Garlic Sautéed Swiss Chard
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
INGREDIENTS
  • 1 bunch of swiss chard (approx 10 stems)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ cup water
  • sea salt
INSTRUCTIONS
  1. Wash and clean the chard leaves. Depending on your preference, you can remove the stems at the bottom of the leaves or keep. Place 2-3 leaves on top of each other and cut into one-inch wide strips.
  2. Heat a sauté pan on medium heat. Add the oil and minced garlic and saute for 1 minute. Add the chard strips and water.
  3. Cook for 4-5 minutes, stirring constantly. The chard will reduce in size and the leaves will wilt.
  4. Sprinkle sea salt on top before serving.

Other recipes you might like:

Cauliflower Fried Rice (gluten-free, paleo)

Za’atar Roasted Cauliflower with Dates, Pine Nuts and Thyme

Green Beans with Shallots and Lemon

  • Suzanne Walton Stanton

    “Swiss Chard” was no where to be found in the produce section. Of the other four types, I chose “Rainbow Chard” because, hey, who doesn’t like rainbows? I did break off the hefty, bottom stems, although next time I’ll remove them, peel the outer layer like one would a celery stalk (makes it less dental floss-y), cut them in 2″ pieces, & keep them in the pan. I LOADED the oil with garlic & let it infuse over low heat. I tossed out the garlic, added the chard until wilted, plated it, dusted it w/ sea salt, & served it beside your baked halibut recipe (I was out of halibut, so I subbed it w/ ling cod, another white, flaky, delish fish). This is a KEEPER. Thank you!

    • There are several variety of chard…but any will do. They’re all yum! Glad this recipe was a keeper! :) x

      • Suzanne Walton Stanton

        After dinner, I could tell how chock-full of minerals the chard is / was because of how rough the backs of my teeth were. That’s always a good sign! Again, thanks for all you do for us. :) xo

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