Garlic Sautéed Swiss Chard
Garlic sautéed swiss chard is one of my favorite side dishes with fresh swiss chard from the farmer’s market. It’s simple, savory, nutrient-dense and tasty.
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.
- 1 bunch of swiss chard (approx 10 stems)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup water
- sea salt
- 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.
- Heat a sauté pan on medium heat. Add the oil and minced garlic and saute for 1 minute. Add the chard strips and water.
- Cook for 4-5 minutes, stirring constantly. The chard will reduce in size and the leaves will wilt.
- Sprinkle sea salt on top before serving.
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