Quick Recipes and Easy

How to Cook Swiss Chard

Of all the fresh greens that you can find in your supermarket’s produce section, none is as nutritious for you as Swiss chard. Really, it is bursting with excellent things, from huge amounts of vitamin A and vitamin C to lots and lots of phytonutrients. Even the ancient Greeks and Romans praised chard for its health-giving properties.

Flavor-wise, you’ll find that Swiss chard falls somewhere between the slightly salty taste of spinach and the somewhat bitter taste of beet greens. Both the leaves and the stems of chard can be eaten.

Swiss chard is available year round in most places, although by most accounts it is at its peak of taste in the summer months. I have personally bought and loved it even in the depths of January and February.

If you can get hold of young chard, which is the most tender, you can eat it raw in salads or as a flavorful alternative to lettuce in sandwiches.

As for cooking Swiss chard, feel free to use it instead of spinach in any recipe. You’ll have to cook it slightly longer than you would spinach, and perhaps a excellent bit longer if it is older chard.

Chard can be used in place of spinach in any recipe, although chard will need to be cooked a bit longer. When cooking older chard, the stems require longer cooking time than the leaves. You might find that you need to separate the stems from the leaves and cook them separately, with the stems requiring a longer cooking time because of their thickness.

Here’s an simple recipe for cooking Swiss chard:


1 to 2 pounds Swiss chard, thoroughly washed and drained

2 to 4 tablespoons olive oil (2 tablespoons per pound of chard)

2 cloves of garlic, minced


Ground black pepper


1. Remove leaves of chard from their stems; chop stems into bite-sized pieces.

2. Stack or roll the leaves together and slice them into smaller strips using a sharp knife.

3. Heat a skillet over medium-high heat. Place olive oil, chopped chard stems and minced garlic in skillet and saute 4 to 6 minutes.

4. Add the chard leaves a bunch at a time as you stir. Once all the leaves are in the skillet, cover with a lid and allow to cook for another 4 to 6 minutes, or until the greens look wilted.

5. Remove the lid. Turn heat to high and continue cooking approximately 2 more minutes, or until all liquid has evaporated.

6. Season with salt and pepper to taste, and serve.

Sarah Sandori is the food and entertaining columnist for the solid-gold.info/index.html Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: solid-gold.info/most-wanted-recipes.html solid-gold.info/most-wanted-recipes.html

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