This recipe for colorful sauteed Swiss chard is brimming with the flavor of garlic, onions and Chardonnay wine for an easy and refreshing side dish.
Swiss chard has a taste that is quite similar to spinach or beet greens, with stems that are slightly sweet and taste almost like bok choy. It is a wonderful addition to any stir fry dish. (See my Swiss chard breakfast skillet for another great tasting recipe.)
When cooking Swiss Chard, be sure to give the stems a bit longer cooking time before adding the leaves since they take a little longer to soften.
Making this Sauteed Swiss Chard Recipe
The recipe could not be easier. Just cook the garlic and onions in some combined butter and olive oil. Stir in the Swiss chard stems and the wine. It will take about 5 minutes for the stems to soften.
Then you stir in the leaves and cook until they have wilted.
The dish is served with a splash of lemon juice and some Parmesan cheese. It’s ready in just minutes and tastes amazing.
Growing Swiss Chard
If you enjoy growing your own vegetables, Swiss chard is a good one to try. The colorful stems and bright green leaves make this vegetable a versatile garden green that won’t bolt when the heat of summer hits.
It’s often grown as a substitute for spinach later int he growing season, since it can take a bit more sun than spinach can. I like to grow rainbow Swiss chard for the color of the stems. It looks great in recipes. Swiss chard is a cut and come again vegetable, so the center of the plant will keep producing new leaves even after you cut some for recipes.
Nutritional info for Swiss Chard
This tasty vegetable is a nutritional powerhouse. It is a fabulous source of many vitamins and minerals such as magnesium and iron and has loads of dietary fiber. I find it the most flavorsome of all the garden greens.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ small onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- ½ cup Chardonnay wine
- 1 tablespoon fresh lemon juice
- Zest of ½ lemon
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt to taste
- Cracked black pepper
- Melt the butter and olive oil together in a large skillet over medium-high heat.
- Stir in the garlic and onion, and cook for 30 seconds until the onion is translucent and fragrant. Add the chard stems and the Chardonnay wine. Simmer until the stems begin to soften, about 5 minutes.
- Stir in the chard leaves, and cook until the leaves have wilted.
- Stir in the lemon juice and Parmesan cheese; season to taste with Kosher salt and pepper if necessary.
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