Sauteed Swiss Chard is easy to make. It only takes minutes to enjoy its tasty vitamin and mineral benefits. The parmesan and pine nuts make it savory.


1 bunch (12 ounces) Swiss chard or rainbow chard

2 garlic cloves

2 tablespoons olive oil

¼ teaspoon kosher salt

1 pinch red pepper flakes

Fresh ground black pepper

2 tablespoons shredded Parmesan cheese (optional)

2 tablespoons toasted pine nuts (optional)


Wash and dry the chard leaves. Remove the stems and roughly chop the chard. If you’d like, thinly slice the tender part of the stems and add that to the mix (discard the large, tough parts of the stems; or you can discard the stems entirely).

Smash and peel the garlic cloves.

Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.

Remove from the heat and add the kosher salt, red pepper flakes. Add several grinds of fresh ground pepper.

Discard the garlic cloves and serve immediately. If desired, serve with shredded Parmesan and toasted pine nuts.


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