Swiss chard is part of the bitter greens family, alongside other leafy greens such as chicory and kale. Known for being incredibly nutrient-dense and having a slightly bitter flavor, bitter greens can be used within a variety of dishes. Swiss chard is usually found in salads and often boiled or sautéed, as in the recipe above, to remove the natural bitterness.
For the best swiss chard recipe, don’t throw away the stems. As in the recipe shared, we’ve suggested adding these to the pan as they bring a welcome crunch to salads and sandwiches, alongside the softness of the leaves.
Ensure you don’t overcook the leaves. They only need a few minutes in the pan to wilt. If you cook the leaves for too long, you may find they have a slimy texture and unwanted bitterness after cooking.
Tips and Variations
There are plenty of ways to vary this basic Swiss chard recipe. For a spicy kick, some chefs will add a pinch or two of red chili flakes, which pairs well with the mild sweetness of the sautéed leaves.
For added crunch, alongside the stems, try incorporating a variety of nuts. Toasted pine nuts or walnuts can be added to the dish prior to serving. The earthy flavors of nuts, such as walnuts, are a natural match for Swiss chard.
Or, if you want to make this side dish more indulgent, stir in crème fraîche after wilting the leaves, for a creamy variation on this recipe.
How to Serve It
Sautéed Swiss chard can be served easily from the pan, either as a base for a tasty winter salad, or a delicious side dish. Try topping a cheesy, comforting plate of polenta with your buttery Swiss chard leaves or mix into a nutritious grain bowl for a warming lunchtime dish.
It’s also the perfect leafy green to add to a breakfast plate. Enjoy alongside a rich helping of scrambled eggs for an elevated way to start the day.
Storage Advice
Leftover sautéed Swiss chard can be stored in the fridge for up to three days in an airtight container. Let it cool completely to room temperature before transferring to the fridge. When you’re ready to eat the chard again, gently reheat it in a skillet over medium heat with a splash of water, if it seems dry.
