How to Cook Swiss Chard | Swiss Chard Recipe - Food.com (2024)

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photo by gailanng

1. 

   Please don't list ingredients as "a bunch". I have lived in many places, and bunches vary wildly!

   Gina B.

2. 

   Just saw a segment on Swiss chard on cbs called Movata? Am I pronouncing it correctly? Curious.

   Chef Magavitz

Reviews

1. 

   Gathering from others suggestions, I first sautéed mincely chopped up Swiss chard stems in (my idea) chicken broth in a cast iron Dutch oven. I used all of the stems. In addition, crushed garlic (a few cloves) and seasoning were added. When the stems were good and tender (8 minutes) and the broth had reduced, I added the finely chopped leafs along with the butter and olive oil. This simmered for another 6 to 8 minutes. I also added a tablespoon of sugar to offset any bitter flavor. It was done perfectly. I served the greens with a fresh sliced lemon and Parmesan cheese on the side. The lemon juice is unexpectedly a compliment to these greens! Will make again and again.

   tanarae1951

2. 

   This is the first year we have grown Chard, so I have been a little unsure how to use it. I have eaten it several times but have never cooked it myself. I looked through all the recipes for Swiss Chard on this site and picked this one. I am sure glad I did. We love it and will be using it a lot from now on. It's simple, easy to remember and the best Chard I have ever eaten. I did add extra garlic, red pepper and I used bottled lemon juice. I was very tasty. Thanks so much for this great recipe.

   Harriet1

3. 

   Wow! I usually don't go too crazy about veggies....but this was so good! The first time I tried Swiss chard, my DH was not too keen about it (I didn't quite get it cooked enough). This recipe was the deciding factor....like or dislike?!?! Well, you sold him (and me, of course!!) The lemon really makes the dish shine through!! Kudos on a great find and thanks for passing it on!!

   Abby Girl

4. 

   This was fantastic! The only 2 things we did differently....we put the stems in the pot for 2 or 3 minutes before the leaves, then we sprinkled with Parmesan cheese after it was plated. It was delicious! Can't wait to make it again!

   rsnelling42

5. 

   I bought one bunch for the two of us since we have never tasted swiss chard before. It was the perfect amount for our first time. Next time I make it I will use 2 bunches. The recipe is wonderful and my husband ate it and actually liked it. Thank you for a great recipe.

   See Also

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   mybirdzone

see 48 more reviews

Tweaks

1. 

   Amazingly tasty!

   meredithlucia88

2. 

   I added fresh white mushrooms!!! Sooooo yummy!!!

   Debra P.

3. 

   Added sea salt and a touch more red pepper - maybe a teaspoon; only cooked 6 minutes.

   Sue B.

4. 

   I haven't made this recipe yet but I feel like adding some pine nuts to this dish will really add some flavor and texture to this dish and give it another dimension. Try it out and let me know.

   anyone_listening

5. 

   Very tasty, I really like the lemon flavor with the chard. I left out the garlic and red pepper flakes, and added some black pepper instead. Cooking time was pretty much right on, though I think I'll start the chopped up ribs a tiny bit earlier than the rest next time (was good as is, but I think I'd like them just a little softer)

   CassiaDawn

see 1 more tweaks

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