Basic Sautéed Red Swiss Chard

July 23, 2010 in Side Dishes, Vegetables by Joyce Bunderson

Swiss chard is one of the spring vegetables that grows in our garden. If you’re not familiar with Swiss chard’s habits, I’ll tell you a little about it. This time of year in the mountain west, the perennial Swiss chard is sleeping; but in the spring it will awaken again. It’s so clever, you don’t have to plant it each year, unless the pesky quail eat all the new little sprouts; and then you’ll have to plant them again. And yes, snails and slugs think Swiss chard is nature’s banquet, too.

Thinking about trying a new vegetable? Why not Swiss chard? We’re talking a vegetable among the royalty of nutritious vegetables. Antioxidant is its middle name. This dark green leafy vegetable with the red stems is full of color and nutrients.

Basic Sautéed Red Swiss Chard

By Joyce Bunderson Published: July 23, 2010

Swiss chard is one of the spring vegetables that grows in our garden. If you’re not familiar with Swiss chard’s habits, I’ll …

Ingredients

1 large bunch swiss chard any color, or mixed colors will work
1 clove garlic minced
1-2 tablespoons extra virgin olive oil
1 teaspoon butter
salt

Instructions

Cut the tip off the cut end of the stalks.
Cut the stalks from the leaves.
Cut the large leaves in half.
Gather the stalks and cut into half-inch pieces.
Chop all the stems.
Put the chopped stalks into a skillet.
Cut the leaves in one-inch slices.
Heat the olive oil and add the Swiss chard, and garlic, if desired; stir.
Cover for about 5 minutes, allowing chard to steam a bit, until tender. Stir, and continue to sauté until desired tenderness. Add a little butter and salt to taste.
The Swiss chard becomes an important part of a balanced meal.