All Simple Vegetable Recipes

Simple Swiss Chard with Garlic and Olive Oil Recipes

Here is chard with an Italian accent, to serve with roast veal or chicken. It is simple and healthy lunch recipes.

Makes about 6 servings

  • 2 pounds Swiss chard, leaves stripped from stems and sliced into 1 inch strips, stems cut into 2 inch lengths

  • 3 tablespoons olive oil

  • 2 cloves garlic, minced

  • Salt and freshly ground black pepper to taste

  • Hot pepper sauce

  1. In a medium size saucepan, boil the Swiss chard stems in acidulated water to cover, for 5 minutes. Drain well. Place the leaves in a medium size kettle and cook them over low heat in the water that clings to them after washing just until they wilt, 2 to 3 minutes. Drain.

  2. Heat the oil in a medium size heavy skillet over medium heat, add the stems and cook, stirring until tender, 5 to 6 minutes. Stir in the garlic and cook 30 to 60 seconds, being careful not to burn it. Stir in the wilted leaves, season well with salt and pepper and toss or stir until heated though. Sever very hot. Pass the hot pepper sauce separately.

  3. Variations: for a Spanish flavor, stir cup golden raisins, plumped in boiling water to cover and drained, and cup toasted pine nuts into the stems in the skillet just before adding the leaves.

  4. For a different Italian flavor, and a more substantial dish, try increasing the garlic by 1 clove and then stir 1 cups cooked, drained navy beans or cannellini beans (or drained and rinsed canned cannellini beans) into the garlic and oil before adding the chard leaves. Heat thoroughly, tossing to coat the beans with oil. Stir in the chard leaves, and season with salt and pepper. Serve very hot with hot pepper sauce. Or serve warm or at room temperature with a little more olive oil drizzled over the top. Freshly grated Parmesan cheese on the side goes well with this.

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