Best Simple Sauteed Swiss Chard Recipes

SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)

Steps:

• Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
• Sauté until fragrant, about 1 minute.
• Add swiss chard; stir to coat.
• Cover and cook until tender (stirring occasionally) about 8 minutes.
• Squeeze juice from 1/2 lemon onto chard.
• Season to taste with salt.
• Enjoy!

SAUTEED SWISS CHARD

Steps:

• In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;

SAUTEED SWISS CHARD

Steps:

• Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

SAUTEED SWISS CHARD

Steps:

• Swiss Chard should be chopped into pieces about 2" square.
• Heat oil in a wok or skillet.
• Saute garlic for about 1 minute.
• Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
• Toss (do not over cook) until just wilted and getting soft.
• Season with pepper and serve.

SIMPLE SAUTE FOR CHARD

Steps:

• Wash chard by gently submersing in cool water several times.
• Remove the stems from leaves and chop stems into 1 inch pieces. Set aside. Stack the washed leaves and roll them in to a long scroll. Using a sharp knife, cut the scroll in quarters.
• Heat a skillet or heavy dutch oven over medium-high heat, add the olive oil and chopped stems and saute for 5 minutes.
• Add the garlic and saute for an additional 15-20 seconds.
• Add the wet chard leaves, one handful at a time, stirring after each addition.
• After all the leaves have been added, immediately cover the pan with a tight fitting lid and continue cooking over high heat for about 2 or 3 minutes. Uncover and cook just until most of the liquid has evaporated (another 1 minute or so).
• Squeeze a couple of wedges of fresh lemon over prepared chard, season to taste with salt and pepper and serve immediately.