Recipe by THERESA_M
"Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
Swiss chard, stalks discarded, leaves cut into wide ribbons
salt and pepper to taste
I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roasted red peppers and slivered them in when the chard was added. The combo was excellent. I loved the amount of vinegar (our family loves vinegar). I did add a pinch of sugar to offset the acidity. Topped smashed fingerling potatoes with this colorful and yummy wilted chard. And served with a sliced heirloom tomato! YUM! My husband and my 17 month old son LOVED it.
Call me a purist. If you want to enjoy swiss chard by itself (vs. as part of a casserole, etc), adding most things to it is just a bad idea. The vegetable has such a delicate peppery taste that's delightful by itself - I normally don't even add salt (only pepper) because the salt will mask its natural taste. I decided to give this recipe the benefit of the doubt and used 1/4 of the recommended amount of balsamic vinegar - it completely covered the natural taste of the leaves (couldn't penetrate some of the stalks, thank goodness) and all I could taste was vinegar. My advice? Keep it simple. Saute in garlic and olive oil and add some pepper at the end - that's it.
Hey i dont really see why people are being so negative about this recipe, i think its great!
I used half the balsamic vinegar, as others reccomended, and i poured the excess liquid before serving, and it turned out lovely.
If your worried about the vinegar becoming too overpowering, remember to not use strong balsamic vinegar.
I highly reccomend adding a pinch of sugar, to combat the vinegars acidity.
Thanks for sharing
A neighbor gave us some Swiss Chard. We had never had it before so I looked up recipes. We made this one and loved it! It has a wonderful taste!
Very tasty, be sure to use a good quality balsamic. I used the stems of the swiss chard, why waste them. I would make this again.
Holy cow! That was good! My kids ate this!!! I didn't make enough thinking they wouldn't even look at it, let alone taste it. I will have to make it again soon so I can have some! Thanks for a great recipe I will use again and again.
I love Swiss chard and I made a point of cutting way down on the Balsmic vinegar due to other reviews. I am giving it 2 stars due to the good idea of olive oil and garlic, but the Balsamic vinegar ruined it for me! I only used TWO TEASPOONS and that was too much!
I will stick with S&P and a little butter on the chard when serving. Why ruin garden fresh greens with vinegar?
This was great. I added less vinegar and cooked the stems first before adding the leaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Swiss Chard
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 172
** Calories from Fat: 124
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Healthy Swiss chard is sautéed with garlic and balsamic dressing.
This easy Italian side dish is bursting with flavor and nutrients.
This delicious chicken salad is bursting with healthy greens.