Simple Swiss Chard Recipe - Allrecipes.com
Simple Swiss Chard Recipe
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Simple Swiss Chard
Healthy Swiss chard is sautéed with garlic and balsamic dressing. See more
  • READY IN 20 mins

Simple Swiss Chard

Recipe by  

"Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2008

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.

 
Most Helpful Critical Review
Dec 07, 2009

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.

 
Oct 07, 2007

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

 
Oct 30, 2007

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!

 
Oct 01, 2008

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.

 
Jan 16, 2008

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.

 
Aug 03, 2007

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?

 
May 13, 2010

This was great. I added less vinegar and cooked the stems first before adding the leaves.

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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