Simple and elegant. The first day I went by the recipe, keeping in mind other viewers' comments about the amount of balsamic vinegar. I also added more garlic and spring onions, as well as the stems. Nice and crunchy. The second day I substituted some red wine that had been opened too long, and added red onions. The result was very colorful and tasty. I forgot the pine nuts that one reviewer recommended. That would have been wonderful.

Easy and simple as the title says. I also reduced the balsamic vinegar and also added some onions for some sweetness. Turned out well.

I think this is a great easy recipe that takes no time to cook. I love to add fresh cooked beets at the very end.

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.

Not too bad. I added a little honey to sweeten it up. I'll use it again.

It's a perfectly fine recipe. I grew up having it with white vinegar so the balsamic was a refreshing change. In the future, I will use more than "a bunch" of chard and much less vinegar, but otherwise this is an excellent way to whip up some greens with dinner.

Thanks. I loved this. I followed other recommendations and added a T of sugar and used white balsamic (full amount). A little sweet for my tastes, so I'll probably use regular balsamic next time but keep the T of sugar for a little sweet and sour taste. Definitely a keeper though.

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.

I liked this, nice and easy. Didn't have any red balsamic on hand, so I used white, which may have been too sweet... still, I liked it

My first time fixing swiss chard (I used rainbow chard). Was a bit blah (other than too vinegary) so I added some pine nuts. Next time I'll cut the vinegar and I'm sure it'll be better.

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.

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!

Only the 2nd thing I've made from All Recipes so far that my family disliked and refused to eat; and my husband really likes swiss chard!

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

Pretty good overall. Not sure if I didn't like because of the chard or not. This was the first time I'd tried swiss chard.

Sorry - I love vinegar and even cutting way back, it was still overpowering. Maybe my "bunch" was too small. Anyway, I'll keep looking.