Sweet and Spicy Swiss Chard Recipe - Allrecipes.com
Sweet and Spicy Swiss Chard Recipe
  • READY IN 20 mins

Sweet and Spicy Swiss Chard

Recipe by  

"This super-fast recipe is the exact opposite of the traditional chard and vinegar that I grew up on and grew tired of. Mildly sweet with a gingery bite."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2010

Mmmmm! I love this recipe! While the chard was wilting, I added chick peas (garbanzo beans) to the skillet, and served the whole thing over a sort of quinoa "pilaf". Also, using red chard gives the chick peas a lovely, slightly pinkish colour. Altogether, this makes for a complete, easy, and delicious meal. Thanks for the recipe!

 
Most Helpful Critical Review
Feb 17, 2010

This recipe was interesting. The flavor that maple syrup adds is...a little off for me. I love dark leafy greens cooked almost any way, but there are better recipes than this for chard.

 
Jun 03, 2012

Love this recipe with 2 personal modifications: chopped fresh garlic to the onion/ginger/stems... and instead of maple syrup, I drizzle Agave Nectar!

 
Oct 26, 2009

Really good. Added a bit of lemon to it and used honey instead of maple. Same effect, delicious dish.

 
Aug 31, 2009

Edited review - the recipe has now been corrected, and it's now accurate.

 
Apr 21, 2011

This was absolutely wonderful! I used Organic Blue Agave Nectar instead of the Maple syrup (which I was out of) and added chick peas along with the onions and stalks, then served it over brown rice. The taste of fresh ginger with the chard was a nice surprise. What a treat!

 
Mar 03, 2011

What a gem of an idea. The ginger takes boring old swiss chard to a new level. I think the next time I make this I will add a clove of garlic too. Thanks WyndWoman, this is a keeper.

 
Jul 15, 2012

This recipe is delicious! Even my husband who normally hates green leafy vegetables (or in fact practically any vegetables!), really liked it and asked for it to be made again the same way. The only reason I am giving it 4 and not 5 stars is because the directions are inaccurate. This recipe took me almost an hour to prepare, and not 20 minutes as is stated in the directions! This considering that I only made half the suggested serving size! The chard stems alone took about 20-25 mins to soften on medium heat, and the leaves took A LOT longer to wilt on "low" than 2 minutes (I would say about 15 mins at least?) I started cooking ahead of time, thinking that I'll have this ready even before the main course (freshly caught rainbow trout and mashed potatoes), but as it turned out, we were about half way done with our meal, before I could serve the chard. Nonetheless, the flavors work really well together, and I really like the idea of saving and using the stems, when so many recipes call for discarding them. They are similar in texture to celery, but have a much milder taste. So, bottom line - this is delicious and I highly recommend the recipe, but you should plan to start cutting the leaves and cooking at least 45 minutes to an hour before you plan to serve this.

 

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Nutrition

  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 219 mg
  • 9%

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

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