Swiss Chard


June 11, 2010 by Sara Kreidler

The CSA box this week featured swiss chard and some yellow skinned potatoes from cold storage. We call this a “throw together” meal, and they’re some of my favorite dinners.  Tonight’s throw together: fried potatoes topped with stewed tomatoes, and sauteed Swiss chard.   Swiss chard is incredible.  It’s bitter, but not as bitter as kale, and it cooks down faster.


  • 1 large bunch of fresh Swiss chard
  • 2-3 cloves of garlic, sliced
  • 2 tablespoon olive oil
  • 1/2 tsp dried crushed red pepper
  • Salt and pepper


  • Wash the Swiss chard leaves thoroughly. Remove the stalk and chop the leaves into 1 inch strips.
  • In a wok or pan, heat the olive oil on medium high heat. Add the garlic and the crushed red pepper and sauté for about 1 minute. Add the chopped Swiss chard. Toss the leaves to coat in oil, then cover for a few minutes. Check occasionally and stir the leaves until wilted. Season with salt and pepper to taste and serve hot.

One thought on “Swiss Chard

  1. […] originally posted this recipe last year; here it is again, with slightly better pictures and tweaked […]

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