Simple Swiss Chard is a vibrant, nutrient-packed dish that’s as quick to make as it is delicious. With just 10 minutes from start to finish, this recipe delivers tender, slightly crisp leaves and a hint of earthy sweetness. The garlic adds a warm, aromatic depth, while a splash of lemon brightens every bite. Perfect for busy weeknights, it’s a side dish that feels both wholesome and indulgent.
This recipe celebrates the natural flavors of Swiss chard, letting its rich, leafy texture shine. Each forkful is a balance of savory and tangy, with a subtle crunch from the stems. Whether you’re a veggie lover or just looking to add more greens to your plate, this dish is a simple, satisfying way to elevate any meal.
What You’ll Need?
- 2 bunches Swiss chard (about 1 pound, stems and leaves separated)
- 1 tablespoon extra-virgin olive oil (or substitute with avocado oil)
- 2 garlic cloves, thinly sliced (minced garlic works too)
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper (to taste)
- Lemon wedge, for squeezing (optional, but adds brightness)
How to Make It
- Prepare the chard: Slice the stems off the chard leaves. Chop the stems into ¼-inch slices and coarsely chop the leaves.
- Heat the oil: In a large skillet, heat the olive oil over medium heat.
- Cook the stems: Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften.
- Add the leaves and seasonings: Toss in the chard leaves, garlic, salt, and several grinds of pepper. Sauté for 1 to 2 minutes, or until the leaves are wilted.
- Finish with lemon: Turn off the heat, squeeze a little lemon juice over the chard, and toss to combine.
- Season and serve: Taste and adjust seasoning if needed. Serve immediately.
Quick Serving Suggestions
This Simple Swiss Chard pairs beautifully with grilled chicken, roasted salmon, or a hearty grain like quinoa or farro. For a light meal, serve it alongside a poached egg on toast or toss it into a warm pasta dish for added greens. Pro tip: Sprinkle with toasted pine nuts or crumbled feta for extra flavor and texture!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat with a splash of water or olive oil to refresh the texture. Avoid microwaving, as it can make the chard soggy. Bonus: This dish tastes great cold, too—try it as a salad topping!
Recipe Variations to Try
Swap out the garlic for a teaspoon of red pepper flakes for a spicy kick, or add a handful of cherry tomatoes for a pop of sweetness. You can also substitute Swiss chard with kale or spinach if needed. Feeling adventurous? Stir in a tablespoon of tahini or a drizzle of balsamic glaze for a unique twist.
Time-Saving Tips
Prep your Swiss chard ahead of time by washing and chopping the stems and leaves, then store them in separate containers in the fridge. When ready to cook, everything will be prepped and ready to go. Quick hack: Use pre-minced garlic to save even more time without sacrificing flavor!
Equipment Guidance
A large skillet is essential for this recipe to ensure the chard cooks evenly without overcrowding. If you don’t have a lemon wedge, a splash of bottled lemon juice works just as well. Pro tip: Use a microplane to thinly slice the garlic for quick, even cooking.
Simple Swiss Chard
Ingredients
- 2 bunches Swiss chard, about 1 pound
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Lemon wedge, for squeezing
Instructions
- Slice the stems off the chard leaves and chop the stems into ¼-inch slices. Coarsely chop the leaves.
- Heat the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften.
- Add the chard leaves, garlic, salt, and several grinds of pepper and sauté for 1 to 2 minutes, or until the leaves are wilted.
- Turn off the heat, squeeze a little lemon juice over the chard, and toss. Season to taste and serve.