Sautéed Swiss chard is a simple yet delicious side dish that's packed with nutrients and flavor. Swiss chard, with its deep green leaves and colorful stems, is the star of this recipe, complemented by the richness of butter, the subtle zing of olive oil, and a touch of heat from red pepper flakes. This dish is perfect for a quick and healthy addition to any meal.
In just a few steps, you've created a vibrant and tasty side dish that pairs beautifully with a variety of mains. Sautéed Swiss chard is not only easy to make but also an excellent way to incorporate more greens into your diet. Enjoy this healthy and flavorful recipe any time you need a quick and nutritious side.
Sautéing Swiss chard typically takes about 5-7 minutes after the garlic and red pepper have been cooked. The chard should become tender and wilted during this time.
A large skillet is recommended for sautéing Swiss chard, as it allows enough space for the chard to cook evenly and wilt down properly.
Yes, you can substitute olive oil with another oil of your choice, such as avocado oil or vegetable oil, but the flavor may differ slightly.
Store leftover sautéed Swiss chard in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
You can enhance the flavor by adding ingredients such as onion, lemon zest, or even nuts like pine nuts for added texture.
- Make sure to wash the Swiss chard thoroughly to remove any dirt or grit. Rinse the leaves under cold running water and pat them dry with a clean kitchen towel or paper towels.
- If you prefer, you can separate the stems from the leaves and sauté the stems first, as they take a bit longer to cook. Add the leaves towards the end to keep them tender.
- Adjust the amount of red pepper flakes according to your heat preference. If you like things spicier, feel free to add a bit more.
- For an extra layer of flavor, consider adding a sprinkle of freshly grated Parmesan cheese on top before serving.
- When sautéing, ensure that the pan is hot enough to slightly caramelize the Swiss chard, which enhances its natural sweetness.
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