31 Reviews of Sauteed Swiss Chard

From: Beanwean

On Jul 3, 2002

My Italian grandmother would be very pleased with you. Swiss Chard was a staple on her table, and your recipe is a dead-ringer for hers. Buon appetito!

From: Meatless Marley

On Mar 16, 2008

This is pretty much the way I've always prepared chard. It's simple and super fast (especially if you prep ahead of time! washed and chopped greens can be stored in a plastic bag in the refrigerator for several days until you need them). Nice additions: a pinch of salt, a couple pignola nuts, a splash of balsamic vinegar or sherry.

From: Barb Gertz

On Jun 26, 2005

We love Swiss Chard, I have been making it like this for years. I cut the large stems into 1 1/2 inch pieces, saute them in the olive oil & garlic then add the chopped leaves. Our Italian DDIL showed me how to fix it. I grow my own Swiss chard and fix this often. Thank you Bergy, for posting the recipe so that others may enjoy this tasty recipe.

From: Mrs B

On Oct 15, 2005

We grow chard 'Bright Lights' variety for its looks as well as being a vegetable we enjoy. Chard has a very 'dark' taste, which you have to learn to love (we do)! some might find chard bitter; if you do, just add a spoon of sugar to the wok. If you've not cooked with chard before, Bergy's instructions are very helpful. The garlic is a nice touch too.

From: Chef #1225990

On Jun 7, 2009

First time to use Swiss Chard this year from our garden, I found this recipe very nice. Even was good reheated.

From: Darlene10

On Jul 12, 2003

Great way to do swiss chard. We really enjoyed this — very simple.

From: Tebo

On Jul 1, 2002

I don't know why but I have never cooked swiss chard. Well that has changed now. This was simple, easy, fast and tasty. It went well with the barley casserole by Barbara Mooers I served. Thanks again Bergy!!!

From: Laura Meehan

On Jan 2, 2008

I don't think it is as strong as many other greens. I threw in a little turmeric and sea salt too, and it was very yummy. My husband (not a veggie-lover) and I both love it.

From: JuliaTheEccentricChef

On Mar 22, 2006

This came out deliciously! I did actually leave some stem in just to make it colorful and used regular olive oil. YUM.

From: Derf

On Dec 11, 2008

love Swiss Chard, this is the best recipe to enjoy it, have made this several times now and will always use it for Swiss chard.Simple and delicious!! thanks for sharing a keeper!Dec 11/08 - mmm mmm back again, I make this quite regularly, we love it, simple quick and easy with lots of flavour, thanks again Bergy!!