Sautéed Swiss Chard

5 from 1 vote

Sautéed Swiss Chard is tender ribbons of rainbow chard with the flavors of garlic, cayenne and fresh lemon. It's a flavorful, healthy side dish that's gluten-free, vegan and ready in minutes!

Prep Time5

Cook Time10

Total Time15

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 48kcal

Author: Marcie

Equipment

Lodge 12" Cast Iron Skillet

Ingredients

1 bunch swiss or rainbow chard
1 tablespoon oil
2 cloves garlic minced
1 pinch cayenne pepper sub with red pepper flakes or omit
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Instructions

Prep the Swiss chard:

Wash the Swiss chard and blot dry. Place one of the chard leaves upside down and cut alongside both sides of the stem with a knife or kitchen shears (it's ok to leave 1-2" at the top as the top of the stem is much more tender). Repeat with the remaining leaves.
Slice the stems thinly and place in a bowl, then stack the chard leaves and cut into 1/2" ribbons.

Sauté the Swiss chard:

Heat the oil in a large skillet over medium heat. Add the stems and cook for 4-5 minutes until softened. Add the garlic and pinch of cayenne pepper and cook for 30 seconds longer.
Add the chard ribbons and 1 tablespoon of water to the pot and stir well. Cover and cook for 3-4 minutes or until the chard has wilted. Remove the lid and cook until the chard is nice and tender, about 1 minute longer.
Remove from heat and add the lemon juice, salt and pepper, and stir well to combine. Adjust the seasoning as necessary, serve and enjoy!

Notes

One bunch of Swiss or rainbow chard will yield about 4 cups of raw greens, which will cook down to about 2 cups.
Sautéed Swiss chard will keep for up to 3 days in the refrigerator.
Omit the garlic to make this recipe Low FODMAP.
Recipe variations: add chopped onion, shallot or leeks to the skillet with the stems, or finish with balsamic vinegar instead of lemon juice. Top with parmesan, feta or goat cheese for flavor and creaminess, and pine nuts, walnut or almonds add a nice crunchy texture!

Nutrition