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Sautéed Swiss Chard

September 2, 2011

I had no idea how delicious Swiss chard was until I tried this recipe.  It’s from America’s Test Kitchen’s Cooking for Two: 2010.

2 Tbsp olive oil

1 bunch Swiss chard (about 12 ounces), stems and leaves separated, stems chopped medium and leaves cut into ½ -inch pieces (don’t dry the leaves after washing)

¼ cup minced onion


1 garlic clove, minced

1 tsp minced fresh thyme

1 tsp fresh lemon juice

1 tsp extra-virgin olive oil


  1. Heat oil in 12-inch skillet over medium heat until shimmering. Add the chard stems, onion, and ¼ tsp salt and cook until softened and lightly browned, 5 to 7 minutes.
  2. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the chard leaves, cover, and cook until the chard is wilted and tender, about 5 minutes.
  3. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Transfer to a serving dish, drizzle with the oil and serve.
Yellow swiss chard

I tried the yellow one too, but the red one was tastier.


From → Vegetables

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