Sautéed Swiss Chard

This was my first time using swiss chard. The leaves were a little bitter to taste (which I later found out is a common occurrence, ha), and I thought adding vinegar would counter that — I also served them with something sweeter to balance it out. I got a few differing opinions on these greens, one saying that the bitterness came from the stems and that I should de-stem them. However, I also asked a chef who works in a kitchen that is currently serving a dish that uses swiss chard, stems and all. They told me that younger leaves may be better. Still not entirely sure, but I liked the way these turned out, so I’m happy either way.



What You’ll Need:

  • Approximately 5-6 full leaves of swiss chard, chopped, with stems cut off and chopped
  • 2 tablespoons rice vinegar
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil


What to Do:

  1. Heat a skillet on low to medium heat with olive oil.
  2. Once hot, place swiss chard in skillet and stir to mix with olive oil.
  3. Add salt and pepper and stir.
  4. Saute swiss chard for approximately 3-4 minutes, then reduce heat to a low simmer.
  5. dd vinegar to skillet and mix well with chard.
  6. Simmer chard in vinegar for approximately 2-3 minutes.
  7. Return heat to low to medium and stir chard occasionally until most of vinegar has absorbed into chard.
  8. Add more salt and pepper to taste is necessary. Bon appetit!




Date posted on Instagram: 6/28/18

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