Do You Know How To Cook Swiss Chard? Try These Tips and Recipes

Do you know how to cook Swiss chard? This is one vegetable that is almost impossible to screw up. When it is young and tender it is perfect for salads but when it matures it makes for effortless sautéing. That’s just the beauty of this dark leafy green.

Add to that an amazing amount of calcium, potassium, magnesium and Vitamin A, and you’ve got yourself a nutritional powerhouse that gives kale a run for its money.

Swiss chard, also known as silver beet and perpetual spinach, comes in a variety of colors. You’ll find stems ranging from bright yellow and orange to red, purplish and even pink hues. It is in season from July to November.


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How to Cook Swiss Chard: Tips and Recipes

So how do you cook Swiss chard? In reality, this is an easy vegetable to prep and cook. Simply follow these steps:

  1. Wash the Swiss chard to remove any grit and debris.
  2. Fold in half vertically so you can slice off the stem.
  3. Chop to desired size.

To sauté: cook garlic and onions in a pan with a bit of oil, when the onions are translucent add the chopped Swiss chard. Cook until  tender, anywhere from 7 to 10 minutes.

As with all dark leafy greens you’ll want to add a citrusy component which will jazz up the flavor but, more importantly, will help your body absorb the iron in the greens. This could be a squeeze of fresh lemon juice at the end, the addition of segmented oranges, or even sliced mango if you are into sweet and savory combos.

Swiss Chard and Pasta

A wonderful idea for cooking Swiss chard is to use it as a filling for ravioli. Take a cue from Mario Batali who paired Swiss chard with ricotta, herbs, chickpeas and black garlic

Here is Batali’s recipe for Swiss chard ravioli.

Swiss Chard Goes Vegan

Italian chef Pietro Leeman, who specialized in vegan cuisine, shares a whimsical recipe that pairs Swiss chard with mushrooms, herbs and pasta.

Learn how to make it.

Swiss Chard on Bruschetta

Here is an exquisite recipe from British chef Theo Randall featuring Marsala soaked pan-roasted pigeon on Swiss chard bruschetta and chanterelles.

Find the recipe here.

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