What is Swiss Chard?
In the spectrum of greens, Swiss chard lies between spinach and kale — not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes. The stems can be tough. You can either remove them and discard (or boil and toss with butter), if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time. By the way, not only is chard packed with vitamins (vitamins K, A, and C), it also is anti-inflammatory and helps the body manage blood sugar. It’s in the same family as beets, spinach, and quinoa. Even more reasons to eat chard!
How to Cook Swiss Chard
For this easy sauté we are cooking the chard in just a little olive oil with some thinly sliced garlic and red pepper flakes. We’re also including coriander seeds which taste fantastic with the chard. If you don’t have coriander, you can skip it, but if you do have it it will make this simple Swiss chard dish truly special. Choose chard with crisp, deep green leaves and stems that are firm. Don’t buy wilted chard or chard with leaves with holes in them. To keep it fresh, store dry chard at home before wrapping in paper towels in an air-tight zipper bag for up to 7 days.
Can You Freeze Swiss Chard?
Freeze uncooked Swiss chard by separating the leaves from the stems. Blanch the stems for 3 minutes and the leaves for 1 minute, then shock in an ice bath. Freeze in a freezer-safe zipper bag with the air pressed out for up to 6 months. Or you can prepare this recipe, let it cool, and freeze it for an instant side dish.
More Swiss Chard Recipes to Try
Easy Pasta With Winter Greens Chicken Stew With Coriander, Cilantro, and Chard No-Bake Lasagna Eggs Nested in Sautéed Chard and Mushrooms Swiss Chard Tzatziki (Yogurt Dip)
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate. If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes. Serve immediately.
