Sauteed Swiss Chard with Garlic

  • 2 Tbs olive oil
  • 3 cloves garlic, smashed
  • 1 tsp red pepper flakes
  • 1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped
  • Kosher salt
  • Splash red wine vinegar (or lemon juice)

Add oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are just wilted. Stir in just a splash of red wine vinegar, or lemon juice. Serve immediately.

Quick confetti chard (a recipe from our CSA newsletter, 7/25/13)

This is a simple and speedy recipe for chard, adapted from Susie Middleton’s Fast, Fresh & Green. By slicing it thinly, you can minimize cooking time.

  • 1/2 large bunch of chard
  • 2Tbsp extra virgin olive oil
  • 1 tsp minced fresh garlic
  • big pinch of crushed red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp sherry vinegar (optional)
  • 1/2 tsp honey (optional)
  • Parmesan (garnish, optional)

Rinse and dry the chard leaves (whole with stems), stack them on top of each other, roll them up tightly cigar-style, and slice them across into very thin ribbons (about 1/8 “ wide). Think angel hair or maybe linguine pasta. Slice the stems into small ‘confetti,’ 1/8”-1/4” pieces. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and fragrant (about 1 minute). Add red pepper akes, stir, and add the sliced greens, stems, and salt. Cook, stirring to incorporate everything in the pan, until the greens turn bright green and somewhat wilted. Remove the pan from the heat and taste. If you like, combine the sherry vinegar and honey in a small bowl, mix it well, and mix it into the greens. And serve! Alternatively, skip the honey-vinegar mixture and serve the greens garnished with a few Parmesan curls

Rainbow swiss chard and zucchini enchiladas (Hint: this is a great way to use up summer squash too! Don’t be shy of those beautiful, girthy summer squash, there are plenty of ways to use those up. Throw together a pan of enchiladas to serve up for several meals.) Also, check out this recipe for Red Chile and Chard Enchiladas.

  • 12 corn tortillas
  • 1 bunch swiss chard, chopped
  • 2 lb zucchini, chopped
  • 1 jalapeño, diced
  • 1/2 onion or 3-4 scallions, chopped
  • 2 cups cheddar cheese, grated (and or queso, cream cheese)
  • 12 ounces (about 1 ½ cups) enchilada sauce or salsa

In a large fry pan saute the onions, jalapeño, zucchini, and swiss chard in a little oil over medium heat for about 10
minutes until soft. Let cool a bit. In a medium fry pan, heat 1/3 – 1/2 a cup of canola oil. Fry each tortilla for about 5
seconds on each side till just soft. Place on a paper towel and soak up the extra grease. Pour a little enchilada
sauce or salsa in a small bowl. Working in an assembly line, dip each tortilla in the sauce, just enough to coat. Place
them in a large baking dish and stuff with the vegetable mixture and a sprinkle of cheese. Roll them up and top
with the remaining cheese and sauce. Bake at 400 degrees for 25 minutes. Let rest for 5 minutes before eating.

Swiss Chard Salsa Verde

  • ½ bunch of Swiss chard
  • 1 medium shallot, finely chopped
  • ¾ c (or more) extra virgin olive oil
  • 2 Tbsp. Finely chopped fresh chives
  • 1 Tbsp. (or more) red wine vinegar
  • 1 tsp. Finely grated lemon zest
  • Kosher salt, freshly ground pepper

Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1 ¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.


Swiss chard stores best in a plastic bag in the fridge. Also, hold on to your hat: chard is a nutritional powerhouse, a superb source of calcium and potassium, vitamin C, vitamin A and beta-carotene, as well as two carotenoids (lutein and zeaxanthin), which some studies have indicated can help protect the eyes against vision problems such as macular degeneration and cataracts.

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