Martha Stewart's Sauteed Swiss Chard - Everyday Cooking Adventures

I made this as a side dish tonight to go with the 7 Can Chili slow-cooker recipe (see that recipe by clicking the link.) At the grocery store yesterday I bought a lot of new things for my to try working with such as swiss chard. I have cooked with kale and spinach before but never with swiss chard. But, it’s rainbow colored stalks and bright, giant leaves called to me from the Organic produce section.

Chopped kale leaves & stalks ©EverydayCookingAdventures 2012

I found this delicious, healthy and simple-sounding recipe online in Martha Stewart’s Seasonal Produce Recipe Guide. I HIGHLY recommend this recipe! It was mouth-watering, not bitter and not too sweet, and I knew I was eating something healthy for me. I halved the recipe so I used 3 stalks of swiss chard (leaves and stalks) but next time would use 4 whole stalks because I ate this stuff up! I will just have to keep trying new foods because I can’t believe it took me this long to try swiss chard–and I love it. Winner! Here’s my sauteed swiss chard: +Martha Stewart

©EverydayCookingAdventures 2012

Sauteed Swiss Chard

Martha Stewart’s Everyday Food, December 2003

Prep Time: 30 minutes
Total Time: 30 minutes
Serves: 4

Ingredients

1 1/2 pounds red Swiss chard
1/2 tablespoon olive oil
2 thinly sliced garlic cloves
1 teaspoon sugar
1/2 tablespoon red-wine vinegar
Coarse salt and ground pepper

Directions

1. Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.

2. In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.

3. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1/2 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another 1/2 teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.

4. Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

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2 Responses to Martha Stewart’s Sauteed Swiss Chard

Everyday Cook January 7 at 6:46 pm

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