Swiss chard is a healthy and tasty side dish to make for those on go or with little time. With little prep you will have a quick and easy side dish.
When I want a quick and healthy side this is one of my go to recipes. It takes about 15 minutes to make from start to finish and it tastes great. The champagne vinegar is the perfect compliment to this and adds just a little acidity to the side. This is the perfect way to add some greens into your diet.
In this recipe
You know me with a lot of my recipes that is like to keep things pretty simple. There are only just the barest ingredients for this recipe.
Swiss chard: this is the main star of the dish. It comes in many different colors and you will need about 3 bunches for this recipe.
Champagne vinegar: this will add some acidity to the dish. If you are making these for meal prep add the vinegar right before eating. Can be substituted with white wine vinegar or rice wine vinegar.
Well what is Swiss chard?
It is a leafy green similar to kale and collard greens. It is more tender than both but not as tender as spinach. If you have ever eaten beet greens they are very similar to them. Since they are so tender you can sauté them to make them wilt and then serve so they are ready in minutes. I normally do not include the stems as they can become tough and fibrous. They come in many different colors but red and green tend to be the most prevalent.
Making Swiss chard
You want to make sure your shallots are nice and soft before adding the chard. The reason for it is that it will only take a couple of minutes for the chard to cook. Much like spinach it will not take long for it wilt. The other things you want to be mindful of is making sure you don’t overcook the chard. Once it has started wilting it is done. Unlike kale or collard greens you don’t need prolonged cooking times.
Storing before and after cooking
One of the things you want to consider is that chard is very perishable when it is still raw. Do not expect it to last more than a few days and that goes the same for after it is cooked. While it is good for meal prep if you are only going to eat it for a couple of days you will want to freeze it if you want it to last longer. Adding the vinegar will shorten the shelf life so if you aren’t planning on eating all of it when you make it then add the vinegar on the individual servings.
Looking for other simple sides?
Sautéed Swiss Chard with Champagne Vinegar
- Sauté pan
- 2 pounds Swiss chard roughly chopped, stem removed optional
- ½ cup shallots chopped
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon garlic minced
- ½ tablespoon ground black pepper
- ½ teaspoon salt kosher
- In a sauté pan heat the oil on medium high heat. Add the shallots and cook until translucent, about 5 minutes. Stir occasionally.
- Add the garlic and cook for another minute. Add the chopped stems if you are using them.
- Add the chopped Swiss chard. Stirring constantly until all of the chard has wilted and cooked, about 5 minutes. Remove from the heat.
- Transfer half of the chard to a serving bowl and add half of the vinegar. Top with the rest of the Swiss chard and then the rest of the vinegar.