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Best Chard

Chard, both stalks and leaves, make a wonderful addition to many dishes such as risotto, pastas, beans, stews and soups. This is a very basic recipe, but the rich earthy flavor is front and center. Similar to spinach (in the beet family) it cooks down quite a bit, so start with 5 or more times the volume you want.

What you need

  1. Swish chard thick stems (1/2 inch wide or more) separated from leaves
  2. Olive oil
  3. Kosher salt
  4. Fresh ground black pepper

How to make it

  1. Slice thick stems into 1/4 inch strips
  2. Cut wide leaves in half lengthwise, then cut across into strips about 1/2 inch wide
  3. Heat olive oil in a sauté pan over medium heat
  4. Add stems first and wilt slightly
  5. Add leaves and toss in the oil
  6. Cook until stems are very tender and leaves have wilted - just a few minutes
  7. Season with a little salt & pepper but don't overdo - taste to adjust

Although it rarely happens, leftovers make an excellent breakfast.

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