Our easy sauteed rainbow Swiss chard recipe is a quick and easy side dish that you can serve with anything. It’s also beautiful and full of good nutrients. If you love eating greens, you should also take a look at our Arugula and Fennel Salad with Fried Lemons, Spring Spinach and Strawberry Salad, and our Red Kale and Carrot Salad.
The recipe was originally published on May 8, 2014 and updated on July 18, 2019.
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SWISS CHARD IS DELICIOUS AND HEALTHY
This recipe is for those who love to eat their greens!
We all know that eating green leafy vegetables is good for your health. However, not everyone is a fan of eating them raw.
Thanks to this sauteed vegan chard recipe, you can actually enjoy eating your greens.
All you’ll need is seven simple ingredients and twenty minutes to make this vegan side dish recipe.
It’s perfect for a simple supper or a holiday feast because the rainbow chard is tasty and beautiful.
WHAT INGREDIENTS DO YOU NEED TO MAKE SAUTEED CHARD?
All you’ll need are the following 7 ingredients:
- 1 bunch of rainbow chard (more if your serving more than 4 people)
- A tablespoon of olive oil
- Juice from 1/2 of a lemon
- 1 teaspoon smoked paprika
- 1/4 teaspoon of cayenne pepper (optional)
- Salt and pepper to taste
HOW DO YOU COOK SWISS CHARD?
This is such an easy chard recipe. All you’ll need to do is chop and stir.
Rinse the chard well. I like to rinse them in a pot of clean water, then rinse.
Check the leaves and stems for dirt and rinse one more time.
Cut the ends of the stems off and chop into easy to eat pieces.
- Stack the chard and cut across the leaves horizontally several times.
- Then turn the cutting board and cut diagonally across the chard.
Cook the chard.
- Heat the oil in a large skillet and evenly coat the pan with the oil. Don’t add the chard until the oil is hot
- Add the chard and stir evenly in the pan.
- Squeeze the lemon juice on top and stir.
- Add the spices and stir.
- Cook on medium heat for approximately 8-10 minutes, or until the stems are tender and the leaves are slightly wilted. Stir often.
TIPS FOR MAKING PERFECT SAUTEED SWISS CHARD
- Make sure that you choose the freshest chard. The leaves should be bright green and firm, not wilted, and the stems should be firm, not stringy or soft.
- Rinse the chard well to remove all of the dirt and sand that may remain from the field.
- Add the chard to the pan when the oil is hot. It should sizzle when the greens touch it. If it’s not hot the chard will be oily.
- Toss often to avoid burning.
- Cook until the stems are just fork tender and the leaves are slightly wilted. You don’t want mushy chard, so don’t overcook it.
CAN YOU EAT SWISS CHARD STEMS?
The stems are definitely edible and we recommend eating them because they add a crunchy texture.
However, if you can’t consume foods with oxolate, then we suggest removing the stems.
Make our sauteed Swiss chard and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 1 bunch of rainbow chard more if your serving more than 4 people
- 1 tbsp olive oil
- 1/2 lemon juiced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, see note
- Salt and pepper to taste
Wash,well and pat dry.Cut the ends of the stems off.
Chop into bite sized pieces.
Heat the oil in a large skillet and add the leaves with the thickest part of the stems. Cook for approximately 4 minutes and then add the spices and the chard leaves with the thinnest part of the stems, cook until just wilted, approximately 5 minutes. Squeeze the lemon over the chard and add salt and pepper to taste.
If you don't like spicy food, omit the cayenne pepper. If you like spicy food, add more if desired.