Sautéed Swiss Chard, an easy and quick side dish, ready in a few minutes without pre-blanching.
Chard is an annual plant belonging to the chard family.
It is also excellent raw, ideal in salads, or consumed cooked, stewed.
Unlike Swiss chard, which has large and broad leaves, chard has tender leaves with a lively color and thin stems. It also has a very delicate flavor and can be a great ingredient for filling omelets or savory pies.
Below is the complete recipe, and in the usual recipe list that you will find below, I leave you my favorite sautéed vegetable recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.2 lbs chard (tender chard)
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- Half tsp fine salt
- Half cup water
Tools
- 1 Knife
- 1 Cutting board
- 1 Colander
- 1 Pan
- 1 Lid
- 1 Spoon
Steps
To make Sautéed Swiss Chard, first cut off the part of the stem closest to the roots with a knife.
Then cut pieces of about 2 inches starting from the edible part of the stem to the leaves.
Wash very well.
In a pan or non-stick skillet, sauté the garlic without its skin in the oil, then add the drained chard, salt, and half a cup of water.
Cover and cook for 10 minutes.
Stir, remove the lid, and continue cooking for 5 minutes on medium heat, always stirring and making sure the greens don’t stick to the bottom of the pan.
Serve warm, accompanying it with dry meats.
