Sautéed red chard, a delicious side dish with red chard, the leaves of the mythical red beets we enjoy in salads and more. You won’t believe it, but I hadn’t tasted them yet, I usually go for the classic chard or Swiss chard. This time, tempted by their freshness, I picked them up the last time I went to the greengrocer’s, I wanted to taste them myself, and yes, I confess they are really very good, even more flavorful than the classic ones, so much so that I made a nice feast of them, and yes, I will cook them many more times because they are a great leafy vegetable. I cooked them like the classic chard, first blanched and then quickly sautéed in a pan, let’s see how.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Sautéed Red Chard
- 2 bunches red chard
- 1 clove garlic
- 1 chili pepper
- to taste extra virgin olive oil
- to taste salt
Tools for Preparing Sautéed Red Chard
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Knife
- 1 Cooking Spatula
- 2 Bowls
Steps to Prepare Sautéed Red Chard
Clean the chard, detach the leaves one by one and wash them under running water. Cut the stalks and place them in one bowl, the green parts in another.
Start by boiling the stalks in boiling water for a few minutes, I did 5 minutes, then added the green parts which cook faster, left them on the fire for about 7-8 more minutes, and then drained the vegetables with a colander.
Sauté in a pan, where we put a drizzle of oil, crushed or finely chopped garlic clove, and a bit of chopped chili pepper. Then add the chard, a bit of salt, and quickly flavor before serving.
It can be enriched with garlic croutons or the addition of legumes, chickpeas, and borlotti or cannellini beans go perfectly.
If leftovers remain, they can be stored in the fridge for a couple of days and can also be reused as a filling for focaccia and calzones.
