Sautéed Swiss chard is a quick and light side dish that can be enjoyed almost all year round. Swiss chard is a leafy green vegetable, very light and easy to digest, which is why it is included in the diets of both adults and children from an early age. Eating leafy greens is very beneficial, so let’s use plenty when they are in season, like Swiss chard, chicory, escarole, cabbage, and other delicious greens. I often use Swiss chard in my cooking, usually simply prepared sautéed in a pan because I feel the need to find my physical balance and I feel the need to consume vegetables cooked in a simple and light way. But then it’s also a delicious side dish that pairs well with any main course, assuming we want to pair it with a main course. For me, a nice plate of vegetables is enough.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for sautéed Swiss chard
- 1.1 lbs Swiss chard
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 chili pepper
- to taste salt
Tools for preparing sautéed Swiss chard
- 1 Pot
- 1 Bowl
- 1 Colander
- 1 Kitchen spatula
- 1 Knife
- 1 Pan
Preparation steps for sautéed Swiss chard
Place a large pot half-filled with water on the stove and bring to a boil. Meanwhile, clean the Swiss chard.
Wash it under running water, leaf by leaf, to remove any insects and dirt. Cut off the hard base. Cut into pieces, and remove some of the strings from the older stalks as you chop them up.
When the water boils, start cooking the Swiss chard, beginning with the outer leaves with the stems, which are tougher. Let them boil for a few minutes, then add the more tender chopped heart. Lightly salt.
Drain the vegetables when they are soft, and taste the Swiss chard stems.
In a pan, add sliced garlic and chopped chili pepper with a little oil, heat slightly, then add the Swiss chard. Sauté in the pan for a minute, then it’s ready to serve.
