Sauteed Swiss Chard With Onions

READY IN: 50mins
Recipe by katie in the UP

I found this recipe in the Nov/2007 Gourmet magazine. Posted for my Thanksgiving meal this year. Chard can be washed, dried and cut 2 days ahead and chilled in sealed bags lined with paper towels. Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.

Top Review by JustJanS

We enjoyed the addition of onion and garlic to our chard, but found the finished dish to be a bit underseasoned. A bit more salt, plenty of pepper and a glug of red wine vinegar finished it for our tastes.

Ingredients Nutrition


  1. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2 inch pieces.
  2. Stack chard leaves and roll up lengthwise into cylinders.
  3. Cut cylinders crosswise to make 1 inch-wide strips.
  4. Heat oil and butter in a large heavy pot over med heat until foam subsides, then cook onions and garlc with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
  5. Add chard stems and ribs, and cook covered, stirring occasionally, until stems are just tender, about 10 minutes.
  6. Add chard leaves in batches, stirring until wilted before adding next batch and cook, covered, until tender, 4 to 6 minutes (stirring occasionally).
  7. Transfer with a slotted spoon to a serving bowl.

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