Braised Chard

By Florence Fabricant

Updated Oct. 11, 2023

Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(52)
Comments
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Featured in: FOOD; Taking the Mystery Out of Swiss Chard

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Ingredients

Yield:4 to 6 servings
  • 1pound Swiss chard
  • 3tablespoons extra-virgin olive oil
  • 3cloves garlic, sliced
  • ¼cup chopped scallions
  • Salt and freshly ground black pepper
  • ¼cup freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

103 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 235 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.

  2. Step 2

    Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.

  3. Step 3

    Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.

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Ratings

4 out of 5
52 user ratings
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Comments

Chag

If you use sesame oil in place of olive oil and add some sesame seeds this takes on a slightly different (delicious!) stir fry flavor. I used fresh from the garden rainbow chard and chopped up every bit of the colorful stalks along with the greens.
Cook for 15 minutes? What? I stir fried at a higher heat for just a few minutes and it was good to go.
Did not add the Parmesan since I was serving the greens with a risotto and just wanted the greens.

Brian

This recipe is insanely good. It has a richness you wouldn’t expect from the ingredients. (I may have had less than a pound of chard, which may have helped to add richness.) This is a new favorite!

Brian OConnor

Very good recipe. Removed the big white ribs from the chard, chopped it and followed the directions to the letter, and it was perfect. Thanks, FloFab!

Drizzle

Added 1/4 cup onion with the garlic. Used legit Parmigiano. Easy and delicious. Rich and deep flavor. Better than any restaurant.

Erin

FWIW, you certainly can cook chard quickly, but cooking it low and slow makes it taste very different (sweeter, richer, mellower) from a quick sauté.

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