Sauteed Swiss Chard

“My Italian grandmother would be very pleased with you. Swiss Chard was a staple on her table, and your recipe is a dead-ringer for hers. Buon appetito!”

“I don’t know why but I have never cooked swiss chard.Well that has changed now.This was simple, easy, fast and tasty.It went well with the barley casserole by Barbara Mooers I served. Thanks again Bergy!!!”

“Great way to do swiss chard.We really enjoyed this — very simple.”

“Simple, quick, delicious side. I added some chopped green onions for fun and came out tasty.”

“This was great. I substituted 1/2 cup of pancetta for the bacon. I will make this again”

“First time to use Swiss Chard this year from our garden, I found this recipe very nice. Even was good reheated.”

“Simple and fantastic!Splashed the chard with some good balsamic when done.Thanks for posting.”

“This is how I prepare spinach sometimes and when I was given some green Swiss chard from a friends garden, this is how i fixed it- yummy! Thanks for posting this, Bergie!”

“love Swiss Chard, this is the best recipe to enjoy it, have made this several times now and will always use it for Swiss chard.Simple and delicious!! thanks for sharing a keeper!Dec 11/08 – mmm mmm back again, I make this quite regularly, we love it, simple quick and easy with lots of flavour, thanks again Bergy!!”

“This chard was very good.I used some frozen, that I froze earlier in the summer season.I made sure all the water was out of the greens before putting them in the pan.I added some butter and apple cider vinegar to them once they were on my plate, and my, were they good!I liked the garlic with the greens too.I might cook these in with some salt pork next time as I love the flavor from it in my greens I have discovered.So good!”

“This was good!I did add the balsamic vinegar as the previous reviewer suggested.Thanks for a great recipe!”

“This is pretty much the way I’ve always prepared chard. It’s simple and super fast (especially if you prep ahead of time! washed and chopped greens can be stored in a plastic bag in the refrigerator for several days until you need them). Nice additions: a pinch of salt, a couple pignola nuts, a splash of balsamic vinegar or sherry.”

“This was a very nice recipe for a winter green that is sometimes puzzling when it comes to preparing. I followed these directions and was pleased with the result — next time I will need to cook them a bit longer as the stem was still a bit crunchy. My husband was not as big a fan, but “greens” in general do not thrill him :> I’ll be making this recipe again!”

“I leave my greens whole.I wash them and then put them in the pan.Cook, then season with salt and freshly cracked pepper.I add vinegar and a pat of butter to mine too, for added flavor.Some like hot sauce or pickapepper sauce too!Great recipe for these delicious mild greens Bergy!Thank you for sharing.Linda”

“I don’t think it is as strong as many other greens. I threw in a little turmeric and sea salt too, and it was very yummy. My husband (not a veggie-lover) and I both love it.”

“I made this a month ago and neglected to rate it at the time but it was absolutely wonderful in it’s simplicity.Just like my grandmother’s swiss chard but without all the extra oil.”

“I seasoned the Swiss chard with pepper and red wine vinegar. The garlic really helped the flavor.”

“Yummy!!!!”

“Bergy, I stumbled over this & had to comment (guess what I was looking for, lol)….swiss chard is one of my favorite veggies & a very sentimental one at that.My grandfather grew acres of gardens & plenty of swiss chard.My grandmother froze it.I grew up eating swiss chard sauteed with lots of butter & love it to this day.Thanks for the trip down memory lane….Bethie”

“Thanks for the easy healthy recipe!”