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Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Nutrition Facts
Per Serving:
172 calories; protein 2.5g; carbohydrates 10.9g; fat 13.8g; sodium 250.5mg. Full Nutrition
Most helpful positive review
I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roasted red peppers and slivered them in when the chard was added. The combo was excellent. I loved the amount of vinegar (our family loves vinegar). I did add a pinch of sugar to offset the acidity. Topped smashed fingerling potatoes with this colorful and yummy wilted chard. And served with a sliced heirloom tomato! YUM! My husband and my 17 month old son LOVED it. Read More
Helpful
(239) Most helpful critical review
Call me a purist. If you want to enjoy swiss chard by itself (vs. as part of a casserole, etc), adding most things to it is just a bad idea. The vegetable has such a delicate peppery taste that's delightful by itself - I normally don't even add salt (only pepper) because the salt will mask its natural taste. I decided to give this recipe the benefit of the doubt and used 1/4 of the recommended amount of balsamic vinegar - it completely covered the natural taste of the leaves (couldn't penetrate some of the stalks, thank goodness) and all I could taste was vinegar. My advice? Keep it simple. Saute in garlic and olive oil and add some pepper at the end - that's it. Read More
Helpful
(387) Reviews: Most Helpful
Call me a purist. If you want to enjoy swiss chard by itself (vs. as part of a casserole, etc), adding most things to it is just a bad idea. The vegetable has such a delicate peppery taste that's delightful by itself - I normally don't even add salt (only pepper) because the salt will mask its natural taste. I decided to give this recipe the benefit of the doubt and used 1/4 of the recommended amount of balsamic vinegar - it completely covered the natural taste of the leaves (couldn't penetrate some of the stalks, thank goodness) and all I could taste was vinegar. My advice? Keep it simple. Saute in garlic and olive oil and add some pepper at the end - that's it. Read More
Helpful
(387) I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roasted red peppers and slivered them in when the chard was added. The combo was excellent. I loved the amount of vinegar (our family loves vinegar). I did add a pinch of sugar to offset the acidity. Topped smashed fingerling potatoes with this colorful and yummy wilted chard. And served with a sliced heirloom tomato! YUM! My husband and my 17 month old son LOVED it. Read More
Helpful
(239) 
Hey i dont really see why people are being so negative about this recipe, i think its great! I used half the balsamic vinegar, as others reccomended, and i poured the excess liquid before serving, and it turned out lovely. If your worried about the vinegar becoming too overpowering, remember to not use strong balsamic vinegar. I highly reccomend adding a pinch of sugar, to combat the vinegars acidity. Thanks for sharing Read More
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(150) Advertisement
A neighbor gave us some Swiss Chard. We had never had it before so I looked up recipes. We made this one and loved it! It has a wonderful taste! Read More
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(70) 
Very tasty be sure to use a good quality balsamic. I used the stems of the swiss chard why waste them. I would make this again. Read More
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(66) Holy cow! That was good! My kids ate this!!! I didn't make enough thinking they wouldn't even look at it let alone taste it. I will have to make it again soon so I can have some! Thanks for a great recipe I will use again and again. Read More
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(55) Advertisement
I love Swiss chard and I made a point of cutting way down on the Balsmic vinegar due to other reviews. I am giving it 2 stars due to the good idea of olive oil and garlic but the Balsamic vinegar ruined it for me! I only used TWO TEASPOONS and that was too much! I will stick with S&P and a little butter on the chard when serving. Why ruin garden fresh greens with vinegar? Read More
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(49) This was great. I added less vinegar and cooked the stems first before adding the leaves. Read More
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(38) I liked this nice and easy. Didn't have any red balsamic on hand so I used white which may have been too sweet... still I liked it Read More
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(25) 
