Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

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Nutrition Facts

172 calories; protein 2.5g 5% DV; carbohydrates 10.9g 4% DV; fat 13.8g 21% DV; cholesterol 0mg; sodium 250.5mg 10% DV. Full Nutrition
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Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/05/2008
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
(238)

Most helpful critical review

Rating: 1 stars
12/07/2009
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
(386)
142 Ratings
  • 5 star values: 54
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 3
Rating: 1 stars
12/07/2009
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
(386)
Rating: 4 stars
08/04/2008
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
(238)
Rating: 4 stars
10/07/2007
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
(150)
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Rating: 5 stars
10/30/2007
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
(70)
Rating: 5 stars
10/01/2008
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
(66)
Rating: 5 stars
01/16/2008
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
(55)
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Rating: 2 stars
08/03/2007
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
(49)
Rating: 4 stars
05/13/2010
This was great. I added less vinegar and cooked the stems first before adding the leaves. Read More
(38)
Rating: 4 stars
05/14/2008
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
(25)
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