*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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
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.
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?