This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.

karen

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 side dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.

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  • Bring the water and 1 tablespoon of salt to a boil in a large saucepan.

  • Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.

  • Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

Nutrition Facts

75 calories; protein 1.2g 2% DV; carbohydrates 3.2g 1% DV; fat 6.9g 11% DV; cholesterolmg; sodium 1865.7mg 75% DV. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2008
Trust me, this really IS authentic Italian cooking! I am Italian, and this has been a staple in my Italian family since probably forever, and has always been my favorite vegetable. You can skip the red pepper flakes if you don't care for the extra bite. Or you can make this with bacon and garlic rather than the olive oil. Another great use for Swiss Chard (easily grown in your garden) is to add it to soups. SO much milder than other greens. It must be washed well, leaf by leaf, and you must make what you THINK is a ton of it because it cooks down so much. The prep, then, is time consuming, but SO worth it! The red-stalked variety is especially pretty, tho' I grow both red and green stemmed for the blend of colors when I make this. Another great thing about growing your own is that as you cut the leaves off, they keep growing back! Can't wait for summer! Read More
(173)

Most helpful critical review

Rating: 2 stars
01/21/2011
I'm only giving this 2 stars because there is something way off with the salt. We could only eat about 2 bites before putting it aside. I can feel my fingers swelling as I write. Otherwise I would give it a 5 out of 5. Next time I will make it with 1/2 tsp of salt and then add more if I think it needs it. I would also at least double the red pepper flakes. This could be a fabulous dish! Read More
(20)
116 Ratings
  • 5 star values: 60
  • 4 star values: 40
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
01/17/2008
Trust me, this really IS authentic Italian cooking! I am Italian, and this has been a staple in my Italian family since probably forever, and has always been my favorite vegetable. You can skip the red pepper flakes if you don't care for the extra bite. Or you can make this with bacon and garlic rather than the olive oil. Another great use for Swiss Chard (easily grown in your garden) is to add it to soups. SO much milder than other greens. It must be washed well, leaf by leaf, and you must make what you THINK is a ton of it because it cooks down so much. The prep, then, is time consuming, but SO worth it! The red-stalked variety is especially pretty, tho' I grow both red and green stemmed for the blend of colors when I make this. Another great thing about growing your own is that as you cut the leaves off, they keep growing back! Can't wait for summer! Read More
(173)
Rating: 4 stars
02/24/2009
I grew up eating Italian greens all time and this was delicious! One thing I did differently was to increase the blanching water to 3 cups and being aware that a bunch of swiss chard may not be the same everywhere I kept the salt to 11/2 tsp.I also added diced tomatoes and drained and rinsed cannelini beans. I also increased the garlic. It's a terrific side dish or you can make a meal by adding pasta cooked in the water used to blanch the chard. Great flavor and vitamins! Read More
(140)
Rating: 4 stars
09/13/2007
I've never made swiss chard before and because I read that it's now one of the top ten healthiest foods, I decided to give it a try. When you buy a bunch of the chard, it looks like you could feed a small army with it. For those who've never cooked with it before, let me tell you that surprisingly, it cooks down to nothing. One bunch was only enough for two people, so I needed to add some spinach to it. Karen, we all loved this recipe and it went great with the flank steak I made! Hubby and my daughter are crazy about their greens and they asked for a repeat performance. Thanks so much Karen! Read More
(53)
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Rating: 5 stars
07/31/2008
The basics of this recipe are excellent. Our garden has a bumper crop of chard so I'm always looking for new ways to use it. I tweeked the recipe by adding fresh mushrooms, which I browned in a pan with 1/4 cup oil packed sundried tomatoes. The juices from the mushrooms,and the oil from the tomatoes,combined well with the garlicky chard mixture to create a fab sauce which I tossed with hot spaghetti. We topped it with grated Mezithra cheese. What a meal! Read More
(35)
Rating: 5 stars
09/17/2009
I'm sorry to be critical of someone else's review - and I haven't yet made this dish but - 'tonimg' - the recipe says "Salt to taste" so how can you blame the author of the recipe if you chose to add too much salt? Read More
(28)
Rating: 5 stars
10/13/2009
AWESOME!! love this recipe and make it all the time now; I didn't pre-boil the chard and it still turned out tender without being soggy Read More
(23)
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Rating: 2 stars
01/20/2011
I'm only giving this 2 stars because there is something way off with the salt. We could only eat about 2 bites before putting it aside. I can feel my fingers swelling as I write. Otherwise I would give it a 5 out of 5. Next time I will make it with 1/2 tsp of salt and then add more if I think it needs it. I would also at least double the red pepper flakes. This could be a fabulous dish! Read More
(20)
Rating: 5 stars
09/26/2011
This is an excellent recipe. Sadly, the one user who rated it as too salty and only gave two starts, likely added the 1 tbsp of salt meant for the boiling water, into the recipe itself, where it calls for "salt to taste." I aslo added some bacon and tomatoes, and served it over whole wheat pasta for a delicous and filling meal. Read More
(10)
Rating: 4 stars
01/01/2012
This was delicious, but man, does it reduce down! A whole bunch amounted to about a cup's worth wilted, at most, but it was very tasty, and I'll be sure to use more chard next time. I discarded the stems out of personal preference and drastically reduced the salt in the water. I found it was still salty, so I will reduce more next time. I didn't have red pepper flakes, so I used 1/8 tsp of ground cayenne pepper. that mixed with the garlic gave it a great kick of flavor. I served it with New Year Black Eyed Peas & Grandmother's Buttermilk Cornbread (both also found on allrecipes). I stirred the chard into my bowl o' beans when getting ready to serve it, and it was a perfect complement, both texturally and flavor-wise to that dish. So delicious! Thank you for sharing such a simple and wonderful recipe! Read More
(10)