Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!

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Ingredients

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

Directions

Instructions Checklist
  • Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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Nutrition Facts

165.3 calories; 2.3 g protein; 4.9 g carbohydrates; 17.5 mg cholesterol; 202.4 mg sodium. Full Nutrition

Reviews (540)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2008
This recipe is great--it's almost impossible to mess up. I have never had red onion when I made this, so I have used yellow and even frozen pre-chopped onion, and both work fine. If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up. I have used chicken broth in place of the white wine too. The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better. Rainbow chard makes a really nice presentation, too. This is the first recipe that has ever inspired me to write a review on this site--I never knew my family would eat chard, so that alone makes this recipe a keeper! Read More
(567)

Most helpful critical review

Rating: 1 stars
11/29/2011
Not sure if it was the recipe since it got great reviews...maybe chard is just not our thing. But this got a 0 from all five of us. Read More
(16)
728 Ratings
  • 5 star values: 527
  • 4 star values: 151
  • 3 star values: 33
  • 2 star values: 13
  • 1 star values: 4
Rating: 5 stars
04/28/2008
This recipe is great--it's almost impossible to mess up. I have never had red onion when I made this, so I have used yellow and even frozen pre-chopped onion, and both work fine. If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up. I have used chicken broth in place of the white wine too. The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better. Rainbow chard makes a really nice presentation, too. This is the first recipe that has ever inspired me to write a review on this site--I never knew my family would eat chard, so that alone makes this recipe a keeper! Read More
(567)
Rating: 4 stars
08/12/2008
A nice and healthy recipe for Swiss chard! For those who find it too bitter, try adding some heavy cream to the cooked vegetables. Read More
(269)
Rating: 5 stars
04/15/2008
Oh Man!!! This was GOOD! First time trying swiss chard, and there were no leftovers. Even the kids ate it! I fried up 2 slices of chopped up bacon with the olive oil/butter mixture and cooked the onions a little longer than called for in the recipe and the carmelized flavor gave it a nice depth. Also, I threw in about a half a cup of minced carrots with the onions because they were going to go bad in the fridge if I didn't. So I added the garlic after the onions and carrot were happy so it didn't burn. I will use this recipe again and again!!! Read More
(234)
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Rating: 5 stars
03/02/2009
YUM. The best chard recipe I've encountered yet! It is said that chard is "the valedictorian of vegetables," because it's so high in so many nutrients. I added about 1/4 c of golden raisins when I added the wine, and let them plump as they simmered. The tiny bursts of sweetness were amazing with the slightly bitter greens. I never thought of using Parm with greens before, but it was wonderful! Thanks for the recipe - it's going into my recipe box! Read More
(119)
Rating: 5 stars
11/10/2009
For those of you looking for the perfect side dish to complete your Italian dinner, look no further. I grew up with this stuff, love it, and was interested to try this variation of what I'm used to - the addition of white wine and lemon (the Parmesan being optional). I've always prepared this for the most part just as this submitter directs, occasionally adding bacon, and omitting the olive oil, which I did this time. There's really no need to measure anything, just pop on some Dean Martin or Andrea Bocelli , have a glass of wine, and cook to your heart's content. This was delicious, just as Swiss Chard always is as far as I'm concerned....and I did love the addition of the white wine and lemon! Read More
(110)
Rating: 5 stars
11/02/2007
My 1st attempt at Swiss Chard as we don't get it in our remote area as a rule. Very tasty recipe and I'll do this again. I also may cut back on the butter. I used just a tsp or so of lemon and it was fine. Was a great combination with salmon steaks! Read More
(45)
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Rating: 5 stars
07/21/2008
This is a quite nice recipe. It's toothy and delicious. I cut the stems into matchstick size pieces and simmered them for 10 minutes instead of five minutes. I added a can of drained garbanzo beans (as was suggested by someone else) at the same time I added the leaves. This helped round out and make this into a very satifying and tasty dish. Thank you, DannyBoy. Read More
(40)
Rating: 5 stars
03/10/2009
I just made this tonight and I agree with the reviews-it was excellent! I followed the recipe save for subbing shallot for red onion(like the flavor better). I wanted to try Swiss chard but wasn't sure what to do with it. Now I know! I'm making it again tomorrow! Read More
(37)
Rating: 4 stars
03/06/2008
Since I was unable to find Swiss Chard at my local grocer, I used some fresh locally grown Kale. It worked great! I actually cut out the stems and just used the leaves, and was thrilled with the result. Very flavorful. Read More
(35)
Rating: 1 stars
11/29/2011
Not sure if it was the recipe since it got great reviews...maybe chard is just not our thing. But this got a 0 from all five of us. Read More
(16)