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Sweet and Spicy Swiss Chard

Rated as 4.44 out of 5 Stars
0

"This super-fast recipe is the exact opposite of the traditional chard and vinegar that I grew up on and grew tired of. Mildly sweet with a gingery bite."
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Ingredients

20 m servings 60
Original recipe yields 4 servings (2 cups)

Directions

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  1. Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Nutrition Facts


Per Serving: 60 calories; 3.5 6.9 1.2 0 122 Full nutrition

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Reviews

Read all reviews 49
  1. 63 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Mmmmm! I love this recipe! While the chard was wilting, I added chick peas (garbanzo beans) to the skillet, and served the whole thing over a sort of quinoa "pilaf". Also, using red chard giv...

Most helpful critical review

This recipe was interesting. The flavor that maple syrup adds is...a little off for me. I love dark leafy greens cooked almost any way, but there are better recipes than this for chard.

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Mmmmm! I love this recipe! While the chard was wilting, I added chick peas (garbanzo beans) to the skillet, and served the whole thing over a sort of quinoa "pilaf". Also, using red chard giv...

Really good. Added a bit of lemon to it and used honey instead of maple. Same effect, delicious dish.

Love this recipe with 2 personal modifications: chopped fresh garlic to the onion/ginger/stems... and instead of maple syrup, I drizzle Agave Nectar!

Edited review - the recipe has now been corrected, and it's now accurate.

This was absolutely wonderful! I used Organic Blue Agave Nectar instead of the Maple syrup (which I was out of) and added chick peas along with the onions and stalks, then served it over brown ...

What a gem of an idea. The ginger takes boring old swiss chard to a new level. I think the next time I make this I will add a clove of garlic too. Thanks WyndWoman, this is a keeper.

This recipe is delicious! Even my husband who normally hates green leafy vegetables (or in fact practically any vegetables!), really liked it and asked for it to be made again the same way. The ...

This recipe was interesting. The flavor that maple syrup adds is...a little off for me. I love dark leafy greens cooked almost any way, but there are better recipes than this for chard.

The maple syrup on this was amazing! I did not have fresh ginger so I used a little powder, probably not the same, but it turned out perfect anyway! Thanks for a great recipe!