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Sweet and Spicy Swiss Chard

Sweet and Spicy Swiss Chard

Name: Sweet and Spicy Swiss Chard
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups
Ingredients: 1 tablespoon olive oil; 1 bunch rainbow chard - leaves and stems separated and chopped; ⅓ cup chopped yellow onion; 2 (1/4 inch thick) slices fresh ginger root, peeled and julienned; salt and pepper to taste; 1 tablespoon maple syrup

Rating: 4.45 stars

66 Ratings
51 Reviews
8 Photos

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.

By WyndWoman

Gallery

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

2 cups

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
⅓ cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup

Directions

Step 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.

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Nutrition Facts

Per Serving:

60 calories; protein 1.2g 2% DV; carbohydrates 6.9g 2% DV; fat 3.5g 5% DV; cholesterol 0mg; sodium 122.1mg 5% DV. Full Nutrition

Reviews (51)

Most helpful positive review

J-9

03/22/2010

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 gives the chick peas a lovely, slightly pinkish colour. Altogether, this makes for a complete, easy, and delicious meal. Thanks for the recipe! Read More

Helpful

(33)

Most helpful critical review

iorion

02/17/2010

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. Read More

Helpful

(5)

66 Ratings

5 star values: 41
4 star values: 18
3 star values: 4
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

J-9

03/22/2010

Helpful

(33)

EyesDeLaSea

10/26/2009

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

Helpful

(25)

cupboardraider

06/03/2012

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

Helpful

(23)

WyndWoman

08/31/2009

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

Helpful

(17)

Lemia Laval

04/21/2011

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 rice. The taste of fresh ginger with the chard was a nice surprise. What a treat! Read More

Helpful

(11)

BigShotsMom

03/03/2011

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. Read More

Helpful

(8)

Carabiniero8

07/15/2012

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 only reason I am giving it 4 and not 5 stars is because the directions are inaccurate. This recipe took me almost an hour to prepare and not 20 minutes as is stated in the directions! This considering that I only made half the suggested serving size! The chard stems alone took about 20-25 mins to soften on medium heat and the leaves took A LOT longer to wilt on "low" than 2 minutes (I would say about 15 mins at least?) I started cooking ahead of time thinking that I'll have this ready even before the main course (freshly caught rainbow trout and mashed potatoes) but as it turned out we were about half way done with our meal before I could serve the chard. Nonetheless the flavors work really well together and I really like the idea of saving and using the stems when so many recipes call for discarding them. They are similar in texture to celery but have a much milder taste. So bottom line - this is delicious and I highly recommend the recipe but you should plan to start cutting the leaves and cooking at least 45 minutes to an hour before you plan to serve this. Read More

Helpful

(6)

iorion

02/17/2010

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. Read More

Helpful

(5)

faithirene

05/08/2012

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! Read More

Helpful

(4)

More Reviews

Reviews for: Photos of Sweet and Spicy Swiss Chard

1 of 51

All Reviews

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.

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 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!