Rainbow Swiss Chard
Easy sautéed Swiss chard is a simple side dish for any meal.
- 1 large bunch of fresh Swiss chard, washed (rainbow chard)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper
- 2 tablespoons sliced almonds
Cut or tear away the stems from the leaves. Cut the stems into 1/2 inch pieces. Coarsely chop the leaves into bite-sized pieces.
Heat the olive oil over medium high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the chopped Swiss chard stems and cook for 4 to 5 minutes.
Add the chopped chard leaves and stir. Lower the heat to low, cover and cook for 2 to 3 minutes, until the leaves are wilted.
Remove from the heat, season with salt and pepper. Garnish with sliced almonds.
Storing & Freezing
Storing: Cooked Swiss chard can be stored in the fridge for 1-2 days before reheating in a skillet and serving. The longer it sits, the mushier it will become.
Freezing: Because of the high water content and delicate structure of this leafy green, freezing is not recommended.
Make-Ahead: You can prepare your Swiss chard ahead of time by chopping and adding to an airtight container with a paper towel at the bottom to catch any moisture. Store in the fridge for up to 2 days before sautéing and serving.
- Add red pepper flakes for a kick of heat.
Calories: 224kcal, Carbohydrates: 6g, Protein: 4g, Fat: 21g, Saturated Fat: 3g, Trans Fat: 1g, Sodium: 116mg, Potassium: 321mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3303IU, Vitamin C: 17mg, Calcium: 72mg, Iron: 2mg