Braised Garlic Swiss Chard

29 09 2009


I love swiss chard.  It’s a popular green in late summer and fall and it makes a great accompaniment to roasted or braised meats. It’s very versatile (see the Swiss Chard Tart recipe I posted last year) but one of my favourite ways to enjoy it is simply braised in butter, garlic and a bit of stock.   It’s simple to put together and only takes a few minutes.  You don’t even have to dry the chard leaves after washing them.

Any kind of swiss chard will work – green, red or rainbow chard.  Bear in mind that when it cooks down, it reduces in volume significantly so you may have to make a double batch if serving a crowd.  This is the perfect side dish to go with Braised Short Ribs, Oven Roasted Prime Rib, grilled steak, roast chicken or pork.

Helpful Tip: Grating garlic cloves on a microplane will mince them quickly and easily without a mess.

Braised Garlic Swiss Chard

Makes 4 small servings


  • 1 bunch swiss chard (regular, red or rainbow) – equals about 12 oz. of leaves once the stems are trimmed
  • 2 Tablespoons unsalted butter
  • 2 cloves garlic, very finely minced (see helpful tip, above)
  • 1/2 cup beef OR chicken OR vegetable stock
  • Salt and pepper, to taste
  1. Trim large stems from the chard.  Rinse the leaves well to ensure they are clean of all dirt and grit.  Set chard leaves aside.
  2. In a large, deep skillet, heat butter on medium until just melted.  Add garlic and cook for about 15 seconds.  Add chard to pan.
  3. Use tongs or a couple of forks to toss the chard in the butter and garlic.  Turn heat to medium-high and add stock.  Cover and simmer for about 5 minutes, until leaves become limp.
  4. Uncover skillet.  Let any remaining liquid cook off on medium-high heat.  Season chard with salt and pepper to taste.  Serve with your favourite dishes.

Bon Appétit and Enjoy!



Braised Garlic Swiss Chard made with red chard






2 responses

29 09 2009

I’m going to try this recipe next time I get chard in my CSA basket. I really try to like chard, I do, but it’s the only green veg that I have a hard time with… Unless it’s smothered in a cream sauce and cheese, I usually have to hide it in a soup…

24 06 2012

This was very delicious
thank u
: )

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