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
- Trim large stems from the chard. Rinse the leaves well to ensure they are clean of all dirt and grit. Set chard leaves aside.
- In a large, deep skillet, heat butter on medium until just melted. Add garlic and cook for about 15 seconds. Add chard to pan.
- 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.
- 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!