Easy Swiss Chard Recipes

Swiss Chard with Tomato and Garlic

To eliminate the excess liquid and tenderize the Swiss chard, I blanch it first and press out the liquid. Escarole is also good cooked this way.

Serves 6

  • Salt
  • 1 large bunch Swiss chard (about 1½ pounds), washed and cut into ½-inch-wide strips
  • 2 medium tomatoes or 1 cup canned Italian tomatoes
  • 2 large garlic cloves, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper

Put a big saucepan of salted water to a boil.

Add the Swiss chard, bring the water back to a boil, and cook for 5 minutes, or until wilted.

Drain well in a colander or strainer and let cool, then press out the excess liquid.

If using fresh tomatoes, cut them in half and squeeze the halves to extract the seeds. If using canned, drain them slightly.

Chop the tomatoes.

In a large skillet, cook the garlic in the oil over medium heat for 1 minute, or until golden.

Add the tomatoes and salt and pepper to taste, then add the chard and mix well. Cook for 10 minutes, or until the chard is tender.


Swiss Chard with Raisins and Pine Nuts

Onion, garlic, raisins, and pine nuts give Swiss chard a great flavor. Serve it with cooked dried beans such as cannellini for an easy meatless meal.

Serves 6

  • 1 medium onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • ½ cup raisins
  • 1 large bunch Swiss chard (about 1½ pounds), washed and cut into ½-inch-wide strips
  • Salt and freshly ground pepper
  • ¼ cup pine nuts, lightly toasted

In a large saucepan, cook the onion in the oil over medium heat, stirring often, until softened, about 5 minutes.

Stir in the garlic and raisins, add the Swiss chard and salt and pepper to taste, and stir well.

Cover and cook until the chard is wilted, about 10 minutes.

Uncover and cook until most of the liquid evaporates. Sprinkle with the pine nuts and serve.